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Gazette du Petit Robert Bistro |
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We have a Full Bar and TV at each location!
October 2009
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Petit
Concept
Many
restaurants nowadays refer to themselves as bistros,
despite the fact that their food, ambiance and
prices are at odds with the true definition of the
term. In France, a bistro is where blue collar
workers go to eat homestyle fare at very modest
prices; it is often served on bare wood tables with
draught beer and vin ordinaire.
Daily
blackboard specials are prepared by Chef Jacky
Robert, whose career and reputation are well-known
to both Boston and west coast diners. Manager Loic
Le Garrec is a native of Brittany and a veteran of
Boston and New York's top dining rooms.
In true bistro
tradition, entree prices are under $12 at lunch and
under $20 at dinner
(prices unchanged since opening April 1st, 2005)
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Definition
Culinaire
A
L'Anglaise
Bouillir un
alliment dans de l'eau salée (Poached in water)
Allonger
Désépaissir une
préparation en lui ajoutant un liquide (adding a
liquid to a preparation to make it thinner).
Appareil
Mélange d'aliments divers qui sert à realiser une préparation
(a blend of ingredients).
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Message
t
COME
ON BOARD
Take our investor train...
"Petit Bob" is our new concept. If you
want to know more, email us at
loiclg@comcast.net,
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PUFF
PASTRY: Originating in France, they call
this as pâte feuilletée or feuilletage.
Puff pastry is made by laminating i.e.
repeatedly layering pastry dough and butter
or another solid fat to form a thin dough
that puffs in the oven.
For
recipe, please click on the picture
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La
Table Française
The first Monday of
each month, Bostonians who speak French
(or would like to) are invited to attend
our French Table, held in the cellar at
the Kenmore location. Over soft lights,
good company, and fine wines, communually-seated
diners practice French over a 3-course
dinner focused on a different region each
month. Come alone or bring a friend. $50
p.p.inclusive. 10% of the evening's
profits are donated to the French
Library Alliance Française of Boston.
Call 617 375 0699 for reservations
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New
Fall/Winter Menu
Beef
Bourguignon is back!
On October 1st, our menu will have
changed. Many of our long time favorites
like Onion Soup, Escargot, Coq au Vin,
Moules Marinière and Steak Frites will
remain. New additions are Salmon "en
Croûte", Calf's Brains, Braised Lamb
Shanks, Gratin Dauphinois and Quenelles.
For dessert, Johnny has brought back
Macaroons and added the Pear Tart,
Chocolate Soufflé and Baba Rhum.
Bon Appétit!
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New Cooks,
Just arriving from Normandy
Pauline Vincent
et
Jeremy Renou
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IMPORTANT
NEWS
We are proud to be donating a % of our "Sexy
Robert" melon drink to ArtbeCAUSE
Foundation, dedicated to eradicating environmental
causes of breast cancer. Founded in 1999 by Ellie
Anbinder and Joyce Creiger Art beCAUSE was
originally funded by art but now uses art as
inspiration to " erase breast cancer from
life's beautiful canvas".
The winner of the $50.00 Gift Certificate for August
is Katsue Sunahori.
Congratulations Katsue !
For more details, see our website : www.petitrobertbistro.com
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Thank
You!
Thank
you all for being part of our journey. Feedback
is welcomed. Do not hesitate to send us an
email if there is something you would like to see on
the menu or if you want to share your experience
with us. Sincerely, Jacky and Loic
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PRB
Kenmore Square
PRB Needham
PRB South End
468 Commonwealth Ave,
45 Chapel Street,
480 Columbus Avenue,
Boston, MA 02215
Needham, MA 02492
Boston, MA 02118
617 375 0699
781 559 0532
617 867 0600
www.petitrobertbistro.com |
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