BOURY_JuniZaal(LR)-9.jpg
MENU CHOICES

Menu Boury

 

teasers and 6 courses

€195

.

teasers and 5 courses

€175

(not served on, saturday night and holidays)

                        .

Lunch

€135

(only for lunch, not on holidays)

A la carte

(not served on saturday night and holidays)

 

When the weather allows, the apéritif and coffee can be served on the terrace. 

Prices are guaranteed 'till 31/07/2022. 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.

 
Boury_Mei_©SocialJpo_Food_Hr-8.jpg
MENU BOURY

tartlet . romesco . ajo blanco . parmesan

tartare txogitxu beef . sesame

sandwich chickenliver . cocoa mucilage

crémeux asparagus . cecina de buey

spicy fishcake . hang-up . green herbs

taco . dry-aged beetroot . fermented garlic

burrata . smoked trout eggs . salicornia . peas

langoustine . tomato . yuzu . soya

white bio asparagus

seabass . thai fennel . wild garlic

eastern scheldt lobster . egg . sourdough

sweetbread . ravioli petit-gris . morrel . broad bean

summer roe . onion from cevennes . cantharelle . pickled blackberry

rhubarb . vervain . flower tea

cherry . boury beri beer

white cherry . almond . sakura

 
A LA CARTE
Boury_Mei_©SocialJpo_Food_Hr-53.jpg

STARTERS

langoustine

marinated - radish . granny smith . plancton

roasted - spring onion . thym butter

à la nage - sea kale . sea lavender

eastern scheldt lobster

salad - bio asparagus . herbs

poached egg . sourdough

roasted - fideuà . burrata

imperial heritage caviar

otoro bluefin tuna

scallop . cream

noirmoutier potato

royal belgian caviar

old fashioned 50 gr / 125 gr / 250 gr

donburi wagyu A5

buckwheat noodles . avocado . eggyolk . vintage soya​

vegetarian seasonal preparations

MAIN COURSES

sweetbread

morrel . bio asparagus . broad bean . fresh pasta

veal loin from corrèze

morrel . bio asparagus . broad bean

potato mousseline . parmesan cheese

pigeon from anjou

peas . lettuce . green asparagus . wild garlic

tartlet . legs confit . lentils . macadamia

txogitxu beef 

tartare of onglet . beetroot

sirloin . lampong pepper . french fries

north sea turbot . eastern scheldt lobster

cabbage . young spinach . potato . lobster bearnaise

vegetarian seasonal preparations

DESSERTS​

cheese trolley 'selected farmhouse cheeses'

chef's choice (3 small desserts)

vanilla 'bleue de la réunion . whipped cream . chocolat sauce

crêpe normande

sabayon . amarena cherry . pistachio from bronte

bio lemon sorbet 'colonel'

café glacé

 
BOURY - Zaal (Sept 20)(HR)-135.jpg
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.