Review on Les Bouviers

James and Kate Coward preside over this secluded restaurant-with-rooms set in five acres of Dorset green belt land complete with a lake and a wooden footbridge. The views are delightful – especially if you sit out on the terrace and do some birdwatching.

Formal meals are served in the glorious L-shaped Charles Lee dining room, where guests can enjoy the fruits of James Coward's culinary labours. At lunchtime, the must-have dish is poached free-range egg on toasted brioche with creamed smoked salmon and basil sauce, although the choice extends to duck liver parfait with spiced cucumber pickle, and char-grilled loin of pork on sautéed cabbage with black pudding and rosemary jus.

Evening meals move up a gear, and you can choose between the carte and the lavish seven-course 'menu surprise' (which comes with selected wines). Typical offerings might include crab and sole ravioli with curried mussel cappuccino, slow-braised blade of beef with morel mash and onion soufflé, and warm chocolate fondant with crème fraîche and meringue ice cream. Les Bouviers is renowned for its gastronomic themed evenings and festive menus; there's also live entertainment on Friday evenings.

Les Bouviers is also featured in: AA Guide

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Cuisine

Modern French

Chef

James Coward

Restaurant Opening Times

Breakfast: 7.30 - 9.30am
Lunch: 12.00 - 2.00pm
Dinner: 7.00 - 9.00pm Mon-Sat

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Les Bouviers

Facilities at Les Bouviers

  • Alfresco dining
  • Private dining room
  • Private parties
  • Vegetarian menu
  • 50 covers

Accomodation

Accomodation is available

Parking

Private parking is possible at a location nearby

Address

Les Bouviers
Arrowsmith Road
Canford Magna
Wimborne
Dorset
BH21 3BD

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Les Bouviers Sample Menu

MENU SURPRISE

Fifty eight pounds excluding wine or seventy two pounds inclusive of wine
James will propose selected dishes chosen from the best of the day's market.
This will consist of seven courses and is fully inclusive. To balance this menu,
four wines will be selected by James - served by the glass (minimum 2 persons)

--

A LA CARTE

To Approach
Sautéed Scottish Scallops with
Swede and Sage Puree, grilled Asparagus Sweet & Sour Sauce
'Les Bouviers' renowned hot Cheese Soufflé
served within a Walnut, Apple, Rocket & Frizzy Salad
Smoked Chicken Consommé with Smoked Chicken, Mango & Wild Mushrooms
Rillette of Duck Leg cooked "En Confit" with
braised Shallots, Chicory & Sautéed Foie Gras Suppl £4.50
Crab, Chilli & Crayfish Tail Risotto with
Chives, Sun blush Tomatoes, Parmesan, Basil Oil
Scottish Oak Smoked Salmon with a Celeriac, Apple & Carrot Coleslaw, baby Beetroot

To Pursue
(Additional Fish Course: Eighteen pounds)
Whole Wild Dover Sole, Grilled or Pan-fried,
served with Lemon, Meunière sauce or Vermouth Wine sauce
(Suppl £8.75)
Wild Local Sea Bass nestled on Sweet Chilli Pepper Cous Cous
Grilled Courgette, Carrot Tart Tatin, Black Bean Sauce
Steamed Wild Icelandic Halibut with Seafood Chowder of Lobster, Mussels & Lardons

To Refresh
One of our home-made Sorbets
(Sorbet supplement of two pounds and forty-five pence)
To Carry Through
West Coast Mature Fillet of Beef (5oz or8oz Raw Weight)
with braised Beef Confit, cumin Mash, Braised Shallots, Capers & Flat Parsley Sauce
supplements: 5oz fillet ~ two pounds and ninety-five pence
8oz fillet ~ six pounds and ninety-five pence
Poached Best–End of local English Lamb, Lambs Sweetbreads,
Buttered Spinach, Puy Lentils, Button Onions with Lardons, Peas & Tomato
Seared Calves Liver on a Potato & Onion Galette,
with Black Pudding, Smoked Bacon, de-glazed with White Wine Vinegar
Duo of Highland Venison; Wild Rump of Venison & home-made Venison
Apricot & Thyme Sausages, Parisienne Potatoes, Rosemary Sauce
Breast of Corn Fed Guinea Fowl with Bubble & Squeak, Smoked Garlic, Thyme Jus
Scottish Prime Chateau Briand (15oz Raw Weight)
served with Sautéed Mushrooms, Oven Roasted Tomatoes and Pont Neuf Potatoes with Shallot & Corton Wine Sauce Or Béarnaise Sauce (for 2 persons)
(Chateau Briand supplement of nine pounds and fifty pence)
All Main Courses are served with appropriate Vegetable Garnish

Vegetarian Alternatives
Honey Roasted Tofu with Soy Sauce, Vegetable Fettuccini & Mange Tout

Please note - All dishes are prepared and cooked to order
We request your understanding for time delays that may occur

If extra Vegetables are required please choose from the following:
Selection of Seasonal Vegetables or Salad (Four Pounds)
Potato Dauphinoise (Four Pounds)
Olive Potato Pure (Three Pounds and Fifty Pence)
Buttered Broccoli (Three Pounds and Fifty Pence)
Buttered Spinach (Three Pounds and Fifty Pence)

To Foreclose
Medley of Home-made Ice Creams & Sorbets
with Brandy Snap basket, Exotic Fruits and Duo of Coulis

Les Bouviers renowned Crème Brulée
of Lemon with a Gin & Juniper Berry Sorbet
Crepe Suzettes (two): Our version of this
classic dessert with Grand Marnier & Orange Sherbet
Les Bouviers' famous Lemon Tart with Clotted Cream & Basil Ice Cream
**Individual Hot Apple Strudel with Vanilla Pod Ice Cream
** The Ultimate Warm Dark Chocolate Fondant
with Chocolate & Meringue Ice Cream
** Please note that these desserts will take a minimum 20 minutes to cook
We have a extensive range of dessert wines to
enhance your selected dessert - please ask to see our list

~~ ~~ ~~

If you would like to tantalise your taste buds even more then let the
bubbles in a glass of Champagne become the perfect partner for your dessert
(Ten pounds and seventy-five pence)

~~ ~~ ~~

To Conclude
Cheese Course (5): Eight pounds
Cheese Platter (serves 8): Thirty pounds
A selection of five Continental & British Cheeses presented and served at your table
*Three Cheeses for the Gourmand or Set Menu

__ __ __

Selected Coffees and Teas with home-made Petit Fours
(Cafetiére, Café Latte, Cappuccino)
(Three pounds and ninety-five pence)
A selection of Liqueur Coffees are available on request
(Six pounds)

Two Courses: Starter and Main at Forty-One pounds
Three Courses: Forty-six pounds
For parties of 7 or more a discretionary service charge of 10% will be added to your final account

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Les Bouviers Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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Virtual Tour of Les Bouviers