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 April 6, 2026}

Marinated salmon rosette, vegetable achard.
Roasted prawns, creamy risoti with lobster bisque, Sichuan pepper
Ballotine of duck confit and jus, pressed potatoes and onion flan.
Chocolate finger brownie, tonka ganache, banana jelly, roasted hazelnut chips

Adult vegetarian in 4 steps ^{until APRIL 6, 2026}

Vegetable Achard
Risotto with vegetables.
Seasonal vegetables and smoked tofu
Chocolate finger brownie, tonka ganache, banana jelly and roasted hazelnut chips.

Adult in 4 steps ^{from APRIL 7, 2026}

Dinner

Adult in 6 steps ^{until APRIL 6, 2026}

Marinated salmon rosette, vegetable achard.
Poached egg, beet velouté, balsamic cream
Roasted prawns, creamy risoti with lobster bisque, Sichuan pepper.
Ballotine of duck confit and jus, pressed potatoes and onion flan.
Saint Nectaire, sucrine and dried fruit.
Chocolate finger brownie, tonka ganache, banana jelly and roasted hazelnut chips.

Adult in 6 steps vegetarian ^{until APRIL 6, 2026}

Vegetable Achard
Poached egg, beet velouté, balsamic cream
Risotto with vegetables.
Seasonal vegetables and smoked tofu
Saint Nectaire, sucrine and dried fruit.
Chocolate finger brownie, tonka ganache, banana jelly and roasted hazelnut chips.

Valentine's Day dinner

Amuse Bouche.
Salmon marble, creamy lentils and vegetable pickles.
Pan-fried escalope of foie gras, roasted pear and sangria jelly.
Fillet of turbot, beurre blanc and Jerusalem artichokes.
Beef tenderloin, hearty jus, mashed potatoes and glazed baby carrots.
Refined Coeur de Neufchâtel.
Cucumber and mint granita.
Valentine's red heart.

Children's menu

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

Egg mayonnaise
Lasagne
Chocolate fondant.

Packages and prices

Lunch

Menu only ^{no drink} 70€
Food and wine menu 90€

2 glasses of wine, still or sparkling water, coffee or tea
Children's menu ^{up to 12 years} 40€

Dinner

Menu only ^{no drink} 120€
Food and wine menu 150€

1 glass of Champagne, 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 chef, Sébastien Nicolleau

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.