Le Jules Verne is the fine dining restaurant inside the Eiffel Tower, currently helmed by chef Frédéric Anton. Among all the restaurants near the Eiffel Tower, it’s one of the best. And definitely the closest! We recently visited it anonymously and published a review in our newsletter.
Le Jules Verne
2nd floor or the Eiffel Tower, Avenue Anatole France, 75007
Open every day for lunch & dinner
Reservations online or at +33 1 83 77 34 34
Their Instagram / Our Instagram
OUR PHOTOS OF Le Jules Verne
IN OTHER WORDS
Reviews of the current chef Frédéric Anton
- Michelin’s View from the Inspectors (2024) “As we walk to the dining room, the view is entrancing. Floor-to-ceiling windows provide a panoramic view of the Seine and the city’s other iconic landmarks: Quai Branly, Trocadéro, Invalides, the Panthéon, La Défense and Montmartre. On the south side however, the view is quite different with Montparnasse Tower acting as the main attraction. Engineering buffs should sit at the counter or the alcove, where you’ll get an unparalleled view of the inner workings of the Eiffel Tower, but no other views (specify your desired seating location when booking).”
- Michelin Guide “Frédéric Anton presides over the fortunes of this emblematic restaurant on the second floor of the Eiffel Tower, accessible by a private lift. The magic of this location 125m up from ground level instantly bewitches diners, who are further captivated by the high-flying cuisine. Every day, Kévin Garcia’s teams pull out all the stops to elevate blue-ribbon produce and deliver delicate, perfectly judged dishes boasting flavour combinations that are always on point. For example, a sublime soufflé of scallops with a Dieppoise sauce and Oscietra caviar, or grenobloise-style caramelised calf sweetbread, perfectly executed with no unnecessary frills. Germain Decreton’s desserts are in keeping with the lofty standards. When booking, ask for one of the tables near the windows, as the view over Paris through the tower’s iron fretwork is nothing short of spectacular. An impeccable welcome and very committed service.”
- France Today (2020) “Manning the kitchen of Le Jules Verne, however, is a huge logistical challenge, since no gas is allowed in the Eiffel Tower. Much of the actual cooking at the restaurant is done in an underground kitchen at the foot of the tower, and the sky-high galley is really more of a garnishing and serving station. Doubtless it takes some time to master these constraints, which is why I’d be inclined to give Anton the benefit of the doubt after a recent dinner here…. Despite the curiously uneven quality of our dinner and the slightly rough dining room service, we enjoyed Le Jules Verne and, as the new team and chef Anton settle in, I expect it will become a restaurant that’s every bit as magnificent as Le Pré Catelan.
Reviews of the previous chef Alain Ducasse
- Financial Times (2008) “Of the six dishes we tasted, four were on the better side of good, one was dreary and another just missed the mark. The “vol-au-vent slowly stewed garnish” is a witty revisiting of a French classic. Think outside the (vol-au-vent) box – forget the puff pastry (there is none), it’s all about the garniture or filling, an insolent combination of sweetbreads, crayfish and succulent chicken “oysters” with a perfectly soft-boiled egg lurking in its intensely delicious recesses. On top are lightly cooked green asparagus spears and a shower of raw asparagus shavings.”