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  • decorationPressed duck foie gras marinated in Banyuls wine and spices, poached French figs, oatmeal and quinoa biscuit
  • decoration Roasted Sea scallops on paimpol beans salad with Iberian chorizo, passion fruit vinaigrette sauce
  • decoration Salmon confit with spices, carrot ketchup, wasabi mayonnaise, onion pickles, candied lemon crumble

decorationFish Course

  • decoration Market fish, french beans, white butter sauce with passion fruit berry, coriander juice
  • decoration Pike perch and dried beef, leek confit, lobster salpicon cream and ginger
  • decoration Sea scallops roasted, round the peas and mint, raspberry condiment, emulsion butter anise- licorice

decorationMeat Course

  • decoration Farmhouse pork belly "le Roi Rose de Touraine" long cooking, scampi, scampi and apricots gastric juice
  • decoration Quasi of veal in sweetbreads crust around smoked carrot, saffron juice
  • decoration A combination of calf’s kidneys and veal sweetbreads, yellow wine sauce


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Mentions légales | Site réalisé par Antirouille