Our concept
Born from the passion of Élodie and Fabrice, Bulles & Bonheur - Le Restaurant invites each guest to experience a unique journey, combining the pleasures of the table with the discovery of exceptional Champagnes.
Allow yourself to be seduced by our refined cuisine, where each dish is a house creation crafted from fresh, seasonal ingredients, carefully selected from renowned local producers such as Benoît Deloffre or La Ferme Dauteuil. The setting, elegant and warm, blends modernity and traditional winemaking heritage.
Our Chef offers you a personalized gastronomic experience with three menus: Rose in 3 courses (lunchtime only, depending on the day's inspiration), Élodie in 5 courses and Fabrice in 7 courses (only in the evening). To elevate your tasting, pair your meal with a food and Champagne pairing.
*For the sake of harmony and conviviality, the entire table will enjoy the same number of beats.
Our terrace invites you to enjoy a gourmet moment as soon as the warm weather arrives!
Practical information: for your convenience, parking is available on site.
These menus will be available at the restaurant starting November 13th
WE OFFER A 5-COURSE VEGETARIAN MENU FOR €95. PLEASE SPECIFY WHEN BOOKING.
Allow yourself to be seduced by our refined cuisine, where each dish is a house creation crafted from fresh, seasonal ingredients, carefully selected from renowned local producers such as Benoît Deloffre or La Ferme Dauteuil. The setting, elegant and warm, blends modernity and traditional winemaking heritage.
Our Chef offers you a personalized gastronomic experience with three menus: Rose in 3 courses (lunchtime only, depending on the day's inspiration), Élodie in 5 courses and Fabrice in 7 courses (only in the evening). To elevate your tasting, pair your meal with a food and Champagne pairing.
*For the sake of harmony and conviviality, the entire table will enjoy the same number of beats.
Our terrace invites you to enjoy a gourmet moment as soon as the warm weather arrives!
Practical information: for your convenience, parking is available on site.
These menus will be available at the restaurant starting November 13th
WE OFFER A 5-COURSE VEGETARIAN MENU FOR €95. PLEASE SPECIFY WHEN BOOKING.
Our Chief
At Bulles & Bonheur, every dish tells a story, and that of our chef, Prodip Turi, is a true culinary adventure. Originally from India, he has traveled the world, from prestigious gastronomic establishments to the most convivial tables, refining his craft and asserting his culinary identity.
Trained at the Shyamla Institute of Hotel Management in India, he began his career at the prestigious Leela Palace Bengaluru (5-star) before joining the renowned Barbeque Nation chain in India, Dubai, and Kolkata, quickly rising through the ranks to become head chef. His talent then brought him to France, where he perfected his skills at Brasserie Irma – Paul Bocuse (2 Michelin stars) in Annecy before leading the kitchens of Hôtel & Spa Saint-Gervais (Accor Group, 4-star).
Today, he has chosen to bring his expertise to Bulles & Bonheur, sharing with you a cuisine where taste, emotion, and authenticity are at the heart of every plate. With a deep respect for ingredients and a flair for creativity, he delights in surprising and enchanting the palate with subtle yet bold flavor pairings.
Prodip TuriTrained at the Shyamla Institute of Hotel Management in India, he began his career at the prestigious Leela Palace Bengaluru (5-star) before joining the renowned Barbeque Nation chain in India, Dubai, and Kolkata, quickly rising through the ranks to become head chef. His talent then brought him to France, where he perfected his skills at Brasserie Irma – Paul Bocuse (2 Michelin stars) in Annecy before leading the kitchens of Hôtel & Spa Saint-Gervais (Accor Group, 4-star).
Today, he has chosen to bring his expertise to Bulles & Bonheur, sharing with you a cuisine where taste, emotion, and authenticity are at the heart of every plate. With a deep respect for ingredients and a flair for creativity, he delights in surprising and enchanting the palate with subtle yet bold flavor pairings.
Menus
Menu Rose
40€only midi3-courseTHE MUSHROOM VELOUTÉ,
croutons and hazelnut cream+THE TROUT FILLET,
crozets risotto-style, Reblochon cheese and spinach sauce+
THE POACHED PEAR
with Champagne rosé, crumble and yoghurt ice creamMenu Élodie
85€5-courseL'Amuse-bouche
according to the chef's mood+THE SNAIL,
selected by Escargot des Grands Crus and slow-cooked egg, celery leek cream and lemongrass emulsion+
THE SCALLOPS,
butternut mousseline, cauliflower and courgette blossom, Nantua sauce+The Trou Champenois
ratafia with its ice cream
The Trou Champenois
ratafia with its ice cream+
THE GUINEA FOWL BALLOTINE
from Ferme Dauteuil, spinach and chestnuts, Jerusalem artichoke purée, carrots roasted with honey and spices, morels, meat jus cooked in Champagne rosé+
The cheese platter
selected by us(extra charge 25€)+
Food and Champagne pairing = 60€THE MOLTEN PISTACHIO CAKE,
white chocolate cream and pistachio ice cream(additional charge)
Fabrice Menu
125€only soir7-courseL'Amuse-bouche
according to the chef's mood+THE OYSTER,
confit tomatoes and sauce vierge+
THE PAN-SEARED FOIE GRAS,
seasonal fruit chutney, gingerbread and fig+
THE LANGOUSTINE AND KAVIARI PARIS CAVIAR,
butternut mousseline, cauliflower and courgette blossom, Nantua sauce+The Trou Champenois
ratafia with its ice cream
The Trou Champenois
ratafia with its ice cream+
THE VEAL TENDERLOIN,
Jerusalem artichoke purée, carrots roasted with honey and spices, winter mushrooms, meat jus cooked with rosé Champagne+
The cheese platter
selected by us+
Food and Champagne pairing = 90€THE MOLTEN PISTACHIO CAKE,
white chocolate cream and pistachio ice cream(additional charge)
Our drinks
Gallery
Opening hours
Monday :
12:00-13:30 / 19:00-20:30
Tuesday :
Closed
Wednesday :
Closed
Thursday :
12:00-13:30 / 19:00-20:30
Friday :
12:00-13:30 / 19:00-20:30
Saturday :
12:00-13:30 / 19:00-20:30
Sunday:
12:00-13:30 / 19:00-20:30
