Tuesday, June 30, 2015


          This past weekend I tried Josephine, the new French restaurant that just opened in Kenmore. The food, atmosphere, and service were all amazing; this was one of the best experience's I've had in a long time.

         We started with an amuse which included beet yogurt, crab salad with salmon roe, and truffle potato mousse. They were all delicious and beautifully presented, it set the stage for the rest of the meal perfectly.

          Next we shared a couple of appetizers including the pate maison and selection of cheeses. The pates included chicken liver mousse, duck rilletes, and pork rillets, garnished with balsamic drizzle, orange coulis, and cornichons. The cheese plate came with three including comte, camembert, and a blue cheese. I enjoyed both of these, but absolutely loved the pates! I could come back and make a meal of these.

          For a main course, we shared the canette en deux versions: roasted duckling breast and leg confit with parsnip puree and mixed vegetables. We also had to try a side of the pommes Josephine, confit potatoes fried crisp on the outside. The duck was cooked perfectly with crisp skin; incredibly tender with crisp skin. The owner stopped by before our meal came out and recommended an amazing wine pairing. We had trouble deciding, so he even brought over another glass in a different style for us to try! This also came with a palette cleaner, a ginger flavored drink, which our sever suggested we save until after the entree.

           Dessert was the Bête noire – Hazelnut mousse with Feuilletine crunch. I was excited to see when this came out it was also layered with chocolate! Despite being full, we managed to eat every bite.

          As we were leaving, we were commenting that Boston used to be saturated with French restaurants, and now it's gone in the other direction. Josephine a great addition to the Boston restaurant dining scene, it's great to have a high end French restaurant that's also fresh and modern. I will definitely be back soon.

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