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 31/07/2026. 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
taco . bluefin tuna . ponzu . horseradish . kombu
grey north sea shrimp . celeriac . buttermilk
salsify . sherry amontillado . mangalica bacon
crème brulée ‘minute’ . duck liver . sakura
oyster ‘irish mór’
corn . daidai . plankton . kimchi
brussels sprout . jerusalem artichoke . vadouvan
european lobster . corail . fennel
crispy cup . gribiche
oscietra caviar . smoked eel . beetroot . hay
hamachi . goan curry . okra . sweet potato . ginger . daikon
scallop . beurre noisette . endive . parsley root . hazelnut . miso
sweetbread of veal . black winter truffle . curly kale . mushroom
blood orange . lemon thyme . jasmine
grand cru cocoa 81% . honeyberry . meyer lemon
A LA CARTE
STARTERS
langoustine . 3 preparations
tartare — caviar . buckwheat noodles . xo
baked – jerusalem artichoke . wagyu . anticucho
roasted – spring onion . thyme . vervain
scallop from dieppe . 2 preparations
marinated – black truffle from périgord
baked – daikon . endive . celeriac . miso . hazelnut
european lobster . 3 preparations
salad – avocado . jalapeño . apricot
glaced – cardinale sauce . corail
crispy cup . gribiche . dill
risotto ‘carnaroli classico’ . black truffle from périgord . gremolata
pasta . black truffle from périgord
vegetarian preparations
a variety of seasonal dishes
caviar ‘osciètre prestige’ . 3 preparations
beetroot . smoked eel . puffed rice
farm egg . grey shrimps . chive
hamachi . daikon . tapioca . sweet potato
caviar ‘osciètre prestige’
old fashioned . 50 gram / 125 gram / 250 gram
caviar ‘osciètre prestige’
moscovite . milk whey . hay
MAIN COURSES
sweetbread of veal from corrèze ‘en cocotte’
black truffle . black trumpet . cévennes onion . ratte potato
rack of milk-fed veal from corrèze
black truffle . salsify . mimolette . endive
tenderloin of wagyu a5
shallot . fries in ox fat
lettuce . ramson caper . tomato . terragon
farm-raised chicken ‘label aradoa’ (2 persons)
sweet potato . red curry . okra . black radish . vin jaune
north sea turbot . european lobster
cannelloni . fennel . 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
(from 2 persons)
vanilla ice cream ‘sao tomé’ . van dender madagascar 72% . whipped cream
soufflé bronte pistachio . white chocolate
pain perdue . kumquat . green yuzu
crème catalane
vanilla ice cream ‘sao tomé’ . hazelnut from piemonte . caramel
crêpe suzette
sabayon champagne . cherry
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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You can also taste our homemade, non-alcoholic pairing.