As restaurants go, few can match that of Le Jules Verne – it sits on the second level of the Eiffel Tower.
What’s more, it has been awarded two Michelin stars.
So on paper it is the definition of a bucket list restaurant.
But in contrast to the Michelin inspector who described lunch there as “an exceptional experience”, some reviewers criticized the restaurant for being “”a tourist trap‘ and one claims that the restaurant has ‘an excessive reliance on location’.
Indeed, on Tripadvisorover 230 reviewers out of 995 rated it average or below.
Foodie Alexander Varga, the co-owner of one-Michelin-star restaurant ’42’ in Esztergom, Hungarywas keen to find out for myself what it’s like to dine at Le Jules Verne and has a fascinating filming YouTube video of his 1,400 euro (£1,160 / $1,470) experience there.
As part of his ‘mission to find inspiration in gastronomy’, he visits other Michelin-starred restaurants – he has ticked off more than 80 three-star venues so far – and creates captivating videos of his experiences at them.
They were uploaded to his YouTube channel, ‘Alexander The Guest’, with his Jules Verne video amassing over 545,000 views so far.
Foodie Alexander Varga filmed a fascinating YouTube video of his 1,400-euro (£1,160 / $1,470) experience at Le Jules Verne, a two-Michelin-starred restaurant on the second level of the Eiffel Tower
The video begins with the climb up to the venue, with the view of Alexander bowling surprisingly. Above – the ‘delicious’ starter, a tart of smoked aubergine caviar and roasted tomato
Alexander is largely impressed with the restaurant, but some aspects of his meal leave him underwhelmed.
He tells MailOnline Travel: ‘It’s a once-in-a-lifetime experience – but not from the perspective of fine dining.’
The video begins with the climb up to the venue, with the view of Alexander bowling surprisingly.
In the video he remarks: ‘That view. Paris is laid out among us like a work of art.’
Then comes the starter – a tart of smoked aubergine caviar and roasted tomato. “Nice flavors, but the texture was a little watery,” says Alexander.
However, the bread is ‘excellent’ and passes the ‘crunch test’. And it goes ‘perfectly’ with the ‘delicious’ amuse-bouche – Spanish cold tomato soup and cherry tomatoes preserved with a sabayon (light sauce) of smoked butter and wild garlic oil.
Next – lobster with a light foam of vanilla, along with a cup of crab soup and caviar on the side.
Alexander praises the ‘intense flavors’.
Above – the ‘excellent’ bread, which Alexander reveals on video ‘passes the crunch test’
The amuse-bouche: Spanish cold tomato soup (left) and preserved cherry tomatoes with a sabayon (light sauce) of smoked butter and wild garlic oil (right)
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The second course is a galette with Comte cheese and girolle mushrooms, served with tortellini filled with mushrooms and hazelnut.
The galette is the ‘clear winner’, with the tortellini described as simply ‘okay’.
Langoustine served two ways – a signature dish – follows.
Alexander is presented with langoustine tail grilled with a Parmesan cheese emulsion and langoustine ravioli.
‘Intense flavours’: Lobster with a light foam of vanilla, together with a cup of crab soup and caviar on the side
‘Winner’: The second course is a galette with Comte cheese and girolle mushrooms
Langoustine served two ways ‘doesn’t deliver’. The tail (left) was ‘delicious’, but the ravioli (right) ‘had a disturbing ammonia-like smell’
The lamb jam. This is the dish that most disappointed Alexander
After the disappointing lamb, Alexander is offered veal sweetbread (above). “Nice save,” he concluded
‘Unfortunately, it doesn’t quite deliver,’ says Alexander, who reveals that the ‘ravioli had a strange almost ammonia-like smell’. He adds: ‘The smell was disturbing and I didn’t finish it.’
The tail was ‘nice’ though.
The main course? Lamb confit inside pomme boulangère (baker’s potatoes) with caramelized onion and topped with a stew with peas and juices from the lamb.
Alexander’s thoughts? “In terms of presentation, it’s not a two-Michelin-star main course, in my opinion.”
He told MailOnline separately: ‘It disappointed me the most. I had higher expectations for the main course.’
Alexander shares his feedback with the wait staff and is offered veal sweetbreads to fix.
“Nice save,” he says.
Dessert is hot chocolate soufflé in a bowl and a stick of cold cocoa ice cream. “I love the concept,” says Alexander
Alexander says the restaurant ‘may not reach the two-star standard’ if you draw a curtain around it and block the view
Dessert is hot and cold chocolate – hot chocolate soufflé in a bowl and a stick of cold cocoa ice cream.
“I love the concept,” says Alexander.
The verdict? Alexander understands that the restaurant faces logistical problems on the second floor of the tower – kitchen space and storage space are limited – but says: ‘If you put a black curtain around the restaurant and blocked the view, then I would must say it may not meet the two star standard, although the service was exceptional.’
MailOnline Travel asked Le Jules Verne for comment on the video, but it did not respond.
For more fascinating foodie videos from Alexander visit www.youtube.com/@alexandertheguest and follow him on Instagram www.instagram.com/alexandertheguest and on TikTok at www.tiktok.com/@alexandertheguest. Follow his restaurant on Instagram www.instagram.com/42restaurant.
For more information on Le Jules Verne, visit www.restaurants-toureiffel.com/en/jules-verne-restaurant.html.
