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Eat

The Caviar

Black Pearl 'Classic' Caviar from Aquitaine

This full-flavored caviar present a bold and saline long-lasting marine savor that provides a bouquet reminiscent of the traditional Russian caviar.
Matured for 6 to 12 months in the original tin

The Terrine

The Poultry and Foie Gras Terrine I Boco©

An exquisite recipe by Fabien Pairon, Meilleur Ouvrier de France in charcuterie.

The Duck Rillette with Foie Gras I Maison Castaing

Exclusive Savor: Pure duck rillettes enhanced with 20% duck foie gras.

The Hare Terrine with Savory and Hazelnuts I Maison Castaing

The Guinea Fowl Terrine with Honey and Grapes I Boco©

A handmade guinea fowl terrine with honey, white grapes, Port, and Cognac.

The Eggplant and Tomato Caviar with Espelette Pepper I Boco©

The Tostine de saumon 180g I Boco©

Salmon and Scallop Terrine with Loriot Champagne, 90g I Boco©

The Foie Gras

Small-scale and free-range farming with a 100% natural diet of the finest foie gras duck (the slow-growing heavy strain Mulard duck).

Whole Foie Gras I Maison Castaing

80g

Whole Foie Gras I Boco Gastronomy

50g

Block of Duck Foie Gras I Maison Castaing

2 x 40g

Block of Goose Foie Gras

2 x 40g

The Iberian Charcuterie

Casa El Regalao. The Iberian ham and shoulder come from the Iberian pig breed. The main characteristics that differentiate them in terms of quality originate from the racial purity of the animals, from the extensive free-range breeding of the Iberian pig in wooded pastures ("dehesas") where it can move freely, as well as from their diet and the curing process of the ham.

Iberian Bellota Ham

100g

Iberian Bellota Shoulder

100g

Extra Iberian Chorizo

Prepared according to ancestral traditional recipes, using natural products of the highest quality.

Extra Iberian Sausage

100g

The Cheese

Bespoke selection, 22 € / person

The Soup

The Fine Pea Velouté with mint I Boco©

Crafted by three-Michelin-starred chef Gilles Goujon.

The Velvety Butternut Squash Velouté I Boco©

Crafted by three-Michelin-starred chef Gilles Goujon.

The Cream of Lentil with Lard and walnut oil I Boco©

Crafted by two-starred Michelin chef Jean-Michel Lorain

The Pumpkin Velouté with Coconut I Boco©

Crafted by two-starred Michelin chef Jean-Michel Lorain

The Main

The Beef Parmentier Confit I Boco© gastronomy

Crafted by three-Michelin-starred chef Régis Marcon, shredded beef slowly confit accompanied by a buttery mashed potato.

The Slow-cooked stewed pork with smooth, creamy carrot puree enhanced by earthy tones of cumin I Boco© gastronomy

Crafted by three-starred Michelin chef Emmanuel Renaut

Penne Carbonara-style with Pumpkin Cream, Grana Padano, and lardons. I Boco© gastronomy

Created by chef Vincent Ferniot, renowned gastronomic columnist in France and founder of Boco©

Pork Stew, Potato Purée, Turmeric, and Espelette Pepper I Boco© gastronomy

Indulge in this flavorful signature dish from renowned chef Vincent Ferniot that showcases the tender, slow-cooked pork in its full glory. Accompanied by a velvety purée of potatoes, enriched with the warm, earthy tones of curcuma (turmeric), this dish strikes a perfect balance with a subtle kick from the renowned Piment d'Espelette. This culinary creation is a heartwarming blend of traditional comfort and sophisticated spice.

Saffron Blanquette of Pollack with Vegetable Tagliatelle | Boco© Gastronomy

Savor the essence of the sea with this signature dish from renowned chef Vincent Ferniot. This delicately poached pollock, bathed in a fragrant saffron sauce, is perfectly paired with crisp, hand-cut vegetable tagliatelles, offering a symphony of flavors in every bite.

Tartiflette with Smoked Duck Bacon I Boco© gastronomy


Experience the inventive genius of Chef Vincent Ferniot with this sophisticated and comforting dining delight that tantalizes the senses.

Polenta Lasagna with Mushrooms, Spinach, and Grana Padano I Boco© gastronomy

Crafted by three-starred Michelin chef Emmanuel Renaut, this gastronomic odyssey features sautéed mushrooms in butter, cooked in cream with spinach, accompanied by melting polenta discs.

Penne with Authentic Bolognese I Boco© gastronomy

Crafted meticulously by Boco© founder Vincent Ferniot.

Poultry in Grain Mustard Cream Sauce with Tarragon and Potato Purée | Boco© Gastronomy

This Chef Vincent Ferniot's dish artfully combines tender poultry with a creamy, grainy mustard sauce, subtly enhanced by the fragrance of tarragon. The smooth potato purée serves as a delightful complement, ensuring each bite is a perfect blend of robust flavors and comforting textures.

Chicken Curry | Boco© Gastronomy

tender chicken and aromatic spices meet in a velvety sauce, adorned with crisp vegetables and Parisian mushrooms. Each bite is a journey through layers of flavor, enhanced by sweet carrots, snow peas, and a hint of exotic curry. This symphony of ingredients is elegantly served over perfectly steamed Basmati rice,

The Oceanic Delicacies

A Gourmet Assortment of Premium Seafood

PRICE ON REQUEST

Exclusive Off-Menu World Cuisine - upon request

Gourmet culinary experience of the rich flavors of India, the exotic spices of Morocco, the fresh and diverse tastes of Vegetarian fare, or the vibrant zest of Thai cuisine.

PRICE ON REQUEST

The Dessert

The Valrhona Chocolate Mi-cuit I Boco© Gastronomy

Crafted by one-star Michelin chef Frédéric Bau
A must-taste! A chocolate cake with a melting, flowing heart.

The Cheesecake with Blueberry Compote I Boco© Gastronomy

Savor Chef Vincent Ferniot's culinary masterpiece blending creamy cheesecake with a tangy blueberry compote, capturing the essence innovative spirit in every bite.

The Lemon Cream I Boco© Gastronomy

Experience the delicate artistry of Chef Vincent Ferniot with our Lemon Cream. This dessert blends zesty lemon flavors with a luxuriously smooth texture, offering a refreshing and sophisticated taste journey.

The All-Chocolate Cream I Boco© Gastronomy

Created by chef Frédéric Bau

Salted Butter Caramel Cream I Boco© Gastronomy

Velvety Vanilla Cream Draped in Luscious Salted Butter Caramel crafted by Vincent Ferniot, Boco© founder.

Apple-Pear Compote with Cinnamon | Boco© Gastronomy

This comforting dessert blends the sweetness of apples and pears with the warm spice of cinnamon, creating a simple yet elegant finale to your dining experience.

Homemade 'Cannelé' (3)

Crafted with meticulous attention to detail by Martine, this exquisite creation is a harmonious blend of flavors. Infused with a subtle hint of premium rum and a touch of elegant vanilla, it offers a luxuriously soft yet crisply invigorating symphony of taste.

Mignardises of the day (3)

Succumb to these delicious mini sweet treats.

The Cookie

Cocoa Diamonds - Artisanal Biscuitery Marsas (40g)

Crunchy and melt-in-the-mouth, these chocolate diamonds unfold a contrast of flavors and textures that are ultra-indulgent! The sugar crystals add a precious touch to these richly chocolatey biscuits.

Almond Tuiles - Artisanal Biscuitery Marsas 40g

Made with slivered almonds, which gives them a light texture and an irresistible taste. A perfect balance between the crunch of almonds and the subtle sweetness of sugar.

Breton Shortbread - Artisanal Biscuitery Marsas 40g

A sandy-textured biscuit and a traditional culinary specialty emblematic of Breton cuisine.

Mini Cookies - Artisanal Biscuitery Marsas 40g

These biscuits are filled with chocolate chips for an intense and indulgent flavor.

Cookies / Biscuit Asortment - Artisanal Biscuitery Marsas (40g)

The South-West Okina Handmade Biscuits 'Chocolate Temptation' I 40g

The South-West Okina Handmade Biscuits 'Lemon Temptation' I 40g

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