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Sensing: the mystery of the Michelin starred chef

Posted by Devra First  December 15, 2008 05:03 PM

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It was big news: Le Grand Vefour chef Guy Martin, he of the Michelin stars and French culinary honors, was coming to Boston. He would open a restaurant in the Regent Boston Hotel at Battery Wharf called Sensing, modeled after his restaurant of the same name in Paris.

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Guy Martin at Battery Wharf. (Pat Greenhouse/Globe Staff)

It was first slated to open in the spring, but it didn't. Nor did the Regent. It looked like we might never see Sensing. (In March, Le Grand Vefour lost its third Michelin star, furthering the idea Martin might stay in Paris to whip things back into shape.)

Then Fairmont Hotels & Resorts stepped in. Fairmont Battery Wharf opens today. But what of the restaurant?

Sensing is still on, with a planned opening date in mid-January, according to regional PR director Suzanne Wenz. The menu will feature seasonal New England ingredients; it will have an open kitchen, a chef's table, and outdoor seating.

It will also have Martin. Sometimes. "Guy Martin will be involved with the restaurant on an ongoing basis," Wenz says. He'll be in Boston in January, and again throughout the year. Wenz reports that the local chef is Girard Babin, who trained with Martin in Paris.

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What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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