Frédéric Anton, Jules Verne’s chef

Frédéric Anton, a three-star chef and a “Meilleur Ouvrier de France” is taking the helm of Jules Verne

A story big on taste and expertise

Frédéric Anton's talent has put him alongside the great masters of French gastronomy - Gérard Veyssière, Robert Bardot, Joël Robuchon. 1, 2, 3... Frédéric Anton gained stars after taking the helm of Le Pré Catelan. 3 stars that have followed his excellence for the past eleven years, the Meilleur Ouvrier de France award adding the finishing touch in 2000. Frédéric Anton is one of today's most brilliant figures in the new generation of French chefs.

The Jules Verne team

To hone his ambition of exceptional cuisine, Frederic Anton surrounds himself with the best talents. Head pâtissier, head sommelier... all of them celebrate French gastronomy in it purest form.
The new chef - Frédéric Anton's cuisine

Gastronomic cuisine, refined and graphic

Chef Frédéric Anton combines his desire for refined cuisine with his passion for aesthetics. The Chef conjures up the nuts and bolts, the chasing of this oversized steel object in his compositions and creates dishes that interact with the architecture of the Eiffel tower itself.

Book your table in this exceptional setting