TOO Restaurant

A complete lunch set menu allowing you to taste the restaurant's fusion cuisine. Choose the number of courses (2 or 3) then select your preferences from starters (tartare, salad), main courses (meat, fish, or vegetarian), and signature desserts.

Steamed soybeans served in their pods and sprinkled with Maldon salt. A healthy and light snack with a nutty flavor. Enjoy by squeezing the pod to release the beans; do not eat the skin.

Soft steamed bun folded in half, filled with crispy fried soft-shell crab. Spiced with jalapeno peppers. Eaten by hand like a warm sandwich.

Crispy rice bites topped with spicy red tuna tartare. A mix of textures between the fried rice and the tender raw fish. Enhanced by a chili mayonnaise and the kumquat's tangy touch.

Small pieces of fried chicken, crispy and golden. Served with a creamy lemon mayonnaise for a touch of freshness. Ideal for sharing as an appetizer.

Small grilled purple artichokes for a smoky flavor, accompanied by a green apple miso sauce for acidity and umami. Tender texture at the core. A sophisticated vegetarian dish.

A slow-cooked dish based on spicy tomatoes and peppers, served with an organic egg and crumbled feta. Rich and comforting flavor. Best enjoyed hot, ideally by dipping bread.

Very thin slices of raw octopus, seasoned with a tangy yuzu and jalapeno dressing. Firm but tender texture, fresh and marine taste. A light and refined dish.

Salmon briefly seared on the outside and raw inside, served in slices. Accompanied by a sweet lime sauce. Tender texture and delicate flavor.

Vinegared rice bowl topped with an assortment of raw fish (sea bream, tuna, salmon). A fresh and colorful Japanese cuisine classic. Eaten with chopsticks and a little soy sauce.

Breaded and fried Japanese croquettes, filled with black cod and prawns in miso. Crispy on the outside, creamy and flavorful on the inside. Served with a shiso-flavored mayonnaise.

Small tortillas filled with fresh crab meat and guacamole spiced with yuzu kosho (citrus and chili paste). Fresh, slightly spicy, and crunchy.

A composed salad of creamy avocado and grilled lettuce heart, seasoned with a flavorful sesame dressing. Garnished with crunchy cucumbers and fried seaweed. An interesting mix of vegetable textures.

Grilled salmon fillet glazed with a sweet and savory teriyaki sauce. Served with pickled cucumbers for acidity and freshness. The flesh is tender and the skin caramelized.

Langoustines coated in a light and crispy batter, marinated in soy and ginger. Served with a traditional tentsuyu dipping sauce. A delicate dish combining the crispiness of the fried coating and the sweetness of the shellfish.

Tuna quickly seared (snacked) to remain raw in the center. Served with creamy guacamole and a virgin sauce spiced with wasabi. Fresh and slightly spicy flavors.

Large prawns wok-fried with shiitake mushrooms and spring onions. The red yuzu kosho sauce provides a distinctive citrus and spicy note. A flavorful dish.

Pork belly slow-cooked until tender, then glazed with a sweet honey and sake mixture. Enhanced by a mustard miso sauce. Rich, fatty, and flavorful.

Tender and lean beef cut, served with Japanese onion (negi) strips and a reduced soy meat jus. Intense umami flavor and delicate texture.

Japanese-style fried chicken with a crispy crust spiced with seven spices (shichimi). Served with a lemon sauce. Juicy inside and very crispy outside.

Pan-seared duck breast, served with sweet potato pickles for a sweet and sour touch. The ginger sauce adds zest and warmth. A classic pairing of duck and sweet and sour flavors.

Beef tenderloin cooked for a very long time (48h) for extreme tenderness, flaking off the fork. Served with a peppery Japanese barbecue sauce (yakiniku) and an herb mayonnaise. A comforting and very tender dish.

A slow-cooked dish served hot in its broth, highlighting mushrooms and truffle. Rich and creamy thanks to the truffle butter, served with white rice. Ideal for lovers of earthy flavors.

Thick Japanese wheat noodles (udon) served in a creamy crustacean bisque. Topped with crab meat, fennel, and red onion. A pasta dish with intense marine flavors.

Whole roasted potato, served tender with shiso-flavored butter (a unique Japanese herb with a taste between mint and basil). Generous portion to share.

A mix of mushrooms quickly stir-fried in a wok to retain their texture, seasoned with garlic butter and soy sauce. A flavorful and umami side dish.

Tender eggplant glazed with a sweet and savory miso sauce. A Japanese classic (Nasu Dengaku), sweet and caramelized.

Roasted cauliflower florets, seasoned with fresh ginger and jalapeno peppers. A flavorful and slightly spicy vegetable side dish.

Steamed white rice bowl, sprinkled with furikake (Japanese dry seasoning made from seaweed, sesame, dried fish). Simple and fragrant.

A mix of fresh young salad leaves, served with a miso vinaigrette. Light and refreshing.

Signature version of the millefeuille by Pierre Hermé. Layers of very crispy and caramelized puff pastry alternated with a rich hazelnut praline mousseline cream. Contrasting texture and intense hazelnut flavor.

An all-chocolate dessert playing on textures: moist cake, creamy filling, light mousse, and crunchy elements. Intense and sophisticated, for true chocolate lovers.

A tart celebrating vanilla in all its forms. Shortcrust pastry base filled with a rich ganache and a light mascarpone cream, all intensely flavored with vanilla. Sweet, creamy, and floral.

Airy and intense dark chocolate mousse, sprinkled with toasted buckwheat groats (kasha). The buckwheat provides crunch and a toasted note that pairs well with chocolate.

A mix of fresh seasonal fruits cut into pieces. A light, fresh, and vitamin-rich dessert.

Three scoops of ice cream or sorbet of your choice. Classic or exotic flavors like matcha green tea or mango. Refreshing at the end of the meal.