Sandrine's
8 Holyoke St.
Cambridge, MA 02138
617-497-5300
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.
New Year's Eve 2008 at Boston's Best Restaurants
See how your favorite restaurants are ringing in the New Year.
Christmas Eve 2008 at Boston's Best Restaurants
On the night before Christmas, all throughout town, Boston’s best chefs will be hunkering down...to prepare for their ...
Holiday Spectacular Lunch Menu at Sandrine’s
Chef Raymond Ost unveils his spectacular holiday lunch menu at Sandrine's – and it’s available throughout the month of ...
bass
by Chef Raymond Ost
Potato-encrusted wild bass with braised Belgian endive and champagne beurre blanc
- 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.
- Choucroute
- 1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Coulis
- 1. noun A thick puree or sauce.
- Flageolets
- 1. noun Munchkin kidney beans from France.
- Flammekueche
- 1. noun Alsatian onion tart.
- 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.
- Gourmand
- 1. noun A person who appreciates eating and drinking, sometimes to excess.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lardons
- 1. noun Diced bacon that is blanched and fried.
- Mirepoix
- 1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
- Pâte
- 1. noun French for dough, paste or batter.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- 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.