For the Universal Exhibition of 1889, four majestic wooden pavilions designed by Stephen Sauvestre decked the platform on the first floor. Each restaurant could seat 500 people.
For the Universal Exhibition of 1889, four majestic wooden pavilions designed by Stephen Sauvestre decked the platform on the first floor. Each restaurant could seat 500 people. The kitchens were attached to the underside of the platform and, until 1900, the restaurants relied on gas lights.
These four establishments were demolished for the International Exhibition of 1937, which led to a complete overhaul of the Tower's first floor. Only two restaurants were then rebuilt, one where the Russian restaurant had been, and the other where the Dutch one had. The architect Auguste Granet, who was married to the granddaughter of Gustave Eiffel, headed the 1930s-style construction.
In the early 1980s, these restaurants were replaced when the Tower underwent major renovations. The brand-new "La Belle France" and "Le Parisien" became the two not-to-be-missed gourmet restaurants on the Eiffel Tower. In 1996, “La Belle France” and “Le Parisien” were transformed into one huge brasserie. Decorated by Slavik and Loup, with a hot air balloon inspired theme, its structure emphasized the view of Paris. It was named the “Altitude 95,” a winking reference to aerial navigation, owing to its location 95 metres above sea level.
After a complete refurbishment at the end of 2008, the establishment was reopened to the public in early 2009: the “58 TOUR EIFFEL” welcomed its first customers. During the day, it’s picnic chic in the Parisian sky! And in the evening, a one on one romantic dinner with the City of Light. Refined dishes, an intimate atmosphere, an outstanding decor and a warm welcome: all the ingredients you need for a restaurant that lives up to your every expectation!
By 1983, the construction of the Jules Verne restaurant on the second floor was finished, an homage to the famous novelist and spokesperson for literary, scientific, and industrial progress. Chef Alain Reix oversaw the kitchens, and customers enjoyed privileged access via the South pillar elevator, reserved exclusively for use by the restaurant.
On December 22nd, 2007, following four months of renovations – the Jules Verne was redesigned by Patrick Jouin – the restaurant reopened its doors to the public, with the renowned chef Alain Ducasse at its culinary helm. The chef’s only one wish: for the Jules Verne to be “the most beautiful place in Paris to savour the pleasures of accessible, contemporary French cuisine.”