Le Jules Verne

Frédéric Anton's kitchen

Frédéric Anton, who also runs Le Pré Catelan in the Bois de Boulogne, leads the kitchen. He describes his cooking as simple, flavourful and sophisticated, and his plates are known for precise, visually striking compositions. Much of the produce comes from long-standing partnerships with growers and artisans in the Île-de-France region, and the wine cellar is extensive. Only tasting menus are served.

Choosing between lunch and dinner

Lunch is usually easier to secure and shows the city in daylight; an evening table lets you watch the lights come on.

Tower access, valet and viewing deck tickets

The dining room is air-conditioned, and valet service is available. A restaurant booking does not include the Tower's viewing decks, which need separate tickets. Plan for more than two hours at the table. Take metro line 6 to Bir-Hakeim or the RER C to Champ de Mars Tour Eiffel, then walk to the foot of the tower.

Two MICHELIN stars

Le Jules Verne holds two MICHELIN stars. The second came in the 2024 MICHELIN Guide France, and Relais & Châteaux, which counts the restaurant among its members, lists both stars for 2026. The association describes the dining room as keeping a 1900s-style elegance and the cellar as extensive. Anton also runs Le Pré Catelan, so many guests who book here are following the chef as much as the view. Relais & Châteaux confirms lunch and dinner service seven days a week.

Sources: Relais & Châteaux: Restaurant Le Jules Verne. Facts checked November 2026.