The restaurant is on the second floor of the Eiffel Tower at 125 m above ground overlooking Paris. There is a private elevetor only for the restaurant, without the big queue of the tower. The chef is Pascal Féraud, it has 1 michelin star and belongs to Alain Ducasse's empire.
We started with some bread and butter and an amuse bouche. The amuse bouche was some finely chopped vegetables and bacon, covered by a light cream, to form a nice soup.
The starter was a fantastic veloute soup with coquillages et crustacés and citrus. A rich dish as you would expect with the creme fraiche, while the acidity of the citrus worked well on that.
The main course, guineafowl with black chanterelles (trompettes de mort), asparagus and chestnuts in a white sauce (again some stock of the bird with creme fraiche). A very rich dish, tender meat and generaly very good.
The other main course was sea bass with mushrooms, figs, artichokes and eggplant mousse. The fish was cooked right on time keeping all of the juices with a crispy skin, but it was a small fillet by any means.
The dessert, coffe and chocolate tarte accompanied by hazelnut sorbet. A crispy butter and chocolate biscuit base filled with milk chocolate, a thin layer of milk chocolate and on top coffe ganache.
After the dessert we had some chocolates, vanilla macarons and marshmallows and some madeleines to take away.
The food was very good, well executed with nice ingredients. The service was good but nowhere near Louis XV. The best part was the veloute soup although the amuse bouche was flat and the bread average to bad. Booking a table prior to visit this restaurant will be essential , as there were no empty tables during my visit.
If you dont mind that much about eating on the Eiffel tower, then book at Alain Ducasse at Le Meurice, his 3 star flagship. The lunch menu there starts at 85 euros for starter and main or 110 for starter main and dessert.
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