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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

Brews & Bivalves Galore
Enjoying a cold beer and fresh New England oysters should be a mainstay of any make-the-most-of-summer to do list; the ...

Give a Little, Get a Little Back
The gift of a great meal is a wonderful way to show your appreciation to friends and family this holiday ...

Labor Day Brunching
Brunch your way through the holiday weekend with the folks from the Aquitaine Group.

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

by Chef Seth Woods

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Poached lobster with cauliflower, pumpkin chutney, parisienne gnocchi and cider glace
 
by Chef Seth Woods
 
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.
Assiette
1. noun French for "assortment," as in cheeses.
Béchamel
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
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.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chantilly
1. noun Prepared or served with whipped cream.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Empanada
1. noun Savory or sweet turnover.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Fundido
1. noun Spanish for "melted."
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.
Lardons
1. noun Diced bacon that is blanched and fried.
Masa
1. noun Corn tortilla dough.
Moutarde
1. noun "Mustard" in France.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
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.
Quesadilla
1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
Queso
1. noun Spanish for cheese.
Ragu
1. noun Tomato and meat sauce from Bologna.
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.
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.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

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