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)
​During the months of June and July, we exclusively serve the ‘Boury 15th Anniversary Menu’, €350 excluding beverages.
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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 31/07/2026. 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 '15th ANNIVERSARY'
bluefin tuna . daikon . horseradish
squid . koji . togarashi
wagyu . grevenbroecker
aji amarillo . kumquat . cucumber . celery . ginger
provençal brioche
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gambero gobetto . ceviche . tomato . chard . sweet corn . jalapeño
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white asparagus . salmon trout . watercress
asparagus flan . almond . gomasio . aged roeselare cheese . trout roe
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oyster ‘ostra regal’ . fennel . samphire . smoked eel . green apple
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caviar ‘osciètre prestige’ . bonnotte potato . crab . grey shrimps . vin jaune
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eastern scheldt lobster . nduja . roscoff onion . green peas . fava beans
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sweetbread of veal . morels . zucchini . black truffle
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vacherin . umeboshi . rhubarb . lemon thyme . elderflower
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strawberry varieties . mascarpone ‘zucchelli’ . sumac . buttermilk . verbena​
A LA CARTE
STARTERS
oyster ‘ostra regal’ signature
eastern scheldt lobster . 3 preparations
lobster roll – avocado . jalapeño . apricot
glazed – roscoff onion . nduja . bonnotte potato
tartelette – fresh cheese . savory . bellota ham
langoustine . 3 preparations
slices – coral . yuzu . ‘oscietra’ caviar
baked – wagyu . fava bean . green asparagus . kombu
roasted – spring onion . thyme . vervain
vegetarian preparations
a variety of seasonal dishes
north sea grey shrimp salad
asparagus . farm egg . honey tomato . spring herbs
north sea turbot
sea lavender . asparagus . parsley . almond . ancienne belgique cheese
caviar ‘osciètre prestige’ . 3 preparations
gambero gobetto . colatura
smoked eel . oyster . fennel
bomba rice . squid . salicornia . vin jaune
caviar ‘osciètre prestige’
moscovite . milk whey . hay
caviar ‘osciètre prestige’
old fashioned . 50 gram / 125 gram / 250 gram
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MAIN COURSES
sweetbread of veal from corrèze ‘en cocotte’
preserved truffle . morels . cévennes onion . asparagus . ratte potato
rack of milk-fed veal from corrèze
preserved truffle . fava bean . morels . asparagus
tenderloin of wagyu A5
shallot . fries in ox fat
lettuce . ramson caper . tomato . terragon
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farm-raised chicken ‘label aradoa’
salicornia . green peas . green asparagus . chorizo . polenta . parmesan
lamb ‘maison greffeuille’
wild garlic . green asparagus . fennel . potato mousseline
north sea turbot . european lobster
cannelloni . asparagus . young spinach
lobster bearnaise . potato
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
vanilla ice cream ‘sao tomé’ . van dender madagascar 72% . whipped cream
soufflé bronte pistachio . raspberry . basil
vanilla ice cream ‘sao tomé’ . hazelnut from piemonte . caramel
crêpe suzette
sabayon champagne . strawberry
café glacé
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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We also offer a non-alcoholic pairing, in which fruits, herbs, and vegetables are translated in a refined and surprising way into both sparkling and still preparations, served hot or cold.