A Taste of France

Photo: Village Natal De Francois


As a way to introduce La Voile Brookline, a few lines of how it all began. But first, an illustration of how the staff would like to make sure that for the time of a drink or a meal, the warmth of their greeting will hopefully make you forget the harsh, bitter cold of a Brookline winter night. passersby may not even be aware of the new addition to the culinary diversity of Brookline. Very much in keeping with its sister establishment La Voile, on Boston’s Newbury Street, the new Brookline location would like to convey the unpretentious elegance of a French Brasserie with the warmth of a Bistrot.

It all started in Cannes, on the Cote d’Azur, with a restaurant called “La Voile au Vent” (the sail in the wind). it was located on the old port of Cannes and was the watering hole of the classic sailboat community. An american sailor spent a winter in the harbor and after many glasses of red wine, the idea of opening a restaurant in Boston was hatched. The name was shortened, but true to its name the decor has a distinct nautical theme, with photographs of old J-class sailing boats, and to make sure we do not take ourselves too seriously, we included a few drawings of British navy-types who do not seem to have spent their lives on the high seas. The layout is typical of a Paris restaurant. With its mostly French staff — and chef — La Voile would like to offer its guests an insight and taste of the best of French cuisine. It aims to offer an escapade to another country and culture by being authentic to its roots: a good, tasty French meal. Simple, unpretentious, but full of flavor, the menu reads like one of Beaudelaire’s poems, including words that flow, like le risotto, le vivaneau or l’agneau. It is an amalgam of French classics, from appetizers, main course to deserts, such as escargots and foie gras, sole meuniere, blanquette de veau, magret de canard, ile flottante and tarte Tatin.

The food, however, is not the only factor contributing to a French culinary experience. The atmosphere in the restaurant is just as important and come into play. La Voile will try to recreate life ” a la Francaise” by means of a restaurant. The dining experience thus offers a charming ambiance and flavorsome food: in short a journey through the culinary heritage of France: an opportunity to travel to Europe for the duration of a meal. From all of us at La Voile Brookline: Bon Voyage.

Raphael Lambert

Le Chef

Our French American Chef Raphael is native from South of France. He has been with us at La Voile for 4 years. He trained in Lyon at the Paul Bocuse Institute and went on to work for acclaimed chefs such as Paul Bocuse, Guy Savoy and Michel Bras.



Maitre D’

UntitledOur Maitre D’ Nathan grew up in Maisons-Alfort, a suburb city of Paris. After obtaining a Master’s degree from a Parisian business school and working in finance, Nathan was lured into the food industry by his passion for wine and fine cuisine. He started out in an English microbrewery in Paris, where he quickly learned the ropes, becoming the general manager within a few months. After several years with the brewery in Paris, Nathan decided to start a new adventure in Boston in 2012 working with La Voile “Newbury.” Since January 2015, Nathan has been working with Francois the Chef and Jerome the Maitre D’ of La Voile Boston in preparation for the exciting new location opening of La Voile Brookline.

SamA Taste of France