Le Jules Verne - Paris, France

Opened in 1983, Le Jules Verne is perched 410 feet above the city, on the “second” floor of the Eiffel Tower. Led by chef Frédéric Anton since 2018, the restaurant currently holds two Michelin stars, earning its first in 2019, followed by its second awarded just last year in 2024. Among a few dining options within the tower, this is the most esteemed and exclusive, and is actually served by its own private elevator, specifically dedicated to guests and personnel of the restaurant.

Settling into our table against the northeast-facing windows, we admired the endless view across the city. Down below us, we were able to easily spot the glowing roof of the Grand Palais, with Sacré-Cœur perched atop Montmartre in the distance. Off to our left was the Arc de Triomphe, while to the right, past Hôtel des Invalides, we could see spotlights coming from the direction of Notre Dame.

The menu at Le Jules Verne is modern French cuisine, which the chef created with inspiration from the tower itself. There are two options for the meal, either a 5 or 7-course tasting menu, each featuring the same dishes, just with an extra protein and dessert for the latter. There was also an optional supplement for the cheese course, which changes seasonally.

We went for the full 7-course option and also added one cheese supplement, to split. The wine list also had a decent selection to choose from, so we decided to start with a bottle. Of course seeing Krug on the list (and reasonably-priced), the Grande Cuvée would have been our go-to. Disappointingly, the sommelier informed us that the last bottle had just been purchased, so we opted for a Billecart Salmon Brut Réserve, which we happened to enjoy a couple days before at the champagne house itself in Aÿ.

After we had selected the champagne, we also inquired about the possibility of a wine pairing. The sommelier hesitantly told us it would definitely be possible, however, he really seemed to be discouraging it, since we had already ordered a bottle. He kept trying to divert us, suggesting we maybe just order a nice white option by the glass for the beginning of the meal, and maybe a glass of a nice red for later. It was a bit of an awkward conversation, and although it wasn’t stated, the sentiment seemed to be a fear of over consumption and us possibly becoming drunk (over a 3-and-a-half-hour meal, mind you). Most restaurants are happy to make more sales, especially on alcohol, given the margins, but it was very bizarre to be shut down like this. We decided not to press it, since more alcohol is far from a necessity at the end of the day, but it would have been nice to really get a feel for their wine program.

We went for the full 7-course option and also added one cheese supplement, to split. The wine list also had a decent selection to choose from, so we decided to start with a bottle. Of course seeing Krug on the list (and reasonably-priced), the Grande Cuvée would have been our go-to. Disappointingly, the sommelier informed us that the last bottle had just been purchased, so we opted for a Billecart Salmon Brut Réserve, which we happened to enjoy a couple days before at the champagne house itself in Aÿ.

After we had selected the champagne, we also inquired about the possibility of a wine pairing. The sommelier hesitantly told us it would definitely be possible, however, he really seemed to be discouraging it, since we had already ordered a bottle. He kept trying to divert us, suggesting we maybe just order a nice white option by the glass for the beginning of the meal, and maybe a glass of a nice red for later. It was a bit of an awkward conversation, and although it wasn’t stated, the sentiment seemed to be a fear of over consumption and us possibly becoming drunk (over a 3-and-a-half-hour meal, mind you). Most restaurants are happy to make more sales, especially on alcohol, given the margins, but it was very bizarre to be shut down like this. We decided not to press it, since more alcohol is far from a necessity at the end of the day, but it would have been nice to really get a feel for their wine program.

A little while after we had made our food selection, a couple starter dishes were brought out, along with bread. These small bites were good, and I was thankful for the bread, since our actual first course did not arrive until close to an hour after we had been seated. One positive about the bread was that throughout the meal, up until dessert, the bread and butter were replenished whenever they were almost out, so there was consistently something to nibble on.

Each course was served in intervals of about 15-30 minutes, which for the most part was well-paced, but there were a couple times where we really entered a lull between plates. The menu featured a relatively diverse selection of dishes, starting with seafood proteins, then progressing to poultry as the meal’s final main dish before getting into cheese and desserts. Everything was cooked and constructed well, and the plating was precise, as you would expect in a two-Michelin-starred restaurant. Where the meal seemed to lack, however, was in the textures. Not to say that anything was off by any means, there was just virtually no variety from one soft dish to the next. The flavors were well rounded and everything was enjoyable, however, “exciting” is not a word that I would use to describe any of the dishes.

Once we were done with the main portion of the meal, it was time for our cheese supplement, followed by the desserts. The cheese for this evening was a Mont d'Or, layered with mashed potatoes and topped with a sprinkling of grated black truffle. From a flavor perspective, this was one of the best dishes of the night. Then again, how could you go wrong with those ingredients? A couple more desserts followed, then finished off with a couple small final sweet bites.

In all, the meal was good. The ingredients were fresh, and as I mentioned, everything was put together well. The flavors were fine, but not as bold as certain other restaurants around town. Texturally, the meal was a bit of a letdown, due to its lack of dimensionality. Service was friendly, but it was a bit awkward when we made our wine pairing inquiry. I am still not sure what caused them to deny our request, but it left us feeling a bit embarrassed, and definitely left an odd impression. Finally, a minor gripe that is more of a personal taste than anything to do with quality, but there were no tablecloths. To many, this would probably go unnoticed, but I took note for a couple reasons: 1) it seemed to create more of a challenge when the waiters were scooping away crumbs, as they do during a meal, and 2) the hard table surface and edges are a pitfall for anyone wearing a nice watch, as people tend to do at a place like this.

For a restaurant that is maintaining 2 Michelin stars, I expected a little more. There were plenty of nice qualities about our experience, not to mention the million-dollar view. However, overall, there were some quirks and hiccups that just detracted a bit from the experience in general. Le Jules Verne is a place that I am glad to say I’ve been fortunate enough to go to, but it is an experience that I will check off my list and leave at that. Next time I visit the Eiffel Tower, I may give Madame Brasserie a try, or even the Champagne Bar at the top, which I’m sure would be unforgettable.