La Voile Brookline Opens This Weekend
La Voile has offered an unpretentious taste of French dining culture for nearly a decade on Newbury Street, when American sailor Pierre Hoenegger helped bring his favorite Côte d’Azur restaurant to Boston in 2007. Now, “the Sail” is docking in Washington Square. La Voile Brookline opens for dinner on Friday, December 18, and is celebrating with an open house this evening.
At the second outpost, chef François Grayon joins maitre d’ Jérôme Bergere and a predominantly French staff. A native of Perche, Grayon’s cuisine reflects his rural upbringing, as well as his training at Michelin-starred restaurants including l’Hotel du Dauphin in Normandy, and Parisian spots La Cantine des Gourmets and le Grand Véfour in the Palais‑Royal. Grayon relocated to Boston to lead the kitchen in Brookline.
The Beacon Street bistro spans two floors and seats 95. The second level can accommodate private events up to 55 guests, Bergere said. A nine-seat bar offers a wide selection of French wines.
Beginning on Monday, La Voile Brookline will offer lunch every day, and a nightly, prix-fixe, Taste of France menu. This weekend, it’s a limited dinner menu only.
“Care is essential in preparing good food,” Bergere said. “So as not to compromise our own standards, our chef prefers to offer quality over quantity. The dishes on the reduced menu are the same as will be offered on the full menu.”
To attend tonight’s party, RSVP after 3 p.m. at 617-277-1260.
Opening Weekend Prix-Fixe
Served Friday-Sunday, December 18-20, 5 p.m.
Three courses $40 / two courses $29
La terrine Homemade terrine with chutney and mixed salad
L’oeuf pané Breaded soft-boiled egg and leek fondue, with crème fraîche and crispy bacon
Les gambas Skewer of prawns marinated with turmeric and citronelle over a crunchy Niçoise with lobster réduction
La soupe Prepared daily
La salade périgourdine Foie gras, lardons, and smoked duck breast sliced over frisée salad with walnut vinaigrette
La blanquette Braised veal stew cooked in a creamy and aromatic stock with carrots, mushrooms, and onions served over Basmati rice
Le cabillaud Pan-seared cod over creamy risotto, with sun dried tomatoes and Parmesan tiny crisp crêpe
Le filet de boeuf Tenderloin filet of beef, sautéed young spinach, Gratin dauphinois, and a choice of a Béarnaise, peppercorn, or Bordelaise sauce
Le parmentier Off-the-bone duck confit and mashed potatoes and mixed herbs salad with Dijon vinaigrette
Les moules Cape Cod mussels with choice of Marinière or Normande sauce and pommes frites
La crème brulée Traditional vanilla custard, crisp on top and smooth inside
L’île flottante White meringue floating on crème Anglaise with toasted almonds
La tarte tatin Warm caramelized apple tart with vanilla ice cream or crème fraîche
Le moelleux au chocolat Molten chocolate cake with chantilly maison