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le lion d'or

Menu Season

decorationStarters

  • decorationSalmon low temperature confit with cumin, Butternut creamy, tangerine chutney
  • decoration Foie Gras in Terrine with gingerbread and Chestnut liquor, quince chutney
  • decoration Egg parfait served with mushrooms, chopped parsley and chervil mousse
  • decoration St Jacques in carpaccio on carrot/mango mousseline, yogurt vinaigrette with pea shoots, vegetable pickles

decorationFish Course

  • decoration Fish from the Market roasted on pilaf of quinoa zucchini/Piquillos, grapefruit, combava-coconut milk sauce
  • decoration St Jacques with duck Foie gras and roasted, declination of salsifies, sea urchin butter-sauce

decorationMeat Course

  • decoration Veal Flanchet long cooking with chanterelles and crayfish tails, crayfish bisque with cardamon and argan oil
  • decoration Deer civet way with Mayan spices, root vegetables, potato kibble, cranberries
  • decoration Veal Kidneys and Sweetbreads a combination of calf’s kidneys and veal sweetbreads, yellow wine sauce

decorationDesserts

Discover our menus:

Mentions légales | Site réalisé par Antirouille

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