La Philosophie Bustronome

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.
Risotto butternut
Seasonal vegetables and smoked tofu.
Dark chocolate and pear dessert.

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

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

Adult in 4 steps ^{from January 5, 2026}

Coming soon

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.
Saint-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.
Risotto au butternut.
Seasonal vegetables and smoked tofu
Saint-Maure de Touraine fig chutney
Dark chocolate and pear entremet.

Children in 3 stages + drink ^{jusqu'au 5 janvier 2026}

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

Diner de la Saint Sylvestre ^{31 Décembre 2025}

Deux amuses-bouches
Œuf parfait, velouté d’artichaut, éclats de noisettes
Raviole ouverte de choux vert frisée et homard, émulsion bisque.
Turbot façon meunière, pressé de pommes de terre, crème de Cèpes.
Filet de bœuf Rossini, sauce Périgueux mousseline truffée.
Mont d’or brioche toastée mâches
Espuma de concombre et menthe, touche de citron vert.
Pavlova aux agrumes

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.