Le Jules Verne – The Eiffel Tower’s Luxury Restaurant
Situated on the Eiffel Tower’s second floor, the Jules Verneluxury restaurant has undergone a transformation. With a new celestial décor, designed by Aline Asmar d’Amman, and a reimagined menu by Frédéric Anton, now is as good a time as ever to visit this fine culinary institution.
You can even visit this luxury restaurant during Maison et Objet 2020 – from 17th to 21th of January!
Under the talented eye of Aline Asmar d’Amman, responsible for the interior design at the L’Hôtel de Crillon, the luxury restaurant has reinvented itself in the image of the Eiffel Tower’s past, the early 1900s, and the literary universe created by Jules Verne.
At the entrance, guests pile into an elevator, passing by a pylon that seemingly springs from the ground, as well as a stocked library. Once arrived at the 125-meter-high modern restaurant, the view is stunning. While you dine, you’ll be treated to a 360-degree-view of the Seine and the Sacré Cœur, the Tour Montparnasse, Invalides and more. The decor is very much in harmony with the skyline, with dark gray, milky white and deep blue shades serving as the ultimate reminder that the luxury restaurant sits proud and true over Paris. A photo of Karl Lagerfeld hangs in the luxury dining room, and plates are replaced for contemporary glazed ceramic books, each inscribed with a quote from Voyage au centre de la terre.
In the main dining room of the luxury restaurant, French brushed-oak tables with mother-of-pearl powder inlay are surrounded by dove-grey wooden tub seats with woven cane backs and velvet cushions or rounded grey velvet upholstered sofas. Seven white plaster circle lights inspired by the graphics of the Eiffel Tower’s mechanics on the hand-painted ceiling reference the massive mechanical wheels that power the tower’s elevators, including the private south pillar one that takes diners up to Le Jules Verne.
In the kitchen, it’s none other than triple-Michelin-starred chefFrédéric Anton who takes the lead. Offering up refined and technically delicate plates, on the menu you’ll find fine plates using only the freshest products from specific regions. Each dish is to be enjoyed alongside one of the great wines available.