Le Jules Verne (2nd floor of the Eiffel tower)

Le Jules Verne has one of the hardest jobs in Paris: serving food worthy of the Eiffel Tower. Happily, it succeeds. On the second floor, 125 metres above the city, Frédéric Anton brings the discipline of a Meilleur Ouvrier de France and the pedigree of Le Pré Catelan to a kitchen built around refined French gastronomy, graphic presentation and first rate produce from across France. The house speaks of crab, prawns, free range poultry and chocolate, handled with precision rather than fuss. 

The setting helps, of course, though the restaurant is clever enough not to coast on the address. Aline Asmar d’Amman’s 2019 redesign gave it three dining rooms in silvery greys, green greys, black, gold and mirrors, with views over the Champ de Mars, Quai Branly and Trocadéro. There is craft in the room as much as on the plate, and that balance matters. Le Jules Verne first opened in 1983, Anton took the helm in 2018, the restaurant reopened in 2019 after renovation, and it earned its second Michelin star in 2024. Paris has grand restaurants in abundance. Very few come with this much engineering, history and culinary control in the same lift ride.