Café Ruc

A smooth, creamy soup made from pureed pumpkin. Sweet and savory flavor profile. Served warm, often enjoyed with bread.

Prepared eggplant dish, optionally served with creamy burrata cheese. The eggplant provides a soft, savory vegetable base.

A classic bistro salad featuring curly endive, salty bacon lardons, and a poached egg. The runny yolk creates a dressing when broken. Rich and savory.

Tender artichoke hearts served with peppery arugula and shaved Parmesan. A light, fresh appetizer with nutty cheese flavors.

Poached leeks served chilled with a tangy vinaigrette dressing. A traditional French starter. Soft texture with mild onion flavor.

Tender broccoli rabe served with a dressing. Slightly bitter and savory vegetable dish.

Green lentils from Le Puy, France, known for their peppery flavor. Cooked until tender but holding their shape. Earthy and hearty.

Simple green salad leaves dressed with vinaigrette. Crisp and refreshing.

Romaine lettuce topped with grilled chicken, croutons, parmesan, and Caesar dressing. Creamy, savory, and crunchy.

Mushrooms sautéed in a pan, likely with butter, garlic, or herbs. Earthy and savory.

Half a dozen high-quality raw oysters. Briny, fresh ocean flavor with a smooth texture. Typically eaten with lemon or mignonette sauce.

Crisp endive salad available with either strong blue cheese or simple dressing. Bitter greens balanced by rich cheese or tangy vinaigrette.

Thinly sliced raw seabass marinated in citrus or oil. Delicate texture and fresh, mild fish flavor.

Raw salmon chopped and seasoned with herbs and spices. Rich, oily fish texture with zest. Served cold.

Fish roe dip flavored with seasonal truffles. Creamy, salty, and earthy. Typically spread on bread or blinis.

Fried rolls filled with chicken and vegetables. Crispy wrapper with a savory filling. Served with dipping sauce.

Poached eggs on an English muffin with hollandaise sauce. Choose between smoked salmon or bacon. Rich, creamy, and indulgent.

Toasted bread topped with smashed or sliced avocado. Creamy texture on crunchy toast. Often seasoned with spices.

Double-decker sandwich with poultry, bacon, lettuce, and tomato. Served with fried potatoes. A hearty, classic lunch item.

Baked ham and cheese sandwich. The 'Madame' version is topped with a fried egg. Served with a side salad.

Classic beaten egg dish, cooked until fluffy. Available plain or with fresh herbs.

Omelette filled with a mix of ingredients, typically cheese and ham. Savory and filling egg dish.

Fluffy omelette filled with sautéed mushrooms. Earthy flavor.

Rich, buttery duck liver paté. Smooth texture and delicate flavor. Usually served with toast or brioche.

High-quality cured and smoked salmon from Scotland. Served cold with traditional accompaniments.

Caramelized onion soup in beef broth, topped with croutons and melted cheese. Savory, sweet, and comforting.

Escargots (land snails) cooked in garlic and parsley butter. Chewy texture with rich, herbal flavor.

Minced beef seasoned with capers and spices. 'Traditional' is served completely raw; 'Aller-Retour' is quickly seared on both sides but remains raw inside.

Shredded duck meat topped with mashed potatoes (similar to shepherd's pie), served with a slice of seared foie gras. Very rich and hearty.

Tender beef cheeks slow-cooked in red wine sauce with vegetables. Gelatinous texture and deep, savory flavor.

Pan-seared veal liver served with sweet grapes. The sweetness of the fruit balances the rich, iron-heavy flavor of the organ meat.

Very thinly sliced raw beef. Drizzled with olive oil or creamy sauce. Served cold and delicate.

Classic beef burger with cheese in a bun. Available with added bacon. Served with fries.

Breaded and fried veal cutlet. Crispy coating with tender meat inside. Similar to schnitzel.

Premium cut of beef steak, tender and lean. Served with a rich, buttery herb sauce made with tarragon.

Grilled or roasted cutlets of lamb on the bone. Distinctive savory flavor, often served pink.

High-quality yellow chicken breast. Prepared with curry spices and sweet chutney. Aromatic and slightly sweet-spicy.

Plump shellfish seared until golden. Sweet ocean flavor with a tender texture.

White fish fillet served with a citrus butter sauce. Mild, flaky fish lifted by tangy sauce.

Cooked salmon fillet served with fresh green beans. Healthy and savory.

Tube-shaped pasta in a simple tomato and basil sauce. Classic Italian flavors. Vegetarian.

Long pasta served with a meat-based tomato sauce. Hearty and savory comfort food.

Creamy rice dish cooked with seasonal truffles. Rich, earthy, and aromatic.

Thin green beans, likely steamed or sautéed. Crisp and fresh.

Cooked spinach greens. Iron-rich vegetable side.

Fresh mixed greens with dressing. Light and refreshing side.

Fried potato strips. Crispy exterior and soft interior.

Pureed potatoes mixed with butter or cream. Smooth and comforting.

Aromatic long-grain rice. Fluffy texture.

Soft, creamy cow's milk cheese with a white rind. Earthy and strong flavor.

Small, round goat cheeses. Creamy texture with a distinct goat milk tang.

Fresh, low-fat curd cheese served with fruit sauce. Light and refreshing.

Selection of seasonal red berries like strawberries or raspberries. Served fresh.

Meringue dessert topped with whipped cream and red berries. Crispy outside, marshmallow-soft inside.

Figs cooked until soft and caramelized. Sweet and jammy texture.

Rich dessert consisting of a cream cheese filling on a crust. Dense and creamy.

House special tart or pie. Likely fruit-based or creamy.

Tart with lemon curd filling and raspberries. Sweet and tangy balance.

Choux pastry puffs filled with cream or ice cream and covered in chocolate sauce. Decadent classic French dessert.

Rich custard base topped with a layer of hardened caramelized sugar. Creamy with a crunchy top.

Thin French pancakes. Served folded with sugar or chocolate hazelnut spread.

Frozen dessert available in various flavors. Creamy (ice cream) or fruity and icy (sorbet). Cold and sweet.