Bouchon Racine

Plump and savory green Gordal olives, naturally cured and bursting with Mediterranean flavor.

Sliced savory Spanish chorizo packed with smoky paprika and garlic notes.

Crunchy roasted salted Valencia almonds, perfectly toasted for a rich nutty crunch.

Classic Basque skewer of salty anchovy, spicy guindilla pepper, and green olive.

Traditional cured Basque sausage seasoned with aromatic spices and herbs.

Freshly baked crusty French baguette served with rich, creamy artisanal butter.

Rich slow-baked vine tomato topped with cool, velvety crème fraîche and herbs.

Flaky artisanal pork sausage roll served with sharp house-made pickles.

Melted artisanal cheese toasted on crusty artisanal bread to golden perfection.

Tender chickpeas and spicy chistorra sausage drizzled with aromatic saffron aioli.

Rich, flavorful smoked mackerel served on toasted artisanal bread with herbs.

Mature Comté cheese paired with crisp green beans and tangy pickled walnuts.

Crisp escarole lettuce tossed with nutty, aged Mimolette cheese flakes.

Fresh summer salad featuring creamy Banon cheese, green beans, tomatoes, and toasted almonds.

An artisanal selection of fine cured meats sourced from Westcombe Dairy.

Classic French cured herring served with tender boiled potatoes in quality oil.

Classic hard-boiled egg smothered in rich homemade mayonnaise and spring herbs.

Traditional Lyon-style salad with crisp greens, warm bacon lardons, and croutons.

Tender Norfolk asparagus topped with melted raclette cheese and cured ham.

Tender sliced ox tongue paired with savory anchovies in a fresh salad.

Exquisite premium cured ham selections including Noir de Bigorre and Mangalitza.

Classic Greek-style marinated whole mushrooms in olive oil and herbs.

Crunchy endive and walnut salad topped with pungent Fourme d’Ambert blue cheese.

Rich egg mayonnaise elevated with saffron and salted Cantabrian anchovy.

Tender calf's brains finished with traditional brown butter and sharp capers.

Pristine white asparagus served with cured Noir de Bigorre ham and Haut Barry cheese.

Fine curated selection of French artisanal cheeses including Fourme d’Ambert and Haut Barry.

Juicy traditional Toulouse sausage served over savory braised green lentils.

Slow-cooked pork belly with crisp crackling, served alongside tender braised fennel.

Elevated grilled cheese sandwich generously loaded with savory shredded duck confit.

Hearty golden puff pastry pie filled with rabbit and chicken, served with mustard sauce.

Tender roast pork sliced and served with a savory tuna-capers mayonnaise sauce.

Fresh pan-seared turbot fillet with wild mushrooms, sweet peas, and broad beans.

Comforting creamy orzo pasta tossed with wild mushrooms and fresh spring vegetables.

Succulent grilled veal chop topped with melting Roquefort blue cheese butter.

Pan-seared pink calf's liver with vibrant green herb sauce and ultra-smooth potato purée.

Fresh flaky hake fillet served with succulent fresh clams in a fragrant white wine broth.

Tender meat simmered in a creamy morel mushroom sauce with buttery potato purée.

Traditional Lyon pork sausage simmered in rich Beaujolais wine with velvety potato purée.

Pan-roasted skate wing with fresh mussels and bright green herb sauce.

Firm monkfish tail served with trumpet mushrooms and classic red wine Bordelaise sauce.

Classic French baguette sandwich filled with cured ham and thick-cut creamy butter.

Fresh sliced tomatoes and nutty aged Comté cheese stuffed inside a crusty baguette.

Spicy grilled merguez sausage in a baguette with creamy garlic aioli.

Rich sliced black pudding and a fried egg with a runny yolk inside a fresh baguette.

Traditional ploughman's lunch platter featuring artisanal cheeses, pickles, and cured meats.

A curated grand sharing platter of house charcuterie, terrines, and small French bites.

Traditional Basque chicken stew with white beans and mushrooms, designed for sharing.

Roasted rack of lamb served with seasonal vegetables and creamy dauphinoise potatoes.

Generous pork chop and Lyon sausage served with traditional old-fashioned mustard sauce.

Roasted Basque chicken with fragrant tarragon jus and crispy potatoes cooked in duck fat.

Sliced duck breast with a crisp skin, served with wild mushrooms, cured ham, and white beans.

Crispy, golden French fries lightly dusted with sea salt.

Fresh, crisp green salad tossed in a light French vinaigrette.

Tender, bright green French string beans tossed lightly in butter.

Rich and velvety creamed spinach finished with a hint of nutmeg.

Luxurious creamed spinach enriched with rich, melting pieces of foie gras.

Tender early Jersey Royal potatoes boiled and tossed in fresh butter.

Crispy thick-cut traditional British pub chips.

Tender boiled potatoes tossed generously in rich butter and fresh herbs.

Buttery pastry tart filled with sweet almond frangipane and juicy dark cherries.

Rich, velvety French chocolate pot de crème topped with whipped cream.

Artisanal vanilla ice cream served with a pitcher of hot molten chocolate sauce.

Rich caramel ice cream infused with delicate aged walnut liqueur flavor.

Poached pear served with vanilla ice cream and warm dark chocolate sauce.

Sweet orange segments in warm caramel paired with clean, tart yogurt sorbet.

Traditional regional French Cantal cheese course served with crackers.

Silky chilled lemon posset topped with sweet plum jam and shortbread.

Tangy forced Yorkshire rhubarb served with yogurt sorbet and crunchy pink praline.

Classic chestnut purée dessert with delicate meringue and whipped cream.