ENTRÉES

Soup of the evening 150:-
Bobonnes’ Escargots 155:-
Chèvre chaud with walnuts and honey 155:-
Gnocchi with basil and Ceps 175:-
Seared fois gras with pomegranate and pistachio 195:-
Seared salmon with bleak roe and water cress 185:-

MAINS

Arctic char soy and haricot verts 295:-
Fallow Deer with celeriac and morels 325:-
Rooster with savoy cabbage and truffle 315:-
Boeuf Bourguignon 215:-
Moules a la crème 165:- /225:-

DESSERTS

French cheeses 1 = 45:- / 3 = 120:-
Crème Brûlée 95:-
Soufflé of the evening 120:-
Sorbet 85:-
French toast with cloudberries and vanilla ice cream 125:-
Pavlova with raspberries and lime 110:-
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.