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The Basics: La Voile restaurant information

La Voile

261 Newbury Street
Boston, MA 02116
617-587-4200

La Voile restaurant information
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The idea for La Voile (the sail) was born on the French Riveira when owner Stephane Santos, then-owner of La Voile au Vent, one of Cannes oldest and most respected restaurants, met Pierre Honegger, an avid sailor who'd come ashore at Cannes in 2004. The two, over many glasses of wine, hatched a plan to bring La Voile to Boston. And they did - importing the zinc bar, tables, chairs, the wooden wine fridge, vintage chandeliers, sailing pictures...even their staff.

With the menu of a brasserie and the atmosphere of a bistro, La Voile has gotten quite comfortable on the Back Bay's posh Newbury Street, winning over hearts and stomachs with classic, and authentic French-Mediterranean dishes full of fresh, clean flavors.

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salmon

at La Voile

  • food
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Grilled salmon with beets puree and bok choy
 
 
Dictionary
 
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Compote
1. noun Slow-cooked fruit in syrup.
Empanada
1. noun Savory or sweet turnover.
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.
Framboise
1. noun French for raspberry.
Fumé
1. noun French for "smoked."
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.
Loup
1. noun European bass.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Mirepoix
1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Italian egg custard.
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.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Poussin
1. noun A small, young chicken.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roti
1. noun Unleavened, griddle-cooked Indian bread.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
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.