The 2024 edition of the Michelin Guide has awarded Le Jules Verne, Frédéric Anton’s restaurant at the Eiffel Tower, its second star. The award recognises Frederic Anton, his Chef Kevin Garcia, and their team’s ability to provide exceptional dining experiences, which they have been doing since 2019.
During the past quarter of a century, Frédéric Anton has made it his mission to raise cuisine into an art form, bringing extraordinary flavours to guests with enviable precision. Chef Frédéric, who hails from the northeastern city of Nancy, has been awarded the Meilleur Ouvrier de France and is also the chef of the Pré Catelan (three Michelin stars) and Don Juan II (the only Michelin-starred Seine cruise).
Since 1997, Frédéric Anton has been a Michelin-starred chef and is well aware of the enormous work needed to obtain and retain a star. He said, “Tonight, I am proud of each and every one of our stars, and I want to share this fabulous award with the teams of the Pré Catelan, the Don Juan II and Le Jules Verne.
“Of course, the second star at Le Jules Verne is especially rewarding: five years ago, we wiped the slate clean to write a new story for Le Jules Verne. We had one objective, not to say obsession: making the Eiffel Tower a gastronomic destination in and of itself. It was important to me that the iconic Parisian monument also be a destination for haute cuisine. The first star came in 2020, just five months after the opening.
Today, this second Michelin star—a first in the history of the Eiffel Tower—is a glowing recognition of all our hard work and motivates us to continue what we’ve started. Of course, we are immensely proud, and it is a great source of satisfaction for all of our kitchen and dining room teams.”
“We would like to congratulate Chef Frédéric Anton and the whole team of Le Jules Verne,” said Jean-François Martins, president of the Société d’Exploitation de la Tour Eiffel (SETE).
“This second star confirms the Eiffel Tower’s status as an exceptional culinary venue. I would like to applaud Frédéric Anton, whose unfailing commitment and generosity offer our visitors an exceptional gastronomic experience. Through his cuisine, he embodies excellence in both skill and refinement, making him one of the best ambassadors of French savoir-faire.”
“I want to congratulate Frederic Anton and his teams, once more, for this new star, the sixth one, which he now shares with us. Le Jules Verne creates a culinary experience worthy of this enchanting venue and we are incredibly happy and proud of its starred status in the Michelin Guide. Whether at the Eiffel Tower, the Pré Catelan or on board the Don Juan II, Frederic Anton epitomises our promise of creating forever memories. Merci!” added Nathalie Bellon-Szabo, Managing Director Worldwide of Sodexo Live!
French gastronomy has always been at the heart of the Eiffel Tower’s history, going all the way back to the iconic structure’s inauguration at the Exposition Universelle in 1889.
Forever in the spotlight, the Eiffel Tower fascinates people globally. It inspires greatness and extraordinary feats. In the collective imagination, it represents daring and genius à la française. This is the image that Le Jules Verne seeks to live up to and keep alive.
Cuisine is a passion for Frederic Anton, which is paired with an obsession for detail and a conspicuous taste for all things beautiful. As the driving force in the design of the dishes at Le Jules Verne, he has masterminded a tableau of taste featuring all the flavours, colours and textures associated with the seasons.
His cuisine allows the aromas and flavours of each ingredient to shine through. Excellent examples of this are Le Crabe, which is dressed in a Granny Apple Zephir, flavoured with tarragon, and the sample Le Chocolat dessert, a warm soufflé served with cacao nib ice cream and a crispy Gavrotte biscuit.
Each plate at Le Jules Verne showcases its various elements, cut and prepared with expert craftsmanship, just like the filigree structure of the Eiffel Tower.
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