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

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".
