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The Basics: Aquitaine Dedham restaurant information

Aquitaine Dedham

950 Providence Highway
Legacy Place
Dedham, MA 02026
781-471-5212

Aquitaine Dedham restaurant information
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Inspired by Parisian neighborhood bistros, award-winning Aquitaine brings authentic French dining to Boston and beyond. With three bustling locations - Aquitaine Boston, Aquitaine Chestnut Hill and Aquitaine Dedham - the group of restaurants features menus that vary but universally blend comfort and sophistication with innovative, yet traditional French fare. The wine program is ambitious in both pricing and structure, with offerings from all the important French wine regions, as well as the classic big California and boutique wine houses.

Aquitaine Bistro in Dedham, located in the new Legacy Place shopping plaza, builds on the success of its sister restaurants. Inspired by Parisian neighborhood bistros, the 185-seat Aquitaine Dedham, offers an authentic French dining experience. In the summer months, weather permitting, the warm and welcoming spirit of the dining room spills out onto the seasonal outdoor patio.

Whether you are looking for an after work cocktail, lunch with colleagues, a romantic dinner or one of Boston's best brunches, Aquitaine is perfect for any occasion.

News and Events at Aquitaine Dedham restaurant

Flavors of Neponset Valley
Mark your calendars for the 11th annual Flavors of Neponset Valley on Thursday, March 25th.

Beat the Rush with the Aquitaine Group
Theater goers and early birds have three new inexpensive dining options thanks to the Aquitaine Group.

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mussels

at Aquitaine Dedham

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Mussels in cassoulette with sancerre, shallots, crème fraiche and thyme
 
 
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.
Assiette
1. noun French for "assortment," as in cheeses.
Beurre noisette
1. noun Butter cooked to a hazelnut (noisette) color.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chantilly
1. noun Prepared or served with whipped cream.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Gâteau
1. noun French cake.
Gougere
1. noun A cheese-flavored choux pastry.
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.
Masa
1. noun Corn tortilla dough.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Noisette
1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Poivre
1. noun French for "pepper."
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.