cockles from sealand, cashew nut, cauliflower, kaffir lime
scallop, marrow, jerusalem artichoke, dashi
potage of winter root vegetables
brill fish, parsley root, blueberry
white sausage, vitelotte potato, black truffle, vacherin mont d'or
loin of veal from corrèze, white cabbage, miso
caramel, peanut, chocolat, passion fruit
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, tartare, sambal, swede
burned, jus langoustine, radish €54
scallop, marinated, flan smoked eel, pattypan squash
mi-cuit, jerusalem artichoke, marrow, dashi €48
imperial heritage caviar, free range egg, grey shrimps €124
duck liver, baked, sweet onion, sunflower seed €46
3 preparations of black truffle from carpentras €89
flat oyster from sealand 00000 natural €6/piece
flat oyster from sealand, fine champagne, smoked butter, caviar €18/piece
seasonal vegetables and herbs (vegetarian) €39
loin and sweetbread of veal from corrèze, white cabbage, miso, spaghettini, parsley root €58
txogitxu beef, loin, shallot, lettuce, french fries €54
chicken from bresse, morel, jerusalem artichoke (2 persons)
vol-au-vent of the leg, potato, winter truffle €58 pp
brill fish, confit in smoked butter, watercress, cauliflower, grey shrimps €52
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.