A DUO OF MICHELIN-STARRED CHEFS
With more than 6 million annual visitors, the Eiffel Tower is an icon, a living illustration of French chicness and exceptional expertise. As the food and drink offer is an integral part of the visitor experience, the taste experience must be up to the task. In a word – unforgettable!
Frédéric Anton, a three-starred chef, takes over the management of the gourmet restaurant located on the 2nd floor, Le Jules Verne, while Thierry Marx, a two-starred chef, undertakes the management of the Brasserie on the 1st floor.
The complementarity of the two chefs will highlight the richness and quality of the offer. It will also, and above all, reflect the culinary excellence of our country.
• Le Jules Verne, a Mecca of French elegance
The project aims to establish the restaurant as an essential gastronomic destination in Paris. Created by Frédéric Anton, the menu will highlight the great French classics and will be revisited in the chef's style. The menu will be regularly renewed to promote seasonal products.
From an architectural point of view, Frédéric Anton is working with Aline Asmar d’Amman, a talented architect, to make Le Jules Verne a testament to French chicness, synonymous with a certain classicism punctuated by a slight irreverence. The various rooms will be refurbished and three new spaces will be created: the counter, the alcove and the private lounge.
While reservations are already open on www.restaurants-toureiffel.com, Le Jules Verne will open its doors to the public in late May 2019.
"I want to make the Eiffel Tower a gastronomic destination in its own right, in addition to the cultural and emotional destination it already represents," says Frédéric Anton. With Aline Asmar d'Amman, the architect of the project, “we want to give each room its own personality to create an inviting place where we can take the time to taste.”
• The Brasserie for every taste
For the Brasserie on the 1st floor, Thierry Marx will offer a Parisian bistro cuisine, whose ambition is to accentuate simple products.
“I want to take inspiration from the traditional popular cuisine and make it something extremely high-quality, with the showcased product at its center, being seasonal products from small local or regional producers," says Thierry Marx.
The architectural approach of Ramy Fischler and Nicola Delon, the original design duo working on the Brasserie, is to permit transparency and access to the view of Paris for all customers. The two floors of the Brasserie will be completely reorganized in order to offer various dining options according to the spaces and times of the day.
• Takeaway buffets, a Parisian culinary experience
An essential element of the food and drink offer at the Eiffel Tower, the takeaway buffets will offer a Parisian culinary experience, combining trend and proximity, highlighting locally sourced products, a selection from the Artisans Guild and sandwiches by Thierry Marx.
From the esplanade to the third floor, the points of sale will be completely refurbished for an offer that moves up the range as the rise of the monument:
• On the esplanade, an offer redesigned around the concept of the Cornets of the Eiffel Tower, offering iconic products for visitors to enjoy on the spot. An innovative marketing system developed with the startup Ubudu will also reduce lines.
• On the first floor, Le Bistro de la Tour Eiffel will offer a takeaway service during the day, which in the evening will be oriented towards a sit-down dining experience.
• On the second floor, the Savory and Sweet Counters will showcase gourmet products, including those from Maison Lenôtre.
• Finally, on the third floor, the Champagne Bar, designed as a capsule between earth and sky at 905 feet (276 meters) above the ground, offers champagne and French caviar for a timeless experience.
A PROACTIVE ENVIRONMENTAL APPROACH
SETE has long incorporated sustainable and responsible development into its strategy and practices. From this perspective, the commitment made by Sodexo Sports et Loisirs and its partners is based on the conviction that the Eiffel Tower must embody a new economy in its food and drink offer. The particularly ambitious environmental project is based on both the Sodexo Group's eco-responsible practices (sustainable purchasing charter signed with suppliers, reduction of primary packaging) and the personal commitment of the two chefs, who promote local cuisine without waste.
The Eiffel Tower launches its “Guilde des artisans” (Artisans Guild)
Sodexo Sports et Loisirs has created and implemented the “Guilde des artisans” (Artisans Guild) in collaboration with the SETE. This is a network of Parisian and Ile-de-France food artisans selected for their remarkable know-how and their eco-responsible commitment. Local and seasonal products, selected by a jury chaired by chef Thierry Marx, will be offered for sale to the monument's six million annual visitors.
This commitment to connect local artisans with the most iconic monument in Paris aims to showcase the best of local know-how and to contribute economically and socially to a global ecosystem united by the Tower
FOR AN EVER-MORE SUCCESSFUL VISITOR EXPERIENCE
In addition to the total renewal of the food and drink offer, the Société d'Exploitation de la Tour Eiffel (SETE) has undertaken a vast program of transformations over the period 2017-2023, as part of the new public service delegation (DSP) agreement signed with the City of Paris, the owner of the monument. Among the most visited monuments in the world, the Eiffel Tower occupies a prominent place in the city's tourism development strategy for 2022.
Among the missions entrusted to SETE, the improvement of the reception and visitor route is at the heart of its concerns. Within this context, it aims to reinvent the Eiffel Tower by offering a new and modernized experience to all its visitors.
About the Société d'Exploitation de la Tour Eiffel (SETE)
On November 1st, 2017, the City of Paris entrusted the operation and management of the Eiffel Tower to SETE as part of a public service delegation for a period of 13 years. SETE is a local public company whose capital is 99% owned by the City of Paris and 1% by the Greater Paris Metropolitan Area. Bernard Gaudillère, a Parisian Council Member, chairs its Board of Directors. SETE has a staff of nearly 340 employees, led by Patrick Branco-Ruivo, and generated 99.8 million euros in revenue in 2018..
About Sodexo Sports et Loisirs
Sodexo Sports et Loisirs is one of the strategic segments of the Sodexo Group, which operates in France and around the world to manage prestigious cultural and sports venues and major events. This segment represents €1.7 billion in revenue worldwide, with nearly 40,000 employees and accounts for more than 100 businesses.
In France, Sodexo Sports et Loisirs operates as owner of prestigious Places and Brands (Le Lido de Paris, Maison Lenôtre, Le Pré Catelan, Bateaux Parisiens, Yachts de Paris, etc.) or as a strategic partner of exceptional places (the restaurants in the Eiffel Tower, Maisons de Prestige, Seine Musicale, Petit Palais, etc.) and major events (Roland-Garros, Tour de France, Rugby World Cup, etc.).
For more information, visit www.sodexo.com