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MENU CHOICES
teasers and 6 courses
€195
.
teasers and 5 courses
€175
(not served on, saturday night and holidays)
.
€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.

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

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
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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.