Le Jules Verne, Frédéric Anton's gourmet restaurant on the Eiffel Tower

The adventure begins on the Internet, as reservations can only be made online at the following link. You'll need to leave a credit card imprint to confirm your reservation (which makes sense, given the address).

Several options are available:
-a starter, main course and dessert menu from Monday to Friday exclusively (105€)
-a 5-course (190€) or 7-course (230€) tasting menu
-wines are à la carte, with over 400 French references.

In order to guarantee the objectivity of the experience, Sortiraparis has purchased its tickets, so we're going with a tasting formula.

Please note that if you don't show up at the restaurant, or if the reservation has not been cancelled 48 hours in advance, the Jules Verne will deduct a penalty of €190 per person from your card, i.e. the full amount debited from your bank account.

You'll then receive an e-mail with instructions like these (which you may or may not want to remember!):

We'll play along, and prepare ourselves in accordance with the "dress code" (ouch!).

The adventure begins at the foot of the Eiffel Tower: Jules Verne guests arrive via the south pillar (at the corner of avenue Octave Gréard and avenue Charles Floquet), where an off-duty valet awaits you should you need it. As the dedicated team is very efficient, you'll be given an immediate pass and then escorted from the security entrance to the foot of the restaurant's dedicated elevator.

This elevator is limited to a maximum of 7 people, so you'll have to wait at reception (15 minutes here) before going up. Fortunately, the latter is charming, with a tribute to Jules Verne in the form of a bust of the famous novelist enthroned alongside that of Gustave Eiffel, and a pretty library filled with the author's works.

Once upstairs, the restaurant has 3 dining rooms: Champs de Mars, Quai Branly and Trocadéro.

If you make a reservation, remember to choose the view you'd prefer from the 3 rooms, and ideally ask for window seats! Window seats are naturally more popular, and offer a better view than those on the "sofa" side.

The decor, by Amman-based architect Aline Asmar, is sublime, rather more intimate than the previous decor, but also less voluminous.
We salute the overall effort made to detail: for example, you are welcomed at your table with selected quotations from the novels of Jules Verne.

In addition to the sublime view, the patio overlooks one of the wheels of the Eiffel Tower's machinery, highlighted by the architectural choices.

• To be read
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Now we come to one of the most important items on the menu!

Frédéric Anton proposes:
-Crab, Zéphyr de Pomme Granny, Au parfum de Curry
-Cauliflower, Crème Dubarry, Flan de jeunes poireaux d'Ile-de-France, Caviar, Pain Croustillant and Cerfeuil
-Langoustine prepared in ravioli, Crème de Parmesan, fine Truffle jelly

cod cooked au naturel, zucchini flowers, spice juice
-farm poultry cooked in foie gras broth, wild mushrooms, Albufera sauce

Just-sweetened Raspberry, shortbread and vanilla cream, Opaline with lime zest
-Chocolate, Soft cookie, Bitter chocolate cream, Roasted Iapar coffee sorbet

If choices are limited, this is your chance to try everything! The culinary experience here is meticulous, offering a certain idea of French cuisine to an essentially international clientele.
The products are of exceptional and undeniable quality, with each bite offering subtle and memorable flavors.
However, we may deplore the lack of risk-taking: the near-perfection of the various dishes (hence the limited selection) is not always accompanied by the surprise associated with a gastronomic restaurant. The desserts, for example, don't live up to the standards of the dishes, and are sadly a far cry from the famous apple of Christelle Brua(1st woman to be crowned best pastry chef in the world) in her Pré Catelan days.

For starters, the cauliflower, Dubarry cream, flan of young leeks from Ile-de-France is a sumptuous adventure, and we invite you to select it if you're lucky enough to book a table.

The cod and free-range poultry are well-balanced, and both offer a remarkable experience. Often at the restaurant (he was there that day), Frédéric Anton's menu is superb overall. His passion for Gastronomy is infectious.

Special mentions for the exceptional service on every floor, the narrative effort around the story of Jules Verne, and the unrivalled panorama (access to the outside possible by descending a few steps) of the most beautiful city in the world (in all subjectivity)!

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.