Le Jules Verne


Le Jules Verne is one of the restaurants of the great French Chef Alain Ducasse, located in the Eiffel Tower. A Michelin star, this gastronomic restaurant is ready to make you travel. Once you start the ascension to the second floor, you are about to spend an unforgettable moment.

Having a wonderful meal, with great views of Paris, in the iconic Dame de Fer at 125 meters above the ground, what do you want more?
This is a unique and extraordinary experience.

Alain Ducasse reveals “A restaurant in the heart of the Eiffel Tower was a dream for me,” a dream he shares with us through his cuisine. Besides, he said it himself: “This immense happiness, I would like to share, and to ensure that time spent at the Jules Verne remains registered in the memory of one who lived.”

Ducasse’s cuisine is classic French cuisine reinterpreted with modernity. It is also excellence, pleasure and generosity.

I went twice to the Jules Verne in July, once for dinner and once for lunch. The second time, I went accompanied by my Spanish friend. I invited my friend to live this magical moment during her stay in France.

Everything begins south pillar, pending the private elevator that leads directly to Jules Verne.
Then the contemporary decor signed Patrick Jouin, with honeycomb walls and leather armchairs, shows us a warm setting.
At each of my visits, I had the Experience menu of this month (july 2016) designed by chef Pascal Feraud, a tasting menu that guides you through a 5 or 6 course journey.
Everything was excellent. The importance accorded to the products is remarkable. Furthermore the service is very pleasant and attentive.
And the dream continues till the end as they propose you to enjoy a better view on the observation platform accessed directly from the restaurant, and they offer you madeleines at your departure.

Jules Verne is more than a restaurant, it is « a destination that transmits dreams, emotions and memories. »

I heard that a Alain Ducasse restaurant was about to open its doors in the Chateau de Versailles in September. Another restaurant in a magical place that I am excited to discover.




Marinated sea bream with sorrel


Preserved duck foie gras, red currant gelée


Warm white asparagus, maltaise sauce


Seared large langoustine, girolle mushrooms and fresh almonds, lemon cooking jus


Roasted pigeon, white and green Swiss chard


Sautéed apricot, verbena ice cream


Crispy ‘Tower nut’, chocolate from Ducasse Manufacture in Paris and praline




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