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, the 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. The 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.