ENTRÉES

Soup of the evening 150:-
Bobonne’s Escargots 160:-
Chèvre chaud with walnuts and honey 160:-
Chanterelles with Jerusalem artichoke and parsley 195:-
Halibut crudo with trout roe and kohlrabi 225:-
Beetroots with Roquefort and rye bread 145:-
Seared foie gras with pears and hazelnuts 205:-
Moules à la crème 175:-

MAINS

Stuffed sole with julienne vegetables and shellfish sauce 375:-
Char with chanterelles and curry 355:-
Veal entrecôte with fennel and tomatoes 355:-
Boeuf Bourguignon 255:-

DESSERTS

French cheeses 1 = 50:- / 3 = 135:-
Crème Brûlée 100:-
Soufflé of the evening 120:-
Sorbet 85:-
Crème de cassis à la Bobonne 100:-
Apple tart tatin with Calvados and ice cream 120:-
French chocolate cake with raspberry sauce 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.