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ARC DE TRIOMPHE corner with Kleber avenue

Previous menus from Bustronome Paris

    Dec 2022

    fork

    by Sébastien Nicolleau

    Salmon Gravlax, ponzu dressing, cucumber pickle, marinated fennel

    Foie Gras Ravioles, black truffle reduction, parsley foam

    Pavé of fresh Cod « salsa verde », sweet potato puree, virgin olive oil, tender stem broccoli

    Beef filet, morilles mushroom sauce, crushed new potatoes, buttered leeks

    Mont d Or cheese, brioche, salad leaves

    Grand Profiterole – hazelnut wafer praline , Bourbon vanilla icecream , hot hazelnut chocolate

    Sep-Nov 2022

    fork

    by Sébastien Nicolleau

    Swordfish gravlax with beets, crunchy radishes, tzatziki, bread tile

    Cornotto, pastrami and pickled red onions

    Seared fillet of coley, shallot butter sauce, artichoke purée, fried oyster mushrooms

    Filet of beef, pressed potatoes, candied carrots

    Osso-Iraty cheese, black cherry jam

    Belle Hélène style pear macaroon

    Apr-Aug 2022

    fork

    by Sébastien Nicolleau

    Sea bass Ceviche

    Asparagus “bavarois” fresh goat’s cheese mousse

    Cod fillet, lemon and caper butter, Cauliflower puree

    Filet of beef, spring vegetables

    Brillat savarin cheese

    The Strawberry

    Jan-Mar 2022

    fork

    by Sébastien Nicolleau

    Sea bass gravlax, creamy turnips, vegetable pickles

    Cauliflower cappuccino with hazelnut, chicken crumbs

    Slow cooked Salmon, virgin oil, leeks, sweet potato purée

    Old-fashioned veal blanquette

    Farmhouse Saint-Nectaire, cherry jam and young sprouts

    Paris-Brest

    Valentine's dinner 2022

    fork

    by Sébastien Nicolleau


    Sea bass ceviche, avocado and pomegranate dressing


    Cream of celeriac soup, truffle butter and crunchy radish


    Turbot, ginger crushed butternut squash, saffron foam


    Rossini style beef filet, ‘Pont-neuf’ potatoes


    Heart of Neufchatel (cheese)


    Vanilla entremet , with a mango and passion fruit heart

    Menu - Sep-Nov 2021

    fork

    by Sébastien Nicolleau

    Celery hummus and beetroots salad

    Saint Jacques tartare and endive velouté

    Hake steak with sorrel emulsion creamy risotto

    Veal, rich juice, potatoe galette and mushroom duxelles

    Apples stuffed brie (cheese)

    ‘Belle Helene’ Chocolate pear dome

    Menu - Jun-Aug 2021

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    by Sébastien Nicolleau

    Crunchy radish with salmon gravelaax and honey vinaigrette

    Asparagus bavarois pickled red onions on Fresh goat cheese mousse

    Aiolied cod & spring vegetable

    7 hours simmered beef shank with carrots

    Old cheddar cheese with onion jam

    Red fruit and pistachio ganache macaroons

    Menu - Mar-Oct 2020

    fork

    by Sébastien Nicolleau

    Cauliflower cappuccino, Fresh Goat cheese mousse with roasted almonds

    Pan-fried foie gras escalope, with a parisian emulsion and fried mushrooms

    Pistachio crusted lean fish steak, creamy risoto with acid foam

    Beef cheeks carrots

    Ossau-Iraty, quince paste and lamb’s lettuce

    Lemon and meringue intermezzo

    Menu - Jan-Feb 2020

    fork

    by Sébastien Nicolleau

    Scallop carpaccio, pistachio nut and grapefruit

    Butternut velvety and whipped cream cheese (comté)

    Fillet of scorpion fish, mashed and breaded stick celery

    Veal shank like a stew

    “Pont l’évêque” cheese and pear cooked in balsamic vinegar 

    Chocolate cake, ganache with tonka bean and passion fruit gel

    Valentine's dinner 2020

    fork

    by Sébastien Nicolleau

    Pressed foie gras and apricot chutney

    Sea Bass carpaccio, pickled vegetables (achard)

    Pan-fried foie gras escalope, with a parisian emulsion and fried mushrooms

    Turbot fillet in pistachio crust, cress purée and flame roasted leeks

    Duck breast, potato gnocchi with truffle and cardinal puree

    Neufchâtel Cheese, sour Pear, passion fruit coulis

    Our candy apple

    Menu - December 2019

    fork

    by Sébastien Nicolleau

    Snails cooked in different ways

    Lobster ravioli

    Fish Koulibiac, dill emulsion and grilled leeks

    Chicken breast stuffed with foie gras, Shiitake, mashed potato and meat juice

    Vacherin Mont d’Or (cow cheese) served with homemade brioche

    Chocolate Pavlova, creamy yogurt

    Menu - Autumn 2019

    fork

    by Sébastien Nicolleau

    Pan fried scallops, samphire, cucumber and mint

    Cream of lentils, smoked tea perfume

    Filet of pollack, chestnut, parsley and sage broth

    Beef cheeks carrots

    ‘Brie’ cheese, pistachio

    Lemon dessert with an halzenut heart

    Menu - Summer 2019

    fork

    by Sébastien Nicolleau

    Globe artichoke from Brittany, apricot citrus and walnut praliné

    Beets salad with a pine nuts dressing

    Cod with garlic “Aïoli” , steamed vegetables

    Goose breast, soy sauce and candied vegetables tart

    Ewes’ milk cheese “trio”, cherry jam and pear jelly

    Red berries entremet with a yoghurt ice cream

    Menu - May-Jun 2019

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    by Sébastien Nicolleau

    Bavarian asparagus and goat mousse

    Horse mackerel tataki, crunchy colored radishes

    Green breaded salmon, pea cream and candied fennel

    Veal shank manner “osso buco”, brown rice risotto, roasted tomatoes

    Three cheeses of our regions

    “Crème brûlée”, peanuts praline and citrus fruits

    Menu - Mar-Apr 2019

    fork

    by Sébastien Nicolleau

    Burrata and its little cabbages, nasturtium flower

    Smoked Haddock tartar, smoked potatoes espuma

    Roasted bass fillet, cream of celery soup

    Beef bourguignon and creamy of “pepinettes”

    Ardi gasna, sheep’s milk cheese, quince paste and Lamb’s lettuce

    Mango and passionfruit entremet

    Menu - Jan-Feb 2019

    fork

    by Sébastien Nicolleau

    Avocado cooked in 2 ways , dried beef and grapefruit sweetness

    Pollock fish, sour and sweet vegetables, gooseberry emulsion

    Beef picanha, multicolored of carrots, potato darphin and brown cinnamon juice

    Chocolate Rocky Road Caramel

    Christmas Dinner 2018

    fork

    by Sébastien Nicolleau

    Perfect soft boiled egg with Jerusalem artichoke

    Salmon Gravlax with vanilla and winter squash jelly

    Lobster medallion with potatoes ganache flavoured with truffle and kale sprouts

    Capon supreme with chanterelle mushrooms, soft sweet potatoes mash and jus

    Brillat Savarin – cheese

    Chestnut dessert with clementine hearts

    Dinner - Autumn 2018

    fork

    by Sébastien Nicolleau

    Chestnut cappuccino with beef mousse, crunchy bread

    Scallop carpaccio with fresh grapefruit

    Pan fried “Armoric” cod fillet with sweet potato mash

    ‘Grannys’ Chicken supreme with baby onions and carrot tops

    “Trappes de Citeaux” cheese with lambs lettuce

    Lemon and vanilla Mille-feuille

    Lunch - Autumn 2018

    fork

    by Sébastien Nicolleau

    Scallop carpaccio with a celery cream and cider butter

    Cod fillet with mashed parsnip with coffee and black radish

    Chicken supreme, cauliflower cooked in two ways with jus

    Lemon and vanilla Mille-feuille

    Dinner - April May 2018

    fork

    by Vincent THIESSE

    Sade fish ceviche, crunchy beet

    Broad beans tartare with Espelette pepper and olive oil, smoked duck breast chips

    Hake, creamy fennel with tarragon, asparagus and lemon jelly

    Beef chuck candied, Anna potatoes, multicolored carrots and radish

    “Brocciu” cheese, new oinon, balsamic vinegar, salad and honey

    “Saint-Honoré” strawberry and rhubarb cook and raw

    Lunch - April May 2018

    fork

    by Sébastien Nicolleau

    Sade fish ceviche, crunchy beet

    Hake, creamy fennel with taragon and asparagus, lemon jelly

    Beef chuck candied, Anna potatoes, multicolored carrots and juice

    “Saint-Honoré” strawberry and rhubarb

    Dinner - Feb-March 2018

    fork

    by Vincent THIESSE

    Royale of foie gras, cockles broth, celery crunchy branch

    Frog legs cooked with nut oil, cooked and raw cauliflower

    Roasted shade-fish and mashed rutabaga, passion fruit condiments

    Veal fillet, little chicory and muslin of carrot puree with orange

    “Cabécou” cheese (goat cheese), turnip chiffonnade and vinegar of xeres

    Black forest with morello cherries and dark chocolate sorbet

    Valentine Dinner

    fork

    by Vincent THIESSE

    Poched egg, chestnut broth, slice of truffles

    Smoked haddock ceviche, cucumber and algae

    Scallops seafood: snacked and smoked, potatoes Ana

    Wild duck, larded wine pear and spices

    Cheese “Brin d’amour” (raw sheep milk cheese), and redcurrant confit

    Guanaja chocolate crispy pie with Espelette pepper and maracudja

    Dinner - Jan-Feb 2018

    fork

    by Vincent THIESSE

    Leeks in texture, just poached oyster

    Tataki prepared beef fillet and colourful edible viola radish

    Fillet of whiting with green lentil puree, and a clam and squid mousse

    Duck fillet with a nougat artichoke crust with cauliflower and crunchy celery

    Brillat savarin cheese with fennel spinach leaves and pomegranate

    Coconut mango panacotta with crunchy arlette biscuits

    Lunch - Jan-Feb 2018

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    Mackerel tataki with seaweed, and white soya sauce

    ‘Parisienne’ Salmon, yuzu and leeks

    Young duck filet with a nougat crust, roast pineapple and pearly sauce

    Coconut Panna Cotta with mango and maracudja

    Christmas dinner 2017

    fork

    by Vincent THIESSE

    Beetroot with a salted crust, bittersweet cocoa and black truffle biscuits

    Lobster carpaccio, with grapefruit confit, pince rotie and leaves

    Charlotte potatoes (French variety) with caviar seeds and an acidic cream reduction

    Roasted medallion of Monkfish, yellow wine sauce, panfried leeks and chinese artichokes in salted butter

    Wrapped pigeon fillet, with panfried foie gras, young cabbage and roasted parsnip and pumpkin

    Marscapone and truffle brie, with young spinach leaves

    Grand profiterole, praline puff pastry, Burbon vanilla ice cream, Tonka cocoa bean hot chocolate with golden hazelnut

    Dinner - Nov-Dec 2017

    fork

    by Vincent THIESSE

    Parmesan and soft onion gratin with perles d’avruga

    Scallop tartar with grapefruit and creamy endives

    Turbot fillet, pumpkins and safran sauce

    Guinea Fowl with rosemary, nashi cooked in chicken broth and stir fried polenta

    Manchego cheese with quince jam and Serano ham

    Caramel apple terrine, hazelnut crumble and Granny Smith sorbet

    Lunch - Nov-Dec 2017

    fork

    Scallop tartar with grapefruit and creamy endives

    Turbot fillet, pumpkins and safran sauce

    Guinea Fowl with rosemary, nashi cooked in chicken broth and stir fried polenta

    Caramel apple terrine, hazelnut crumble and Granny Smith sorbet

    Dinner - Sept-Oct 2017

    fork

    by Vincent THIESSE

    Turnip celery humous and beetroot pesto

    Dry-cured cod marinated in herbs, potatoes with speckled hay, and a tarragon fromage blanc

    King prawn risotto with pumpkin, sweet chestnut and spinach leaves

    Beef striploin with a mushroom froth, whipped truffle cream and fried parsley

    Beaufort cheese, with peppered pear and a thin layer of coconut

    ‘Vacherin’ with figs and cinammon

    Lunch - Sept-Oct 2017

    fork

    Dry-cured cod marinated in herbs, potatoes with speckled hay, and a tarragon fromage blanc

    King prawn risotto with pumpkin, sweet chestnut and spinach leaves

    Beef striploin with a mushroom froth, whipped truffle cream and fried parsley

    French cheese ‘Vacherin’ with fig and cinammon

    Dinner - July-August 2017

    fork

    by Vincent THIESSE

    Pea and mint soup, dried beef, and rocket crisps

    Crab jelly with lemon foam

    Fillet of Mullet, with a summer vegetable cannelloni and stock

    Rack of lamb, soft potatoes and grilled aubergine

    Ricotta, with honey melon and young leaves

    Red berries, parfait of French cream cheese with lime, a raspberry sorbet and pieces of crumble

    Lunch - July-August 2017

    fork

    Tomato and goats cheese tarte tatin

    Sea bream in lemon balm with potatoes, aubergine caviar and cardamom emulsion

    Rack of lamb, hummus and caviar of confit vegatables and spiced jus

    ‘Black forest’ gâteau

    Dinner - April-May 2017

    fork

    by Vincent THIESSE

    Velvety white asparagus cream with green asparagus tips and poutargue (Mediterranean caviar)

    Caesar salad with cos lettuce leaves and avocado toasts

    Partly cooked and marinated tuna with multicoloured radishes, honey, soy and ginger

    Supreme of free range chicken with Morille mushrooms, soft potatoes, carrots and spinach leaves

    Stuffed brie with roasted pistachios and marscapone with young leaves

    Chocolate cream dessert (Tainori chocolate), with an espresso ice cream, bourbon vanilla whipped cream and puffed rice

    Lunch - April-May 2017

    fork

    Foie gras with rhubarb
    by Julien TIEN MI TIE

    Springtime fillet of yellow pollock with a basil cream
    by Sébastien NICOLLEAU

    Duck fillet with mashed potatoes and a spicy jus
    by Sébastien NICOLLEAU

    Poached pear in salted caramel butter, ice cream and speculos biscuits
    by Julien TIEN MI TIE

    Dinner Feb-March 2017

    fork

    Scallop carpaccio with a mango and coriander tartare sauce

    Artichoke hearts cooked in olive oil and morel sauce, served with snails cooked with lemon and thyme

    Fillet of salmon cooked on one side, creamy leeks and raw foie gras seasoned with salt

    Saddle of lamb with a herb crust, Jerusalem artichoke puree and red piquillo pepper sauce

    Selection of cheese, served with young leaves and citrus confit

    Deconstructed lemon tart

    Lunch Feb-March 2017

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    St Jacques carpaccio with a crunchy vegetable taboulé of mint and buckwheat

    Fillet of cod with a potato ganache and melted herb butter

    Guinea fowl supreme, with pinneaple and ginger confit, buttery chicory and fresh coconut

    Deconstructed lemon tart

    Valentine Dinner 2017

    fork

    Beetroot, feta and chili cress

    RAW/Cooked green asparagus and sabayon’s shell and whipped cream of wasabi

    Pan fried escaloppa of duck liver , candy apple with pepper and vinegar of cider

    Baked fillet of young turbot , with potatoes’s ganache and its butter which is clarified with herbs

    Roasted quail with spices , flour milling endive /chicory with its seasoning pineapple and ginger

    Brin d’Amour, red fruits jam and rose petals

    Heart of Pink biscuits of Reims with bourbon vanilla , seeds of pomegranate and rose pralin

    Passion fruit sorbet with its shell of white chocolate and its candy /sweet combined with black chocolate and pepper

    Dinner Jan-Feb 2017

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    Chilled prawns with pink grapefruit, baby lettuce leaves and fine slices of ‘champignons de Paris’

    Lentil soup served with truffle and mustard flavoured whipped cream, and dried Grisons beef

    Medallion of Monkfish served with truffle risotto

    Beef shank with crystallised spices, roasted salsify and a winter carrot and watercress puree

    Cheeseboard served with acidic pear confit

    Mandarine and clementine duo, served with ice cream and an almond crumble

    TOP CHEF Lunch

    fork

    Cold-pressed foie gras served with passionfruit, macadamias and wild herbs

    Fillet of cod with candied chard and sorrel sauce

    Rump of veal with a herb crust, served with seasonal vegetable and cream cheese rolls and bergamot lemon

    Chocolate tart, its pastry with hints of olive oil and Espelette (hot pepper) and an Amaretto whipped cream

    Dinner during 2016 Christmas period

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    Flat oyster, duck foie gras, beurre blanc and golden hazelnut

    Marinated salmon with beetroot juice, herring caviar and fresh cream

    Scallops navarin with forgotten vegetables and truffles flavour

    Filet of veal roasted, cream of celeriac, mango and lobster bearnaise

    Wild grasses salad, sweet bun and vacherin Mont d’or served with a spoon

    Sablé breton with marrons glacés, vanilla Borbon and confit of blackcurrant

    Dinner nov-dec 2016

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    Sweet chestnuts cream with duck smoked

    Filet of sea bass marinated with salt and sugar, butternut, seaweed and herbs

    Scallops, candied baby potatoes and horseradish mustard sauce

    Roasted filet of beef with shallots, color carrots, celery, mushrooms juice and cream

    Cheese cantal Salers, young sprouts and sweet pepper jam

    Savoury nuts biscuit, roasted fig, vanilla ice cream and licorice coulis

    Dinner Sept-Oct 2016

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    Raw-cooked of vegetables of the moment, olive oil, honey and lime

    Raviolis of foie gras, mushrooms and broth frothy of fresh herbs

    Roasted zander, artichoke coulis, new potatoes with spices and chips of chorizo

    Fillet of guinea fowl, puréed corn, romanesco cabbage, roasted pear and his juice

    Goat cheese and salad with honey, blackberry and balsamic vinegar

    Vanilla panna cotta, sorbet and meringue of blackcurrent, Genoa cake and sweet violet crystallized

    Dinner July-August 2016

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    Tomato tartar, herbs and tomato basil sorbet

    Organic poached egg, escabeche of shrimps with candied lemon and young lettuce shoots

    Red mullet fillet, nicoise vegetables and pesto sauce

    Roasted pigeon, artichokes and apricot with “fleur de sel”, Brussels sprouts, rosemary juice

    “Napoléon” tomme, picodon (goat cheese), jam of black cherries and mustard salad

    Pavlova of melons, syrup of vanilla, mint, meringue and lime sorbet

    Dinner May-June 2016

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    Sea bass tartar with young herbs, whipped cream with lime flavour and matcha tea

    Langoustines roasted with salted butter, creamy fennel and virgin dressage

    Filet of cod, new cabbage, first chanterelles and “matelote”sauce

    Filet of veal cooked pink, meat juice with spices and browned butter, and new spring vegetables

    Ricotta with fine herbes, goat cheese, rocket salad and pine nuts

    Toffee cream, sorbet and fresh rasberries, and rose jelly

    Dinner April 2016

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    Crab and avocado with oil of curry, krunchy fennel

    Morels and green asparagus fricassee

    Sea bream, frothy broth of baby artichoke, dried tomatoes and parmesan cheese

    Roasted beef filet, meat juice with lemon, Darphin potatoes et new vegetables

    Assortment of cheeses with young salad

    Eggy bread, first strawberries and pistachio ice cream


    Wine and food pairing

    130€
    1 glass of champagne,
    1 glass of white wine, 1 glass of red wine, 50 cl of mineral or sparkling water,
    1 tea or coffee


    2h30 visiting
    Departure at 7.45 pm from 2 avenue Kleber

    Locavore dinner March 2016

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    Chopped salad of Paris mushrooms, smoked trout and herbs

    Lentils with Meaux mustard, quail’s filet and yelow carots with cider vinegar

    Scallop shells, endives and apples with cream of Isigny

    Roasted filet of beef, chestnut foam, pumpkin, leek and Bercy sauce

    Brie cheese with sweet and sour pears

    “Paris-Brest” revisited as an eclair, chocolate sauce and candied lemon

    Lunch/Dinner Valentine's day 2016

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    Foie gras in an eggshell, morels sauce and bread truffle stick

    Scalops carpaccio, endives cripy, nuts oil and

    Thighs of frog, sweet cauliflower, herbs salad and parsley juice

    Monk fish and lobster duet, wok of vegetables, bisque thai and lotus chips

    Filet of duck rubed with honey and spices, potatoes espuma, Espelette pepper and artichoke heart

    Heart of Neufchatel cheese with brioche

    Chocolate suspended garden fot two with orange sorbet

    Pinky puff with raspberry jam and whipped cream of roses

    Lunch Jan Feb 2016

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    Mushrooms from Paris like a cappuccino and hazelnuts

    Muticolored beets, gravelax salmon and horseradish’s cream

    Filet of Pikeperch, clery and cleriac

    Dome of lemon and fruits of the forest

    65€

    Dinner - Jan Feb 2016

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    Mushrooms from Paris like a cappuccino and hazelnuts

    Muticolored beets, gravelax salmon and horseradish’s cream

    Filet of Pikeperch, clery and cleriac

    Filet of beef, grand veneur sauce, vegetables “oubliés” and truffles flavor

    Cheeses selection

    Dome of lemon and fruits of the forest

    100€

    Dinner - starting period 2015

    fork
    Scallops carpaccio, mangue and coriander

    Foie gras ravioli, wood mushrooms and consommé

    Pike quenelle and lobster sauce

    Filet of beef, grand veneur sauce, vegetables “oubliés” and truffles flavor

    Coulommiers stuffed with walnuts

    Chocolate envy: chocolate cream, cocoa sorbet, white chocolate and grué biscuit

    Lunch - Automn 2015

    fork
    Foie gras, chestnuts, quince and saffron syrup

    Parmesan cheese risotto and white truffles flavour

    Sea bass filet, fennel and parsnip stewed, black garlic sauce

    Fig’s vacherin, licorice ice cream and almond’s meringue

    Dinner Automn 2015

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    Foie gras, chestnuts, quince and saffron syrup

    Parmesan cheese risotto and white truffles flavour

    Sea bass filet, fennel and parsnip stewed, black garlic sauce

    Veal, potatoes cappuccino, and juice

    Cheeses selection

    Fig’s vacherin, licorice ice cream and almond’s meringue

    Lunch - Summer 2015

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    Duck foie gras, rhubarb and strawberries, seasoned with a Porto reduction sauce

    Tartar of sea bream with chives, artichoke and apricot, lime zest and capers

    Fillet of duckling, potato purée, roasted aubergine and passion fruit

    Shortbread biscuit with red fruits, mint jelly and white chocolate ice cream

    Dinner - Summer 2015

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    Tartar of sea bream with chives, artichoke and apricot, lime zest and capers

    Duck foie gras, rhubarb and strawberries, seasoned with a Porto reduction sauce

    Sea bass, courgette cream, cherry tomatoes with a saffron sauce

    Fillet of duckling, potato purée, roasted aubergine and passion fruit

    Fresh goat’s cheese, honey, cherries and rocket

    Shortbread biscuit with red fruits, mint jelly and white chocolate ice cream

    Lunch - 6 Apr to 9 Jun 2015

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    Burrata, broccoli purée and a sprinkling of hazelnut oil

    Filet of Sea Bream, served with fresh vegetables and shrimp sauce

    Sirloin steak, served with mangetout peas and girolle mushrooms

    Vanilla ice-cream with puffed rice and strawberry and rhubarb coulis

    Dinner - 6 Apr to 9 Jun 2015

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    Morel mushrooms and green asparagus purée

    Seared tuna with celery sauce, smoked eel and a hint of black garlic

    Artichoke risotto, served with baby spinach and pumpkin

    Filet of veal, served with new potatoes and a cress and radish purée

    Ossau Iraty cheese, served with cherry chutney

    Génoise with rose duo, meringue and raspberries

    Children menu - 6 Apr to 9 Jun 2015

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    Multicoloured vegetable salad seasoned with ketchup and mustard cream

    Guinea-fowl supreme served with pea puree and baby carrots

    Chocolate ganache tart, Tagada strawberry ice cream and popping sugar

    Lunch 13 Feb - 5 Apr 2015

    fork
    Foie Gras & Celeriac “remoulade”

    Cod Fillet and lentilles traditional mustard

    Beef confit, carots and coriander

    Oranges in sirop of spices, almond ice cream, “chantilly” and meringue

    Dinner 13 Feb - 5 Apr 2015

    fork
    Cheastnut cream, dried beef and chives dressage

    Black and white of scallops

    Sea bass, pasta with mushrooms, aromatic meat juice

    Duck fillet, colors of beetroots and pepper sauce

    Fresh ewe cheese with salad and nuts

    Sparkling chocolate combination

    Valentine's day 2015

    fork
    Foie gras and celery raviole

    Bream tartar and winter vegetables pulp

    Lobster with Boletus and carrots

    Veal fillet and truffle macaroni

    Brie de Meaux cheese and caramelized apples

    Heart of chocolate and safran cream

    Lunch - 5 Jan/13 Feb 2015

    fork
    Chestnuts’ “bonbonnière”

    Plaice with beets and ceps cream

    Poultry stuffed with “foie gras” and season vegetables and hazelnuts sauce

    Pineapple mille-feuilles

    Dinner - 5 Jan/13 Feb 2015

    fork
    Creamy boletus mushrooms veloute with white truffle

    Queen scallops carpaccio with pistachio and grapefruit

    Brill with ginger pumpkin mash

    Shoulder of lamb “Grand Veneur”

    Brie de Meaux cheese and caramelized apples

    Passion macaron

    Christmas Dinner 2014

    fork
    Duck “foie gras” on vegetal bread, Chiogga beetroot and yellow carrot pulp

    Round crisp of scallops & mushrooms, gratted lime

    Roasted lobster, small chicory “meunière”, crustaceans juice & clementine “confit”

    Hens of “Cour d’Armoise”, chanterelles, baby spinach and potato “ganache”

    “Brie de Meaux” with caramelized apples

    Unstructured coconut “vacherin”, chocolate sorbet and saffron cream

    Lunch of Autumn 2014

    fork
    Semi smocked Salmon, “Foie gras” leak’s cream, avruga & green apple

    Tuna, greek cauliflower & coriander

    Duckling fillet, artichoke and pear with verbena


    Acid bitter, almond crumble, lemon curd

    Dinner of Autumn 2014

    fork
    Porcini mushroom “cold and hot”, white truffle

    Scallops “carpaccio”, grapefruit, pistachio and olive oil

    Turbot fillet, pumpkins and safran sauce

    Rump of veal, potatos & “gremolata”

    “Cabecou” and its figs

    Ananas and passion cheese cake

    Lunch of summer 2014*

    fork
    Artichokes soup Duck foie gras and ginger bread, baby salads and truffles oil

    Sea bream filet roasted, baby artichokes stock and dried tomatoes with basil

    Guinea fowl breast roasted, polenta with little olive-black and chanterelles


    Raspberry macaroon, lemon curd, honey and fresh herbs

    Dinner of summer 2014*

    fork
    Shrimps, crunchy vegetables with mint and olive oil, coconut milk

    Duck foie gras and végétables, baby lettuce and tomato chutney

    Sea bass filet cooked with thyme, new vegetables and soucis flowers

    Roasted veal, peas garden puree, carot juice and virgin dressage

    Goat cheese, olive oil, rosemary and dried apricot

    Raspberries and dark chocolat with sansho pepper pie

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