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 November 15}

Velouté Dubarry, salmon gravlax, dill perfume and piquillos.
Roasted cod steak, golden pumpkin risotto, arugula emulsion.
Effiloché of beef confit, root vegetables and reduced jus.
Tropical harmony: light coconut cream, passion fruit heart and vanilla crumble.

Adult vegetarian in 4 steps ^{until November 15}

Mixed cauliflower and dill.
Golden pumpkin risotto with arugula emulsion.
Honey-roasted celeriac steak with root vegetables.
Tropical harmony: light coconut cream, passion fruit heart and vanilla crumble.

Children in 3 stages + drink ^{until November 15}

Cheese quiche with mesclun.
Medallion of poultry, mashed potatoes and carrot mousseline.
Chocolate fondant.

Adult in 4 steps ^{from november 16}

Jardinière of melting leeks, smoked duck breast and beet cubes.
Grenoble-style sea bass fillet, fregola risotto.
Beef Rossini with Périgueux sauce and truffle mousseline.
Entemet dark chocolate and pear.

Dinner

Adult in 6 steps ^{until November 15}

Velouté Dubarry, salmon gravlax, dill perfume and piquillos.
Forest cappuccino with coffee aroma.
Roasted cod steak, golden pumpkin risotto, arugula emulsion.
Effiloché of beef confit, root vegetables and reduced jus.
Alpine flower tome.
Tropical harmony: light coconut cream, passion fruit heart and vanilla crumble.

Adult in 6 steps vegetarian ^{until November 15}

Mixed cauliflower and dill.
Forest cappuccino with coffee aroma .
Golden pumpkin risotto with arugula emulsion .
Honey-roasted celeriac steak with root vegetables.
Alpine flower tome.
Tropical harmony: light coconut cream, passion fruit heart and vanilla crumble.

Children in 3 stages + drink ^{until November 15}

Cheese quiche with mesclun.
Medallion of poultry, mashed potatoes and carrot mousseline.
Chocolate fondant.

Adult in 6 steps ^{from November 16}

Jardinière of melting leeks, smoked duck breast and beet cubes.
Snacked scallops, pumpkin velouté and chestnut slivers.
Grenoble-style sea bass fillet, fregola risotto.
Beef Rossini with Périgueux sauce and truffle mousseline.
Saint-maur de tourraine fig chutney.
Entemet dark chocolate and pear.

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.