Alta cucina e stellati — Parigi e Île-de-France

Le Jules Verne

The gastronomic restaurant on the second floor of the Eiffel Tower, led by chef Frédéric Anton, with a private lift and a view over the city. Elegant dress is required.

Destinazione: Parigi e Île-de-France
Quartiere: Tour Eiffel (7e)
Cucina: Alta cucina e stellati
Uso esclusivo: Su richiesta

Budget indicativo: On quotation; tasting menus at lunch and dinner, prices communicated by the restaurant.
Indirizzo: Tour Eiffel, 2e étage, 6 avenue Gustave Eiffel, 75007 Paris
Come arrivare: Private lift at Entrance 1 (Allée des Refuzniks). Métro Bir-Hakeim; buses 42, 69, 82 and 87 stop at the Champ de Mars.

Uso aziendale

An exceptional setting for small executive dinners and VIP hospitality. The restaurant page does not announce privatisation: any group request is handled on a case-by-case basis, subject to availability.

Sale private e uso esclusivo

Not announced by the restaurant; to be discussed on request.

Il menu

Creative, refined cuisine described by the restaurant as a dialogue with the Iron Lady; tasting menus at lunch and dinner.

Domande frequenti

Is there a dress code?

Yes. Elegant attire is required; shorts and sportswear are not accepted, and gentlemen are asked to wear a jacket.

Can a company book the whole restaurant?

Privatisation is not announced on the restaurant page. We approach the restaurant on your behalf to confirm what is possible on your dates.

Mappa

Fonti

Eiffel Tower restaurants – Le Jules Verne

Altri ristoranti per gruppi a Parigi e Île-de-France

Vedi tutto

Drouant, group dining and private event venue in Paris 2e, Paris

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Alta cucina e stellatiUso esclusivo

Drouant

Paris 2e

Drouant is a historic French restaurant on Place Gaillon, in the 2nd arrondissement. The listing highlights the view over the quiet Place Gaillon, the Ruhlmann staircase, its private salons and a warm atmosphere that has marked the house since the late 1920s. For companies, the listing gives a banquet of up to 230 guests and a cocktail of up to 300, and mentions its private salons alongside the main rooms. The venue is listed as privatisable; format and availability are confirmed with the house.

Gruppi fino a 230 pers.Indicative: from €85 to €235 excluding VAT

École Ducasse Paris Studio, group dining and private event venue in Paris 16e, Paris

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Alta cucina e stellati

École Ducasse Paris Studio

Paris 16e

The École Ducasse Paris Studio is a cooking school in the 16th arrondissement, linked to the Alain Ducasse group, where guests take part in cookery or pastry workshops. For companies it combines a hands-on cooking workshop with meetings in its flexible rooms. The venue lists board meetings, study days, executive committees, team building and press conferences among its uses.

Gruppi fino a 64 pers.Indicative, from 228 € excl

Atelier Maître Albert, group dining and private event venue in Paris 5e, Paris

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Alta cucina e stellati

Atelier Maître Albert

Paris 5e

L'Atelier Maître Albert is an inn in the 5th arrondissement of Paris, housed in a building dating from 1400 and redesigned by Jean-Michel Wilmotte in a contemporary architecture. The cuisine is presented as gastronomic, in a setting that stays comfortable by the fire in winter and cool behind thick stone walls in summer. For companies, the listing gives banquet seating for up to 60 guests, a cocktail format for up to 90 and a cabaret layout for up to 130. A valet service, a microphone and video projection are mentioned. The source does not state that the venue can be privatised, so exclusive use is discussed on request, subject to availability.

Gruppi fino a 60 pers.Indicative: from 45 € HT per person as listed by the venue

Attività

Lilla e Francia del Nord · Parigi e Île-de-France

Chocolate workshop in Lille

Teams temper chocolate, mould bonbons and prepare their own ganaches with a chocolatier, then take their creations home.

About 2 hours · 8–40 pers.

Da 80 € a persona

Parigi e Île-de-France

Macaron workshop in Paris

Participants learn the technique of the French macaron, from meringue to ganache, and assemble a box of their own to take home.