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| La Gazette du Petit Robert Bistro January 2012 |
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Petit Concept
by Stuff@Night Boston..........
....................October 05, 2009American restaurateurs shamelessly slap the term "bistro" on everything from awful chain outlets to places with $55 entrees. The French reserve the term for modest neighborhood spots like Petit Robert Bistro that unpretentiously serve delicious, relatively simple meals at workingman's prices. "Little Bob's" hits the bistro bull's-eye squarely with fine traditional Parisian fare, brusque but professional service, and nary an entrée over $20. C'est le luxe sans le luxe.
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Robert à la Maison
Petit Robert Catering ..
For detail, send email to chefjacky@aol.com
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Jacky Robert's workshops to benefit kids...
On Saturdays or Sundays, Chef Jacky is giving cooking demonstrations for 12 people, followed by a three course luncheon to benefit
CHEFS FEED KIDS foundation ($50 not including Tax and gratuity.)
Ask Chef Jacky for details at jacky@petitrobertbistro.com
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When you present your Coolidge Corner Theater Membership card, You get a 10% discount at PRB Brighton.
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 | | Jay Spencer |
Proud to Announce!
Our new partner in Needham
From the age of 15, Jay Spencer began working in restaurants starting
as a dishwasher to line cook to eventually being an assistant manager
before heading off to college to obtain an Engineering degree. After
graduation, Jay held various roles in operations and finance in
several industries before coming back to his passion in the food
industry. A graduate of the French Culinary Institute in New York, NY,
Jay has a taste for good food, exceptional service and a strong
affinity for French culture. His favorite items to eat right now are
cassoulet and macarons. Originally from Ohio, Jay has spent most of
his life as a New Yorker before he and his partner moved to
Massachusetts.
Come and introduce yourself to Jay at our Needham location! |
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You've seen them on TV...you've read about them in magazines...you've been dying to get into their restaurants... and now the chefs in the limelight will be teaching YOUR kids the tricks of the trade!
Chef Jacky will be teaching a class for kids on January 9th... |
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Galette des Rois at PRB..
Saturday, January 7, 2012
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Must Read..Il Faut Lire!
In English:
CityHarvest, PillowFight, AmericanChef, 2011, Kimchi, India, Playboy, BuffetEn Français:
Maquereau, VinChinois, FruitDeMer, BonneAnnée, FoieGras, Amour, Etoiles, FoieGras, Auto, AAA, Expressions |
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 Salmon Cordon Bleu
(serving 4 people)
Ingredients:
4 x 6oz.salmon filet skin on
4 Belgian endives
4 Swiss cheese sticks, same lengh as salmon filet
1 Lemon juice
1 shallot chopped finely
1 cup Merlot
4 oz butter
1 cup Panko bread crumb
1 whole egg (beaten)
1 cup flour
4 oz. corn oil
Salt, pepper
Cook the endives in water and lemon for 20 minutes. Drain them and squeeze the water out. Put them between 2 sheets of plastic wrap and flatten with a spatula. Roll in the cheese stick. Cut the salmon length wise (butterfly). Season the fish with salt and pepper and insert the cheese and endive roll. Spread the top of the salmon with flour and brush the egg wash over. Sprinkle with Panko.
Warm up the oil in a saute pan. Put the salmon Panko side down. Let the Panko get brown and turn the fish over. Put in a 400° oven for 15 minutes.
Once cooked, remove the salmon and try to cut the skin off the bottom. Dry the pan with a clean towel and pour the wine and reduce it by half. Mix in the butter while it's boiling. Serve the salmon with the wine butter, mashed potato and vegetables
Salmon Cordon Bleu is on the menu right now. Bon Appétit!
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IMPORTANT NEWS
The winner of the $50 Gift Certificate winner is Monica Irani
To claim your prize, send a email to info@petitrobertbistro.com
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Our winter menu has arrived at all
PRBs. Please come in and try some of our seasonal specialities...
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For our next wine dinner and Table Française, please call Denis at (617) 274 8687 |
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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
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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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