Completely renovated, the gourmet restaurant “Le Jules Verne”, located on the second floor of the Eiffel Tower, unveils its new face on July 20 for a first dinner 125 meters up in the Parisian sky. At the helm, chef Frédéric Anton aims to make the restaurant a must-visit gastronomic destination in the capital, on a par with the monument that hosts it.
July 19, 2019 – Completely renovated, the “Le Jules Verne” gourmet restaurant on the second floor of the Eiffel Tower unveils its new look on July 20 for a first dinner 125 meters up in the Paris sky. At the helm, chef Frédéric Anton aims to make the restaurant a must-visit gastronomic destination in the capital, worthy of the monument that hosts it.
The new Jules Verne menu, a tribute to the Iron Lady
Chef Frédéric Anton, Meilleur Ouvrier de France, is driven by a passion for cooking, an obsession with detail and a taste for beauty and goodness. For Le Jules Verne, he has designed a menu that honors the finest raw produce from France’s terroirs, including crab, truffles, langoustine, free-range poultry and chocolate. Thanks to subtle combinations, his cuisine brings out the best in each ingredient, exalting aromas and flavors. The Brioche is revisited with a smoked truffle cream, sprinkled with pistachio chips. Langoustine is prepared as a ravioli with parmesan cream and a fine truffle jelly. For dessert, guests can discover Le Chocolat, served on a soft cookie and accompanied by a bitter chocolate cream and roasted lapar coffee sorbet. On the plate, the products are chiseled by the chef’s work, like the lacy architecture of the Eiffel Tower. The compositions evoke the cogs, rivets and curves of this incredible steel object. Frédéric Anton has conceived his dishes as gustatory tableaux combining flavors, colors and materials around seasonal products. “Being able to express yourself on France’s most emblematic monument is a unique experience in the life of a chef! The Eiffel Tower inspires me by its complexity: it’s a magical place, both raw and precious. My cuisine must reflect this. It must embody and bring out the perfect alliance between strength and femininity. Beauty and goodness,” says chef Frédéric Anton.
The Jules Verne, new experiences in the Paris skies
The Eiffel Tower’s gourmet restaurant is renewing its offerings and dining concepts to extend the promise of an enchanted interlude in the Parisian sky… all day long!
For lunch, guests can enjoy a unique three-course menu (105 euros per person, excluding drinks). For dinner, guests can choose between a five-course or seven-course tasting menu (respectively 190 euros and 230 euros per person, excluding drinks).
Le Jules Verne, a unique encounter between the culinary and decorative arts
For its reopening, Le Jules Verne is taking on a major challenge. Alongside Frédéric Anton, Aline Asmar d’Amman and her interior design agency, Culture in Architecture, wanted to take the restaurant into a new era, where the culinary and decorative arts engage in dialogue and weave strong correspondences with Paris. Perched 125 metres above sea level, Le Jules Verne opens onto a succession of three rooms offering uninterrupted views of the Champ-de-Mars, Quai Branly and Trocadéro respectively. Tinted silver-grey, bluish-grey and green-grey, echoing the sky, the Seine and the cobblestones, and highlighted with black, gold and mirrors, the space becomes more fluid, offering guests greater intimacy. In addition to the three rooms, two further spaces have been created: “Le Comptoir”, offering a view of the belly of the Tower and the mechanical engineering of the yellow pulleys, and “L’alcôve”, opposite the red pulleys. “With the ambition of infusing this gastronomic restaurant, whose name resonates around the world, with timeless elegance through contemporary French decorative arts, the interior of Le Jules Verne reconnects the monument with Paris, creating graphic, visual and poetic correspondences with the city and the clouds,” explains Aline Asmar from Amman.
Catering at the Eiffel Tower: a challenge of excellence
The Société d’Exploitation de la Tour Eiffel (SETE) and Sodexo Sports et Loisirs have embarked on an ambitious project to transform every aspect of the visitor experience. For the more than 6 million visitors who pass through the Tower every year, the aim is to make it a cultural, human and gastronomic destination. As one of France’s most emblematic monuments, the Tower embodies the image of elegance and a unique savoir-faire: excellence à la française. The taste experience must match that of the visit. The Jules Verne is one of the finest examples of this,” says Patrick Branco Ruivo, Managing Director of Société d’Exploitation de la Tour Eiffel. “The Eiffel Tower is a formidable standard-bearer for France, attracting millions of visitors from the ends of the earth as well as from neighbouring districts. It contributes to the attractiveness of our country and its talents. As a key player in the tourism industry, we want to help reinvent the Eiffel Tower experience to make it a gastronomic destination in its own right, a showcase for French excellence,” explains Nathalie Bellon-Szabo, Sodexo Sports & Leisure’s Global Managing Director. “With Frédéric Anton at Le Jules Verne (2nd floor) and Thierry Marx at La Brasserie (1st floor), Sodexo Sports et Loisirs is renewing the restaurant offering for the more than 6 million visitors to the Eiffel Tower. We’re proud of the trust placed in us by SETE and the City of Paris to write this new page in the Tower’s history, for the next ten years,” says Franck Chanevas, Managing Director France and Spain, Sodexo Sports et Loisirs.
Photo credits: Stephan Julliard, Marie-Line Sina
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