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Alain Ducasse and the Jules Verne
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« The Jules Verne has for unique ambition to be true to itself:
to be the most breath-taking venue in Paris to enjoy contemporary French cuisine »
Alain Ducasse

Alain Ducasse
and the Jules Verne

"A restaurant at the very centre of the Eiffel Tower was a dream I held close to my heart. Even today, at every one of my visits, I feel the same emotion when I begin the climb to the second floor. This intense joy is one that I wish to share, while striving to ensure that a moment spent at the Jules Verne is forever etched into the memory of those who have lived it. Much more than a restaurant, this place is conductive to dreams and wonderful memories..."
Find out more about Alain Ducasse
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The place

A contemporary and elegant space created by interior designer Patrick Jouin. In daytime, natural light pours throughout the restaurant.
In the evening, the atmosphere becomes more muted, more sensual. He explains: "I imagined a whole range of emotions composed of a number of intense moments and a decor that awakens a sense of escapism, using contemporary techniques."

All aboard for a magical journey...
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The place

A contemporary and elegant space created by interior designer Patrick Jouin. In daytime, natural light pours throughout the restaurant.
In the evening, the atmosphere becomes more muted, more sensual. He explains: "I imagined a whole range of emotions composed of a number of intense moments and a decor that awakens a sense of escapism, using contemporary techniques."

All aboard for a magical journey...
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The story of a human adventure

December 2007: The new Jules Verne opens its doors. Alain Ducasse does not refer to this as a revolution, as for him, this represents evolution. He took up a challenge with his teams, craftsmen, technicians, creators and partners (SETE- Société d’Exploitation de la Tour Eiffel-
and L'Affice for SODEXO)

17 months of surveying, 11 months of implementation and development, 120 days of construction
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The story of a human adventure

December 2007: The new Jules Verne opens its doors. Alain Ducasse does not refer to this as a revolution, as for him, this represents evolution. He took up a challenge with his teams, craftsmen, technicians, creators and partners (SETE- Société d’Exploitation de la Tour Eiffel-
and L'Affice for SODEXO)

17 months of surveying, 11 months of implementation and development, 120 days of construction
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The cuisine

"The Jules Verne has for unique ambition to be true to itself: to be the most breath-taking venue in Paris to enjoy contemporary French cuisine"
Alain Ducasse

Beautiful French cuisine classics reinterpreted with a contemporary flair. Excellence of produce sourced directly from our regions. Taste above all. Generosity and pleasure.
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The cuisine

"The Jules Verne has for unique ambition to be true to itself: to be the most breath-taking venue in Paris to enjoy contemporary French cuisine"
Alain Ducasse

Beautiful French cuisine classics reinterpreted with a contemporary flair. Excellence of produce sourced directly from our regions. Taste above all. Generosity and pleasure.
The team
Both kitchen and floor team of the Jules Verne are passionate about the restaurant and contribute to its soul.
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Pascal Féraud
Executif Chef
Pascal Féraud
Executif Chef
"When Alain Ducasse suggested that I join him in his Jules Verne challenge, I immediately responded with a "YES"! Naturally, I was also immensely proud".

He brought acclaim to the Jules Verne while creating a modern and contrasted menu.
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Eric Azoug
Chef
Eric Azoug
Chef
"Every day brings the same pleasure and sense of marvel. To see Paris waking up and going to sleep is simply magical!".

The young chef leads a team of 50 people. Assisted by Gregory Stataway, sous-chef and the chef.
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Thomas Croizé
Head Pastry Chef
Thomas Croizé
Head Pastry Chef
"Desserts are the final touch to this culinary voyage".

In 2016, Thomas takes charge of the patisserie of the restaurant Le Jules Verne. He talently prepares sweet and delightful marvels on a daily basis.
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Jean-Philippe Gueriaux
Restaurant Manager
Jean-Philippe Gueriaux
Restaurant Manager
"We take care of the customer and make sure that the moment spent at the Jules Verne will remain an unforgetable memory".

Jean-Philippe sets the tone for a contemporary service, both attentive and elegant, without being overbearing.
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Amar Chebrek & Roberto Amadei
Head sommeliers
Amar Chebrek & Roberto Amadei
Head sommeliers
Amar Chebrek and Roberto Amadei, head sommeliers, work under the direction of Gérard Margeons, head sommelier of Alain Ducasse restaurants, who explains: "The Jules Verne wine list is 100% French wines: an invitation to travel throughout our wine-growing regions".
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