Le Jules Verne

The cuisine at Le Jules Verne represents the pinnacle of French gastronomy, executed by Chef Frédéric Anton, one of the country's most accomplished and respected culinary figures. Anton's approach combines classical French technique with contemporary sensibility, resulting in dishes that are simultaneously refined, structured, and visually striking. Chef Anton's culinary philosophy emphasizes purity of flavor and technical precision. Each dish demonstrates meticulous attention to ingredient quality and preparation, with components arranged in graphically precise compositions that are as beautiful to behold as they are delicious to taste. The cuisine is decidedly haute—sophisticated, complex, and executed with the level of skill that has earned the restaurant its two Michelin stars. The menu showcases premium French ingredients at their peak, with particular emphasis on exceptional seafood and luxury products. Signature preparations include the galette soufflée de Saint-Jacques, where perfectly cooked scallops are presented with remarkable delicacy and finesse. The ris de veau caramélisé demonstrates Anton's mastery of classic French preparations, with sweetbreads achieving ideal texture and caramelization. Lobster and langoustines feature prominently, prepared with techniques that highlight their natural sweetness and delicate texture. The dessert program, overseen by a talented pastry chef, maintains the same level of excellence as the savory courses. The soufflé au chocolat has achieved near-legendary status among regulars, representing the perfect marriage of technical skill and pure indulgence. Each dessert demonstrates sophisticated technique while delivering genuine pleasure, avoiding the trap of being merely impressive without being delicious. The wine program complements the cuisine with a carefully curated cellar featuring prestigious labels and thoughtful selections across price points. The sommelier team demonstrates deep knowledge and genuine enthusiasm, guiding diners toward pairings that enhance both the wine and the food. Portions reflect haute cuisine standards—precisely calibrated to allow progression through multiple courses without overwhelming. The pacing of courses allows proper appreciation of each dish while maintaining engagement throughout the meal. Presentations are refined and contemporary, with each plate demonstrating the kitchen's commitment to both visual beauty and culinary excellence. The cuisine at Le Jules Verne represents a significant investment, with prices ranging from €180 to €330 per person, but the quality, creativity, and technical execution justify the expense for those seeking an exceptional gastronomic experience. This is destination dining at its finest—cuisine that matches the extraordinary setting and creates memories that endure long after the meal concludes.