Can you remember the moments when we completely forgot about the sands of time while we were “devouring” the adventures of the pedantic Fogg from Mr.Jules Verne`s fascinating novel, ”Around the World in Eighty Days”?
Ah, bon it is still about fascination, ”appetite”, ”being devoured”, adventure and matchless joy that we are talking about when we are in the heart of the Eiffel Tower, at the awesome restaurant that is hosted here and which bears the name of the writer who filled our childhood with joy, Jules Verne and the cuisine signature of a contemporary myth, Monsieur Alain Ducasse.

 For those who are less gourmand&greedy, I tell you, en bref, that the story of Mister Ducasse and his gastronomic delights have the following “mathematics”:
•    27 worldwide restaurants
•    3 restaurants with 3 Michelin stars (yes, the rapture of any professional gastronomer)
•    he is one of the two chefs of the world who got 21 Michelin stars along his career
A “journey” (oh, and quel voyage!) in the Jules Verne restaurant from the Eiffel Tower is a spectacular passage through the tradition of the French cuisine, which master Ducasse worships.
I am not a Michelin guide inspector and I don`t have the pretensions of Ruth Reichl, but I can confess I have tasted, tested and eaten many dishes from different parts of the world, during the passing years, but the French dishes are dear to my heart, among which I can mention the ones made in the memorable Jules Verne, the one with one Michelin star.
Here,as “le grand chef” confesses, the importance of taste is above anything else, the simplicity of some classical, French recipes, enriched with the personal and contemporary touches,  intensifies both the taste and the culinary experience, and the care for details and services are impeccably studied. So, it is a matter of emotions and sensations, it is about classical and contemporary, generosity and pleasure, about a real dream and a place that not only the context- The Eiffel Tower and its 2nd floor, from where you can perfectly overlook the whole of Paris-gives it prominence, but also the exceptional cuisine.

The menus are diverse, with 3, 5 or 6 courses, with marinated gilt-head breams and spicy chick pea, crabs with golden caviar and shellfish vinaigrette, steamed perches with endives and citrus fruit , or oranges with coffee jelly and a list of wines with over 400 labels. Bon Appétit!