MENU CHOICES
€270
€115 pairing wines
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€315
€130 pairing wines
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Lunch**
€175
€65 pairing wines
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Lunch Signature**
€220
€80 pairing wines
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* 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
fresh cheese . radish . gorgonzola dolce
peas . mint . savora
akami bluefin tuna . barilotto . ramson caper
bonnotte potato . caper leaf . eggplant . feta
sardine . tomami . sour cream
papaya . yuzu kosho . pandan . cashew
shrimp ‘ama ebi’ . carrot . fennel . basil . buttermilk . combava
turbot . smoked eel . white asparagus . almond . orange blossom . vervain
eastern scheldt lobster
jerusalem artichoke . granny smith . kalamansi . corail . beet . cucumber
lacquered . celeriac . sea buckthorn
tim’s signature
kaviari paris ‘osciètre prestige’ . white bio asparagus . feuilleté
tagliatelle squid . iberico . risotto . fava bean . savory
lamb from the flemish ardennes
chermoula . persian lemon . asparagus from pertuis . ramson . hummus
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gariguette strawberry . honey berry . shiso . elderflower
rhubarb . hibiscus . amazake . vanilla tahiti
A LA CARTE
STARTERS
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langoustine
tartare - buckwheat noodles . tonburi
roasted - spring onion . thyme
papaya . sweet bellpepper . fennel . yuzu
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breton lobster
salad - smoked eel . beetroot . radicchio . hazelnutbutter
roasted - risotto jerusalem artichoke . black truffle . jus lobster with spices
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kaviari paris 'osciètre prestige'
tartare & sashimi akami bluefin tuna
farm fresh egg . grey shrimps . pandan
potato . hay . whey
kaviari paris 'osciètre prestige'
old fashioned . 50 gram / 125 gram / 250 gram
seasonal vegetables and herbs (vegetarian)
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MAIN COURSES
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veal from corrèze
morels . parsley root . bonnotte potato
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pigeon from anjou
black truffle . seeds . cevennes onion . duck liver​
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wagyu A5
roasted - jerusalem artichoke . lettuce
tartare . miso . sesame . corn
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txogitxu beef
tartare of onglet . horeseradish . mushroom
sirloin . lampong pepper . fries
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north sea turbot . breton lobster
fennel . young spinach . lobster béarnaise . potato
seasonal vegetables and herbs (vegetarian)
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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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soufflé chocolate 'tulakalum 75%'
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crêpe normande
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sabayon . champagne
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bio lemon sorbet 'colonel'
mandarin . calamansi . kumquat . maqaw pepper
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café glacé
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.