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.
Velouté Dubarry, salmon gravlax, lemon and dill sauce
Roasted cod steak, golden pumpkin risotto, arugula emulsion.
Effiloché of beef confit, root vegetables and reduced jus
Tropical harmony, light coconut cream and passion fruit heart, vanilla crumble.
2 glasses of wine, still or sparkling water, coffee or tea
1 glass of Champagne, 2 glasses of wine, still or sparkling water, coffee or tea
Sébastien Nicolleau has been Le Bustronome's executive chef since November 2014. His cuisine is contemporary, clear, seasonal and open to the world.
By adapting to the specificities of a mobile kitchen, he demonstrates that technique, aesthetics and tradition can all be found harmoniously on the plate.
