MENU CHOICES
€340
€150 pairing wines
€285 exclusive wines
Menu Boury Prélude
5 courses . Chef's choice (daily changing)
€230
€95 pairing wines
€180 exclusive wines
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 31/12/2026. 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
ricotta . tomatoes from our garden . fermented strawberry . rhubarb
salmon trout . cucumber . horseradish
taco . smoked eastern scheldt eel . salicornia
focaccia . bluefin tuna . vitello . caper . cecina wagyu
gambero gobetto . ceviche . tomato . chard . sweet corn . jalapeño
seabass 'ikejime' . artichoke . bouchot mussel . basil . lentil rasam
caviar ‘osciètre prestige’ . bonnotte potato . crab . grey shrimps . vin jaune
grilled carabineros . fideuà . inktvis . romesco
tostada . mozzarella . gramolata . bellota ham
summer roe . cherry . beetroot . sakura . duck liver . chanterelles
sweetbread of veal . young carrot . zucchini . black truffle
melon . apricot . almond . huacatay
berries . pine . pine nuts . sheep milk . champagne
A LA CARTE
STARTERS
gambero gobetto - caribineros . 2 preparations
ceviche . tomato . chard . sweet corn . jalapeño
fideuà . squid . romesco . gremolata . bellota ham
langoustine . 3 preparations
sliced . coral . yuzu . ‘oscietra’ caviar
baked – wagyu . zucchini . vanilla . kombu
roasted – spring onion . thyme . vervain
vegetarian preparations
a variety of seasonal dishes
north sea sole
bouchot mussel . basil . artichoke . cantharelles . butternut
caviar ‘osciètre prestige’ . 2 preparations
beef tartare
potato . north sea crab . oyster . grey shrimps
caviar ‘osciètre prestige’
moscovite . milk whey . hay
caviar ‘osciètre prestige’
old fashioned . 50 gram / 125 gram / 250 gram
MAIN COURSES
sweetbread of veal from corrèze ‘en cocotte’
preserved truffle . confit shallot . green pea . fondant potato
rack of milk-fed veal from corrèze
preserved truffle . confit shallot . green pea . fondant potato
tenderloin of wagyu A5
‘au poivre’ . fries in ox fat
lettuce . ramson caper . tomato . terragon
anjou pigeon
roasted on the bone . cantharelles . sakura . cherry . corn . duck liver
north sea turbot . breton lobster
cannelloni . asparagus . fennel
lobster bearnaise . potato
vegetarian preparations
a variety of seasonal dishes
LES DESSERTS
selection of 3 creations by the pastry chef
dame blanche . van dender madagascar 72% . whipped cream
vanille ‘sao tomé . piemonte hazelnut . caramel
millefeuille inversé
red berries . lemon verbena . ganache montée
crêpe suzette
sabayon champagne . cherry
café glacé