Bonjour mes amis!
Following a day packed sampling delights from some of the most famous Parisian gastronomic addresses, the Boss announced that we would be ‘topping' it off this evening with dinner somewhere pretty special.
The words Michelin star were mentioned however that didn’t narrow it down too well as Paris has over 80 starred restaurants, more than any other European city.
A trip on the metro gave no further clues until we hopped off at the Trocadero and ascended the steps from the garlic infused underworld and there in front of me was probably the most iconic symbol of French culture, the Eiffel Tower!
It is pretty impressive in its own right up close especially when so beautifully lit at night but even more jaw dropping was the realisation that I was about to enjoy dinner 125 metres up it!
The Jules Verne restaurant is located on the 2nd floor of the Eiffel Tower and is one of the most famous restaurants in Paris. It even has its own private lift situated in the south leg of the tower which whisks you directly to the restaurant. All very James Bond I thought – and then I was told that it did in fact feature in ‘A View to a Kill’ when a poisonous butterfly kills Aubergine.
Although the Eiffel Tower opened to the public well over 100 years ago it wasn’t until 1983 that the Jules Verne was built into the existing iron structure. Alain Ducasse took over the restaurant in 2007 and although the building is amazing, as a Chef, my main excitement was to taste dishes from a culinary giant who was the first chef ever to hold 3 Michelin stars simultaneously at 3 different restaurants in Paris – and to think I have a tough job sometimes?!
They say if you want to reserve a window table at the Jules Verne then you either have to book several months in advance or ‘know someone’ – we had a window table – nice one Boss!
Needless to say the meal was outstanding and attention to detail breath taking including the Brittany Sea salt butter arriving to the table in the shape of the Eiffel tower base with a JV stamped in! The food was not over complicated but very refined and elegant. There were a couple of dishes that sparked ideas for back home at The Daffodil; a small cookpot with potatoes and black truffle, and a Baba with Armagnac dessert, with dried fruit marmalade and whipped cream. Both were simple, yet clever and delicious.
I left the Jules Verne on a total high having experienced the ultimate package of hospitality; beautiful tasting elegant food, knowledgeable caring service, set in the most breath taking location.
It seemed sensible (at the time!) to stop off for a nightcap on our way back to the Despite our fullness we managed to make room for a quick night cap cocktail at the renowned late night haunt of Harry’s Bar, just off the Rue de la Paix. Harry’s Bar is the birthplace of such legendary cocktails as the Bloody Mary, French 75, and the Side Car which was apparently named after the motorcycle sidecar in which an American Army Captain was driven to and from Harry’s Bar in where the drink was born and christened.
The following morning we headed for the Gare du Nord to commence our journey home aboard the Euroatsar but not before saying ‘au revoir’ with some classic Parisian fayre at The Terminus Nord Brasserie which is just across the road from station.
Here, I tucked into some deliciously garlic and butter bubbling Escargot’s and then we sampled a classic ‘Fruit de Mer’ platter. The seafood and shellfish section is so busy here that they have a counter next to the entrance with a chap doing nothing but shucking oysters for the heavily laden platters that seemed to be continually flowing through the restaurant, carried aloft on huge trays by fast paced waiters.
It all looked like a well rehearsed circus act I must say watching the stacked up trays certainly gave me that excitement of a trapeze without the safety net! Their technique and professionalism was a joy to watch.
Having washed lunch down with a little drop of Alsace Riesling it was time to climb aboard the Eurostar and nod off for a couple of hours before arriving back in Blighty and putting my observations and thoughts into action back in The Daffodil kitchen.
Next month I’ll be visiting one of our local suppliers based a lot closer to home to see his eggsciting produce……
