A classic French dessert executed with precision. The soufflé is airy yet deeply chocolatey, with a warm, nearly liquid chocolate center that flows out as you cut into it. Accompanied by a small pitcher of warm chocolate sauce for additional richness and whipped cream for lightness. The combination of temperatures, textures, and chocolate variations makes this a memorable finale.
Tips from diners
The soufflé is timing-sensitive—don't delay eating once it arrives. The temperature contrast and texture are essential to the experience.
Premium langoustine prepared simply to preserve its natural sweetness, brightened with citrus and finished with shavings of aged Parmesan cheese. The combination is elegant—the briny sweetness of the langoustine, the sharp acidity of citrus, and the umami depth of Parmesan create a balanced first course. This dish shows Anton's respect for quality ingredients.
Tips from diners
If available on the à la carte at lunch, order this—langoustine quality at Michelin-starred restaurants is noticeably higher than standard venues.
A luxurious take on a classic French preparation. Pan-seared foie gras maintains a seared exterior while staying tender inside, accompanied by warm brioche (for buttery richness) and fig compote (for sweetness and textural contrast). The brioche absorbs foie gras juices while the fig's tartness cuts through the richness. This is traditional fine dining refined.
Tips from diners
Anton's foie gras preparation is among the finest in Paris—if on the menu, prioritize this.
A timeless preparation of Dover sole executed with contemporary precision. The sole is cooked to delicate doneness with a gentle pan-fry, finished with brown butter that adds richness, and topped with fresh lemon that provides brightness. This fish course is a brilliant example in simplicity—no complex sauces, just quality ingredient and refined technique.
Tips from diners
If you want to taste what perfect Dover sole preparation looks like, order this. It's the benchmark.
A refined preparation of pigeon featuring the breast cooked medium-rare for tenderness and paired with a spiced sauce that adds warmth without overwhelming. Seasonal vegetables from the market provide earthiness and color. The pigeon's gaminess is balanced by the spice's warmth and the vegetables' freshness. This is game prepared with sophistication.
Tips from diners
If you're curious about pigeon at fine dining level, this is an excellent introduction—Anton's technique makes it very approachable.
Le Jules Verne on the second floor of the Eiffel Tower is led by Michelin-starred chef Frédéric Anton. The restaurant offers a unique combination of refined cuisine and one of Paris's most recognizable dining settings. A private entrance at the South Pillar bypasses typical Eiffel Tower queues, while the menu features tasting compositions at dinner and selective à la carte at lunch.
Reservations open 90 days in advance and sunset times sell out within minutes. Book immediately when the window opens for best seating.
Use the private South Pillar entrance rather than main Eiffel Tower entry—a dedicated security line and direct elevator avoid the tourist crowds.
Lunch (weekday €180 à la carte, €295-€330 tasting menus) is more accessible than dinner (tasting menus only). Both offer excellent value for two-star Michelin cuisine.
Request sunset seating if dining at 18:30—the light show as daylight transitions to evening with the Eiffel Tower illuminated is the optimal viewing experience.
Le Jules Verne is iconic for proposals and special celebrations—inform the restaurant in advance if you have a special occasion to celebrate.
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