restaurant
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french version

entete

Lunch Menu
From Monday to Saturday

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


Soft boiled egg and black pudding,
mushrooms with tomatoes and garlic, country toast of fresh sheep cheese
or
Roasted scallops and salmon with sweet spices,
cauliflower with parsley oil
or

Terrine of duck liver with sweet Muscat wine jelly
[supplément 5€]
or
Tartar of white fish, herbs and combawa, oyster, sorrel sauce
ornement inter plat
Fillet of codfish with ginger sea salt,
langoustine cream and seasonal vegetables
or
Roasted breast of duckling with white sesame tahina,
persimmon and sweet potatoes, wild blackberry juice
or
Fillet of beef with horseradish sauce,
potatoes tart and new carrots with Colonnata fat
[supplément 12€]
ornement inter plat
Fresh and matured cheeses by Rodolphe Le Meunier
[supplément 5€]
or
Quince tartlet and candied black currant with hibiscus ganache,
chestnut and rum ice-cream
or
Meringue dessert with citrus and red fruits, lemon cream,
blood orange sorbet, carrot juice reduction
or
«Belle-Hélène» pear Choiseul fashion

entete

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

Starter, main course and dessert :  38 € per person

Soft boiled egg and black pudding, mushrooms with tomatoes and garlic,
country toast of fresh sheep cheese and smoked pork
ornement inter plat
Roasted breast of duckling with white sesame tahina,
persimmon and sweet potatoes, wild blackberry juice

ornement inter plat
Quince tartlet and candied black currant with hibiscus ganache,
chestnut and rum ice cream

entete

Lunch menu tasting
64 € per person excluding drinks
Food & wine: 30 €

Tartar of white fish, herbs and combawa,
oyster with red onions pickles and sorrel
ornement inter plat
Fillet of sea brill John Dory with artichoke coulis,
buckwheat, summer truffles and artichokes
ornement inter plat
Quail and duck liver fashion Rossini, chicory with candied ginger,
polenta and roots, teriyaki flavor juice

Selection of 3 fresh and matured cheeses, walnuts bread,
ornement inter plat
Meringue dessert with citrus,
lemon cream, blood orange sorbet, carrot juice reduction

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
Fillet of John Dory with artichoke coulis,
buckwheat, summer truffles and artichokes  32 €  (10 €)
ornement inter plat
Fillet of sea bass  and oysters from Marennes,
rocket salad and turnip, iodized juice with 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 summer 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