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

french version

enteteElegance Menu

52 € per person, beverages excluded
Starter ●  main course ● chesse or dessert
59 € per person, beverages excluded
Starter ●  main course ● cheese and dessert

Weekly closing winter Tuesdays and Wednesdays


Crab flavored with dill, nectar of yellow tomatoes and mango
or
Petits farcis cooked “Le 36”  way
ornement inter plat
Pan-fried white fish with bay leaf,
fresh garden peas à la française, vandouvan sauce
or
Roasted fillet of duckling cooked with verbena,
poached peaches in spicy red wine and summer vegetables
ornement inter plat
Selection of cheeses matured by Rodolphe Lemeunier
ornement inter plat
Creamy manzana dessert with pistachio financier,
candied pineapple and green apple–shiso sorbet
or
White chocolate and strawberry mousse with rhubarb heart

entetePrestige Menu

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

Crusty Dublin bay prawn, candied vegetables with Thaï sauce
ornement inter plat
Pan-fried turbot fillet,
fricassee of artichoke, caviar of herring sauce
ornement inter plat
Supreme of fattened chicken of Bresse poached and roasted,
 sparkling white wine sauce, celery and peas
ornement inter plat
Fresh and matured cheeses by Rodolphe Le Meunier
ornement inter plat
Fresh and matured cheeses by Rodolphe Le Meunier

pied de page

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

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

Carpaccio of wild shrimps,
vinegar dressing with citrus fruits and fresh herbs  23 €  (7 €)
ornement inter plat
Crusty Dublin bay prawn,
candied vegetables with Thaï sauce  25 €  (8 €)
ornement inter plat
Crab flavored with dill, nectar of yellow tomatoes and mango  20 €
ornement inter plat

Quail from Anjou area stuffed with foie gras,
raw vegetables with sweet chestnut honey  23 €  (7 €)
ornement inter plat
Pan-fried turbot fillet,
 fricassee of artichoke, caviar of herring sauce  35 €  (13 €)
ornement inter plat
Blue lobster cooked "meunière" with ginger and crustacean juice,
potatoes with thyme  48 €  (20 €)
[half-board supplement : 25 € ]

ornement inter plat
Supreme of fattened chicken of Bresse poached and roasted,
parkling white wine sauce, celery and peas  32 €  (10 €)
ornement inter plat
Fillet of beef from Aubrac Rossini way,
 Chinon red wine sauce, potatoes and summer vegetables  38 €  (15 €)
ornement inter plat
Sweetbread browned in cooker,
truffled veal juice, green beans, mushrooms and Romaine lettuce  38 €  (15 €)
ornement inter plat
Fresh and matured cheeses by Rodolphe Lemeunier  15 €
ornement inter plat
Apricot with maple syrup and almond milk  14 €  (4 €)
ornement inter plat
Peach, almond cake and his sorbet  15 €  (5 €))
ornement inter plat
Chocolate iced dessert mousse and mango  15 €  (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 21h30 le
soir

Voir le plan d'accès