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Le Jules Verne

South Pillar, Av. Gustave Eiffel Send to Phone
01 45 55 61 44
Métro: Bir-Hakeim (Grenelle)/Champ de Mars - Tour Eiffel
The cuisine of Alain Ducasse is offered in this space 125 meters above the City of Light.
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Local Deals: 120 * 90

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Lunch & Dinner daily
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Dining room at Le Jules Verne, Paris, france

Le Jules Verne Restaurant Review

: Dine 125 meters above the City of Light in a completely remodeled space and with cuisine by Alain Ducasse. It’s an opportunity to enjoy an exceptional view of Paris and a Patrick Jouin designed dining room, at once elegant, sober, contemporary and mysterious thanks to the central honeycomb wall enclosing the kitchen. There, Pascal Féraud, who has worked at Le Louis XV in Monaco, executes classic Ducasse dishes with clarity. The lobster bears witness to this, as well as the celery and truffles in rémoulade, the scallops à la plancha and cauliflower in a cream sauce, thick rounds of beef with foie gras and, to finish, a gourmand clin d'oeil, the écrou de chocolat. Service is professional, and the wines selected by Gérard Margeon add to the experience. Overall, Le Jules Verne is a great establishment for important occasions (lunch menu at €90 Monday to Friday, and €210 weekends and bank holidays; dinner menu at €210).

User Ratings & Reviews for Le Jules Verne
Average rating    1
Reviews 1 - 1 of 11
Jules Verne
by n adar on Sun Sep 27, 2009 9:29 am
 
Last week while in Paris we made the ultimate mistake and fell into the biggest tourist trap on earth (or should I say in the sky). A perfect example of my lidless optimism and bottomless foolishness: The Jules Verne restaurant at the Eiffel tower.
Bolstering Alain Ducasse's name, our expectations were high. What we encountered looked less like a restaurant and more like a mile high construction zone (with the tower going through some clean-up). Not that the view from the top was insignificant, it just wasn't good enough to compensate for the horrible food and a $520 bill (only including one glass of red wine, no bottle, no dessert or coffee).
By the time we saw the lady at the next table struggling to cut (yes, forcefully cut) into the rounded poke of Foie Gras it was too late. Seconds earlier I myself ordered the same $90 appetizer. It was clear that the pate was too cold and I too needed a knife to slice through the block. Rather than a velvety texture and angelic viscosity, the pate I encountered resembled more of a cold and hard block of cat food. This pate needed to be tempered before it was brought to the table, a sharp knife should not have been my tool for eating my Foie Gras. I ate some good pates in my life (best one was at Jean George in NYC) this was as far from that as the 3,250 miles separating the two cites.
My wife ordered the scallop (cauliflower birthday soup) and it (one scallop) was cooked to perfection. It was served in a nage broth of cauliflower, but at a $110 price tag.
The main course had a serious uphill battle ahead if it was going to change our mood. Since we were sitting at the restaurant carrying the name of the author of 20,0000 leagues under the sea, my wife decided to order the sea bass with mushrooms and artichoke and I opted for the four legged creatures, choosing a saddle of lamb with "preserved shoulder".
The earthy creature came out first, a perfectly cooked loin sitting on top of a rich jus surrounded by seasonal vegetables, nothing too earth shattering untill I got to the bottom of the plate and realized that there was a strange brown mater hiding under the vegetables camouflaged with the jus. It was absolutely one of the most vile things I ever had to pay for - the "preserved shoulder".
The fish was cooked perfectly, but who really cares. We skipped dessert and coffee, we had enough.
Conclusion, if you like to see Paris at night from the top of the Eiffel tower just bring a sandwich along and enjoy the view. If you like to eat well without breaking the bank, just go to have a Tagine or a Fatush at Chez Katy or some interesting dishes at Kitchen Gallery. Don't let the names of a famous writer and a famous chef fool you. You will not regret the pleasure of not meeting them both at your table.
 
Reviews 1 - 1 of 11



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