Menu Boury

teasers and 6 courses

€195

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teasers and 5 courses

€175

(not served on, saturday night and holidays)

                        .

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Lunch

€135

(only for lunch, not on holidays)

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​A la carte

(not served on saturday night and holidays)

When the weather allows, the apéritif and coffee can be served on the terrace. 

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Prices are guaranteed 'till 31/07/2022. 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.

tartlet . romesco . ajo blanco . parmesan

tartare txogitxu beef . sesame

sandwich chickenliver . cocoa mucilage

crémeux asparagus . cecina de buey

spicy fishcake . hang-up . green herbs

taco . dry-aged beetroot . fermented garlic

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burrata . smoked trout eggs . salicornia . peas

langoustine . tomato . yuzu . soya

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white bio asparagus

seabass . thai fennel . wild garlic

eastern scheldt lobster . egg . sourdough

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sweetbread . ravioli petit-gris . morrel . broad bean

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summer roe . onion from cevennes . cantharelle . pickled blackberry

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rhubarb . vervain . flower tea

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cherry . boury beri beer

white cherry . almond . sakura

A LA CARTE

STARTERS

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langoustine

marinated - radish . granny smith . plancton

roasted - spring onion . thym butter

à la nage - sea kale . sea lavender

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eastern scheldt lobster

salad - bio asparagus . herbs

poached egg . sourdough

roasted - fideuà . burrata

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imperial heritage caviar

otoro bluefin tuna

scallop . cream

noirmoutier potato

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royal belgian caviar

old fashioned 50 gr / 125 gr / 250 gr

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donburi wagyu A5

buckwheat noodles . avocado . eggyolk . vintage soya​

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vegetarian seasonal preparations

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MAIN COURSES

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sweetbread

morrel . bio asparagus . broad bean . fresh pasta

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veal loin from corrèze

morrel . bio asparagus . broad bean

potato mousseline . parmesan cheese

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pigeon from anjou

peas . lettuce . green asparagus . wild garlic

tartlet . legs confit . lentils . macadamia

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txogitxu beef 

tartare of onglet . beetroot

sirloin . lampong pepper . french fries

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north sea turbot . eastern scheldt lobster

cabbage . young spinach . potato . lobster bearnaise

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vegetarian seasonal preparations

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DESSERTS​

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cheese trolley 'selected farmhouse cheeses'

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chef's choice (3 small desserts)

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

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crêpe normande

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sabayon . amarena cherry . pistachio from bronte

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bio lemon sorbet 'colonel'

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café glacé

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.