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MENU CHOICES

Menu Boury

€260

€110 pairing wines

Menu Boury Signature

€305

€130 pairing wines

Lunch*

€170

€60 pairing wines

Lunch Signature*

€215

€70 pairing wines

* not served 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 31/10/2023. 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
MENU BOURY
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watermelon . yuzu kosho

cucumber . granny smith . hang-up . mint

bio tomatoes

puffed bread . eggplant . beef 'txogitxu'

gado gado . sambal

tortellini . lamb . parmesan cheese

bluefin tuna 'balfegó' . sake . avocado . lovage

 

turbot . sealand mussel . marigold

breton langoustine

cauliflower . katsuobushi . basilicum

sweet pepper . ramson caper . fennel pollen . smoked radish

 

      tim's signature
     
kaviari paris 'osciètre prestige' . seabass 'ikejime' . fennel . dashi . hazelnut butter

 

porcini . chantarelle . cévennes onion . liquorice . almond

pigeon from anjou . fermented plum . duck liver . borlotti bean

raspberry . nuvola di latte . sorrel

 

peach . elderflower

sablé . peach from gascogne . vanilla 'bleue de la réunion'

à la carte
A LA CARTE
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STARTERS

langoustine

marinated - vintage soya . pumpkin . radish

roasted - spring onion . thym butter

lacquered - sweet bell pepper . pickled blossom

breton lobster

salad - green apple . celery . yuzu kosho

tartlet - avocado

roasted - risotto jerusalem artichoke . autumn truffle . jus lobster with spices

kaviari paris 'osciètre prestige'

sashimi akami bluefin tuna

langoustine . fennel . dashi

potato . hay . whey

 

kaviari paris 'osciètre prestige'

old fashioned . 50 gram / 125 gram / 250 gram

 

seasonal vegetables and herbs (vegetarian)

MAIN COURSES

veal from corrèze - loin or sweetbread

cévennes onion . fermented garlic . almond . mushroom

venison

smoked in cherry wood - yellow beet . confit cherry

partridge

confit in grape leaf - mushroom . autumn truffle . jerusalem artichoke

 

wagyu A5

chimichurri . onion . garum

katsu . miso . sesame . corn

txogitxu beef

tartare of onglet . horeseradish . mushroom

sirloin . lampong pepper . fries

north sea turbot . breton lobster

fennel . young spinach . lobster béarnaise . potato

 

seasonal vegetables and herbs (vegetarian)

DESSERTS​

cheese trolley 'selected farmhouse cheeses'

chef's choice (3 small desserts)

vanilla 'bleue de la réunion . whipped cream . chocolat sauce

crêpe normande

sabayon . champagne

bio lemon sorbet 'colonel'

café glacé

MENU INSPIRATIE
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WINES - BEERS

The sommelier proposes a pairing wine with every dish. 


Further, the sommelier is very fond of beers and is therefore happy to serve a matching beer if you wish. 

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