Haute cuisine · Tour Eiffel & Invalides
Frédéric Anton's two-star kitchen 125m up the Eiffel Tower.
Selected dishes and prices, sourced from the venue and verified recently.
Lobster
Flavored with Vanilla, Granny Smith Apple, Zephyr and Olive Oil
Asparagus
Buckwheat Galette, Comté Cheese, Green Asparagus
Langoustine
Prepared as a Ravioli, Parmesan cream, Thin Beetroot jelly
Turbot
Simply cooked, Beurre Blanc, Yuzu and Oscetra Caviar
Poultry
Poached with Morels, Quenelle, Vin Jaune
Chocolate
Mucilage Sorbet, Lemon Verbena, Roasted Cocoa Nibs
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