MENU CHOICES
​*Menu Boury
€335
€145 pairing wines
​
*Menu Boury Prélude
5 courses . Chef's choice (daily changing)
€225
€85 pairing wines
​​​​
not served in the evening and on Holidays
​*A la carte
(not served on friday and saturday night, Holidays)
​​*During the month November, we only serve the
'15th anniversary menu; €350.
When the weather allows, the apéritif and coffee can be served on the terrace.
​
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 '15TH ANNIVERSARY'
taco . bluefin tuna . ponzu . horseradish . kombu
squid koji . harissa . olive . feta
north sea grey shrimp . egg . plate de florenville . imperial oscietre
ostra regal ‘boutrais’ . brussels sprout . jerusalem artichoke
scallop from dieppe
marinated – sand carrot . apricot . jalapeño
baked – 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
​
langoustine . 3 preparations
tartare - buckwheat noodles . caviar
baked - parsley root . basil . jus langoustine with spices
roasted - spring onion . thyme . vervain
scallop from dieppe
marinated - pumkin . pickled apricot . jalapeño
baked - porcini . jerusalem artichoke . white alba truffle
​
european lobster . 3 preparations
salad – artichoke . black truffle . shiitake
roasted – chamomile . cauliflower . hazelnut . beurre noisette
lobster cake
vegetarian preparations
a variety of seasonal dishes
caviar ‘osciètre prestige’ . 3 preparations
melon . sweet corn . vervain
tartare wagyu . wasabi . melted egg yolk . salty vegetables
seabass . butternut . fermented white cabbage
caviar ‘osciètre prestige’
old fashioned . 50 gram / 125 gram / 250 gram
caviar ‘osciètre prestige’
moscovite . milk whey . hay
​
MAIN COURSES
​
veal from corrèze
chard . broccoli . chantarelles . black truffle
​
veal sweetbread from corrèze 'en cocotte'
porcini . shallot . black truffle . ratte potato
grey partridge
salsify . chantarelles . porcini . cranberry
wagyu A5
roasted – eggplant . french fries
lettuce . ramson caper . tomato . tarragon
line-caught seabass
salted with anchovy . pine . caper leaf
lardo di colonnata . chard
north sea turbot . european lobster
cannelloni . fennel . young spinach
mashed potato . lobster bearnaise
vegetarian preparations
a variety of seasonal dishes
​
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
chocolaté soufflé 'mexico 72%'
millefeuille . raspberry
ganache montée . vanilla ice cream ‘sao tomé’
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.