MENU CHOICES
​Menu Boury
€335
€145 pairing wines
€280 exclusive wines
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Menu Boury Prélude
5 courses . Chef's choice (daily changing)
€225
€90 pairing wines
€175 exclusive wines
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not served in the evening and on Holidays
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​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
taco . bluefin tuna . ponzu . horseradish . kombu
squid koji . harissa . olive . feta
north sea grey shrimp . egg . plate de florenville . imperial oscietre
crème brûlée 'duck liver' . duck liver
ostra regal 'boutrais'
corn . daidai . plancton . kimchi
wagyu tartare . brussels sprout . jerusalem artichoke
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scallop . hazelnut . cauliflower . chamomile . purslane . rhubarb root vinegar
norwegian langoustine . burrata . xo . caviar “gold label”
line-caught sea bass . rutabaga . béarnaise . european lobster . kale
white truffle from alba . porcini . pine morel
regional hare . pine . red beet . cranberry . chestnut . belgian endive
quince . saffron . pumpkin
crêpe normande . vanilla ‘sao tomé’
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A LA CARTE
STARTERS
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langoustine . 3 preparations
tartare - buckwheat noodles . caviar . xo
baked - jerusalem artichoke . wagyu . anticucho
roasted - spring onion . thyme . vervain
scallop from dieppe . 2 preparations
marinated - sand carrot . pickled apricot . jalapeño
baked - white alba truffle . hazelnut . chamomile . cauliflower
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european lobster . 3 preparations
salad – mushroom . endive . jonagold . winter truffle
glaced - kimchi . lettuce . daikon
vegetarian preparations
a variety of seasonal dishes
risotto carnaroli classico . white truffle from alba . gremolata
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caviar ‘osciètre prestige’ . 3 preparations
farmhouse egg . chive
burrata . wagyu . dashi beurre blanc
beetroot . smoked eel . puffed rice
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 sweetbread from corrèze 'en cocotte'
porcini . cévennes onion . black truffle . ratte potato
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wagyu A5 - filet pur
roasted – shallot . fried in ox fat
lettuce . ramson caper . tomato . tarragon
wild pheasant
white truffle from alba . endive . jerusalem artichoke . cranberry
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regional hare
clafoutis endive . pine . beetroot . chestnut . salsify
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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
soufflé bronte pistachio . white chocolate
millefeuille . boskoop apple
ganache montée . crème catalane
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.