Eat
The Terrine, Tostine & Appetizers
The Poultry and Foie Gras Terrine I Boco© Gastronomy
An exquisite recipe by Fabien Pairon, Meilleur Ouvrier de France in charcuterie.
The Poultry Liver Mousse with Port Wine | Boco© Gastronomy
A delicate and airy mousse crafted by Meilleur Ouvrier de France charcutier Fabien Pairon. This refined poultry liver mousse is subtly enhanced with the richness of Port wine, offering a smooth and velvety texture that melts in the mouth. A true gourmet delight, perfect as a sophisticated appetizer or a luxurious spread.
The Guinea Fowl Terrine with Honey and Grapes I Boco© Gastronomy
A handmade guinea fowl terrine with honey, white grapes, Port, and Cognac.
The Duck Rillettes with Orange | Boco© Gastronomy
A recipe signed by Fabien Pairon, M.O.F. charcutier: A mark of excellence from a Master of French charcuterie craftsmanship.
The Hare Terrine with Savory and Hazelnuts I Maison Castaing
A rustic yet refined creation from Maison Castaing, this hare terrine blends the bold, gamey flavors of hare with the aromatic touch of savory and the delicate crunch of hazelnuts. A gourmet delicacy perfect for an authentic taste of traditional French charcuterie.
The Terrine of Roe Deer with Quince and Yonne Cider | Boco© Gastronomy
Enjoy this exquisite terrine of roe deer, paired with the sweet and tart flavors of quince and the distinct taste of Yonne cider.
The Eggplant and Tomato Caviar with Espelette Pepper I Boco© Gastronomy
A luscious blend of roasted eggplant and sun-ripened tomatoes, delicately seasoned with the subtle heat of Espelette pepper. This refined vegetable caviar offers a perfect balance of smokiness, sweetness, and mild spice, making it an elegant appetizer or a gourmet accompaniment.
The Zucchini and Piquillo Pepper Confit with Lemongrass | Boco© Gastronomy
A luxurious confit of tender zucchini and vibrant piquillo peppers, delicately infused with the aromatic essence of lemongrass, offering an elegant balance of freshness and depth.
The Hummus with piquillo peppers | Boco© Gastronomy
Creamy hummus infused with the smoky sweetness of piquillo peppers, a sophisticated twist on a classic favorite.
The Cumin Hummus | Boco© Gastronomy
A silky-smooth chickpea purée infused with the warm, aromatic essence of cumin. This delicate balance of flavors is enhanced with a drizzle of extra virgin olive oil, offering a rich yet refreshing taste. Perfect as a refined appetizer or a gourmet accompaniment.
The Salmon Rillettes with Timur Berries | Boco© Gastronomy
Savor our delicate salmon rillettes, enhanced by the citrus and peppery notes of Timur berries. A refined delight. A recipe crafted by Fabien Pairon, M.O.F charcutier.
The artisanal smoked salmon terrine | Boco© Gastronomy
A refined terrine crafted with delicately smoked salmon, blended with a creamy and subtly seasoned base. This gourmet creation offers a melt-in-the-mouth texture, enhanced by a delicate balance of smoky and fresh flavors—a true tribute to fine seafood cuisine.
The Salmon and Scallop Terrine with Loriot Champagne, 90g I Boco© Gastronomy
Delight in this elegant terrine of tender salmon and succulent scallops, expertly blended and infused with the refined notes of Loriot Champagne. This luxurious portion offers a sophisticated harmony of flavors, perfect for a gourmet experience.
The Sturgeon Tostine | Boco© Gastronomy
A crisp, golden toast topped with delicate sturgeon, elegantly paired with a velvety cream infused with fresh herbs and a hint of citrus. This gourmet creation offers a perfect balance of refinement and indulgence, celebrating the noble flavors of sturgeon.
The Crab Tostine | Boco© Gastronomy
90 g | À la carte only
The Lobster & scallops Tostine | Boco© Gastronomy
90g | À la carte only
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).
The Whole Duck Foie Gras I Maison Castaing
80g | À la carte only
The Block of Duck Foie Gras I Maison Castaing
2 x 40g
The Block of Goose Foie Gras | Maison Castaing
2 x 40g | À la carte only
The Cheese
Bespoke selection
The Menu
The breakfast
Includes:
- Choice of hot drink
- Orange juice
- Choice of Skyr
- Fresh fruit salad
- Brioche or pastries
- Specialty breads
- Salted/unsalted butter
- Local honey
- Alain Millat jams
Adult 29 €
Kid 15 €
The Menu for one | Boco© Gastronomy
Soup or Terrine or Block of Foie gras, Main, Dessert
The Menu for two | Boco© Gastronomy
2x Soup or Terrine or Block of Foie gras, Main, Dessert
The Soup
The Velvety Butternut Squash Velouté XL I Boco© Gastronomy
Crafted by three-Michelin-starred chef Gilles Goujon.
The Mushroom Velouté | Bobo© Gastronomy
Indulge in this luxurious creamy mushroom velouté with a silken texture.
The chilled tomato gazpacho | Boco© Gastronomy
A refreshing chilled tomato gazpacho, crafted with ripe tomatoes and a blend of fresh herbs, delivering a vibrant and invigorating flavor.
The Carrot Velouté with Coconut Milk and Ginger | Boco© Gastronomy
A creamy carrot velouté crafted with coconut milk and a hint of ginger for a touch of zest. A signature recipe by the Chef Boris Campanella.
The Main
The Beef Confit I Boco© Gastronomy
Crafted by three-Michelin-starred chef Régis Marcon, shredded beef slowly confit accompanied by a buttery mashed potato.
The Penne with Authentic Bolognese XL I Boco© Gastronomy
Crafted meticulously by Boco© founder Vincent Ferniot.
The 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.
The Chicken Curry XL | 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 Tikka-Massala Chicken XL I Boco© Gastronomy
A gourmet creation featuring tender, succulent chicken, thoughtfully marinated in a fragrant medley of spices and yogurt, then gently stewed in a luxurious, spicy tomato cream sauce.
The Salmon Parmentier with a leek fondue infused with lemon and Timut pepper berries | Boco© Gastronomy
The finest salmon, delicately flaked and layered with golden potato purée, crowned by a silky leek fondue infused with bright lemon essence and the exotic, citrusy allure of Timut pepper berries—a masterpiece of refined indulgence.
The Salmon Lasagna with Spinach Leaves and Goat Cheese Cream | Boco© Gastronomy
A delectable and comforting creation by Chef Daniel Raymond: delicate layers of lasagna paired with creamy spinach, tender salmon, and a luxurious goat cheese blend.
The Scallops with Pink Peppercorns, Lemon Zest, and Curry Risotto | Boco© Gastronomy
Succulent scallops seared to perfection by Chef Fabien Pairon, delicately accented with aromatic pink peppercorns and a hint of zesty lemon, served atop a creamy curry-infused risotto. This exquisite dish marries fresh seafood with subtle spice and citrus, creating an elegant balance of flavors designed for the refined palate.
Quinoa, Butternut Mousseline, and Sautéed Mushrooms | Boco© Gastronomy
Crafted by Chef Fabien Pairon, this refined dish elevates the delicacy of quinoa with a rich tomato-infused sauce. A velvety butternut mousseline adds a touch of smoothness, while perfectly sautéed mushrooms enhance the depth of flavors. A harmonious vegetarian creation with contrasting textures, designed to delight the most discerning palates.
The Polenta, mushrooms, and creamy spinach | Boco© Gastronomy
Mushrooms delicately sautéed in butter, simmered in cream with tender spinach leaves. A refined blend, elegantly paired with velvety polenta medallions.
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.
The Oceanic Delicacies
A Gourmet Assortment of Premium Seafood
The Dessert
The Valrhona Chocolate Lava Cake I Boco© Gastronomy
This exquisite treat, crafted by one-star Michelin chef Frédéric Bau, is made with the finest Valrhona chocolate and promises an indulgent balance of deep cocoa flavors and luxurious texture. Served warm, it's a delightful conclusion to your dining experience.
The 'Petite Crème' with Madagascar vanilla | Boco© Gastronomy
A luscious petite crème infused with Madagascar vanilla, offering a rich and aromatic flavor, perfect for a sophisticated dessert experience.
The Salted Butter Caramel Cream I Boco© Gastronomy
Velvety Vanilla Cream Draped in Luscious Salted Butter Caramel crafted by Vincent Ferniot, Boco© founder.
The Tangy Lemon 'Petite Crème' | Boco© Gastronomy
A creamy lemon dessert in the style of lemon curd. Rich and tangy, it is topped with a lemon jelly.
The 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.
The Salted Butter Caramel Cream | Boco© Gastronomy
Indulge in this creamy and silky crème caramel, elevated with a luscious salted butter caramel sauce. This exquisite dessert offers a perfect balance of sweetness and a hint of salt, creating a harmonious and irresistible flavor experience. A classic treat reimagined for the discerning palate.