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The Basics: Miel Brasserie Provencale restaurant information

Miel Brasserie Provencale

510 Atlantic Ave.
Boston, MA 02210
617-217-5151

Miel Brasserie Provencale restaurant information
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Housed comfortably in the InterContinental Boston, Miel Brasserie Provençal celebrates the organic wonders and intoxicating flavors of France's fascinating Côte d'Azur region. Incorporating herbs de Provence, lavender, honey and olive oil into the menu in delicious and often surprising ways, the AAA Four Diamond-rated restaurant brings the flavors of Provence right to Boston's waterfront.

The charming, honey-hued dining room, which overlooks Fort Point Channel, features a glass-enclosed private dining room for fourteen complete with a dramatic chandelier that sparkles with 486 olive oil cruets. For fans of al fresco dining, the seasonal patio nestled in the InterContinental Gardens is an ideal place to enjoy a meal outdoors.

News and Events at Miel Brasserie Provencale restaurant

The Tastes of Miel
If the popularity of Restaurant Week is any indication - prix fixe menus are well loved.

The Dining Docket
November 28th - December 4th
Baby, its cold outside. OK, maybe it's not too cold out today, but who knows ...

A Honey of a Brunch
Have you ever had a serious hankering for eggs Benedict and a mimosa only to realize that it's Saturday ...

Devanand Chinta

Chef at Miel Brasserie Provencale

Chef Devanand Chinta at Miel Brasserie Provencale

Chef Devanand (David) Chinta, who hails for Hyderabad, India (in southern India), started his culinary career more than 15 years ago. He attended the Institute of Hotel Management and Catering Technology in New Delhi, India before training at the Oberoi Hotel in Hyderabad, India where he honed his skills from 1993 to 1996. He continued his training at the Les Quatre Saisons Hôtel, a boutique hotel in Paris, France, as Premier de Commis during 1997.

Chinta also had the opportunity to study under two renowned 2-starred Michelin chefs in England and France -- Chef Michel Roux (from 1999 to 2000) and Chef Georges Blanc (from 2005 to 2006).  Outside London, in Bray, England, he was the Cook Tourane (First Cook) for Chef Roux at the Waterside Inn located on the River Thames. From 2005 to 2006 he worked with Chef Blanc at his training kitchen in Vonnas, France while also working with him and the culinary team at Carnival Cruise Line in Miami, Fla. that oversaw the culinary operations for all Carnival ships.  While in Miami, Chinta was a guest instructor at the Culinary Arts Institute teaching contemporary French cooking. In between his tenures with two Michelin-stared chefs, he served as head chef of Kashish Restaurant in Belmont, Mass. from 2001 to 2004.

Chinta joined the opening team of the InterContinental Boston in 2006 as Banquet Sous-Chef.  In this position, Chinta was a key player in creating a variety of banquet menus for the InterContinental Boston and also created a full array of traditional Indian fare with modern presentation which proved to be integral component to the hotel's growing Indian wedding market.  Chinta returns to his French training as Chef de Cuisine of Miel "Brasserie Provençale"

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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.
Asiago
1. noun Semi-firm Italian cheese made from cow's milk.
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.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Daube
1. noun A classic French dish made with beef, red wine and vegetables, braised for a number of hours.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.