Le Jules Verne – Two-Stars On The Eiffel Tower

Sometimes change is good, even at an historic monument. We visited restaurant Le Jules Verne, on the second level of the Eiffel Tower, when it re-opened after a change of chef, a change of menu, and a pleasing renovation. Chef Frédéric Anton's fresh, new look and innovative menu brought a new shine to the iconic landmark. At that time, in 2019, we declared Anton's cooking to be two-star worthy. But it wasn't until the release of the 2024 Michelin Guide that Le Jules Verne was awarded a second star.

The Experience Starts at Ground Level

Ground-level entry to Le Jules Verne. All photos by Mark Craft

The improvements to the Jules Verne experience start at terra firma with a host and dedicated entry at the Eiffel Tower's South Pillar security gate, so guests with reservations can go ahead of the long lines, zip through security, and head to the restaurant's separate elevator.

As soon as we passed through the ground floor entry door of the South Pillar we noticed positive changes. The restaurant entry through the base of one of the legs of the Tower poses a design challenge. The space is small and consists mostly of a few steps leading to the restaurant's dedicated elevator. What was once industrial and uninviting is now moody and sleek, drawing you in with a real sense of welcome. Busts of Jules Verne and Gustave Eiffel greet the visitor, and a professional attendant guides them to the elevator.

There are only six passengers per ride, with windows on both sides of the elevator to let you see the inner workings of the tower, with views of Paris beyond. A display tells you how far above the ground you are at each stage of the ride. At 123 metres the elevator stops and the doors open into the magical kingdom of restaurant Le Jules Verne.

The exemplary service begins as soon as you leave the elevator. A young and dynamic team, with René Carbonnière at the helm, greets you warmly and escorts you to your reserved table. (Reservations are an absolute must here.) The first thing you notice about the dining rooms is a sense of lightness; gone is the heavy upholstery and dark color scheme, replaced with an airy palette of steel, white, and gold accents. The restaurant is divided into three rooms, each with exceptional views onto either the Champs de Mars, Quai Branly, or Trocadero.

The Menu – Simple Yet Stunning

The first course from our 2024 visit to Le Jules Verne

The menu choices are simple. Diners can choose either a five-course or a seven-course menu. Chef Anton and his team know that diners want to spend their time here admiring the view, not poring over a lengthy menu. Here we present the seven course menu we had in 2019. (When we dined here in 2024 the new menu was, if anything, even better!)

Anton balances the visitor's attention between the food and the view. "Our goal is to have the diner admire what's on the plate as much as what's out the window," chef told us. The tables are kept bare and the dinnerware is consistently white, to highlight the magnificence of the cooking. Anton worked as an apprentice under Joel Robuchon for seven years and you can see elements of Robuchon's dazzling flavor combinations here.

The dishes are as chiseled as the architecture of the tower. Here the menu honors products from the French terroir and focuses on the bounty of the land with unpretentious titles like crab, cauliflower, farmhouse chicken, chestnut, and chocolate. We started with a single gougère filled with warm brie and a sprinkle of crushed pistachio; along with it was a flavorful lobster velouté. With a glass of champagne on the side we were relaxed and ready for the seven courses ahead.

The Seven Courses

• CRAB
  With Granny Smith zephyr (a savory meringue), lightly perfumed with curry.

• CAULIFLOWER
  Potage Creme Dubarry with leek and caviar.

• LANGOUSTINE
  Prepared as a ravioli, with truffle, parmesan cream, and a fine beetroot gelée.

• COD
  Cooked to perfection with bottarga (a delicacy of salted cured fish roe), lobster coral, and a spicy jus.

• FARMHOUSE CHICKEN
  Cooked in bouillon, with wine sauce and wild mushrooms. We learned that the chicken is roasted, deboned, and pressed into a carrot shape.

Desserts

• CHESTNUT
  Puff pastry and vanilla cream (shown below).
• CHOCOLATE
  Chocolate biscuit, bitter chocolate cream, roast buckwheat ice cream (shown below).

A Delicate Balance

This is a tough brief for Chef Anton — how to fulfill the meal-of-a-lifetime expectations of guests who are not proficient in the language, taste, and experience of a Michelin-trained diner. Visitors who are here mainly for the view or the sense of occasion or to visit the most famous monument in France. ("The most famous monument in the world," chef corrected us.) Somehow Anton delivers. His bold dishes honor the tradition of French haute cuisine while at the same time are accessible to diners from all corners of the globe.

In fact, we were surrounded by diners having a special meal, a special occasion, a special moment. In a nearby banquette a large multi-generational family from the French provinces were honoring their grandparents' anniversary. Next to us a chic couple from Belgium celebrated a birthday. As the meal progressed we noticed other birthday celebrations and even a marriage proposal two tables down.

The New Jules Verne – A Culinary and Design Triumph

What Anton and his team have created is both impressive and unexpected — transforming a restaurant celebrated mostly for its views and location into a true culinary destination. This is top-level cooking in a space that's both dramatic and comforting. Le Jules Verne was our pick for the best new restaurant in Paris for the year it opened, plus one of the Paris Insiders Guide Best Restaurants in France for 2020. From the beginning we said it was worth two Michelin stars, and finally, in 2024, Michelin listed to us!

As soon as you book your Paris flight, book a table at Le Jules Verne. It's worth the trip.

Le Jules Verne Resources

• Avenue Gustave Eiffel
• South Pillar, Level 2 (Pilier sud deuxieme etage)
• 7th Arrondissement
• Metro – Bir-Hakeim. Alma, Trocadero
• Le Jules Verne Website…

The Renovation

Architect Aline Asmar d'Amman led the renovation (2017 to 2019), after winning a year-long competition. The Beirut-born designer made her mark at the 18th-century Hotel de Crillon where she renovated the suites and historical salons in another massive Paris hotel makeover. At Le Jules Verne, Aline expanded the seating and raised the central tables to give diners better views.

After months of work the magic was revealed. The tower and its mechanisms are now the focus of the decor. The views of Paris are reflected in mirrors that enlarge the space. There are gold accents; 2,500 gold sheets were affixed by hand. The bay windows in each of the three rooms offer a unique view of the capital and its surroundings. Even the banquettes were inspired by Gustave Eiffel's apartment, including the materials used.

History

When the Eiffel Tower opened at the 1889 Universal Exposition the first level housed wooden pavilions with 500 seats each representing Alsatian, Russian, and French cuisine. It wasn't until 1983 that restaurant Le Jules Verne, named for the French novelist and playwright who penned Twenty Thousand Leagues Under the Sea and Around the World in 80 Days, was established. In 2007 Alain Ducasse took over Le Jules Verne and transformed it into a fine-dining restaurant, earning himself one Michelin star, which he held until his ten-year lease on the space ran out in 2018.

Unlike Ducasse, who oversees a global empire of restaurants, Chef Anton keeps his focus in Paris at Le Pre Catelan in Bois de Boulogne (where he has held three Michelin stars since 2007), and now, a jewel of France, Le Jules Verne, 400 feet above Paris on the most famous monument in the world. In addition to Michelin plaudits, Anton has also earned the title Meilleur Ouvrier de France (the country's top culinary award).

The Iron Lady, which celebrated 135 years in 2025, now has an even brighter future. If we were forced to choose our last meal on Earth, we may well want it to be here.

Le Jules Verne Restaurant Information

What to Wear

Remember, you're in Paris so you want to look your best. Men should wear a suit or a sports jacket and trousers (not jeans). For women likewise, dress to impress. Here's your chance to channel your inner classically-dressed Parisienne. Naturally, T-shirts and shorts are interdit (not allowed).

When to Arrive

Arrive at least 30 minutes early, as you must go through security at the Eiffel Tower. Arrive at the South Pillar entrance and walk to the front of the line, where there is a dedicated entry for Le Jules Verne. Th attendant has a reservation list and will find your name on it, but make sure you have your reservation with you just in case. You'll be able to sneak in at the front of the line to get immediate access to the restaurant's private elevator.

Tipping Advice

In France, there is a 19.6% service compris (service included) amount added to your bill. This means that there is no sense in adding an extra tip. By law, servers will receive this service compris amount on their paycheque.

How to Get There

Metro – Bir-Hakeim. Get a spectacular glimpse of the tower as you cross the river from Trocadero, since this is one of the only Metro lines that runs above ground.
Metro — Alma. You come up out of the Metro next to the Eternal Flame sculpture and walk across the Seine on the Pont d'Alma. Then it's a short but breathtaking walk to the Tower. South Pillar, Level 2 (Pilier sud deuxieme étage)
Metro – Trocadero. Arrive on the Right Bank, cross the Trocadero plaza, and walk across the bridge.