Bustronome Philosophy

A panorama of flavors and creative cuisine aboard a luxurious imperial bus.

A culinary change of scenery and quality guaranteed

Our chefs love to develop new seasonal menus so that our guests can always enjoy a different experience.

We pride ourselves on the high quality North American products we use to ensure the best possible experience.

Lunch

Adult in 4 steps ^{until August 31}

Mosaic salmon: Served with creamy avocado purée, pickled onions and French radish.
Pan-seared cod: Served with roasted kale, leeks, Umami soy sauce and basil oil.
Chicken Ballotine: Served with roasted cauliflower, asparagus, sweet corn purée and chicken jus.
Lemon and meringue tartlet

Adult vegetarian in 4 steps ^{until August 31}

Burrata: served with heirloom tomatoes, basil pesto and fresh basil oil
Creamy asparagus risotto: served with creamy goat's cheese
Classic Parmiggianna: Eggplant, homemade tomato sauce, mozzarella and parmesan cheese
Lemon and meringue tartlet

Children in 3 stages + drink ^{until August 31}

Macaroni and cheese
Chicken Ballotine: Served with roasted cauliflower, asparagus, sweet corn purée and chicken jus.
Lemon and meringue tartlet

Adult in 4 steps ^{until Sept. 1}

Available soon

Afternoon tea

Traditional tea ^{since May 1st}

Sandwiches: Smoked salmon with cream cheese / Coronation chicken / Egg mayonnaise with black truffle / Cucumber with cream cheese
Pastries: Lemon and meringue tartlet / Strawberry and chocolate ganache delight / Craquelin choux pastry with salted caramel ganache / Chocolate ganache tartlet
Scones: plain and freshly baked fruit scones with jam and fresh cream

Traditional vegetarian tea ^{since May 1st}

Sandwiches: Red bell pepper and black olive tapenade / Sundried tomato and grilled artichoke purée / Egg mayonnaise with black truffle / Cucumber with cream cheese
Patisseries: Lemon Curl meringue tartlet / Strawberry and chocolate ganache delight / Craquelin choux pastry with salted caramel ganache / Chocolate ganache tartlet
Scones: Freshly baked plain and fruit scones with jam and whipped cream

Traditional children's tea ^{since May 1st}

Sandwiches: Ham and cheese / Strawberry jam and butter / Cucumber with cream cheese
Pastries : Craquelin choux pastry with salted caramel ganache / Dark chocolate cupcake / Chocolate ganache tartlet / Chocolate ganache tartlet

Dinner

Adult in 6 steps ^{until August 31}

Mosaic salmon: Served with creamy avocado purée, pickled onions and French radish.
Shrimp and asparagus girasole: with homemade lobster sauce
Pan-seared cod: Served with roasted kale, leeks, Umami soy sauce and basil oil.
Chicken Ballotine: Served with roasted cauliflower, asparagus, sweet corn purée and chicken jus.
Brie cheese: Served with baby gem lettuce, apple and pear chutney and brioche.
Lemon and meringue tartlet

Adult vegetarian in 6 steps ^{until August 31}

Burrata: served with heirloom tomatoes, basil pesto and fresh basil oil
Girasole with spinach and ricotta: with sage and butter
Creamy asparagus risotto: served with creamy goat's cheese
Classic Parmiggianna: Eggplant, homemade tomato sauce, mozzarella and parmesan cheese
Brie cheese: Served with baby gem lettuce, apple and pear chutney and brioche.
Lemon and meringue tartlet

Children in 3 stages + drink ^{until August 31}

Macaroni and cheese
Chicken Ballotine: Served with roasted cauliflower, asparagus, sweet corn purée and chicken jus.
Lemon and meringue tartlet

Adult in 6 steps ^{until August 31}

Available soon

Packages and prices

Lunch

Menu only ^{no drink} 70£
Food and wine menu 90£

1 glass of Champagne, 2 glasses of wine, 50cl mineral or sparkling water, coffee or tea
Children's menu ^{up to 12 years} 40£

Afternoon tea

Menu only ^{Hot drinks} 69£
Food and wine menu 89£

1 glass of Champagne, 2 glasses of wine, 50cl mineral or sparkling water, coffee or tea
Children's menu ^{up to 12 years} 50£

Dinner

Menu only ^{no drink} 120£
Food and wine menu 150£

1 glass of Champagne, 2 glasses of wine, 50cl mineral or sparkling water, coffee or tea
Children's menu ^{up to 12 years} 50£

Introducing the Executive Chef

Meet our chef, Ignazio Nuccio

Ignazio Nuccio has been Bustronome's creative director since May 2021. Ignazio creates accessible, seasonal and contemporary French cuisine using different culinary techniques from around the world. He has adapted his skills from a Michelin-starred restaurant to gourmet cooking on wheels, and creates an aesthetically pleasing and harmonious meal on your plate.

A panorama of flavors and creative cuisine aboard a luxurious imperial bus.

A culinary change of scenery and quality guaranteed

Lunch

Afternoon tea

Dinner

Packages and prices

Lunch

Afternoon tea

Dinner

Meet our chef, Ignazio Nuccio

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