Eiffel Tower Michelin Experience at Le Jules Verne Restaurant
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About this activity
The service is in perfect tune with the restaurant, under the direction of Maxime Maze, guests are received right at the esplanade by the South Pillar, where the private lift whisks them away to the restaurant 125 metres above. Le Jules Verne offers a one-of-a-kind experience. Not only does it still boast the most beautiful view over Paris, but now it also lays claim to one of the most intimate and inviting dining rooms in the city, playing with the natural light of day and the city lights at night. Le Jules Verne is the essence of Parisian elegance today – steeped in tradition, extremely open-minded and exceedingly generous.
Le Jules Verne’s unique location on the second level of the Eiffel Tower, with a breathtaking view over Paris, makes it the Parisian venue par excellence. The restaurant’s cuisine and service uses this basic principle as a base, reinterpreted with a contemporary twist. Pascal Féraud, Eric Azoug – the chefs at Le Jules Verne – and Alain Ducasse created a decidedly French menu with a contemporary focus, reuniting all the basics of classic French cuisine: rigorously selected quality ingredients combined with exacting preparation and cooking techniques. This is cuisine without artifice: each flavour is meant to be clearly discerned in recipes that seek to delight guests, not impress them. Generous, accessible cuisine with the sole aim to please – and is that not what it’s all about? A cuisine that wants to reacquaint the French with the incomparable talent of their culinary heritage and extends an open invitation to visitors from around the world to come discover it.
In the same vein, the wine list at Le Jules Verne, created by Gérard Margeon, chef sommelier of Alain Ducasse Restaurants, features a selection of the finest French wines from the country’s greatest regions, with long-standing names sharing the limelight with young winegrowers who symbolise the dynamic nature of contemporary French wine-making.
Le Jules Verne is the accomplishment of an incredible adventure. A real challenge due to the highly symbolic nature of the venue, but also for very concrete reasons: space on the second level of the Eiffel Tower is limited, and the weight of all the materials and equipment used had to be monitored with painstaking exactness, not to mention the safety constraints involved. Renovation works also took environmental issues into account, all within a tight 120-day schedule.
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Le Jules Verne’s unique location on the second level of the Eiffel Tower, with a breathtaking view over Paris, makes it the Parisian venue par excellence. The restaurant’s cuisine and service uses this basic principle as a base, reinterpreted with a contemporary twist. Pascal Féraud, Eric Azoug – the chefs at Le Jules Verne – and Alain Ducasse created a decidedly French menu with a contemporary focus, reuniting all the basics of classic French cuisine: rigorously selected quality ingredients combined with exacting preparation and cooking techniques. This is cuisine without artifice: each flavour is meant to be clearly discerned in recipes that seek to delight guests, not impress them. Generous, accessible cuisine with the sole aim to please – and is that not what it’s all about? A cuisine that wants to reacquaint the French with the incomparable talent of their culinary heritage and extends an open invitation to visitors from around the world to come discover it.
In the same vein, the wine list at Le Jules Verne, created by Gérard Margeon, chef sommelier of Alain Ducasse Restaurants, features a selection of the finest French wines from the country’s greatest regions, with long-standing names sharing the limelight with young winegrowers who symbolise the dynamic nature of contemporary French wine-making.
Le Jules Verne is the accomplishment of an incredible adventure. A real challenge due to the highly symbolic nature of the venue, but also for very concrete reasons: space on the second level of the Eiffel Tower is limited, and the weight of all the materials and equipment used had to be monitored with painstaking exactness, not to mention the safety constraints involved. Renovation works also took environmental issues into account, all within a tight 120-day schedule.
Features
Tourism
80%
Food
40%
Cultural
35%
Original
35%
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