Sensing
Three Battery Wharf
at The Fairmont Battery Wharf
Boston, MA 02109
617-994-9001
Boston's waterfront gets a tiny taste of France with the opening of Sensing at the Fairmont Battery Wharf. Michelin Chef Guy Martin brings the culinary spirit of the original Sensing in Paris to the harborside hotel with an internationally-inspired menu full of fresh New England ingredients and bright, distinct flavors.
The cool-toned and clean-lined dining room at Sensing takes its cues from its overseas sister restaurant - from the artwork to the Guy Degrenne china and glassware. The hand laid tiger eye marble bar also features a chef's table from which guests can observe the goings on in the open kitchen. If you'd prefer to relax looking out over the water, Sensing has plenty of window seats and seasonal outdoor dining on its harborside terrace.
Kick off 2010 with Sustainable Seafood
On Tuesday, January 26th chef Brendon Bashford takes a quick jaunt from his post at Sensing at the Fairmont Battery ...
Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...
Nightly Seasonal Specials at Sensing
Chef Gerard Barbin has added a little something fun to just about every night of the week at Sensing
Gerard Barbin
Chef de Cuisine at Sensing
A rising star in the culinary world, and recently named 2009 Best Up and Coming Chef by Boston Magazine, Gerard Barbin brings an impressive resume with him to Boston's Sensing. A native of France, Barbin began his career apprenticing in 1999 for Albert I, in Chamonix, a prestigiously ranked Relais et Chateaux restaurant which boasts two Michelin stars.
After three years of apprenticeship, Barbin was ready to begin his mastery of the culinary world, landing a position as a chef at his second two-star Michelin rated restaurant, Le Bateau Ivre in Courchevel, France, where he was responsible for preparing all of the highly accredited fish and meat dishes.
In 2004, Barbin set his sights a little higher when he accepted a position as a chef at Le Grand Vefour, a property owned by Mr. Claude Taittinger, (of the Taittinger Champagne family). It was there that Barbin caught the eye of the President of Le Grand Vefour, world-renowned chef Guy Martin. Martin who immediately recognized the talent and potential in Barbin. Martin provided Barbin with the once-in-a-lifetime opportunity to become an apprentice to a true culinary master. Martin provided Barbin with opportunities to accompany him on consulting trips around the world so Barbin could learn all aspects of the restaurant industry.
After spending two years at Le Grand Vefour, Barbin decided to switch culinary focuses to gain a further overall mastery of the business. Barbin accepted a position at Potel & Chabot, the most reputable catering group within Paris. Barbin continued his career at Pierre Hermes in Paris, a world renowned pastry designer.
In 2007, Barbin returned to Le Grand Vefour and resumed working with Guy Martin. When Martin made the decision to open his first restaurant in the United States, Sensing in Boston's Fairmont Battery Wharf, he recruited Barbin to accept the position of Chef de Cuisine and experience a new world of culinary excellence.
In his spare time, Barbin enjoys playing recreational sports. He is also a connoisseur of the arts, which he says inspire his own creations and presentations.
- Cassoulet
- 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- 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.
- Granité
- 1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lemongrass
- 1. noun A lemon-scented herb used liberally in Thai cooking.
- Nougat
- 1. noun A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.
- Osso bucco
- 1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
- Oxtail
- 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
- Pancetta
- 1. noun Cured Italian bacon.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- 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.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Timbale
- 1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
- Vermicelli
- 1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.
Follow BostonChefs.com
[ Home ] [ Dining Guide ] [ News & Events ] [ Industry Insider ] [ Recipes ] [ About Us ]
Got feedback? We'd love to hear it...email feedback@BostonChefs.com
© 2009 BostonChefs.com | Link to Us | Privacy
Policy | Search | Advertise
with us