Especially as it was there that Ducasse cooked for Donald and Melania Trump and the French first couple after the US president’s 2017 trip to Paris, where he was guest of honour at the Bastille Day celebration.
As well as dreaming up a summer menu – courgette and almond tarts, artichoke poivrade, crab with caviar and langoustine ravioli with smoked cream – he caught up on the whole eight seasons of hit TV show Game Of Thrones.“I am not going to question how a gastronomic restaurant works,” said Anton. “We thought about it for two minutes – it’s not necessary,” said Anton, whose other Paris restaurant, the three-star Le Pre Catelan, will not reopen until September.The very best ingredients do not come cheap, Anton argued.
Jules Verne’s multi-course tasting menus are just as sophisticated and expensive as they ever were – between 190 and 230 euros , without wine.“We have done that since the dawn of time,” he declared.Diners arriving in the private lift are separated from other clients by Plexiglass panels, though they can let their mask slip as soon as they are ushered to their table by the maitre d’ who, like the waiters, will be wearing a natty black mask.
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