Boury Restaurant

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BOURY
THE TIME IS NOW

𝗠 𝗘 𝗡 𝗨 •• Pine-smoked saddle of hare ••

‘Tis the season for indulgence. Karel-Jan’s favorite December companion: @kaviari_paris.

𝗠 𝗘 𝗡 𝗨 •• Doyenne pear • Chamomile • Saffron • Wattleseed ••

Chilled, elegant, and waiting for the perfect toast. Celebrate the season with a touch of Perrier-Jouët at 𝗕𝗢𝗨𝗥𝗬.

Same suit, same mission, double the fun! ;-)⠀
⠀
Dressed by @jmvtailoring

In the 𝗕𝗢𝗨𝗥𝗬-kitchen, we’re a mix of experienced chefs and eager @boury_academy trainees from around the world. Full-time team members work side-by-side with trainees, each learning and growing together, all driven by the same love for great food and dedication to doing their absolute best.

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BOURY THE TIME IS NOW

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BOURY
THE TIME IS NOW