MENU CHOICES
€325
€135 pairing wines
​
Lunch *
4 courses . Chef's choice (daily changing)
€175
€65 pairing wines
​
Lunch Signature *
5 courses . Lunch with signature dish
​
€220
€80 pairing wines
​​
* 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 21/12/2024. 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
goat cheese . tomato water . lovage
semifreddo olive oil . eggplant . romesco
tomatoes . rhubarb . vervain
gyuza . pork belly . galangal
akami bluefin tuna . barilotto . ramson caper
ceviche rockfish . seabuckthorn . papaya
hamachi . sealand cockle . cucumber . leche de tigre . cashew
​
seabass . squid . olive . fennel . basil
tim’s signature
kaviari paris ‘osciètre prestige’ . belgian culture beef 'berugi'
oyster emulsion with plancton
​
blue lobster
corn . chorizo . pickled lemon . zucchini . gochujang
tartlet . corail . radish . leek
​
duck liver . smoked eel . beet . brioche
venison . cherry . mushroom . pine . roscoff onion
​
grape . verjuice . green shiso
​
raspberry . fig . bronte pistachio . rose
A LA CARTE
STARTERS
​
langoustine
tartare - buckwheat noodles . kaviari paris 'osciètre prestige'
roasted - spring onion . thyme
à la nage - saffron
​
blue lobster
green papaya . cucumber . tigermilk . gunkan tororo kombu
corn . chorizo . pickled lemon . zucchini . gochujang
tartlet . corail . cradish . leek
​
sweetbread of veal
risotto black truffle . roscoff onion
​
kaviari paris 'osciètre prestige'
tartare & sashimi akami bluefin tuna
belgian culture beef . burrata . oyster emulsion with plankton
farm fresh egg . grey shrimps
kaviari paris 'osciètre prestige'
old fashioned . 50 gram / 125 gram / 250 gram
​
kaviari paris 'osciètre prestige'
moscovite . milk whey . hay
​
seasonal vegetables and herbs (vegetarian)
​
MAIN COURSES
​
veal from corrèze
sweetbread . roscoff onion . winter truffle
​
pigeon from anjou
potato soufflé . cevennes onion . duck liver​
​
wagyu A5
roasted - green asparagus . artichoke . fries
tartare - miso . lettuce . ramson caper
​
regional summer deer
cherry . mushroom . buckwheat
​
wild partridge
autumn truffle . mushroom . cranberry . jerusalem artichoke
​​
line-caught seabass
fideuà . squid . basil . tomato
​
north sea turbot . bleu lobster
fennel . 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
​
french fig
raspberry . pistachio . rose
baked . vanilla
​
soufflé chocolate 'madagascar 72%' . vanilla
​​
millefeuille 'a la minute' . raspberry . vanilla 'tahiti'
​
crêpe suzette
​
sabayon . champagne . cherry
​
café glacé
WINES - BEERS
(HR)-135.jpg)
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.