Blanc de turbot
Fraîcheur tourteau
IMG 0189
IMG 0204
restaurant
plat 1
plat 2
plat 4

fr
 entete

Elegance Menu

53 € per person, beverages excluded
Starter ●  main course ● chesse or dessert
60 € per person, beverages excluded
Starter ●  main course ● cheese and dessert

Weekly closing winter Tuesdays and Wednesdays

Pan-fried red mullet fillet with marjoram,
basil and artichoke butter
or
Quail from Anjou area stuffed with foie gras,
spinach and fried bread
ornement inter plat
Pan fried zander fillet, curry and ginger sauce,
green peas 'à la française'
or
The saddle lamb roasted with thyme,
stuffed vegetables and the shoulder candied in a cake with mustard
ornement inter plat
Selection of cheeses matured by Xavier Thuret
ornement inter plat
Pineapple cold and warm, caramelized and carpaccio
or
Creamy chocolate-caramel pie, tonka broad bean ice cream

entetePrestige Menu

79 € per person, beverages excluded
Wines selection : 40 €

Crusty Dublin bay prawn, candied vegetables with Thaï sauce
ornement inter plat

Sea bass cooked meunière, roasted asparagus with parmesan cheese,
Noilly Prat and herring eggs sauce
ornement inter plat
Browned sweetbreads, artichoke and candied tomatoes,
veal juice with truflle
ornement inter plat
Fresh and matured cheeses by Xavier Thuret
ornement inter plat
Dessert to choose “à la carte”
pied de page

 Served until 9 p.m Food and wine pairing
Prix nets T.T.C


entete'A la carte'

Puff pastry of asparagus and truffle from Vaucluse area  26 €
ornement inter plat
Pan-fried red mullet fillet with marjoram, basil and artichoke butter  22 €
ornement inter plat
Crusty Dublin bay prawn, candied vegetables with Thaï sauce  25 €
ornement inter plat
Millefeuille of pan-fried foie gras with apple and celery, périgourdine sauce  24 €
ornement inter plat
Sea bass cooked meunière, roasted asparagus with parmesan cheese,
Noilly Prat and herring eggs sauce  35 €
ornement inter plat
Springtime casserole dish of blue lobster, crustacean juice  49 €
ornement inter plat
Browned sweetbreads, artichoke and candied tomatoes,
veal juice with truflle  38 €

Fillet of beef, Chinon red wine sauce, pan-fried foie gras  39 €
ornement inter plat
The saddle lamb roasted with thyme,
stuffed vegetables and the shoulder candied in a cake with mustard  33 €

The whole duckling from Challans roasted with honey and spices,
served on two times*  70 €
[Dish to reserve in advance]

Fresh and matured cheeses by Xavier Thuret  15 €

Strawberry cream cake with strawberry-basil sorbet  14 €
ornement inter plat
Traditional warm soufflé with Grand Marnier  14 €

Creamy chocolate-caramel pie, tonka broad bean ice cream  14 €
ornement inter plat
Coconut dessert refreshed with mango and lime  14 €

Contact & Accès

Restaurant Le 36
Le Choiseul,
36 Quai Charles Guinot,
37400 Amboise

@ Contact

Tél : 02 47 30 63 36
 

Ouvert
tous les jours,
de 12h à 14h le
midi
19h15 à 21h30 le
soir

Voir le plan d'accès