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The Basics: Sandrine's Bistro restaurant information

Sandrine's Bistro

8 Holyoke St.
Cambridge, MA 02138
617-497-5300

Sandrine's Bistro restaurant information
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In 1996, chef Raymond Ost and partner Gwen Trost opened what they hoped would be an unpretentious but memorable bistro in the heart of Harvard Square. Named for Ost’s daughter, Sandrine’s seeks to deliver an atmosphere reminiscent of Alsace along with a menu that does culinary justice to this region of France.

From outside, Sandrine’s resembles an Art Nouveau-era Paris Metro station; inside mosaics of yellow, cobalt blue and green iridescent glass – the colors of Alsatian wine bottles. Behind the copper-covered bar is a special oven designed to cook the restaurant’s signature dish, flammekueche, to perfection.

News and Events at Sandrine's Bistro restaurant

Chef Raymond Ost Retiring
Another big change to the Boston dining scene: Master Chef and owner of Sandrine’s, Raymond Ost, is retiring at ...

Taste the Republic’s Best
Due to inclement weather the Taste of Cambridge has been rescheduled for Thursday, July 17th!

A Tres French Weekend at Sandrine’s
Why celebrate for only one day when you could party for four? That’s the approach Sandrine’s is taking ...

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8 Holyoke St., Cambridge, MA 02138
617-497-5300
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by Chef Raymond Ost

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Roasted marinated goat cheese with arugula salad and lemon vinaigrette
 
by Chef Raymond Ost
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chantilly
1. noun Prepared or served with whipped cream.
Coulis
1. noun A thick puree or sauce.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Entrecote
1. noun French term for the tender steak cut from between the ninth and eleventh ribs of beef.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Pilaf
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
Poivre
1. noun French for "pepper."
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Velouté
1. noun A creamy white, stock-based sauce.

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