See a preview of our French traditional menu. Our menu changes often as it is made with fresh seasonal products and depends on the deliveries.

Our specialties

Starters

Crayfish tails and Morels Poached eggs  – 21€90

Crayfish artichokes bottom – 16€90

Striped bass carpaccio with truffles oil – 19€90

Half-baked Foie Gras and figs chutney – 15€90

Homemade smoked salmon with toast and cream – 16€90

Iberico ham plate – 25€

Perles Blanches Oyster  n°2  – 6 : 27€,  9 : 39€,  12 : 49,50€

Fines de claires Oyster n°3 – 6 : 13€, 9 : 18€, 12 : 24€

Meats

Salers beef ribs with Guérande Salt  (for 2) – 79€

Peppers Salers beef filet flambé with Cognac – 36€

Salers rib steak “ Fort des Halles » (400 grams) – 38€50

Calf sweatbread with morels and Tagliatelle – 41€90

Fishes

Grilled or pan-fried sole – 44€90

Saint-Pierre filet with citrus sauce, homemade mashed potatoes and spinaches – 36€90

Grilled Saint Jacques nuts salt flower or Provençale – 29€90

Desserts

Correzienne cup with chestnuts liquor – 12€

Le Ruisseau’s crème brulée with pineapple and mango carpaccio – 12€

Homemade profiteroles with hot chocolate – 12€

Auvergne cheeses selection – 12€

Tarte tatin with apple and cream – 12€ (flambée +3€)

Our current menus

« The Bistronomique » – 21.60€

« Starter + dish » or « dish + dessert »

Starters

Baked eggs with mayonnaise, mixed vegetables

Herring filet, oil potatoes

Poached eggs with salad and bacon

Dishes

Auvergne sausage with mashed potatoes

Squid provençale sauce and rice

Salers chopped steak, béarnaise sauce, fries and salad

Desserts

Chocolate mousse

Caramel cream

Vanilla Rice pudding

Homemade apple pie

Sorbets

« The Market suggestion » – 32.90€

« Starter + dish » or « dish + dessert »

Starters

Homemade chicken terrine with remoulade sauce celery

South-West Salad (green beans, smoked magret, foie gras, gizzards)

Sea suggestion (Madagascar shrimps and whelks)

Marinated raw salmon with dill and his toast

Dishes

Salmon filet with chopped leeks and vegetables

Salers rump filer (peppers sauce or béarnaise ) with vegetables

Guinea fowl suprem with Périgourdine sauce and tagliatelles

Calf’s kidney, mustard sauce and vegetables

Salers beef tartare, fries and salad (raw or snaked)

Desserts

Homemade mille-feuille with ivoria chocolate

Mango carpaccio with Sichuan peppers

Chocolate lava cake with pistached custard sauce, vanilla ice cream

Le Ruisseau’s Café gourmand