TABLE DU CHEFThe Chef's Table embodies the very essence of the Tosca experience: intimate, immersive, and theatrical. Set against the glass wall overlooking the open kitchen, it places guests at the heart of the action, where every movement of the brigade becomes part of a live performance.This exceptional moment is personally orchestrated by the Chef, who not only prepares but also serves and presents each dish, creating a direct and almost personal connection with the guests. At this exclusive table, guests are invited to discover the Tosca Signature Menu, a seasonal creation presented in five acts, paying tribute to Puccini’s opera. Like a grand opera, each course reveals a new scene—culinary, emotional, and sensorial—building to a crescendo.Priced at €175, this tasting menu beautifully blends Italian tradition with modern creativity, staged with elegance and passion.175.00 Frs
AntipastiPOMODOROTomato Heart of beef semi-candied - pappa al pomodoro - red onions from Tropea in pickles - tomato kimchi39.00 FrsCALAMAROGrilled calamari - slatted zucchini - verbena ♪ Carpaccio of violin zucchini and squid stew in the Mediterranean style40.00 FrsMANZOBlack Angus fillet from our alpine pastures - summer vegetable planter - herbs miso - balsamic condiment44.00 Frs
Primi piattiRAVIOLI DEL PLINPlin-Style Ravioli Stuffed with guinea fowl – Parmesan – Salmis Sauce42.00 FrsCAVATELLIHomemade cavatelli - smoked yellow pepper coulis - black garlic - sweet sour friggitelli - salsa verde ♪ Lampredotto of calf's tongue42.00 FrsSPAGHETTI CHITARRASpaghetti chitarra -Taggiasche olives - Pantelleria capers - sea fennel - homemade amberjack n'duya44.00 Frs
Secondi piattiMAIALINOFarmer's pork tenderloin from Valentin Chappuis, roasted and lacquered - new onions in a sweet and sour sauce - green beans Milanese stylc ♪ Cipollata senese70.00 FrsPOLLETTO DI BRESSEBresse chicken supreme stuffed under the skin with lemons - romaine lettuce at the barbecue - chanterelles ♪Chicken thigh porchetta-style76.00 FrsCACCIUCCORed mullet fillet - red shrimps from Mazara del Vallo - mussels - moscardini - pressed with aubergines, zucchini and basil ♪Caponata of vegetables79.00 Frs
DolciIL LATTETextures of milk18.00 FrsFRAGOLAFrench meringue - strawberry cream - radish carpaccio - radish tops emulsion - apple sorbet22.00 FrsALBICOCCAOven-roasted apricots, apricot cream, tagetes emulsion, crunchy gavotte and coffee ice cream22.00 FrsPESCANOCECompote of white nectarine, vegetable ravioli of nasturtium, creamy prosecco and barberry ♪ cold tea with peach and prosecco22.00 FrsBruand cheesemaker's selection28.00 FrsHome made ice creams & sorbets6.00 Frs