As a MICHELIN Inspector, I’ve been fortunate to dine at some of the world’s most extraordinary restaurants, but few settings rival Le Jules Verne.
First, a little history. The restaurant’s name pays tribute to French author Jules Verne, who famously wrote, “Anything one man can imagine, other men can make real.” This line from Around the World in Eighty Days feels particularly fitting—just as Verne envisioned fantastical journeys, Gustave Eiffel both imagined and realized one of the world’s most iconic structures.
Published in 1872, Verne’s novel preceded the completion of the Eiffel Tower by 17 years. And from the very start, the tower was not just an architectural marvel but also a dining destination. Restaurants have operated within it since its opening in 1889, but it wasn’t until 1983 that Le Jules Verne opened—a restaurant that would go on to earn a MICHELIN Star. Perched 410 feet above ground on the Eiffel Tower’s second floor, it offers sweeping views of the Seine, Notre-Dame Cathedral, and Montmartre. Dining here is a feast for both the palate and the imagination, making its name, Le Jules Verne, all the more fitting.
I’m lucky to say I’ve dined at Le Jules Verne several times and have seen it pass hands, from Chef Alain Ducasse between the years of 2007 and 2018, who passed the baton to Chef Frédéric Anton in 2019. Chef Anton is celebrated for his visionary work at Three-MICHELIN-Starred Le Pré Catelan on the outskirts of Paris in the Boulogne woods. He has since assembled a dream team of chefs and front-of-house professionals to continue delivering a dining experience that, unsurprisingly, is on many travelers’ checklists when they come to the city; some of whom even come to Paris just for a special evening here. So what is it that draws the crowds? Why, views aside, is Le Jules Verne so special? Here’s my two cents.
A Discreet Entrance at an Indiscreet Location
First, you have to keep in mind that the Eiffel Tower is the most visited attraction in Paris—to give you an idea, it got over six million visitors in 2023 alone. It apparently also gets the most social media mentions, or so I am told.
Walking through the bustling crowds at the Eiffel Tower, on a grey autumn afternoon, I couldn’t help but feel a sense of anticipation—even if this isn’t my first time. I bypassed the long queues and stepped into the private elevator reserved for Le Jules Verne guests. It’s a seamless process, but one that immediately sets the tone for what’s to come—a sense of exclusivity and precision. Once we arrived at the second floor, the restaurant staff relieved us of our coats and guided us to the dining room—every step felt effortless.
Entering the restaurant, the view stopped me in my tracks once again. Floor-to-ceiling windows offered panoramic views of the River Seine and the city’s other landmarks—the Quai Branly Museum, Trocadéro, Invalides and its golden dome, the Panthéon, La Défense’s towers of office buildings, and Montmartre—with south side views overlooking the locally snubbed Montparnasse Tower, a large black eyesore on the city skyline, but from which you have, coincidentally, the best Eiffel views. I recommend specifying your desired seating choice when making reservations. For example, engineering buffs would be happy at the counter or the alcove, where you get an unparalleled view of the inner workings of the Eiffel Tower.
The interior designer was clearly mindful that no decor could steal attention from those sweeping views. The understated grey interiors complemented the steel structure of the Eiffel Tower perfectly. It was as if the space invited you to focus on what truly mattered: the views and the food.
The kitchen, highly functional and custom-made, was designed for a space with no storage reserves. This leads to a more compact layout and an efficient workflow.
A Culinary Dream Team
Earning Two MICHELIN Stars is no small achievement. It requires a near-flawless experience, from start to finish, in the dining room and on the plate. Like a ballet, it necessitates careful coordination and precise performance by numerous players simultaneously. To assemble his dream team, Chef Anton drew from his trusted talent pool at Le Pré Catelan, including Head Chef Kevin Garcia, Head Pastry Chef Germain Decreton, and razor-sharp restaurant manager Valentin Cavalade, whose dynamism and poise signals you’re in a MICHELIN-Starred establishment.
Head Sommelier Benjamin Roffet and his team have thoughtfully curated a wine list that complements the restaurant's setting. During my meal, they were ready to offer guidance—no trace of judgment or pretension. While the menu features over 400 options, it’s more focused than the extensive selections at some other MICHELIN-Starred restaurants. Roffet and his team have carefully tailored the list to suit the location, balancing prestigious vineyards with a generous selection of wines priced under €100.
While the staff at Le Jules Verne numbers around 130, guest seats are limited to 75. That’s nearly two staff members per person, guaranteeing every need, want, and desire is attended to. In the dining room, the staff greeted me with a warmth that made me feel at ease. My waiter subtly adjusted my chair to ensure I had the perfect angle for both dining and taking in the scenery.
Cuisine That Matches the Tower’s Grandeur
At Le Jules Verne, Chef Anton showcases quintessential French 'art de vivre' and cuisine, paying homage to the country's finest ingredients. The cooking is firmly rooted in the classics and skilfully modernized. It’s precisely executed, perfectly seasoned, and complemented by bold yet refined sauces. It's straightforward and approachable, with distinct, well-defined flavors.
À la carte fans may be disappointed to know that Le Jules Vernes offers only prix-fixe menus. But the three-course lunch menu, at €160, is thoughtful and exceeds expectations. Considering how tricky it is to score a reservation, you may as well spring for the five- or seven-course menu, if the budget allows. During my lunch, I settled on the five-course menu, which felt like a good compromise. The maître d' even allowed me to swap a dish with the seven-course menu—a refreshing unstuffiness in such a high-end restaurant.
The first dish arrived before me with a lovely wine pairing and a literary allusion: a book-shaped ceramic plate with quotes from Jules Verne's Voyages Extraordinaires. The courses that followed lived up to the artful presentation.
Tarragon-Tinged Crab
The crab was presented in two distinct variations. The first, served cold, featured flaked crab meat bursting with oceanic freshness, subtly enhanced by tarragon and topped with a bright Granny Smith apple and lemon emulsion. The second was served hot: a frothy, luxurious soup with a semi-set artichoke cream, elevated by a touch of caviar. Together, these preparations revealed the full spectrum of the crab’s delicate flavors.
Scallop, Puffed Buckwheat Galette, Dieppoise Sauce, and Oscietra Caviar
This dish arrived under a cloche, unveiling a thin, crispy puffed buckwheat pancake encasing a perfectly cooked scallop. The galette was surrounded by a rich Dieppoise sauce, creamed to perfection and studded with mussels, grey shrimp, and enoki mushrooms. A fresh brunoise of scallops, topped with Oscietra caviar, completed the dish. Aromatic and harmonious, it struck a balance that felt effortlessly elegant.
Langoustine Raviolo, Parmesan Cream, and Fine Beetroot Jelly
Another dish revealed beneath a cloche, this tender raviolo was filled with firm, sweet langoustine tail and draped with a vibrant red veil of beetroot jelly. The shellfish’s natural sweetness shone through, complemented by a velvety foam of langoustine and parmesan cream. The dish was beautifully balanced and a standout success.
Caramelized Veal Sweetbread with Grenobloise Sauce and Jus Gras
The sweetbread was sautéed to golden perfection—crisp on the outside, tender within. Paired with a refined jus gras and an exquisite hazelnut butter sabayon, this dish was indulgent, rich, and flawlessly executed.
Pear Poached with Honey, Meadowsweet Zephyr, Tarte Fine
One last tip: save room for dessert. During my lunch, Le Jules Verne presented not one but two pear-focused creations. The first was a Williams pear poached in hawthorn honey, perched on a pear soup subtly laced with bergamot, and topped with a caramelized bread tuile and a light meadowsweet espuma, adorned with pollen grains, and paired with a refreshing pear sorbet. If that wasn’t enough, the second plate featured a pear tarte with almond cream, confit pears nestled under a delicate jelly, and a buttery, crisp shortcrust base. Both were technically impressive and showcased the pear’s potential in creative, delicious ways.
Final Thoughts
Securing a reservation at Le Jules Verne takes patience, but the payoff is unforgettable—a meal as extraordinary as its setting. As I sat perched high above Paris, I couldn’t help but feel that I was part of something exceptional, a dining experience that lingers after the final bite. Much like Jules Verne’s timeless tales, this restaurant brings imagination to life. From the pages of a novel to the second floor of the Eiffel Tower, it’s living proof that what one mind can dream, others can bring to reality.
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Hero Image : Marie-Line Sila / Le Jules Verne
