Experts' Choice Award Le Jules Verne
What the experts agree on
Perched on the Eiffel Tower's second floor, Le Jules Verne pairs magical Paris views with serious gastronomy from top chefs—once dismissed as a tourist trap, now a hard-to-book special-occasion favorite.
“Even “just coffee” comes with an impressive assortment of bite-size macaroons, madeleines, and chocolates.”
– Travel + Leisure
Fodor's "Alain Ducasse doesn't set his sights low, so it was no real surprise when he took over this prestigious dining room on the second floor of the Eiffel Tower." Full review
Insight Guides "Of the three dining options on the Eiffel Tower, this is the most special, with an adventurous Alain Ducasse menu and stunning views from the second level."
Zagat3.8
"Gastronauts are "whisked" via private elevator 125 meters up to this "dream-like" "special occasion" destination high in the Eiffel Tower." Full review
BlackBook "Its old rep as a tourist trap wasn't easily shaken, but the French food press are finally on board for the new Jules Verne voyage."
DK Eyewitness "This is no tourist trap: the Jules Verne on the second platform of the Eiffel Tower is now one of the hardest dinner reservations to obtain in Paris."
Michelin Guide 2 Stars
"The designer decor on the second floor of the Eiffel Tower lives up to expectations, with a magical view as a bonus!" Full review
Rough Guide "The ultra-luxe (but not overly heavy) gastronomic food and smart decor match the setting."
Time Out "You have to have courage to take on an icon like the Eiffel Tower, but superchef and entrepreneur Alain Ducasse has done just that in taking over the Jules Verne." Full review
Not For Tourists "Fine dining with the best view."
Frommer's "Not only are the views magnificent, with the city’s iconic rooftops...award-winning chef Frédéric Anton has taken over the kitchen, the food is worth writing home about, too." Full review
i
Try wonders like langoustine ravioli in tarragon sauce, vanilla-salted pigeon, and a bitter chocolate soufflé—all beautifully presented to evoke (in the words of the chef) “the cogs, the nuts, and bolts” of the Eiffel Tower.
