Bouchon Racine
Menu with Prices in the UK

Wild Burgundy snails baked in their shells with rich French butter, minced garlic, flat-leaf parsley, shallots, and a splash of Pastis. Served with warm crusty baguette.

Thinly sliced artisan cured Bayonne ham from southwest France, served alongside crisp matchstick celeriac bound in Dijon wholegrain mustard mayonnaise.

Coarse farmhouse country terrine of free-range pork, smoked bacon, chicken livers, fresh herbs, and four-spice. Served with cornichons and toasted sourdough.

Artisanal mosaic pie of duck breast, pork shoulder, and duck liver encased in golden lard shortcrust pastry, set with Madeira wine jelly.

Deeply caramelized sweet onion and rich beef marrow broth, crowned with a thick toasted sourdough crouton and a bubbling crust of 24-month aged Comté cheese.

Crisp bitter curly endive lettuce tossed in warm Dijon shallot vinaigrette with thick-cut smoked pork lardons, garlic croutons, and a soft-poached hen's egg.

Hand-cut raw British beef fillet tossed with cornichons, shallots, capers, flat-leaf parsley, Dijon mustard, Tabasco, Worcestershire sauce, and raw egg yolk. Served with grilled pain de campagne.

Warm slow-confit duck gizzards tossed with creamy southwestern Tarbais white beans, parsley, shallots, and walnut oil dressing.

Henry Harris's legendary signature dish: deboned, rolled, and gently poached calf's head and tongue served warm in gelatinous court-bouillon broth, draped with sharp, herbaceous vinaigrette ravigote of capers, shallots, chopped hard-boiled egg, and fresh herbs.

Whole braised leg of rabbit cooked until tender in a velvety sauce of Dijon and wholegrain Pommery mustard, smoked bacon lardons, white wine, and crème fraîche, served over fresh egg tagliatelle.

Slow-cooked French duck leg confit roasted to crispy skin perfection, rested upon earthy Puy green lentils stewed with smoked bacon, carrots, shallots, and red wine thyme jus.

Authentic French chitterling tripe sausage (certified AAAAA), pan-seared in butter and served with a robust grain mustard cream sauce and buttery pomme purée.

Prime British beef shin braised for 6 hours in robust Côtes du Rhône red wine with black Nyons olives, orange zest, garlic, and wild thyme. Served over soft buttered polenta.

Pink-roasted Challans duck breast with honey-crusted skin, pickled sour cherries, roasted baby parsnips, and green peppercorn roasting jus.

Fresh artisan egg tagliatelle tossed with sautéed French girolles and chanterelles, garlic confit butter, dry white wine, flat-leaf parsley, and shaved Comté cheese.

Fresh Cornish skate wing pan-fried in foaming nutty brown butter (beurre noisette) with salted capers, fresh lemon juice, flat-leaf parsley, and steamed Charlotte potatoes.

Wild Cornish turbot fillet roasted on the bone with champagne butter velouté, braised baby leeks, and samphire.

Fresh Scottish rope-grown mussels steamed open with banana shallots, garlic, Muscadet white wine, thyme, and double cream, served with crisp skinny frites.

250g grilled dry-aged British sirloin steak with a peppery charred crust, blanketed in a rich Cognac-flamed crushed peppercorn cream sauce and served with crisp frites.

Prime grilled British bavette steak melting under a melting disc of compound herb, anchovy, caper, curry, and Dijon butter, accompanied by crisp golden frites.

Grand sharing cut for two. 35-day dry-aged British rib of beef roasted pink on the bone, served with split roasted bone marrow, tarragon Béarnaise sauce, and double portions of frites.

Thick-cut rose veal chop grilled pink over high heat, finished with foaming rosemary butter and pan-deglazing meat juices.

Hand-cut skinny potato frites fried crisp in pure oil, tossed in fine Guérande sea salt.

Silky, luxurious French mashed potatoes whisked with generous quantities of unsalted butter and whole milk.

Tender fine French green beans sautéed in butter with sweet confit garlic slivers and sea salt.

Thinly sliced layered potatoes baked slowly in double cream, crushed garlic, and nutmeg until bubbling with a golden top crust.

Crisp butterhead lettuce leaves dressed in a classic French vinaigrette of Dijon mustard, red wine vinegar, shallots, and walnut oil.

Celebrated by British food critics as the finest crème caramel in England: velvet smooth baked vanilla egg custard unmoulded into a pool of dark, bitter-sweet caramel syrup.

The signature velvety crème caramel paired with plump French Agen prunes that have been steeped for months in 10-year aged Armagnac brandy.

Spongy yeast cake thoroughly soaked in golden dark rum syrup, split open and crowned with a generous swirl of Madagascar vanilla bean Chantilly cream.

Warm caramelized upside-down apple tart with tender Cox's apples, buttery puff pastry, and a quenelle of tangy Isigny Sainte-Mère crème fraîche.

Intense dark chocolate mousse made with 70% Valrhona cocoa, sea salt flakes, and buttery Breton sablé biscuits.

Crisp French meringue topped with whipped cream and fine vermicelli ribbons of sweet chestnut purée, finished with candied marron glacé.

Selection of three perfectly conditioned raw milk French farmhouse cheeses (24-Month Comté, Saint-Nectaire, and Roquefort), served with walnut bread and Muscat grapes.

Generous wedge of raw cow's milk alpine cheese from the Jura mountains, exhibiting deep nutty hazelnut notes and crunchy tyrosine crystals.

Classic aniseed Provençal apéritif served with a cold water pitcher and ice, turning milky louche when poured.

Artisan Dijon crème de cassis blackcurrant liqueur topped with Henriot Brut Souverain Champagne.

Lillet Blanc apéritif, Tanqueray London dry gin, St-Germain elderflower liqueur, fresh pink grapefruit juice, and lemon twist.

Suze gentian liqueur, Dolin white vermouth, and Plymouth gin with an expressed lemon peel.

By the glass (175ml). Vibrant French Gamay red wine bursting with red cherries, wild strawberries, and gentle tannins. The quintessential Lyonnais bistro pairing.

Legendary French herbal digestif made by Carthusian monks from 130 secret mountain plants and herbs (55% ABV).

Naturally sparkling French mineral water from Saint-Galmier with delicate, fine effervescence.

Rich dark roast French espresso served with a miniature caramelised Bordeaux rum-vanilla canelé.