TOO Restaurant is run by Chef Benjamin Six, with the help of numerous talented chefs. They offer you an inspired, contemporary and refined world cuisine in a spectacular decor, blending flavours, influences and flights of fancy. Watch the sun bring Notre-Dame, the Seine and Montmartre to life all day long from this panoramic restaurant nestling in a glass cube perched at an altitude of 100 metres. TOO Restaurant offers a heavenly break, from sunrise to sunset all year round.
Panoramic restaurant
Enjoy breakfast in the clouds, lunch in the sky or dinner beneath the stars and fall under the spell of being perched so high up that you get the feeling Paris is all yours. Reservations for tables of 10 people are available only upon request at: restaurant@toohotel.com.
Chic & elegant dresscode requested (no shorts or sportswear). Strict doors policy on this requirement
Pets, luggages and scooters are not allowed.
Lunch service starts at 12:15pm, dinner at 7pm
STARTERS
Steamed edamame, sea salt
7
Red tuna crispy rice, chili mayo, kumquat (3 pcs)
17
Gua bao, crispy soft shell crab, jalapenos (2 pcs)
21
Black cod & prawn miso homemade gyozas (3 pcs)
19
Candied Angus beef & pak choi gyozas (3 pcs)
19
Chicken popcorn, lemon mayonnaise
19
Grilled artichokes, green apple miso
22
Gabi chakchouka, organic egg and feta cheese
20
Seabream carpaccio, yuzu jelly, ginger & blueberry*
24
*with 3gr caviar
34
Salmon tataki, sweet lime sauce
19
Beef tataki, daikon pickles & spicy tenkasu
22
Sea bream, tuna, salmon & tobiko chirashi tacos
21
Crab tacos, guacamole with yuzu kosho, chilies and lime*
22
*with caviar (3g)
32
Avocado salad & grilled lettuce, sesame sauce, cucumber and crispy seaweed
18
Octopus salad, apple pickles, seaweed & grilled sobacha
22
Fishes
Roasted teriyaki salmon, pickled cucumber
33
Jumbo shrimp tempura, soy marinated ginger, tentsuyu sauce
39
Seared tuna, guacamole and pickled wasabi
39
Jumbo tiger prawns Jakarta style, sauteed with tamarin, spring onions
40
Hot pot
Vegan and gluten free mushrooms hot pot – shiitake bisque, truffled vegetable butter
34
Crab hot pot, sake bisque, fennel & red onion
38
MEATS
Braised pork belly, honey & sake glaze, miso mustard
34
Beef filet, grilled spring onion, spicy soy sauce
42
Duck fillet, Karaage chicken, mashed butternut & caramelize pears
36
Angus beef short ribs, 24h shio koji aged, yakiniku black pepper sauce
46
Sides
White rice with furikake
7
Mesclun salad, miso dressing
7
Miso eggplant
11
Grilled corn wedges, parmesan & chilies, chili mayo
12
Roasted potato, shiso butter
11
Roasted cauliflower, ginger dressing & jalapenos
12
Mushrooms wok, garlic & soja butter
12
Corn tempura, parmesan cheese & chili mayo
12
"Pierre Hermé" desserts collection
Cheesecake Suzette,
Crispy crumble, caramel cheesecake, orange marmalade
17
2000 feuilles,
Caramelized puff pastry, mousseline hazelnut cream
17
Carrément chocolat,
Tender chocolate cake, rich chocolate cream, mousse and crisp, thin wafers of crisp chocolate
17
Faubourg Saint-Honoré
Infiniment Vanille shortbread pastry, almond cake with vanilla and pecan nuts, pecan nuts praline, smooth caramel with fleur de sel cream, light vanilla cream
17
Desserts
Benoît Castel chocolate choux bun, vanilla whipped cream
14
Ice-cream or sorbet (3pcs)
ice-cream: vanilla, chocolate, matcha green tea
sorbet: coco, mango
14
Home made fruit salad
16
Breakfast is open to external guests from 7am to 9:30am on weekdays by reservation only.
For hotel guests, breakfast is served everyday from 7am to 10:30am.
Continental - 14€
Continental – 14€
Freshly squeezed orange or grapefruit juice
Choice of tea or coffee
Buffet - 29€
All you can eat buffet
Unlimited choice of tea or coffee
Monday to sunday starting at 12:15pm
Starter + Main course or Main course + Dessert
45
Starter + Main course + Dessert
55
Starters to choose
Angus beef tataki, ponzu & spring onions
Kale & baby spinach salad – yuzu vinaigrette, tangerine & pomegranate
Crispy cod tempura, shiso chimichurri
Main courses to choose
Miso black cod, wasabi & citruc dip & pickled cucumber
Japanese fried chicken – spicy shichimi crust, lemon sauce
Vegetarian red curry – pak choi, fennel, bell pepper & coriander
SIDES
White rice with furikake
Mesclun salad, miso dressing
DESSERTS
Benoît Castel seasonal cheesecake
Pierre Hermé macaroons assortment
vanilla, chocolate, Ispahan
Benoît Castel chocolate praline
CONTACT & ACCESS
Tel: +33 (0) 1 78 90 79 90
Mail: restaurant@toohotel.com
Located on the 25th floor of the hotel.
Valet service available during lunch & dinner at extra cost.
