ENTRÉES

Soup of the evening 150:-
Bobonne´s Escargots 160:-
Chèvre chaud with walnuts and honey 160:-
Seard foie gras with morells and madeira 220:-
Artichoke with parmesan and almonds 165:-
White asparagus with langoustine and lemon 255:-
Moule à la crème 155:-
Oysters with lemon and tabasco 45:-

MAINS

Filled quail with fresh beans and pork 355:-
Veal entrecote with green asparagus and basil 365:-
Pike pearch with artichoke and tomatoes 345:-
Boeuf Bourguignon 255:-

DESSERTS

French cheeses 1 = 50:- / 3 = 135:-
Crème Brûlée 100:-
Soufflé of the evening 120:-
Sorbet 85:-
Strawberry sorbet with rhubarb and cardamom 110:-
Ice cream coupe with apricots, lavender and pistachio 100:-
Tarte of the evening 95:-
Chocolate truffle 40:-
Coffee, truffle and digestive 165:-

Bobonne appétit!

Changes may occur.

Please don’t hesitate to ask us if you have any food allergies.