He is Frédéric Anton, since the last 20th July he’s in front of two titanic challenges. First, obscure with his gourmand creations the ones of the most brilliant chef of France, one of the greatest in the world, Alain Ducasse, who preceed him. Second, become known from the 6 million of visitors, who every year pass through the monument symbol of France: the Eiffel Tower.
On the secon floor of the Iron Lady, at 125 m height, reopened Le Jules Verne (restaurants-toureiffel.com/fr/restaurant-jules-verne.html), and the adventure inside the name of the restaurant (that is a tribute to the big homonymous french novelist), concerns not only the passage of starred conduction from Ducasse (at the helm for 10 years) to Anton (who will be at the helm for the next 10 years), but the total restyling of the setting given to the interior design Aline Asmar d’Amman (cultureinarchitecture.com), with a sequence of three halls (and two additional spaces), with the incomparable view on Champ-de-Mars, Quai Branly and Trocadéro.
Chef Frédéric Anton (three Michelin stars at the parisians restaurant Le Pré Catelan), focuses on nobles products of the French territory (like crab, truffle, shrimps, farm poultry), creating dishes that interact with the architecture of the Eiffel tower itself. A private lift takes directly to the restaurant, where at lunch, the proposal is a single three-course menu (105 euro per person), while at dinner the choise is between a five-course or a seven-course menu (respectively 190 euro and 230 euro). «Be able to express myself on the most iconic monument of France is a unique experience in the life of a chef!», said Anton. How could we blame him!
