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
