MENU CHOICES
​Menu Boury
€325
€135 pairing wines
​
Lunch *
4 courses . Chef's choice (daily changing)
€175
€65 pairing wines
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Lunch Signature *
5 courses . Lunch with signature dish
​
€220
€80 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)
When the weather allows, the apéritif and coffee can be served on the terrace.
​
Prices are guaranteed 'till 31/07/2025. 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
cigarillo . vintage soya . yuzu
bacon cake . cheese ‘oud groendal’ . chervil
polenta . sweet potato . cumquat . carrot
sando . north sea crab . horseradish
squid . parsley . combava . jus crab . poudre d'or
bluefin tuna . kaki . saké . smoked radish . bergamot
langoustine . icicle radish . ginger . chipotle pepper
scallop from dieppe
baked . chervil root . bone marrow . corail
marinated . cecina wagyu
kaviari paris ‘osciètre prestige’ . cauliflower fungus . egg yolk . walnut
black truffle . duck liver . endive . salsify . caper leaf
pigeon from steenvoorde
beetroot . morel . cévennes onion . banyuls . lemon geranium
cheesecake . madarin . blood orange . vervain
baba au rhum . salted caramel . vanilla ‘bleue de la réunion’
A LA CARTE
STARTERS
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langoustine
tartare - buckwheat noodles . kaviari paris 'osciètre prestige'
roasted - spring onion . thyme
à la nage - saffron
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blue lobster
green papaya . cucumber . tigermilk . cashewnut
gunkan sushi . tororo kombu
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risotto white alba truffle
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kaviari paris 'osciètre prestige'
tartare & sashimi akami bluefin tuna
belgian culture beef . burrata . oyster emulsion with plankton
farm fresh egg . grey shrimps
kaviari paris 'osciètre prestige'
old fashioned . 50 gram / 125 gram / 250 gram
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kaviari paris 'osciètre prestige'
moscovite . milk whey . hay
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seasonal vegetables and herbs (vegetarian)
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MAIN COURSES
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veal from corrèze
sweetbread . bonnotte potato . winter truffle . porcini
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pigeon from anjou
beetroot . duck liver . potato soufflé . cevennes onion
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wagyu A5
roasted - green asparagus . artichoke . fries
tartare - miso . lettuce . ramson caper
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venison
celeriac . grevenbroecker . cranberry . buckwheat
​​​​​
regional pheasant
white alba truffle . endive . potagie root vegetables . cabbage
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line-caught seabass
marinated scallop . chervil root . lard di colonnata . beurre noisette
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north sea turbot . bleu lobster
fennel . young spinach . potato . lobster bearnaise
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seasonal vegetables and herbs (vegetarian)
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DESSERTS​
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cheese trolley 'selected farmhouse cheeses'
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chef's choice (3 small desserts)
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vanilla 'bleue de la réunion . whipped cream . chocolat sauce
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pear doyenne . saffron . bees wax
wattleseeds . chocolat ‘van dender’
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soufflé chocolate 'madagascar 72%' . vanilla​​​
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crêpe suzette
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sabayon . champagne . cherry
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café glacé
WINES - BEERS
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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.