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}

Asparagus declension, fresh goat's cheese mousse with honey.
Rascasse fillet, quinoa and vegetable brunoise with tangy beurre blanc.
Lamb confit, glazed spring vegetables, spicy rosemary jus.
Melting pistachio, bursts of red fruit.

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.

6-step dinner^{From April 7, 2026}

Asparagus declension, fresh goat's cheese mousse with honey.
Poached egg, minty pea velouté, touch of horseradish.
Rascasse fillet, quinoa and vegetable brunoise with tangy beurre blanc.
Lamb confit, glazed spring vegetables, spicy rosemary jus.
Chaource and its mesclun.
Melting pistachio, bursts of red fruit.

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 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.