The Amphitryon, the restaurant of the Hotel Le Boeuf Couronné in Chartres, a recognized address ... not to be missed ...
"The real Amphitryon is the Amphitryon where we dine" Molière, Amphitryon 1668
Ideally located, between the cathedral and Chartres station, close to the historic center and shops, the restaurant l'Amphitryon has become recognised over the years.
Welcomed by an attentive team in a warm and friendly atmosphere, you will enjoy cooking that is recommended by many gastronomic guides, in a refined setting with a breathtaking view of the cathedral from our dining room or our terrace, in the summer season.
Delicate market fresh, original and tasty cooking, created by Michèle Celozzi the young chef who revisits traditional dishes according to the seasons.
Our restaurant can be enjoyed with your choice of half-board, special "group" formulas (capacity up to 60 seats) or "Business half-board".
A LA CARTE
POACHED EGG FROM PERCHE REGION, VEGETABLE BRUNOISE WITH VANILLA , KADAIF PASTAS, POULTRY JUICE
BROWNED SAINT-MARCELLIN CHEESE, GUANCIALE A.O.P. BACON AND CHANTERELLES
French pâté, poached pear, fried fruits and chutney
FOIE GRAS COOKED IN LOW TEMPERATURE, GRAPE CHUTNEY, CRUNCHY BRIOCHE BREAD CROQUANT
POACHED OYSTERS, QUINOA GRAIN OF EURE ET LOIR, SOUR TARRAGON CREAM, IODIZED EMULSION
MEATS AND FISHES
Chicken from Eure et Loir stuffed with dried fruits, « Nid d’hirondelle » pastas with cabbage, crunchy of celeriac
French veal filet cooked with onion vegetable carbon , mashed potatoes from Eure et Loir and carrots
Calf's head, potatoes and carrots, gribiche sauceE
MAIN COURSE OF THE DAY - From monday to friday, excluding bank holidays
Back of cod fish with crust sorrel, spinach jelly, pumpkin seed from Eure et Loir, sage cream
Tuna Tataki, beets, soya shoots, tériyaki sauce
Spinach jelly, « Nid d’hirondelle » pastas ,mashed potatoes from Eure et Loir, romanesco broccolis
CHEESES AND DESSERTS
ASSORTMENT OF CHEESES
PLATE OF REGIONAL CHEESE
Salted butter caramel eclair
Apple compote from Eure et Loir, puffed rice, black tea mousse and Sencha tea coulis
Coffee with vanila tart, praline
Macaroon of roasted almonds, Fig and blackberry compote, Java pepper cream
VARIETIES OF DESSERTS SERVED WITH A COFFE OR TEA
VARIETIES OF DESSERTS SERVEC WITH A GLASS OF CHAMPAGNE (8cl)
LEMON SORBET, RASPBERRY SORBET ANS PEAR SORBET WITH LIQUORS
THE DESSERT OF THE DAY, FROM MONDAY TO FRIDAY, EXCLUDING BANK HOLIDAYS
- Terrace and dining room with views of the cathedral
- Groups of up to 60 persons
- Access for disabled guests
- Public parking nearby
- Business evening stopover