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Miel Restaurant Review: This self-styled “brasserie Provençal” located in the InterContinental Boston offers many honey-infused cocktails and dishes in keeping with its name, and thanks also to its very own bee farm located on the roof. Simple, organic fare complemented by olive oil is the focus (they don’t cook with butter and it is not available as a side with bread baskets). Executive chef Didier Montarou has designed a seasonal menu that features pistou soup and steak frites. In keeping with French tradition, entrées are on the smaller side but delightfully constructed, such as duck leg confit and bouillabaisse filled with cod, Acadian redfish, merluza, sea bream and red mullet. Save room for the honey pear tarte Tatin with salted caramel ice cream. In the warmer months, one may enjoy al fresco dining on the patio that overlooks the waterfront. Just up the street from South Station, the restaurant is ideally located for business travelers and local commuters.