RUBY

A classic bistro revisited with a Japanese touch. Hard-boiled eggs served with a rich miso and dashi mayonnaise, accompanied by wakame seaweed and crispy croutons.

A creamy Italian fresh cheese served with melting eggplant. Garnished with fresh basil, vine tomatoes, and pine nuts for crunch.

A creamy soup prepared according to the chef's inspiration and seasonal produce. The texture is smooth and creamy.

Crispy chicken pieces coated in a Thai chili sauce. A balance between sweet and spicy.

A soft Italian flatbread topped with a mix of goat and feta cheeses. Served with tomato sauce and basil pesto.

Fried cauliflower florets in a light curry batter. Served with a fresh yogurt tzatziki sauce, pickled red onions, and mint.

Marinated raw salmon served with a dill cream. Accompanied by an earthy beetroot puree and a tangy citrus gel.

A shredded beef terrine combined with sweet potato. A flavorful starter playing on textures.

A large mixed salad with lettuce, crispy breaded chicken, and hard-boiled eggs. Topped with parmesan, croutons, and a creamy anchovy and garlic dressing.

A gourmet salad with warm goat cheese samosas. Mixed with green salad, walnuts, figs, and a touch of sweet and savory honey.

A fresh Hawaiian bowl with raw salmon and rice. Garnished with plenty of crunchy vegetables and mango for an exotic touch.

A vegetarian version of the poke bowl with fried chickpea balls (falafel). Served over rice with an assortment of fresh vegetables and fruits.

Long pasta with wavy edges served in a rich lobster bisque sauce. Garnished with grilled prawns and herbs.

Tubular pasta served with stracciatella, the creamy heart of burrata. A rich and creamy pasta dish.

A breaded cutlet stuffed with Comté cheese and turkey ham. Served with a paprika sauce.

A chicken burger topped with crispy coleslaw and Cantal cheese. Enhanced by a smoked paprika sauce.

A lamb shank slow-braised for 8 hours until very tender. Served with its cooking juices, a roasted fig, and hazelnuts.

A marbled cut of beef, aged for 30 days for tenderness and flavor. Grilled to your preference.

The chef's special dish of the day. Ask your server for today's preparation.

The house's signature burger with a juicy ground beef patty. Topped with cantal cheese, cheddar cheese, red onions, and special sauce.

Raw beef cut with a knife and seasoned Italian-style. Prepared with pesto, basil, sun-dried tomatoes, and pine nuts.

A beef flank steak seared very briefly on both sides, remaining rare inside. Served sliced with a Japanese tataki sauce.

The best part of the chicken (breast with wing) cooked tenderly. Topped with a rich and creamy morel mushroom sauce.

A menu adapted for children with a choice of main course (meat or fish) accompanied by a side and a dessert.

A fillet of fine white fish, served with an aromatic rosemary-infused sauce.

The English classic: white fish fried in a crispy batter. Traditionally served with fries and an herbed tartar sauce.

Salmon seared on the outside and raw on the inside, glazed with a sweet and savory sauce. Garnished with miso, fried onions, and spicy mayonnaise.

Extra portion of your choice from the selection of starches and vegetables.

A rich tart combining dark, milk, and white chocolate. For cocoa lovers.

A thin tart topped with oven-baked apple slices. Served warm with a scoop of vanilla ice cream.

Thick brioche dipped in a mixture of egg and milk, then pan-fried. Served with vanilla ice cream and salted butter caramel.

A classic French dessert: a creamy vanilla custard under a thin layer of crunchy caramelized sugar.

Small profiteroles filled with vanilla ice cream and topped with hot chocolate sauce. Served with whipped cream.

A dessert made of layers of crispy puff pastry and pear cream. Enhanced with salted butter caramel.

The famous Italian dessert with coffee, mascarpone, and ladyfingers. Dusted with cocoa.

A hot drink (coffee or tea) served with a selection of miniature desserts.

A scoop of vanilla ice cream topped with hot chocolate sauce and whipped cream.

Vanilla ice cream drizzled with hot espresso and Irish cream liqueur (Baileys).

A lime sorbet with a shot of vodka. A refreshing digestive dessert.

Two scoops of ice cream or sorbet of your choice from the available flavors.

Three scoops of ice cream or sorbet of your choice from the available flavors.

Small, strong, and concentrated coffee.

Espresso with a touch of milk (hazelnut) or diluted with hot water (long black).

Creamy hot chocolate or double shot of espresso.

Large black coffee topped with whipped cream.

Selection of teas or herbal infusions.

Large coffee with milk.

Espresso topped with hot milk foam.

Hot chocolate or Cappuccino served with whipped cream.

Mint liqueur.

Italian almond liqueur.

French wine eau-de-vie.

Italian lemon liqueur.

Norman apple eau-de-vie.

Irish cream liqueur.

Gascogne wine eau-de-vie.

Addition of soda or fruit juice to alcohol.

Fruity and exotic cocktail based on vodka and passion fruit, served with a shot of sparkling wine on the side.

The classic refreshing Cuban cocktail with mint, lime, and rum.

A variation of the Moscow Mule with a floral touch thanks to elderflower liqueur.

An Italian aperitif, bitter and complex, based on gin, red vermouth, and Campari.

Strong and lemony Brazilian cocktail made with sugar cane eau-de-vie.

Signature cocktail based on gin and dark fruits.

Creamy tropical cocktail with pineapple and coconut.

Stimulating cocktail combining coffee and vodka.

Classic Mexican cocktail, tangy and salty.

Classic orange bitter Spritz.

More bitter and intensely red Spritz.

Fresh and lemony Spritz.

Floral Spritz with elderflower liqueur.

Blend of tropical fruit juices.

Fruity and tangy pink mocktail.

Non-alcoholic version of Pina Colada, creamy and tropical.

Alcohol-free refreshing version of the Mojito.

Typical anise-flavored liqueur from the South of France, served with water.

Classic French aperitif mixing white wine and fruit cream.

Fortified wines or vermouths.

Sparkling version of Kir made with Champagne.

Bitter and sparkling aperitif cocktail.

Italian sparkling white wine.

Prestigious French sparkling wine.

Major luxury Champagne brand.

Cola soda.

Tonic or citrus soda.

Natural sparkling mineral water.

Still mineral water.

Orange soda or iced tea.

Iced and frothy coffee.

Homemade iced tea.

Large bottle of still water.

Large bottle of sparkling water.

Artisanal French lemonade.

Freshly squeezed fruit juices.

Bottled fruit juices.

Energy drink.

Addition of flavored syrup.

Selection of drinks at reduced prices during Happy Hour.