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  • decorationFoie gras pressed with smoked fish from the “Moulin du Couvent” "Descartes", peach-cumin chutney
  • decoration Ancient varieties of tomatoes in a tart with Limeray sheeps cheese mousse and rocket vinaigrette
  • decoration Langoustine a creamy chilled bisque of langoustines with spider crab dressing, Piquillos peppers & crispy celery

decorationFish Course

  • decoration Fish from the Market in citrus crust, tomatoes confit, stuffed zucchini flowers ratatouille and olives, honey-lemon emulsion

decorationMeat Course

  • decoration Pork shoulder stuffed with grape wort & basil, served with carrots and a girolles mushroom & meat jus
  • decoration Racan chicken rolled & stuffed with langoustines, smoked salt served with Americaine seafood sauce with cardmom and argan oil


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