CHEF ALAIN SOULARD
From the Relais de Mougins to the Relais du Parc in Paris, with the restaurants Morot Gaudry and even Le Jules Verne in between, Alain Soulard makes his comeback to the Eiffel Tower.
He is one of the rare chefs of Ducasse's team to have not learned his trade with the master. Alain Soulard was at the Relais du Parc when Alain Ducasse became the culinary advisor for the hotel and entrusted him with the role of Executive Chef in charge of the hotel's restaurant service.
Alain notably took charge of banquets, "I oversaw seminar banquets for 10 to 350 people. My work involved maintaining the spirit of Alain Ducasse's cuisine in high-volume proportions."
This experience would later be very useful to him for conducting the two-service cuisine offered at 58 Tour Eiffel. And there is irony in numbers... Alain also set up the cuisine for the 59 Poincaré hotel...
He is one of the rare chefs of Ducasse's team to have not learned his trade with the master. Alain Soulard was at the Relais du Parc when Alain Ducasse became the culinary advisor for the hotel and entrusted him with the role of Executive Chef in charge of the hotel's restaurant service.
Alain notably took charge of banquets, "I oversaw seminar banquets for 10 to 350 people. My work involved maintaining the spirit of Alain Ducasse's cuisine in high-volume proportions."
This experience would later be very useful to him for conducting the two-service cuisine offered at 58 Tour Eiffel. And there is irony in numbers... Alain also set up the cuisine for the 59 Poincaré hotel...
food at 58 tour eiffel
at lunch
A ballet of chefs' whites as the cooks work meticulously in the lively open kitchen, carefully preparing fresh and flavourful dishes. The dishes prepared are brought to your table in a picnic-style basket.at dinner
The Chef has employed his full expertise to create a menu that showcases the art of revisiting great classics with just the right hint of modernity.Refined and stylish, the menu is classically chic. With the intensity of flavours, play on textures and exquisite plating, the Chef transports diners on an inventive culinary voyage.
food prepared on site
The Chef and his team propose high-quality French cuisine prepared daily on site in the restaurant's open kitchen.
Priority is given to the flavours of seasonal products by offering two different menus each year.
Each dish is carefully presented for the pleasure of both your eyes and tastebuds.
Priority is given to the flavours of seasonal products by offering two different menus each year.
Each dish is carefully presented for the pleasure of both your eyes and tastebuds.
