MENU CHOICES
​Menu Boury
€325
€135 pairing wines
​
Lunch *
4 courses . Chef's choice (daily changing)
€175
€65 pairing wines
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Lunch Signature *
5 courses . Lunch with signature dish
​
€220
€80 pairing wines
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* 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 31/07/2025. 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
cigarillo . vintage soya . yuzu
biscuit ‘oud groendal’ . nashi pear . umeboshi
crispy cip . tofu . furikake
chawanmushi fennel . sea urchin
squid . parsley . combava . jus crab . poudre d'or
bluefin tuna . cucumber . saké . smoked radish . bergamot
salmon trout . pumpkin . fermented white cabbage . tapioca
​
langoustine
mi-cuit . hop sprouts . egg yolk . sabayon flavas
marinated . belotta . lardo di colonnata
kaviari paris ‘osciètre prestige’ . tartare wagyu . smoked grevenbroecker
black truffle . duck liver . endive . salsify . caper leaf
belgian culture beef . green asparagus from provence . artichoke . ramson
cloudberry . hang-up . blood orange . pine
​
cheesecake . rhubarb . hibiscus
A LA CARTE
STARTERS
​
langoustine . 3 preparations
tartare - buckwheat noodles . kaviari paris ‘oscietre prestige’
baked - radish . chipotle pepper
roasted - spring onion . thyme
​
bluefin tuna . 3 preparations
cucumber . sake . bergamot
gunkan sushi . smoked radish . tororo kombu
sashimi . horseradish . daikon
scallop . 2 preparations
marinated - black truffle . pumpkin . jonagold . hazelnut
roasted - chervil root . bone marrow . corail
​
hop sprouts from poperinge
grey shrimps . flavas beer
vegtarian preparations
a variety of seasonal dishes
kaviari paris ‘oscietre prestige’ . 3 preparations
tartare wagyu
seabass . fennel . yuzu kosho
hop sprouts . melted egg yolk . vin jaune
kaviari paris ‘oscietre prestige’
old fashioned . 50 gram / 125 gram / 250 gram
kaviari paris ‘oscietre prestige’
moscovite . milk whey . hay
​
MAIN COURSES
​
veal from corrèze
sweetbread . black truffle
endive . salsify . bonnotte potato
pigeon from steenvoorde
beetroot . cévennes onion . duck liver . soufflé potato
wagyu A5
roasted – morel . jerusalem artichoke . fries
tartare – miso . lettuce . ramson caper
line-caught seabass
salted with anchovy . pine
lardo di colonnata . chard . barba di frate
north sea turbot . blue lobster
cannelloni . fennel . young spinach
mashed potato . lobster bearnaise
vegtarian preparations
a variety of seasonal dishes
​
DESSERTS​
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cheese trolley 'selected farmhouse cheeses'
​
chef's choice (3 small desserts)
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vanilla ice cream with chocolate sauce and whipped cream
chocolate soufflé ‘madagascar 72%’ . vanilla 'sao tomé"
​
millefeuille . gariguette strawberry . rhubarb . vanilla 'sao tomé'
​
baba au rhum ‘rasta morris jamaica 11y’
salted caramel . vanilla 'são tomé'
coupe colonel
cheesecake . mandarin . blood orange . vervain
crepe suzette
sabayon champagne . cherry
café glacé
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WINES - BEERS
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.