Boury Restaurant

top of page

MENU
GUEST ROOMS
PARTNERS
PRIVATE DINING
CONTACT
RESERVEREN
CADEAUBON
WEBSHOP
CAREERS
- PERMANENT STAFF
- INTERNSHIPS
BLOG
More

Use tab to navigate through the menu items.

BOURY
THE TIME IS NOW

𝟰:𝟬𝟬 •• From breakfast viennoiserie to our signature table breads, everything is baked fresh, in-house, before RSL even wakes up.

From the first welcome to the last glance, she holds the line. A very happy birthday to our •• 𝗟𝗮𝗱𝘆 𝗼𝗳 𝘁𝗵𝗲 𝗛𝗼𝘂𝘀𝗲 •• Inge!

Meet 𝗞𝗮𝗿𝗲𝗹-𝗝𝗮𝗻, 𝗷𝘂𝗻𝗶𝗼𝗿 𝘀𝗼𝘂𝘀-𝗰𝗵𝗲𝗳. As a key leader in the kitchen, Karel-Jan takes responsibility for his section while guiding and mentoring our Boury Academy trainees. His role is crucial in ensuring the smooth running of the kitchen and shaping the next generation of chefs.

𝗠 𝗘 𝗡 𝗨 •• Sablé ‘oud groendal’ • Nashi peer • Umeboshi ••
𝗠 𝗘 𝗡 𝗨 •• Crispy cup • Tofu • Furikake ••

𝗠𝗜𝗖𝗛𝗘𝗟𝗜𝗡 ☆☆☆ 𝗬𝗲𝗮𝗿 𝟰

Consistency is one of the hardest things to achieve in this business, and yet, our team makes it seem effortless. We’re deeply grateful for everyone who continues to shape the Boury story: from our kitchen brigade to our cherished guests at the table.

Tim, Inge & Ben

Perrier-Jouët Belle Époque: a celebration of art, nature, and savoir-faire. Pick your favorite glass ;-).

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

email closure (380 x 100 px) (380 x 60 px) (400 x 70 px) (800 x 140 px).png

bottom of page

BOURY THE TIME IS NOW

​

BOURY
THE TIME IS NOW