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MENU CHOICES
€250
€110 pairing wines
€295
€130 pairing wines
Lunch*
€165
€60 pairing wines
Lunch Signature*
€210
€70 pairing wines
* not served on Sundays or Holidays
A la carte
(not served on saturday night and Sundays/Holidays)
When the weather allows, the apéritif and coffee can be served on the terrace.
Prices are guaranteed 'till 31/07/2023. 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
codium . leek . trout eggs
chicken skin . quail egg . vin jaune . portobello
pani puri . sweet potato . tamarind . avocado
grey shrimps . tarragon . rhubarb
deep-fried dumpling . toban djan . taro . mustard 'wostyn' . berry
puntarelle . vintage soya
bonnotte potato . aïoli saffron . jus crustacean
akami bluefin tuna . pumpkin . whey
scallop . jerusalem artichoke . sea fennel
tim's signature
royal belgian caviar ‘boury selection’ . langoustine . radish
haddock . fresh herbs . pickled cabbage . salsify . sherry
duck liver . quince . smoked date . macadamia nut
salted feuilleté
wagyu A5 . swede . onion . garum . sesame . mushroom
mandarin . kalamansi . poudre d'or
coconut . green tea . cocoa mucilage . lime finger
coconut . passionfruit . chervil root
A LA CARTE
STARTERS
langoustine
marinated — vintage soya . pumpkin . thai curry
roasted — onion . thyme butter
baked – radish . jus langoustine with spices
scallop
marinated - lemon balm . buttermilk . citrus caviar
baked - jerusalem artichoke . black winter truffle
farcie - fresh herbs . parsley root . dashi beurre blanc
imperial heritage caviar
akami bluefin tuna . oxalis . dill
haddock . fresh herbs . salsify
polder potato . hay
royal belgian caviar
old fashioned . 50 gram / 125 gram / 250 gram
seasonal vegetables and herbs (vegetarian)
MAIN COURSES
sweetbread
pumpkin . morel . fresh pasta . black winter truffle
veal loin from correze
parsley root . black winter truffle
potato mousseline . parmesan cheese
wagyu a5
loin - onion . salsify
dumpling of the neck - swede . garum
txogitxu beef
tartare of onglet . horeseradish . mushroom
sirloin . lampong pepper . french fries
north sea turbot . european lobster
oxheart cabbage . 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
crêpe normande
sabayon . champagne
bio lemon sorbet 'colonel'
café glacé
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WINES - BEERS
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.