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Reservar uma mesa
Natural Park in the Sierra Mariola Bocairent, Valencian Community, Spain.
Natural Park in the Sierra Mariola Bocairent, Valencian Community, Spain.

O RESTAURANTE

É no TOO Restaurante, e sua decoração espetacular, que o Chef Benjamin Six, lhe propõe uma cozinha mundial inspirada, contemporânea e cosmopolita, misturando sabores, influências e desejos. Desde este restaurante panorâmico de alto nível, situado em um cubo de vidro a 100 metros de altura, a Torre Eiffel, Notre-Dame, o Sena e o Sacré-Coeur ganham vida ao ritmo do sol. Do nascer ao pôr do sol, durante todo o ano, o TOO Restaurante oferece uma pausa celestial.

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TOO Hotel vue Paris 13
TOO Restaurant Panoramique vue Eiffel
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Na hora do café da manhã nas nuvens, do almoço no céu ou do jantar refinado sob as estrelas, deixe-se encantar pela sensação de estar tão no alto que toda Paris lhe pertence.

Vestimenta elegante exigida (shorts ou bermudas e roupas esportivas proibidas), caso contrário nos reservamos o direito de recusar a entrada.

Não são aceitos: Animais de estimação, patinetes e bagagens volumosas

 

 

 

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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)

18

Black cod & prawn miso homemade gyozas (3 pcs)

19

Chicken popcorn, lemon mayonnaise

19

Grilled artichokes*, green apple miso

22

*with 3gr truffle

30

Gabi’s chakchouka, organic egg and feta cheese

20

Scallops crudo, yuzu jelly, peppered soy sauce*

24

*with caviar

34

Salmon tataki, sweet lime sauce

19

Beef tataki, daikon pickles & spicy tenkasu, *

22

*with 3gr truffle

30

Sea bream, tuna and salmon chirashi maki

18

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 sobocha

22

Fishes

Grilled teriyaki salmon, pickled cucumber

32

Jumbo shrimp tempura, soy marinated ginger, tentsuyu sauce

39

Kalamansi tuna, guacamole and kumquat

35

Jumbo tiger prawns Jakarta style, sauteed with tamarin and spring onions

39

Hot pot

Vegan and gluten free mushrooms hot pot – shiitake bisque, truffled vegetable butter*

34

*with 3g truffle

42

MEATS

Braised pork belly, honey & sake glaze, miso mustard

32

Beef filet, grilled spring onion, spicy soy jus

42

Karaage chicken, spicy shichimi crust, lemon sauce

32

Angus beef short ribs, 24h shio koji aged, yakiniku black pepper sauce*

42

*with 3g truffle

50

Sides

White rice with furikake

7

Mesclun salad, miso dressing

7

Miso eggplant

10

Corn tempura, parmesan cheese & chili mayo

12

Roasted potato, shiso butter

11

Roasted whole potato, truffle butter & chives*

12

*with 3gr truffle

20

"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

17

Tarte infiniment vanille
Shortbread pastry, cake imbibed with vanilla, vanilla ganache and mascarpone cream with vanillas
from Tahiti, Mexico & Madagascar

17

Desserts

Benoît Castel Chocolate cream puff, whipped cream

14

Ice-cream or sorbet (3pcs)
ice-cream: vanilla, chocolate, matcha green tea
sorbet: coco, mango

14

Home made fruit salad

16
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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€

Plain butter croissant or pain au chocolat

Freshly squeezed orange or grapefruit juice

Choice of tea or coffee

Buffet - 29€

All you can eat buffet

Unlimited choice of tea or coffee

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Monday to sunday starting at 12:15pm

Starter + Main course or Main course + Dessert

45

Starter + Main course + Dessert

55

Starters to choose

Shrimps & corn chawan mushi – shiitake mushroom & spring onions

Butternut karaage – lemon tofu & avocado (v)

Homemade angus beef & chard gyozas – soy and vinegar dip

Main courses to choose

Steamed cod – ginger & watercress dashi

Pork short ribs – japanese barbecue style, cashew nuts and spring onions

Gabi chakchouka, organic egg and feta cheese (v)

SIDES

White rice with furikake

Mesclun salad, miso dressing

DESSERTS

Benoît Castel seasonal cheesecake

Pierre Hermé macaroons assortment
vanilla, chocolate, Ispahan

Benoît Castel raspberry & mango clafoutis

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CONTATO E ACESSO

Tel: +33 (0) 1 78 90 79 90
Mail: restaurant@toohotel.com

Localizado no 25º andar do hotel.
Estacionamento com manobrista disponível para almoço e jantar a um custo adicional

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