New York Times Tip

French top gastronomy in the Eiffel Tower. Le Jules Verne is one of the News York Times' "52 Places to Go in 2020" travel tips. Since the beginning of 2019, Frédéric Anton has been cooking for Sodexo subsidiary Sodexo Sports & Leisure. In 2007 he earned 3 Michelin stars at the Parisian restaurant Le Pré Catelan and kept them for 12 years. (Marie-Line Sina)

View of the Trocadéro from the first platform of the Eiffel Tower in Paris. In the background the skyscrapers of La Défence. (Marie-Line Sina)

The right place for the world traveler gourmet: Room Assiette Littéraire - with the classic from the golden age of technical breakthrough "Around the world in 80 days". (Marie-Line Sina)

Since 1997, Frédéric Anton has repeatedly set new standards in the Parisian restaurant Pré Catelan. There he earned himself three Michelin stars in 2007 and kept them with his team for 12 years. Since the beginning of 2019, the new place of activity of the "guardian and heir" of the high French culinary school is called Le Jules Verne in the Tour Eiffel. (Marie-Line Sina)

Romantic as in the Séparée and yet with a magnificent view: L'Alcove at Le Jules Verne provides a view through the construction of the outstanding, then highest work of engineering. "La Tour Eiffel" formed the entrance portal to the Paris World Exhibition of 1889. (Marie-Line Sina)

Romantic as in the Séparée and yet with a magnificent view: L'Alcove at Le Jules Verne. (Marie-Line Sina)

Let your gaze wander outside: Le Comptoir. "To express yourself in France's most iconic monument is a unique experience in the life of a chef." Frédéric Anton. (Marie-Line Sina)

The high art of mise-en-place: Le Crabe. On the map at Jules Verne: À La Carte menu, 3 courses: 105 € per person without drinks, tasting menus "Exceptional journeys", 5 or 7 courses, 190 € or 230 € per person without drinks. (Richard Haughton)

At lofty heights, Frédéric Anton celebrates the high art of gourmet cuisine: Le Pilier Sud of the Eiffel Tower. Built in 1889 for the World Exhibition to commemorate the 100th anniversary of the French Revolution, the Eiffel Tower, at 312 metres, remained the tallest building until the Chrysler Building was completed in New York in 1930. (Marie-Line Sina)

This view of the diner is only available once in Paris: Quai Branly is the name of the room with the great panorama in Le Jules Verne. (Marie-Line Sina)

This view of the diner is only available once in Paris: Quai Branly is the name of the room with the great panorama in Le Jules Verne. (Marie-Line Sina)

The high art of cuisine: raviole. "I am inspired by the complexity of the Eiffel Tower - a magical place, both rough and precious. My food must reflect this." Frédéric Anton (Marie-Line Sina)

High art! A dish like a picture composition: Le Chou-Fleur. "Le Jules Verne is an ambassador. We must preserve and promote our gastronomic heritage." Frédéric Anton (Richard Haughton)

High art! A dish like a picture composition: La Tomato. "I want to make the dreams of our guests come true, with subtle, hearty dishes from all parts of France." Frédéric Anton (Richard Haughton)

Delight: Enjoy the menus of star chef Frédéric Anton while looking over the Martian field - La Salle Champ De Mars. "As a major player in the tourism industry, we would like to reinvent the Eiffel Tower experience as a unique destination for gourmets and a symbol of top French cuisine. Nathalie Bellon-Szabo, CEO Sodexo Sports & Leisure. (Marie-Line Sina)

French top gastronomy in the Eiffel Tower. Le Jules Verne is one of the New York Times' "52 Places to Go in 2020" travel tips. Since the beginning of 2019, Frédéric Anton has been cooking for Sodexo subsidiary Sodexo Sports & Leisure. In 2007 he earned 3 Michelin stars at the Parisian restaurant Le Pré Catelan and kept them for 12 years. (Marie-Line Sina)