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The Basics: Aquitaine restaurant information

Aquitaine

569 Tremont Street
Boston, MA 02118
617-424-8577

Aquitaine restaurant information
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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 original Aquitaine, which fronts on Tremont Street in the South End, captures the essence of a modern bistro with a bustling atmosphere and décor that blends rich chocolate browns, mahogany and taupes. The dining room is lined with leather booths on one side and a long banquette and white-clothed tables on the other, offering diners a front row view of the open kitchen. French artwork, posters and mirrors decorate the space, which is both romantic and sexy.

Whether you're 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.

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Tarte Tatin

at Aquitaine

  • food
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Apple Tarte Tatin with calvados caramel and crème fraiche
 
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Chantilly
1. noun Prepared or served with whipped cream.
Charcuterie
1. noun The French term for delicatessen-style items.
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.
Cornichons
1. noun A gherkin in France.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gâteau
1. noun French cake.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
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.
Poivre
1. noun French for "pepper."
Porcini
1. noun Smoky, meaty wild mushrooms.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
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.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.