Parisian cuisine at the highest level

When the Eiffel Tower was designed as the centrepiece of the 1889 Exposition Universelle, it was more than just a structure. Standing at a record-breaking 312 metres tall, it was a towering testament to French ingenuity, ambition and style. Gustave Eiffel’s masterpiece was only intended as a temporary exhibit, slated to be dismantled after the event. Yet more than 130 years on, it remains an enduring cultural symbol in the world’s most visited country, raising the standards of everything – and everyone – nearby.

Nowhere is that more eloquently expressed than Le Jules Verne, the destination restaurant on the Eiffel Tower’s second floor. Opened in 1983, it flourished under chef Frédéric Anton, earning (and since retaining) its second Michelin star in 2024.

At 125 metres high, Le Jules Verne’s stunning views are framed perfectly by the tower’s iron structure. The clientele is both visiting gastronomes and stylish locals enjoying this singular vantage point over their city. “Cooking here, on France’s most iconic monument, is a unique experience,” says Anton. “I aim to create a cuisine that inspires: subtle and generous, rooted in the finest French ingredients.”

Seasonal produce is interpreted with flair and finesse. Each dish is a timeless work of art in its own right, presented in ways that echoes the tower’s industrial framework, from lattice to rivets. Anton balances aromas and flavours with obsessive skill. His signature dish is the langoustine, prepared as a ravioli and served with a parmesan cream. It is the highlight of the seven-course tasting menu, an adventurous culinary voyage befitting of Le Jules Verne’s namesake author.

Of course, truly exceptional dining involves more than just great food; it requires perfect company, a sense of occasion and a stunning stage on which to bring it all to life. By embodying that intangible sense of savoir-faire, Le Jules Verne reaffirms the Eiffel Tower as the ultimate symbol of soft power.