MENU CHOICES
​Menu Boury
€335
€135 pairing wines
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Menu Boury Prélude
5 courses . Chef's choice (daily changing)
€225
€85 pairing wines
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not served in the evening and on Holidays
​A la carte
(not served on friday and saturday night, Holidays)
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When the weather allows, the apéritif and coffee can be served on the terrace.
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Prices are guaranteed 'till 31/12/2025. Hereafter, prices might be subjected to changes without prior notice.
You can enjoy one last drink after dinner before we close the evening. This allows us to welcoming you every day in a cheerful and motivated manner.
MENU BOURY
sando . pumpkin seeds praliné
bluefin tuna . black sesame . tomatoes . basil
taco . peru verde
pesto mizuna . crémeux smoked mackerel
razor clam . chickpeas . ras el hanout . peanut
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scallop . pumkin . apricot . jalapeño​​
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european lobster . camomile . cauliflower . hazelnut . beurre noisette
north sea turbot . grey shrimps . endive . turnip . parsley
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caviar ‘osciètre prestige’ . wagyu . sea lavender . samphire . melted egg yolk
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porcini . madeira verdelho . white truffle​
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duck from racan . carrot . polenta . chard . mole​
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muscat grape . sheep yoghurt . green shiso . gueuze cantillon
apple . parsnip caramel . buckwheat . balsamico
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A LA CARTE
STARTERS
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langoustine . 3 preparations
tartare — buckwheat noodles . caviar
baked — cauliflower . hazelnut . camomile
roasted — spring onion . thyme
bluefin tuna . 3 preparations
tartare — akami . avocado . horseradish
sashimi — pointed cabbage . elderflower . japaleño
duckliver . sesame . quince
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european lobster . 3 preparations
salad – artichoke . black truffle . shiitake
roasted – chamomile . cauliflower . hazelnut . beurre noisette
lobster cake
vegetarian preparations
a variety of seasonal dishes
caviar ‘osciètre prestige’ . 3 preparations
melon . sweet corn . vervain
tartare wagyu . wasabi . melted egg yolk . salty vegetables
seabass . butternut . fermented white cabbage
caviar ‘osciètre prestige’
old fashioned . 50 gram / 125 gram / 250 gram
caviar ‘osciètre prestige’
moscovite . milk whey . hay
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MAIN COURSES
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veal from corrèze
peas . broccoli . chantarelles . black truffle
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veal sweetbread from corrèze 'en cocotte'
porcini . shallot . black truffle . ratte potato
grey partridge
salsify . chantarelles . porcini . cranberry
wagyu A5
roasted – eggplant . french fries
lettuce . ramson caper . tomato . tarragon
line-caught seabass
salted with anchovy . pine . caper leaf
lardo di colonnata . chard
north sea turbot . european lobster
cannelloni . fennel . young spinach
mashed potato . lobster bearnaise
vegetarian preparations
a variety of seasonal dishes
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DESSERTS​
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cheese trolley ‘selected farmhouse cheese’
chef’s choice, 3 small desserts
(from 2 persons)
vanilla ice cream ‘sao tomé’ . van dender madagascar 72% . whipped cream
chocolaté soufflé 'mexico 72%'
millefeuille . raspberry
ganache montée . vanilla ice cream ‘sao tomé’
vanilla ice cream ‘sao tomé’ . hazelnut from piemonte . caramel
crêpe suzette
sabayon champagne . cherry
café glacé
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WINES - BEERS - NON-ALCOHOLIC
Our sommeliers proposes a pairing wine with every dish.
Further, our sommeliers are very fond of beers and is therefore happy to serve a matching beer if you wish.
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You can also taste our homemade, non-alcoholic pairing.