Celebrity chef Alain Ducasse takes over kitchen at Eiffel Tower restaurant

Content courtesy of

From: AP Worldstream
Date: 20071117
Author:

Talk about haute cuisine.

Alain Ducasse, one of France's most decorated chefs, is unveiling a revamped Jules Verne restaurant, located 125 meters (410 feet) off the ground in the Eiffel Tower, next month, the Journal du Dimanche newspaper reported.

Ducasse, in conjunction with French catering services giant Sodexho, took over the management of the tower's restaurants earlier this year.

The iconic Jules Verne restaurant, overlooking Paris from the second level of the 312-meter (1,024-foot) tower, has undergone a makeover that Ducasse said he hoped would bring back ...

Read the rest of this article with a Free Trial at HighBeam Research.



Other Articles on Jules Verne

  • Jules Verne: Journeys in Writing.(Book review)
  • Dusseau, Joelle. Jules Verne.(Jules Verne: La Face cachee)(Book review)
  • Jules Verne's scientific vision shines through a clouded life
  • Jules Verne (1828-1905)
  • Jules Verne's excellent adventure.(Jules Verne Adventure Film Festival )(Brief article)
  • Jules Verne 8: humour, ironie, fantaisie.(Book Review)
  • FRANCE-SPACE-JULES VERNE
  • Top Chef Moves to Eiffel Tower
  • A new edition of an 1879 novel takes readers back to Jules Verne's complex and hazardous future.
  • ask the expert.
  • Find More Articles

  • About Our Articles: We've partnered with Highbeam Research to provide these article excerpts for your research needs. However, due to copyright laws, we cannot publish the whole article. To view these articles in full length you'll need to use the link above to access the free trial at Highbeam.



    - 1A1-D8SVKJRG2
    Art of Worldly Wisdom Daily
    In the 1600s, Balthasar Gracian, a jesuit priest wrote 300 aphorisms on living life called "The Art of Worldly Wisdom." Join our newsletter below and read them all, one at a time.
    Email:
    Sonnet-a-Day Newsletter
    Shakespeare wrote over 150 sonnets! Join our Sonnet-A-Day Newsletter and read them all, one at a time.
    Email: