One of the perks of staying in Paris while everybody else is on holiday (besides, of course, having the city for yourself and enjoying a more calm rhythm) is that many of the places you have a hard time getting a reservation at may finally have some available tables. That is why I wanted to share with you a beautiful place where you could have the most amazing and timeless culinary experience. Located on the second floor of the Eiffel Tower in the 7th arrondissement of Paris, Le Jules Verne, which opened in 1983, was last renovated in 2007 by Patrick Jouin and would undergo a redesigned in 2018 by Aline Asmar d’Ammane, who told Vogue that her design aimed to “embrace the femininity and the irreverence of the legendary ‘iron lady’… imagining “the Jules Verne to become a manifesto of French chic; a state of mind, synonym of a certain classicism, combined with a slight irreverence”.
Michelin-starred chef Frédéric Anton’s dishes are not only refined, but technically delicate plates. Amongst my favourites: caviar with a flan of leeks; lobster and truffle ravioli with parmesan; cod with fried garlic, fresh coriander and a spicy jus; and langoustine prepared as a ravioli with smoked cream; and the best chocolate desert I ever tried in my life: Warm Soufflé, Cocoa Nibs Sorbet, Crispy Gavotte.
And don’t want to forget to tell you that at the end of this amazing experience, you can enjoy the extraordinary and breathtaking views over Paris. I will leave you with a few photos from this wonderful place.
Le Jules Verne
2nd floor of the Eiffel Tower
Avenue Gustave Eiffel
+33 1 45 55 61 44
Featured image: Stéphan Julliard / Vogue
Le Cabillaud Cuit au Naturel, Jus aux épices, Ail frit, Coriandre fraîche / Simply Cooked, Spicy Jus, fried Garlic, Fresh Coriander
La Langoustine Préparée en ravioli, Crème fumée, Gelée de Granade / Langoustine prepared as Ravioli, smoked cream, pomegranate gelée
La Tomate Zéphyr, Caviar d’Aubergine et Basilie / Zephyr Tomato, Eggplant Caviar and Basil
L’Agneau Rôti, Crème aux graines de Moutarde, À la Réglisse / Lamb, roasted, cream of mustard seed, with liquorice
Le Crabe, Cavier et Citron vert / Crab, Caviar and Lime
Le Chocolat Soufflé chaud, Sorbet au Grué de Cacao, Gavotte croustillante / Warm chocolate soufflé, cocoa nibs sorbet and crispy gavotte