restaurant
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french version

enteteLunch Menu
From Monday to Saturday
(Restaurant closed on Tuesdays and Wednesdays for lunch
from November to March)

Starter + main course or main course + dessert : 31 € per person
Starter + main course + dessert :  38 € per person


Crustacean cream with parsley pesto,
Touraine pork rillons and mushrooms
or
Roasted scallops, creamy celery and seaweed nori,
yoghurt and curry coulis
or

Terrine of duck liver with sweet Muscat wine jelly
[supplément 5€]
or
Sea bass tartar, flavored with citron, beetroot and broccoli semolina,
satay dressing
ornement inter plat
« Skrei » cod fillet in turnip scales, lentils with crab
velouté with sea urchin coral
or
Saddle of lamb with rosemary and green olives,
herbs quinoa and vitelotte crisps
or
Sweetbread with chorizo, Brussels sprouts and mushroom coulis
[supplément 12€]
or
Risotto with black truffle, young shoots, roasted chicken juice
ornement inter plat
Fresh and matured cheeses by Rodolphe Le Meunier
[supplément 5€]
or
Apple and Toblerone®: apple aspic with creamy caramelia,
Toblerone® ice cream
or
Meringue dessert with citrus and red fruits, lemon cream,
blood orange sorbet, carrot juice reduction
or
«Belle-Hélène» pear Choiseul fashion

enteteLunch Menu
Sunday, bank holiday (if no other specific offer)

Starter, main course and dessert :  38 € per person

Crustacean cream with parsley pesto, 
Touraine rillons and mushrooms
ornement inter plat
« Skrei » cod fillet in turnip scales, lentils with crab, 
velouté with sea urchin coral
ornement inter plat
Apple and Toblerone®: apple aspic with creamy caramelia,
Toblerone® ice cream

entete
The chef's ... Supplement Price
(Parentheses surcharges exchange of menu dishes)

Terrine of duck liver with sweet Vouvray wine,
marmalade of orange with atsina plants  25 €  (7 €)
ornement inter plat
Crispy langoustines,
cottage cheese with thyme, green apple whipped cream  24 €  (10 €)
ornement inter plat
Tartar of white fish,
herbs and combawa lime, oyster with red onions pickles and sorrel  23 €  (10 €)
ornement inter plat
Carpaccio of scallops with saffron of Touraine marinade,
mango and cauliflower, crusty salad  22 €  (10 €)
ornement inter plat
Fillet of John Dory with artichoke coulis, buckwheat,
summer truffles and artichokes  32 €  (10 €)
ornement inter plat

Fillet of sea bass and Aquitaine caviar, cucumber, parsnip and grapefruit,
prawns sauce flavoured ginger  31 €  (13 €)
ornement inter plat
Fillet of beef with horseradish sauce,
potatoes tart and carrots with Colonnata fat  38 €  (16 €)
ornement inter plat
Quail and duck liver Rossini way,
crispy potatoes and spring vegetables, Pénigeux sauce  30 €  (8 €)

ornement inter plat
Fresh and matured cheeses by Rodolphe Lemeunier, walnut bread  33 €  (11 €)
ornement inter plat
White chocolate Opalys® and lemon marmalade,
lime and coco sorbet  14 €  (7€)
ornement inter plat
Meringue dessert with citrus and red fruits,
lemon cream, blood orange sorbet, carrot juice reduction  14 €  (7 €)
ornement inter plat
Light mousse of Bourbon vanilla,  green apple and nougatine,
salted butter caramel ice cream  12 €  (5 €)

pied de pageFor your health, we can adapt to your diet.
Do not hesitate to talk to the Waiter
Net Price VAT

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 21h00 le
soir

Voir le plan d'accès