Rooted in classic recipes and techniques, the à la carte menu is intentionally anachronistic, with the aim to recreate authentic versions of the great dishes of French provincial cuisine. The finest premium ingredients, in their peak condition, are selected and (generously) served without the need for fuss and froth. Key features pour deux include boeuf en croûte, carré d'agneau a la Provençale and choucroute garnie, ideal for sharing with family and friends. Other highlights include le grand apéritif Provençal, coquelet basquaise and Dover sole, to name but a few. The dessert menu always includes a glamorous soufflé and pre-eminent French cheese is sourced from La Fromagerie of Marylebone, including two cheeses especially created for Boundary.