MENU CHOICES
​Menu Boury
€325
€135 pairing wines
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Lunch *
4 courses . Chef's choice (daily changing)
€175
€65 pairing wines
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Lunch Signature *
5 courses . Lunch with signature dish
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€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
carob . olive . burrata . calamansi
tamarillo . orange blossom . caper . sesame
beetroot . goat cheese
bluefin tuna . nasturtium . nori . kombu . kumquat
confit tomato . estragon . belotta . lardo di colonnata
langoustine . xo . celeriac . sea buckthorn . almond
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salmon trout . turnip . fermented white cabbage . tapioca
eastern scheldt lobster . bio white asparagus
parmesan cheese . basil . sea lavender
lobster roll . koshihikari . gribiche
kaviari paris ‘osciètre prestige’ . tartare wagyu . smoked grevenbroecker
morels . jerusalem artichoke . black truffle . walnut . brioche
belgian cultured beef . carrot . ramson . artichoke . peas
strawberry varieties . elderflower . sorrel . sumac
cheesecake . rhubarb . hibiscus
A LA CARTE
STARTERS
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langoustine . 3 preparations
tartare — buckwheat noodles . kaviari paris ‘osciètre prestige’
baked — celeriac . xo . sea buckthorn . almond
roasted — spring onion . thyme
bluefin tuna . 3 preparations
cucumber . sake . bergamot
sashimi . horseradish . daikon
tartare . sandwich . melted egg yolk
eastern scheldt lobster . white bio asparagus . 3 preparations
salad – artichoke . black truffle . shiitake
roasted – parmesan cheese . salty vegetables
lobster roll – koshihikari . gribiche
vegetarian preparations
a variety of seasonal dishes
kaviari paris ‘osciètre prestige’ . 3 preparations
sorbet hang-up . vervain
tartare wagyu . smoked grevenbroecker
seabass . turnip . yuzu kosho . fermented white cabbage
kaviari paris ‘osciètre prestige’
old fashioned . 50 gram / 125 gram / 250 gram
kaviari paris ‘osciètre prestige’
moscovite . milk whey . hay
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MAIN COURSES
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veal from corrèze
white bio asparagus . black wintertruffle
crème brulée . morels
veal sweetbread from corrèze
white bio asparagus . black wintertruffle
crème brulée . morels
saddle of lamb ‘maison greffeuille’ (for 2 persons)
spring potagie . savory . artichoke
mashed potato . mimolette
wagyu A5
roasted – green asparus . french fries
lattuce . ramson caper . tomato . terragon
line-caught seabass
salted with anchovy . pine . caper leaf
lardo di colonnata . chard . barba di frate
north sea turbot . eastern scheldt lobster
cannelloni . fennel . young spinach
mashed potato . lobster bearnaise
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 pistacchio from bronte . sorbet of raspberry & sumac
millefeuille . gariguette strawberry
ganache montée . vanilla ice cream ‘sao tomé’
cheesecake . rhubarb . hibiscus . strawberry varieties
tableside . crêpe suzette
tableside . sabayon champagne . cherry
tableside . café glacé
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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.