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 January 5, 2026}

Duo of tartare, salmon and scallops, touches of avocado and crunchy vegetables.
Grenoble-style sea bass fillet, creamy risoti, carrot brunoise.
Beef Rossini with Périgueux sauce and truffle mousseline.
Dark chocolate and pear entremet.

Adult vegetarian in 4 steps ^{until January 5, 2026}

Mixed cauliflower and dill.
Butternut risotto
Seasonal vegetables and smoked tofu.
Dark chocolate and pear dessert.

Adult in 4 steps ^{from January 6, 2026}

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

Dinner

Adult in 6 steps ^{until January 5, 2026}

Duo of salmon and scallop tartars, touches of avocado and crunchy vegetables.
Poached egg, leek fondue, parmesan cream.
Grenoble-style sea bass fillet, creamy risoti and carrot brunoise.
Beef Rossini with Périgueux sauce and truffle mousseline.
Sainte-Maure de Touraine fig chutney.
Dark chocolate and pear entremet.

Adult in 6 steps vegetarian ^{until January 5, 2026}

Mixed cauliflower and dill.
Leek fondue.
Butternut risotto.
Seasonal vegetables and smoked tofu
Saint-Maure de Touraine fig chutney
Dark chocolate and pear entremet.

New Year's Eve dinner

Two appetizers
Perfect egg, artichoke velouté, hazelnut slivers
Open ravioli of kale and lobster, bisque emulsion.
Grenoble-style turbot, carrot declension.
Filet of beef Rossini, Périgueux sauce, truffle mousseline.
Mont d'Or served on toasted brioche, lamb's lettuce
Cucumber and mint espuma, with a touch of lime.
Citrus Pavlova.

Adult in 6 steps ^{FROM JANUARY 6}

Marinated salmon rosette, vegetable achard.
Poached egg, beet velouté, balsamic caviar.
Roasted prawns, creamy risoti with lobster bisque, Sichuan pepper.
South-West duck confit with jus and pressed potatoes.
Saint-Nectaire cheese and fig chutney.
Chocolate finger brownie, tonka ganache, banana jelly and roasted hazelnut chips.

Children's menu

Children in 3 stages + drink ^{until January 5, 2026}

Ricotta ravioli, spinach and parmesan cream
Beef confit and potato gnocchi.
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.