Top of the tower
Stephanie Curtis reports.
| More Front Burner in this issue |
| Farewell to a giant |
| Tuiles on wheels |
| Aussie oil in a box |
| Lemongrass and ant eggs |
| Sad good-bye |
| Egg safety |
| Gastronomic U |
Paris—After 17 months of bidding and research, 11 months of planning, and 25 quick days of implementation, the Eiffel Tower's famous Jules Verne restaurant reopened in late December, totally reconceptualized by France's global superchef, Alain Ducasse. In Ducasse's words, the new look and flavors of this landmark of Parisian dining is more of an evolution than a revolution, from designer Patrick Jouin's contemporary decor and semi-exposed kitchen to "resolutely modern" versions of French cuisine and "Ducasse" classics by chef Pascal Féraud, recruited from the stoves of the Louis XV in Monaco. Menus, ranging from €75 ($110) to €190 ($278) feature lobster with celery root and truffle rémoulade, sea scallops à la plancha, sole braised in Champagne, and fricassée of Bresse poultry with crayfish.
