Bamboche restaurant

A hard-boiled egg served with a black garlic-infused mayonnaise. A simple starter enhanced by the umami and slightly sweet flavor of fermented garlic. Tender and creamy texture.

Fresh Fine de Claire oyster n°2, seasoned with verbena. Iodine flavor combined with an herbaceous and lemony note. Eaten raw directly from the shell.

Traditional Burgundy escargot served in its shell. Tender and firm meat prepared with parsley and garlic butter. A classic French specialty.

Thin slices of smoked beef tongue. Melting texture and pronounced smoky flavor. Served in a small portion for snacking.

Tender leeks served cold with a Jura Vin Jaune vinaigrette. Garnished with shavings of aged Comté cheese and toasted hazelnuts. A mix of melting and crunchy textures with nutty notes.

Seared scallops, topped with French caviar. Served with a champagne cream and a touch of citrus (kumquat). A refined and delicate seafood starter.

Traditional caramelized onion soup with beef broth. Topped with melted and gratinated Beaufort cheese, served with garlic bread. A warm, rich, and comforting dish.

Slice of warm pan-seared duck foie gras, served in a clear vegetable broth. Accompanied by daikon radish and green apple for freshness and crunch. Melting and rich texture.

Puff pastry filled with a luxurious mix of sweetbreads and langoustines. Served with a creamy sauce (poulette) and a crustacean bisque. A rich dish combining land and sea in a crispy crust.

Tubular pasta served with Norcia black truffle. A generous dish with intense flavors of the forest floor and mushroom. Al dente texture of the pasta coated in sauce.

Trout fillet served with shellfish (clams, cockles). Served with spinach, watercress, samphire, and a seaweed-infused white butter sauce. Iodine and vegetal flavors.

Cabbage leaves filled with a mixture of pork, veal, and black pudding. Napped with poultry jus and a touch of sour cream. Rustic, tender, and flavorful dish.

Tender beef fillet pan-seared with a pepper and whisky sauce. Served with light fried potatoes (Dauphine) and grilled little gem lettuce with chimichurri sauce. Full-bodied flavor and juicy meat.

Generous puff pastry pie filled with duck and foie gras, designed for two. Served with Dauphinois gratin and accompaniments. Crispy on the outside, melting on the inside, napped with jus.

Apple sorbet drizzled with Calvados (apple brandy). Traditionally served to refresh the palate and aid digestion. Fresh, fruity, and alcoholic taste.

Simple Italian dessert consisting of a scoop of vanilla ice cream topped with hot espresso coffee. Warm-cold and creamy bitter-sweet mix.

Truffle-aged Brillat-Savarin cheese (triple cream). Extremely creamy and rich texture with a powerful truffle aroma.

Classic layered French cake: coffee-soaked biscuit, chocolate ganache, and coffee buttercream. Served with chocolate ice cream. Intense coffee and cocoa flavors.

Dessert based on a light fruit mousse (coconut, mango, passion fruit). Fresh, tangy, and fruity dessert, ideal for finishing the meal on a light note.

Dessert made of crispy puff pastry, almonds, and pear. Served with pear purée and a refreshing sorbet. Contrast of textures and delicate fruity flavor.