Bustronome's Philosophy

A panorama of flavors and creative cuisine

A culinary change of scenery and quality guaranteed

Our menus come in tasting formats: a 4-course lunch menu and a 6-course dinner menu, available with or without wine pairing. The menu evolves regularly, thanks to our collaboration with leading French chefs who create unique menus to surprise you throughout the year.

We offer a unique menu, regularly renewed to celebrate fresh, seasonal produce. Inspired by French culinary traditions, our chefs use their creativity to sublimate carefully selected quality ingredients.

Lunch

Adult in 4 steps ^{until December 1st, 2026}

White-flour Saint-Jacques and celery variation in remoulade.
Place-based pie, puff pastry mousse, red cabbage pickles and marinara sauce.
Duck confit fillet, smoked beets, gherkins and roasted carrots.
Like a Tatin tart

Adult vegetarian in 4 steps ^{until December 1st, 2026}

Preparation of celery in a rémoulade
Peanut Mousseline, red cabbage pickles and marinara sauce
Vegetable steak, smoked beetroot, grilled apples and roasted carrots
Like a Tatin tart

Adult in 4 steps ^{Starting December 2, 2026}

Smoked tuna tataki Soft avocado, radish, beet
Grilled bar fillet, cauliflower variation, citrus white butter
Supreme roast chicken sauce Supreme sauce, caramelized onion, frozen carrots and grilled apples
Exotic Chou Creamy passion-mango and coconut ganache

Dinner

Adult in 6 steps ^{until December 1st, 2026}

White-flour Saint-Jacques and celery variation in remoulade.
Mushroom-filled ravioli, sweet potato cream and potato chips
Place-based pie, puff pastry mousse, red cabbage pickles and marinara sauce.
Duck confit fillet, smoked beets, gherkins and roasted carrots.
Brie with walnuts and its mesclun
Like a Tatin tart

Adult in 6 steps vegetarian ^{until December 1st, 2026}

Preparation of celery in a rémoulade
Mushroom-filled ravioli, sweet potato cream and potato chips
Peanut Mousseline, red cabbage pickles and marinara sauce
Vegetable steak, smoked beetroot, grilled apples and roasted carrots
Brie with walnuts and its mesclun
Like a Tatin tart

6-step dinner^{Starting December 2, 2026}

Smoked tuna tataki Soft avocado, radish, beet
Potmarron velouté Open ravioli, wild mushrooms and toasted hazelnuts
Grilled bar fillet, cauliflower variation, citrus white butter
Supreme roast chicken sauce Supreme sauce, caramelized onion, frozen carrots and grilled apples
Saint Nectaire aged with Sucrine, candied figs and toasted walnuts Exotic cabbage
Creamy passion-mango and coconut ganache

New Year's Eve dinner

Amuse-bouches
Saint-Jacques bread
Tortellinis of confit beef tail, eaten clear and rich with aromatic flavors
Turbot nacré, a variation of leeks and white butter with salmon eggs
Beef fillet, potato millefeuille, roasted mini carrots, Périgueux sauce
Brie de Meaux with truffles
The moment is sweet and full of passion
Brown and citrus fruits

Children's menu

Children in 3 stages + drink ^{From January 3, 2026}

Quiche au fromage
Supreme chicken and its mashed potato sauce
Chocolate lava cake with vanilla ice cream

Packages and prices

Lunch

Menu only ^{no drink} 75€
Food and wine menu 95€

2 glasses of wine, still or sparkling water, coffee or tea
Children's menu ^{up to 12 years} 50€

Dinner

Menu only ^{no drink} 130€
Food and wine menu 160€

1 welcome glass, 2 glasses of wine, still or sparkling water, coffee or tea
Children's menu ^{up to 12 years} 50€

Introducing the Executive Chef

Meet our Executive Chef , Nizar Bannour

With over 20 years' experience serving French gastronomy, Nizar Bannour embodies the culinary excellence and creativity that are Bustronome's signature. Trained in prestigious establishments, Nizar went on to manage the kitchens of the Institut Vatel for six years, passing on his passion and exacting standards. Today, as Executive Chef of Bustronome, Nizar imagines elegant and inventive menus to transform every trip into an unforgettable gastronomic experience.