The story
Perched on the second floor of the Eiffel Tower, Le Jules Verne is a two-Michelin-starred institution that marries French fine dining with one of the most dramatic backdrops in Paris. Creator Riccardo Dose called it an "incredibly expensive but unforgettable" experience, praising the "stunning 360° views" and service so attentive that staff walked him to his taxi in the rain.
Dose singled out the seafood as among the best he'd ever had, specifically the scallops with cider and tapioca (Capesante con Sidro e Tapioca) and the scampi prepared like ravioli with Parmesan cream and beet gelatine (Scampi Preparati come Ravioli con Crema di Parmigiano e Gelatina di Barbabietola). A complete tasting menu that night also included Parmigiano Reggiano panna cotta with miso and hazelnuts, vanilla-scented lobster, foie gras cappuccino, venison with truffle, and a gold-flake dark chocolate dessert.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
The cappuccino di foie gras emerges as the transcendent star, a silky, decadent starter that defines the experience. Overall, the food delivers a refined, quietly luxurious vibe that feels both inventive and deeply satisfying.
“This cappuccino has foie gras inside. It's incredible — a mix of flavors, ethnicities, colors, harmony. It's very tasty. There's a creamy cheese-like base, then the rest is like a cream, a velouté. The bottom part, the cheesy one, is amazing. I'd drink a liter of it. 10 out of 10.”
What creators say
1 creator has covered Le Jules Verne. Most active: Riccardo Dose
- Riccardo DoseLoved
PROVIAMO IL RISTORANTE DUE STELLE MICHELIN SULLA PUNTA DELLA TOUR EIFFEL - ODDIO ABBIAMO SPESO 720€ · @ 1:25
An incredibly expensive but unforgettable two-Michelin-star experience on the Eiffel Tower, with stunning 360° views, impeccable service (they even walked us to our taxi in the rain), and some of the best seafood dishes we've ever had — especially the scallops and the scampi ravioli.
Dishes mentioned
Parmigiano Reggiano Panna Cotta con Miso e Nocciole
This is a finger food to start. The wafer is crunchy, and inside there's a parmesan panna cotta that's fresh. The miso gives it a soup-like aroma. I like the double texture of the crunchy outside and the inside that explodes in your mouth, but the taste is normal — not an explosion of flavors. You can feel a slight aftertaste of parmesan. There are probably 200 ingredients in this one piece, but we only tasted three.
Aragosta Aromatizzata alla Vaniglia con Melanzana e Olio di Bordeaux
The first course of our tasting menu. Who would have thought to eat lobster in this form? The textures are incredible. At first I didn't taste the lobster, but then I realized the sauce was underneath — once you mix it, it all makes sense. The acidic pairing works well with the lobster. It's good, but I liked the velouté from before more. The textures are truly incredible.
Cappuccino di Foie Gras
This cappuccino has foie gras inside. It's incredible — a mix of flavors, ethnicities, colors, harmony. It's very tasty. There's a creamy cheese-like base, then the rest is like a cream, a velouté. The bottom part, the cheesy one, is amazing. I'd drink a liter of it. 10 out of 10.
Capesante con Sidro e Tapioca
Second course — scallops with cider and tapioca. The broth underneath smells incredible. The scallop is gratinated, with a little crust on top. This is amazing. It takes first place so far. The sauce is incredibly concentrated in flavor. 9.5 out of 10. You can do the 'scarpetta' with the bread — they even bring butter. This dish is on another level.
Scampi Preparati come Ravioli con Crema di Parmigiano e Gelatina di Barbabietola
This is an important dish. The scampi are prepared like ravioli, with parmesan cream around and beetroot jelly. The texture of the jelly is a bit cold, with the warm filling inside. The pasta of the raviolo melts in your mouth. The scampi inside is amazing, but the difference is the parmesan cream — incredible. This takes first place by far. 10 out of 10.
