holstein, jerusalem artichoke, flat oyster from sealand
north sea sole, watercress, tajine pumkin
scallop, white cabbage, dulce de leche, hazelnut
king crab, butter turnip, free range egg, jus truffle
bouillon pheasant, horn of plenty, chervil root, buckwheat
saddle of hare, brussels sprout, nashi pear, gingerbread
hare pepper, emulsion duck liver
belle de boskoop, granny smith, caramel
The choice of Tim for €86.
The 5-course menu contains 3 starters, a main course and a dessert.
This menu changes daily and is not served on a Saturday night and Sunday afternoon (in case the restaurant is open).
Cheese instead of dessert for €12.
Daily market menu
lunch: 3 courses, €57
diner: 4 courses, €72
Not served on Friday night, Saturday night, Sunday (in case the restaurant is open) and on holidays.
langoustine, marinated, carrot, kumquat
burned, tajine pumpkin, paksoi €54
scallop, marinated, flan smoked eel, pattypan squash
white cabbage, dulce de leche, hazelnut €48
imperial heritage caviar, langoustine, free range egg €118
duck liver, baked, sweet onion, sunflower seed €43
tartar wagyu, vintage soya, onion, tempura flat oyster €48
flat oyster from sealand 00000 natural €6/piece
flat oyster from sealand, fine champagne, smoked butter, caviar €18/piece
pasta white truffle from alba €65
seasonal vegetables and herbs (vegetarian) €39
loin of veal from corrèze, parsnip, pumpkin, wild mushroom €56
txogitxu beef, loin, shallot, lettuce, french fries €54
wild pheasant, pointed cabbage, chicory, salsify
vol-au-vent of the leg, duck liver, autumn truffle (2 persons) €54 pp
north sea plaice, confit in smoked butter, watercress, cauliflower, grey shrimps €48
north sea turbot, roasted, european lobster, spinach €68
seasonal vegetables and herbs (vegetarian) €44
When the weahter conditions are good, it is possible to take the appetizers and coffee on the terrace.
At the end of your dinner and after the coffee is served you can enjoy one more drink before we close up. As such we can welcome our guests with a big smile the day after.
A video we created to give foodies and fans a look into the rush and routines that beat in the Boury kitchen.