Le Jules Verne, perched atop the Eiffel Tower, has been a culinary destination since 2019, under the expert hand of Chef Frédéric Anton. Famous for his Three MICHELIN Starred Le Pré Catelan, Anton’s cooking perfectly complements the breathtaking backdrop of the iconic Parisian landmark.
The restaurant is meticulously designed to harmoniously integrate with the Eiffel Tower’s structure, resulting in a limited culinary space and a refined, concise menu. This unique environment compels the chefs to work with fresh, seasonal ingredients and craft dishes on the spot, guaranteeing a truly special dining experience. The exceptional cuisine, combined with the spectacular panoramic views of the city, makes Le Jules Verne an unforgettable culinary adventure.
A Welcoming Atmosphere
Arriving at the foot of the Eiffel Tower, a whirlwind of tourists and locals greets you. As you make your way towards the exclusive restaurant entrance, you’re warmly welcomed by the team and escorted to a private elevator, smoothly transporting you to the second floor. The moment you step into the dining room, a member of the attentive service team takes your coat and seamlessly guides you to your table. This impressive level of personalized service underscores the importance of reserving your lunch a month in advance, or three months for dinner.
Panoramic Views and Refined Design
The dining room offers entrancing views through floor-to-ceiling windows. The Seine River unfolds below, along with other Parisian landmarks such as the Quai Branly, Trocadéro, Invalides, the Panthéon, La Défense and Montmartre. The south side offers a different perspective, with the Montparnasse Tower taking center stage. Engineering enthusiasts can opt for seats at the counter or the alcove, enjoying unobstructed views of the Eiffel Tower’s inner workings.
The elegant décor is simple and sleek, using subtle shades of grey that complement the steel structure of the tower. The focus is on highlighting the culinary artistry and the magnificent Parisian panorama outside.
A Passionate Team
Chef Anton has assembled a talented team from his renowned Le Pré Catelan, including Head Chef Kevin Garcia, Head Pastry Chef Germain Decreton, and Restaurant Manager Valentin Cavalade, whose dynamism and poise add to the welcoming atmosphere. Their combined youthful energy and expertise translate into impeccable service, reminiscent of a finely tuned Swiss watch. With 130 staff members dedicated to ensuring a seamless dining experience for 75 guests, Le Jules Verne is a testament to exceptional teamwork. Adding to the restaurant’s unique charm, it’s open seven days a week, a rarity in the Parisian dining scene.
A Wine Journey
Head Sommelier Benjamin Roffet and his team guide diners through a curated wine list with over 400 options, tailored to the restaurant’s location. The list offers a balanced selection of both renowned labels and affordable wines under €100. Don’t hesitate to share your preferences with the team; they are eager to help you find the perfect pairing for your meal.
A Culinary Symphony
Le Jules Verne’s culinary offerings are a testament to refined artistry.
- Crab is offered in two variations: cold, with flaked crabmeat bursting with the essence of the sea, enhanced with tarragon and topped with a light Granny Smith apple and lemon emulsion; and hot, as a slightly frothy soup combined with a semi-set artichoke cream, elevated with caviar – a duo that reveals all the crab’s subtle flavors.
- A delicate scallop is encased in a thin, crispy puffed buckwheat pancake, served under a cloche. The galette is surrounded by a finely creamed Dieppoise sauce, with mussels, grey shrimp and enoki mushrooms, topped with a fresh brunoise of scallops and Oscietra caviar. The dish is a harmonious symphony of flavors and textures, meticulously crafted and exquisitely presented.
- A soft, tender raviolo filled with firm, crunchy langoustine tail is another culinary masterpiece. Wrapped in a thin, bright red veil of beetroot jelly, the langoustine is infused with the jelly’s delicate sweetness. A foamy cream of langoustine and parmesan adds a velvety softness, making this dish truly unforgettable.
- A hearty sweetbread, sautéed until golden and crispy, is balanced by a tender middle. Served with a refined jus gras and an excellent hazelnut butter sabayon, this dish is an indulgent delight, perfectly executed.
Sweet Endings
Le Jules Verne offers a double dessert experience, showcasing the versatility of the pear.
- A poached Williams pear in hawthorn honey rests on a pear soup with a hint of bergamot, topped with a caramelized bread tuile and a meadowsweet espuma. Pollen grains and pear sorbet add finishing touches to this delicate creation.
- The second plate features a pear tarte fine with almond cream, confit pears, a delicate jelly, and a crunchy shortcrust base, made with generous amounts of butter. This delicious and thoughtful dessert showcases the ingredients at their full potential in two technically accomplished preparations.
A meal at Le Jules Verne is a truly exceptional experience, offering impeccable service, breathtaking views, and culinary artistry that tantalizes the senses. It’s a journey into the heart of Parisian elegance and a testament to the power of delicious food and impeccable hospitality.
