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The Basics: Petit Robert Central restaurant information

Petit Robert Central

101 Arch Street
Boston, MA 02110
617-737-1777

Petit Robert Central restaurant information
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Located in the heart of Downtown Crossing, Petit Robert Central is a neighborhood bistro that brings the flavors of France to the heart of Boston.

Perched on the second floor with windows overlooking Summer Street, Petit Robert Central is perfectly suited for just about any occasion - a quick pre-theater bite to eat, a romantic dinner or a business lunch. With its numerous private dining options, the restaurant can even accommodate corporate functions or wedding receptions.

The menu features classic French bistro dishes alongside some more modern interpretations. And in true bistro tradition, the reasonably priced cuisine is served in an elegantly outfitted dining room that somehow still feels comfortable and relaxed.

News and Events at Petit Robert Central restaurant

Downtown Summer Specials
Take respite from summer in the city with a cool cocktail deal at Petit Robert Central.

Bastille Day Block Party
Take your Bastille Day beyond French fries, French dressing and French bread at the French Cultural Center’s annual Bastille ...

Bacon & Beer, BFFs
Mark your calendars for the 2013 Bacon & Beer Fest – or, even more importantly, click through to the Eat Boston website ...

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101 Arch Street, Boston, MA 02110
617-737-1777
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by Chef Eric Bogardus

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Sea conch fritters with spiced vinegar and chili aioli
 
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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jambon
1. noun French for ham.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Paillard
1. noun A thin slice of meat, grilled or sautéed.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Poivre
1. noun French for "pepper."
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Rocket
1. noun See "Arugula."
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Tuile
1. noun A thin, crisp, French cookie.

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