Eiffel Tower's restaurants to focus on organic, local produce
French Michelin-starred chefs Frederic Anton (L) and Thierry Marx (R) pose for photographs during the presentation of the new catering offer at the Eiffel Tower in Paris, France, 12 March 2019. EPA/CHRISTOPHE PETIT TESSON
People attend the presentation of the new catering offer at the Eiffel Tower in Paris, France, 12 March 2019. EPA/CHRISTOPHE PETIT TESSON
French Michelin-starred chef Frederic Anton speaks during the presentation of the new catering offer at the Eiffel Tower in Paris, France, 12 March 2019. EPA/CHRISTOPHE PETIT TESSON
French Michelin-starred chef Thierry Marx speaks during the presentation of the new catering offer at the Eiffel Tower in Paris, France, 12 March 2019. EPA/CHRISTOPHE PETIT TESSON
Paris, Mar 12 (efe-epa).- The Eiffel Tower, which rises from the heart of the French capital, will soon be offering diners at the two restaurants housed within its structure gastronomic offerings that showcase organic and locally-sourced ingredients as part of a renovation of the popular monument.
Three-Michelin star chef Frédéric Anton is from May set to take over the running of Le Jules Verne restaurant from Alain Ducasse, while two-star Thierry Marx will take on Brasserie 58 Tour Eiffel, a more relaxed café-style eatery.
Marx will also design a range of takeaway dishes that will be available at several kiosks currently under construction around the tower, among them a bar selling solely champagne.
The fast-food kiosks and Le Jules Verne will be serving up fare from May 24, while the new brasserie, whose renovation would allow all diners to enjoy views over Paris, would not be opening its doors until the start of next year.
The two chefs explained to the press on Tuesday that the idea was to showcase seasonal French gastronomy from the region around the capital.
"We've visited about 350 hectares of products grown organically and in a socially responsible way," said Marx. "This is what you will be able to sample at the restaurants of the Eiffel Tower."
At Le Jules Verne, which sits at a height of 125 meters (410 feet) above ground-level, chef Anton will aim to "rediscover" French gastronomy and bring his own style and identity to its newly renovated spaces.
"It will be a mix of modern and true classicism," said Anton. "Visitors come for a unique experience and that's what we're attempting here with the new services and architecture."
To accommodate what was expected to be a high demand for tables, the establishment will extend its opening hours by bringing dinner forward to 6 pm local time, and from Sept. Le Jules Verne will open for breakfast from 7 am.
The monument's restaurant director Jean-François Prevotat said sustainability had been key in the renovation of the tower's establishments.
In line with this, the fast-food points of sale would therefore not provide plastic utensils and would recycle as much as possible in order to keep waste to a minimum.
The overhauling of the Eiffel Tower's restaurants became a battle between chefs, with Ducasse taking the matter to court after he lost his license for Le Jules Verne.
In Aug. last year, a court dismissed Ducasse's request to annul Anton and Marx's 10-year license, which came into effect on Oct. 1, 2018.