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The Basics: Lumiere restaurant information

Lumiere

1293 Washington St.
Newton, MA 02465
617-244-9199

Lumiere restaurant information
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Most folks who have visited Lumière since its opening in 1999 will tell you that the name says it all. French for “light”, restaurant Lumière lends just that to the West Newton dining scene-it’s a shining beacon of a bistro serving up some of the area’s most highly regarded modern French cuisine.

The name Lumière also refers to the original cinemas of France, a nod to the restaurant’s location just across from West Newton’s popular art-film house. If you plan to sample chef-owner Michael Leviton’s award-winning dishes before or after a show, reserve early. The cozy 65-seat restaurant has made such a name for itself, tables fill up quickly.

News and Events at Lumiere restaurant

Coming Soon: A Bigger, Brighter Lumiere
Word on the street - Lumière is looking to expand into the neighboring space, most recently occupied by the West ...

Super Hunger Month Returns
This January, Super Hunger Month returns for its third successive year with the lofty goal of ending hunger in eastern ...

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 ...

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halibut tartare

at Lumiere

  • food
  • chef
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Line-caught Nova Scotia halibut tartare with avocado, cucumber and ginger, and sweet and spicy soy-sesame vinaigrette
 
 
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.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Cremini
1. noun Young portobello mushrooms.
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.
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.
Terrine
1. noun An earthenware container, or the dish cooked therein.