Restaurant Le Ruisseau

A starter that changes daily according to the chef's inspiration and market produce. Ask the staff for the day's selection. A great way to start the meal with fresh ingredients.

A homemade meat terrine, served cold. Rustic texture and savory taste, often accompanied by bread and pickles. A French charcuterie classic.

The main dish of the day, cooked with seasonal ingredients. The recipe varies daily. An ideal choice to discover the cuisine of the moment.

Ground Salers beef steak, renowned for its flavor. Served either with a local blue cheese sauce or 'à cheval' (topped with a fried egg). Tender and juicy.

Short, ridged pasta served with broccoli and basil. A simple vegetarian dish with fragrant Italian flavors.

A portion of aged cheese. Ideal to finish the meal before dessert or instead of it.

A choice from the desserts on the menu marked with a star. Homemade sweets to finish on a sweet note.

A classic airy and light dessert, rich in chocolate flavor. Creamy and melt-in-your-mouth texture.

Round rice gently cooked in sweetened milk flavored with Bourbon vanilla. A creamy and comforting dessert reminiscent of childhood.

Egg custard topped with liquid caramel. Smooth and silky texture with the sweet and bitter taste of caramel.

A temporary dessert creation by the chef. Ask for today's flavor or composition.

Thin-crust tart filled with oven-baked apple slices. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Leavened cake soaked in a rum syrup. Served with whipped cream. Soft and very fragrant texture.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce. A gourmet and classic dessert.

Iced dessert featuring chestnuts (marrons) and a local liqueur. Sweet and woody autumn flavors.

An espresso coffee served with an assortment of mini-desserts. Perfect for tasting several specialties without choosing just one.