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

french version

enteteElegance 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

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

Fresh and matured cheeses by Xavier Thuretr
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
Stir-fry scallops, chicory with beurre blanc sauce
ornement inter plat
Fillet of beef, Chinon red wine sauce, pan-fried foie gras
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

enteteA 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 €

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]

Strawberry cream cake with strawberry-basil sorbet  14 €
ornement inter plat
Traditional warm soufflé with Grand Marnier  15 €
ornement inter plat
Creamy chocolate-caramel pie, tonka broad bean ice cream  14 e
ornement inter plat
Coconut dessert refreshed with mango and lime  14 €

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 21h30 le
soir

Voir le plan d'accès