È all’interno del TOO Restaurant, in uno scenario spettacolare, che lo Chef Benjamin Six, propone una cucina d’ispirazione internazionale, contemporanea e cosmopolita, che mescola sapientemente sapori, influenze e desideri. Dal ristorante panoramico di alta classe, racchiuso in un cubo di vetro a 100 metri di altezza, è possibile vedere la Tour Eiffel, Notre-Dame, la Senna e la Basilica del Sacro Cuore animarsi al ritmo della luce del sole. Dall’alba al tramonto, tutto l’anno, il TOO Restaurant offre un momento di pausa celestiale.
Ristorante panoramico
Giusto il tempo di una colazione tra le nuvole, un pranzo sospeso nel blu o una raffinata cena sotto le stelle, lasciati conquistare dalla sensazione di stare così in alto che sembra che Parigi ti appartenga.
È richiesto un abigliamento chic ed elegante (evitare pantaloncini bermuda o tenute sportive), ci riserviamo di attuare una selezione all’ingresso nel caso contrario.
Non sono accettati: Animali da compagnia, monopattini e bagagli voluminosi
Too Hungry
Prenota un tavolo
Lunch service starts at 12:15pm, dinner at 7pm
STARTERS
Steamed edamame, sea salt
8
Spicy tuna crispy rice, chili mayo, kumquat (3 pcs)
19
Gua bao, crispy soft shell crab, jalapenos (2 pcs)
21
Vegetarian gyozas, red cabbage with spicy miso, eggplant & spinach, edamame
17
Candied Angus beef & pak choi gyozas
20
Chicken popcorn, lemon mayon
20
Grilled artichokes – apple miso & truffle mayo
21
Gabi’s chakchouka, organic egg and feta cheese
20
Octopus carpaccio, citrus & shiso – yuzu jalapeño vinaigrette
22
*with caviar (3g)
32
Salmon tataki, sweet lime sauce
20
Beef tataki, daikon pickles & spicy tenkasu
24
Beef tartare tacos – lightly seared, truffle cream & crispy rice
22
Crab tacos, guacamole with yuzu kosho, chilies and lime*
23
*with caviar (3g)
33
Grilled avocado – black pepper teriyaki, seaweed mayo & lotus chips
19
Octopus salad – apple pickles, seaweed & grilled sobacha
22
Fishes
Grilled teriyaki salmon, pickled cucumber
34
Langoustine tempura, ginger soy marinated, tentsuyu sauce
39
Seared tuna, guacamole and pickled wasabi
39
Jumbo tiger prawns, sauteed with yuzu red kosho, shiitake, spring onions
42
Hot pot
Vegan and gluten free mushrooms hot pot – shiitake bisque, veggie truffled butter
35
Crab hot pot, sake bisque, fennel & red onion
38
MEATS
Braised pork belly, honey & sake glaze, miso mustard
36
Beef filet, negi strips, spicy soy sauce
43
Duck fillet, sweet potato pickles, spicy ginger sauce
37
Angus beef short ribs, 24h shio koji aged, yakiniku black pepper sauce
53
Chicken karaage – spicy shichimi crust, lemon sauce
34
Sides
White steamed rice, furikake
6
Mesclun salad, miso dressing
6
Miso eggplant
11
Roasted whole potato, shiso butter
12
Roasted cauliflower, ginger dressing & jalapenos
12
Mushrooms wok, garlic & soy butter
12
"Pierre Hermé Paris" 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
Tarte Duo Fraise & Yuzu,
Strawberry & yuzu duo tart, shortcrust pastry, strawberries, almond yuzu cream, Kôchi yuzu confit
17
Desserts
Benoît Castel chocolate mousse, grilled buckwheat
16
Ice-cream or sorbet (3pcs)
ice-cream: vanilla, chocolate, matcha green tea
sorbet: coco, mango
14
Home made fruit salad
17
Monday to sunday starting at 12:15pm
Starter + Main course or Main course + Dessert
45
Starter + Main course + Dessert
55
Starters to choose
Beef tartare tacos – slightly grilled, truffle cream & crispy rice
Salmon tartare and avocado – cucumber, red onion, wakame & miso wasabi
Vegetarian gyoza – Red cabbage with spicy miso, eggplant, edamame & spinach
Main courses to choose
Grilled teriyaki salmon – cucumber pickles
Grilled flank steak – wafu sauce & fried negi
Gabi’s chakchouka – organic egg, confit vegetables & feta cheese
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
Sunday, May 25
Starter + Main / Main + Dessert
65
Starter + Main + Dessert
75
STARTERS TO CHOOSE
Fried chicken pop corn – lemon mayo
Salmon tartare and avocado – cucumber, red onion, wakame & miso wasabi
Grilled avocado – black pepper teriyaki, seaweed mayo & lotus chips
MAIN COURSES TO CHOOSE
Beef confit Shepherd’s pie with green pea purée, broad beans, & crushed almond
Grilled teriyaki salmon – cucumber pickles
Gabi’s chakchouka – organic egg, confit vegetables & feta cheese
SIDE TO CHOOSE
White rice – furikake
Mesclun salad – miso vinaigrette
DESSERTS TO CHOOSE
Benoît Castel seasonal cheesecake
Benoît Castel chocolate pralin
Assortment of Pierre Hermé macarons: vanilla, chocolate, Ispahan
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 - 31€
All you can eat buffet
Unlimited choice of tea or coffee
Contatti & accesso
Tel.: +33 1 78 90 79 90
E-mail: restaurant@toohotel.com
Situato al 25esimo piano dell’hotel.
Servizio auto disponibile a pranzo e cena a pagamento
