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


Warm puff pastry  of “La grande cuisine bourgeoise”,
lamb's lettuce and celery
or
Poached scallops, mango with curry from madras,
foamy butter with lime and dill 

Roasted monkfish with rosemary and leeks,
crustacean juice and shitake mushrooms tempura

Fillet of young wild boar roasted with juniper berries and pepper sauce,
winter fruits and vegetables
ornement inter plat
Fresh and matured cheeses by Xavier Thuretr
ornement inter plat
Baba with yogurt ice cream, passion, lemon and lime coulis
or
Greed of grapefruit

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

enteteThe chef's ... Supplement Price

Carpaccio of scallops from Brittany, vinegar dressing with grape must  24 €
ornement inter plat
Crusty Dublin bay prawn, candied vegetables with Thaï sauce  25 €
ornement inter plat
Terrine of duck liver from Landes area with white port wine, date and quince jelly  23 €
ornement inter plat

Warm puff pastry of “La grande cuisine bourgeoise”, lamb's lettuce and celery  26 €
ornement inter plat
Whole sole "meunière" with artichoke and mussels, saffron from Touraine juice  35 €
ornement inter plat
Stir-fry scallops, chicory with beurre blanc sauce 33 €ornement inter plat

Pigeon breast from Bresse roasted with thyme and offal juice,
served with two cabbages  38 €
ornement inter plat
Fillet of beef, Chinon red wine sauce, pan-fried foie gras  38 €

ornement inter plat
Sweetbread cooked in casserole dish, winter vegetables, truffles juice  39 €

Fresh and matured cheeses by Xavier Thuret  15 €
ornement inter plat
Chocolate Grand Cru dessert, hazelnut and mango  15 €
ornement inter plat
Mikado of apple meringue, Joconde biscuit and apple sorbet  14 €
ornement inter plat
Baba with yogurt ice cream, passion, lemon and lime coulis  14 €
ornement inter plat
Chocolate fondant cake, vanilla ice cream and salted butter caramel  15 €

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