Haute cuisine · Tour Eiffel & Invalides
Frédéric Anton's two-star kitchen 125m up the Eiffel Tower.
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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