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MENU CHOICES
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Menu Boury*

€270

€115 pairing wines

Menu Boury Signature

€315

€130 pairing wines

Lunch**

€175

€65 pairing wines

Lunch Signature**

€220

€80 pairing wines

* not served on Friday night and Saturday night (starting June 01)

** 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 31/07/2024. 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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fresh cheese . radish . gorgonzola dolce

peas . mint . savora

akami bluefin tuna . barilotto . ramson caper

sushi rice . avocado . togarashi

cecina wagyu . tomami . sour cream

papaya . yuzu kosho . pandan . cashew

 

shrimp ‘ama ebi’ . carrot . fennel . basil . buttermilk . combava

 

turbot . smoked eel . almond . orange blossom . vervain

 

blue lobster

jerusalem artichoke . granny smith . kalamansi . corail . beet . cucumber

lacquered . celeriac . sea buckthorn

 

          tim’s signature
          kaviari paris ‘osciètre prestige’ . belgian culture beef 'berugi'

          oyster emulsion with plancton

 

tagliatelle squid . iberico cheek . risotto . fava bean . savory

 

veal from corrèze . ramson . romesco . pine . anchovy

 

strawberry varieties . honey berry . shiso . elderflower

 

cherry . chocolat 'madagaskar 72%' . sakura . tonka . macadamia

à la carte
A LA CARTE
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STARTERS

langoustine

tartare - buckwheat noodles . tonburi

roasted - spring onion . thyme

risotto . saffron . savory

blue lobster

salad - black truffle . fresh herbs . cauliflower . beans

roasted & lacquered . celeriac . sea buckthorn . samphire

sweetbread of veal

white bio asparagus . smoked eel . vin jaune

kaviari paris 'osciètre prestige'

tartare & sashimi akami bluefin tuna

white bio asparagus . feuilleté

farm fresh egg . grey shrimps

 

kaviari paris 'osciètre prestige'

old fashioned . 50 gram / 125 gram / 250 gram

kaviari paris 'osciètre prestige'

moscovite . milk whey . hay

seasonal vegetables and herbs (vegetarian)

MAIN COURSES

veal from corrèze

morels . fava bean . white bio asparagus . bonnotte potato

pigeon from anjou

black truffle . peas . cevennes onion . duck liver

wagyu A5

roasted - green asparagus . ramson . artichoke

tartare - miso . lettuce

belgian culture beef 'berugi'

tartare of onglet - horseradish . mushroom

sirloin - kampong pepper . fries

north sea turbot . bleu lobster

fennel . young spinach . potato . lobster bearnaise

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

strawberry . rhubarb . amazake . vanilla 'tahiti'

soufflé chocolate 'tulakalum 75%' . vanilla

lemon cedrate

tartlet

colonel

givré

millefeuille 'a la minute' . salted caramel . vanilla 'tahiti'

crêpe normande

sabayon . champagne . strawberry

café glacé

MENU INSPIRATIE
WINES - BEERS
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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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