Le Rubis

A classic French bistro staple consisting of hard-boiled eggs served cold, coated with generous homemade mayonnaise. The texture is melting and creamy. Enjoyed simply, often with a piece of bread.

Marinated herring fillets served with warm sliced potatoes, all drizzled with oil and sprinkled with onions and carrots. The smoky and salty taste of the fish is softened by the potatoes. A rustic and flavorful starter.

Grated celeriac mixed with a remoulade sauce (mayonnaise flavored with mustard). It's fresh, crunchy, and creamy with a slight tangy kick.

Green lentils cooked and served cold in a salad with shallot vinaigrette. Tender texture and a mild, pleasant earthy flavor. Simple and healthy dish.

Black pudding (blood sausage) grilled on a hot plate. The outside becomes crispy while the inside remains melting and rich in spicy flavors.

Meat (usually pork) slow-cooked in its own fat until it shreds, then chilled to form a spreadable paste. Fibrous and melting texture, rich and meaty flavor. Enjoyed on country bread with pickles.

Whole leeks cooked steamed and served cold with a mustard vinaigrette. The texture is very tender and the mild flavor of the vegetable pairs perfectly with the acidity of the sauce.

Poached eggs served in a rich red wine sauce (meurette sauce), accompanied by bacon bits, onions, and mushrooms. A warm, savory, and emblematic dish of Burgundy.

Pâté made with meat baked inside a pastry crust. Offers a delicious contrast between the moist filling and the crumbly or crispy crust.

Rustic pâté made from coarsely ground pork seasoned with herbs and spices. Dense and granular texture, authentic charcuterie flavor. Eaten with bread.

Traditional dry sausage served sliced. Firm texture and aged meat flavor, salty and peppery. Ideal for snacking as an aperitif.

Beef bone cut and roasted, served hot. The marrow inside is fatty, gelatinous, and very rich in flavor. It is spread on toast and sprinkled with coarse salt.

Cooked ham slices cut directly from the bone. More flavorful and juicier than standard white ham, with a natural and tender texture.

Salad prepared with heirloom tomato varieties (Beefsteak, Black Krim, etc.), known for their superior taste and fleshy texture. Simply dressed to appreciate the fruit.

Curly endive salad with warm smoked bacon lardons and croutons, often served with a poached egg. The bitterness of the salad balances the richness and saltiness of the bacon.

Burgundy snails baked in their shells with parsley and garlic butter (snail butter). Slightly rubbery but tender texture, flavor dominated by garlic and herbs. Eaten hot.

High-quality raw beef, knife-chopped and seasoned with capers, onions, and sauces. Tender and fresh texture. A classic dish for raw meat lovers.

Cut of beef known as the "butcher's cut", appreciated for its intense flavor. The meat is tender with a long-fibered texture. Generally served rare.

Traditional sausage made from pork tripe, certified by the 5A association (guarantee of superior quality). It has a strong characteristic odor and a pronounced taste. Firm and coarse texture.

A noble cut of beef (boneless rib) from the Aubrac breed, renowned for its marbled and flavorful meat. Grilled or pan-fried, it is juicy and tender.

The house's large mixed salad. It is usually generous and can serve as a main course, garnished with various fresh ingredients according to the chef's inspiration.

Very thin slices of raw beef arranged on a plate, marinated with olive oil and lemon, often sprinkled with Parmesan or arugula. Fresh, light, and melting.

Black pudding (blood sausage) served hot with cooked apples (often caramelized). The classic combination of the salty and spicy black pudding with the sweet and tart apples.

Tender and juicy poultry breast (guinea fowl), served with a mushroom sauce (oyster mushrooms). The meat has a more pronounced flavor than chicken, well complemented by the earthy notes of the mushrooms.

Pieces of lamb leg grilled on a skewer. The meat is tender, lean, and fragrant, often marinated with herbs like thyme or rosemary.

Uncooked pressed cheese from the Massif Central. It has a firm texture that can become crumbly depending on aging, and a characteristic lactic flavor.

Famous soft-ripened cheese with a white bloomy rind. The interior is creamy, straw-colored, with aromas of mushroom and hazelnut. Creamy texture.

Cow's milk cheese from Auvergne, uncooked pressed paste. The farmer's version offers rustic flavors of the land, cellar, and hazelnut with a supple texture.

Traditional family cake made with pears covered in a custard batter (eggs, milk, sugar, flour). Moist and melting texture, served warm or cold.

Rich and creamy vanilla custard dessert, covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the hot/crunchy top and the cold/creamy bottom.

Airy and light dessert made from melted chocolate and whipped egg whites. Intense chocolate flavor with a foamy texture that melts in your mouth.

Egg custard topped with liquid caramel. Smooth, firm, and melting texture, with the sweet and slightly bitter taste of caramel.

Popular Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Rich, creamy, and fragrant.

Fresh tart prepared daily, often with seasonal fruits (apples, lemon, red berries, etc.). Ask for the variety of the day.