Cambridge, MA 02138
In 1996, chef Raymond Ost and partner Gwen Trost opened what they hoped would be an unpretentious but memorable bistro in the heart of Harvard Square. Named for Ost’s daughter, Sandrine’s seeks to deliver an atmosphere reminiscent of Alsace along with a menu that does culinary justice to this region of France.
From outside, Sandrine’s resembles an Art Nouveau-era Paris Metro station; inside mosaics of yellow, cobalt blue and green iridescent glass – the colors of Alsatian wine bottles. Behind the copper-covered bar is a special oven designed to cook the restaurant’s signature dish, flammekueche, to perfection.
25th Taste of the Nation
Join the fight against hunger – and more than fifty of the city’s most talented chefs – on Thursday, April 18th ...
Ost brings international flair to Harvard Square as chef of one of the area's most unique and respected restaurants. Ost's career in French cooking spans more than 35 years, so patrons can expect food with confidence, finesse and flavor, and that is exactly what he delivers, night after night.
Born in the Alsatian town of Strasbourg, on the French-German border, Ost learned to cook at his mother's side, and began pursuing a career in the food industry while still in his teens. He cooked fulltime while earning a degree from the Ecole Hoteliere, and never looked back.
In 1977, Ost was recruited by Le Meridien Hotels and was posted in kitchens from Martinique to Abu Dabai to San Francisco. In 1988, he was named Executive Chef of Le Meridien Boston, where he oversaw its award-wining Julien rstaurant, as well as a cafe and catering/pastry operations. He thrived on the responsibility and managed an annual budget of $10M.
During his tenure, the hotel and Ost received many national accolades, but the opportunity to own his own bistro called to him. Sandrine's, named for Ost's daughter, opened to much acclaim in 1996, and Ost remains an amiable and omnipresent figure in his charming Holyoke Street empire.
He was recently awarded a chevalier medal in the Order of the Merite Agricole, the equivalent of a French knighthood.