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I love Massachusetts!

A French cuisine with a hint of Asian exoticism, a simple décor, a cleverly subdued atmosphere, Guy Degrenne dishes and cutlery… Although very similar to its Parisian “big brother”, Sensing Boston folds local seafood products into its repertoire, adding a much-appreciated New England touch to the experience. A concept that works judging by the enthusiasm generated by the restaurant’s playful and ambitious cuisine meticulously executed by Guy Martin’s ex-collaborator Gérard Barbin. This Boston-based Chef de Cuisine was intoxicated by the American experience after earning his stripes at establishments such as Albert Ier (Chamonix), Bateau Ivre (Courchevel) and last but not least, the Grand Véfour.Sensing Boston was, however, by no means an easy bet… Opening in the midst of an economic crisis, in the middle of winter and in a privileged but private part of town could have gotten the better of this Parisian concept. This was, of course, not taking into account the spirit and motivation of Guy Martin and his team. As a result, Sensing has officially succeeded in delighting New England’s tastes buds with a concept that will no doubt be emulated in the future.

A delectable menu

For an affordable average price (50 $ starter + meal à la carte), this chef from Savoy has succeeded in creating a sophisticated yet colourful menu featuring a Cod steamed in lemongrass, black rice and vegetables with a coconut and grapefruit sauce, a Heirloom tomato salad with caramelized pine nuts and a basil and ginger dressing and a Lemon and yuzu crystalline served in a glass globe and sealed with a sheet of hardened lemon-flavoured sugar. Enough to get anyone in the mood for a nice walk along narrow streets and historic banks, following the Freedom Trail and stopping over in North End, Charlestown, the Rose Kennedy GreenwayConservancy and the Institute ofContemporary Art.
And at night, a 40 $ menu (3 courses) should be enough to make anyone want to make a reservation. Long live Boston!