Boubakar’s Traditional French Menu


Soufflé au fromage (cheese soufflé)

Escargots au beurre persillé (snails with parsley butter)

Crottin de chèvre chaud (goat cheese on toast gratined)

St Jacques au cresson et caviar (scallops with watercress and caviar)

Soupe à l onion classic (classic French onion soup)

Salade nicoise (Nicoise salad)

Melon au jambon de parme (rockmelon with parma ham)


Pot-au-feu (beef stew)


Coq au vin garniture grand mère (rooster braised in red wine
with grand Ma garnish)

Tartare de boeuf classic (Classic beef tartare)

Cabillaud à la poêle (pan seared cod)

Boeuf bourguignon (beef burgundy traditional)

Canard à l orange (roasted duck with orange sauce)

Blanquette de veau aux champignons et legumes
(veal blanquette with mushrooms and veggies)

Sides to Accompany Main

Onctueuse purée de pomme de terre (smooth mash potato classic)

Fagot d haricot vert (green beans wrapped in bacon)

Pomme Pont Neuf (chunky french fries)

Ratatouille traditionnelle (traditional ratatouille)

Poêlée de champignons (mushroom stew)

Fondue de poireaux (braised leek)

Lentilles braisé (braised lentils)

Pomme duchesses (duchesse potato)


Sélection de fromages salade et baguettes (cheese selection
with lettuce and baguette)

Clafoutis aux cerises (cherry clafoutis)

Mi-cuit au chocolat (molten chocolate cake)

Crème brûlée classic (classic crème brulee)

Tarte tatin (up side down apple tart)

Crepes Suzettte (crêpe with orange flambé)

Profiterole au chocolat chaud (choux pastry filled
with vanilla ice cream and chocolate sauce)

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