BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Aquitaine Chestnut Hill restaurant information

Aquitaine Chestnut Hill

11 Boylston Street
Chestnut Hill, MA 02467
617-734-8400

Aquitaine Chestnut Hill restaurant information
Share Aquitaine Chestnut Hill share on LinkedIn share on Twitter share on Facebook

Inspired by Parisian neighborhood bistros, award-winning Aquitaine brings authentic French dining to Boston and beyond. With three bustling locations - Aquitaine Boston, Aquitaine Chestnut Hill and Aquitaine Dedham - the group of restaurants features menus that vary but universally blend comfort and sophistication with innovative, yet traditional French fare. The wine program is ambitious in both pricing and structure, with offerings from all the important French wine regions, as well as the classic big California and boutique wine houses.

The Chestnut Hill location, which opened in 2000, brings Paris and one of Boston's favorite bistros to the suburbs. The dining room is lined with comfortable burgundy banquettes and white clothed tables. French artwork, posters and mirrors decorate the space, which is both romantic and sexy.

Whether you are looking for an after work cocktail, lunch with colleagues, a romantic dinner or one of Boston's best brunches, Aquitaine is perfect for any occasion.

News and Events at Aquitaine Chestnut Hill restaurant

Beat the Rush with the Aquitaine Group
Theater goers and early birds have three new inexpensive dining options thanks to the Aquitaine Group.

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 ...

next

mussels

at Aquitaine Chestnut Hill

  • food
  • chef
  • info
Mussels in cassoulette with sancerre, shallots, crème fraiche and thyme
 
 
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.
Assiette
1. noun French for "assortment," as in cheeses.
Beurre noisette
1. noun Butter cooked to a hazelnut (noisette) color.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Celeriac
1. noun More commonly known here as celery root.
Chantilly
1. noun Prepared or served with whipped cream.
Chèvre
1. noun French for "goat," as in cheese.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
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.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai cooking.
Noisette
1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
Papillote
1. noun The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Poivre
1. noun French for "pepper."
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rocket
1. noun See "Arugula."
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.