restaurant
plat 1
plat 2
plat 4

french version

enteteLunch Menu

Sunday, bank holiday (if no other specific offer)

Starter, main course and dessert :  38 € per person

Salmon gravlax with sweet spices and octopus scales,
celery mousseline with walnuts, curried yogurt sauce
ornement inter plat
Roasted veal with summer truffles,
eryngii mushrooms and new potatoes with fleur de sel, grilled veal breast sauce

ornement inter plat
Apple and Toblerone®: apple aspic with creamy caramelia,
Toblerone® ice cream

enteteTasting menu dinner

« For the whole table »
Menu complet 6 plats : 86 € par personne hors boissons
Menu 4 plats (sans entrée et sans fromage) :  71 € par personne hors boissons
Accord des mets et des vins : 40 €

Terrine of duck liver with sweet Vouvray wine,
marmalade of oranges with atsina plants
ornement inter plat
Crispy langoustines, cottage cheese with thyme,
green apple whipped cream
ornement inter plat
Fillet of John Dory with artichoke coulis,
buckwheat, summer truffles and artichokes
ornement inter plat
Quail with black truffles, polenta and spring vegetables,
roasted juice
ornement inter plat
Fresh and matured cheeses by Rodolphe Le Meunier
ornement inter plat
Meringue dessert with citrus, lemon cream,
blood orange sorbet, carrot juice reduction


pied de page

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

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  24 €  (7 €)
ornement inter plat
Crispy langoustines,
cottage cheese with thyme, green apple whipped cream  25 €  (8 €)
ornement inter plat
Fillet of John Dory with satay sauce, leeks,
avocado and grapefruit  32 €  (10 €)
ornement inter plat

Fillet of sea bass with ginger sand shrimp sauce,
quinoa and cucumber with lovage  31 €  (9 €)
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 seasonal 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 €)

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