Eiffel Tower Red Guide. It was run by the multi-Michelin star chef Alain Ducasse from 2007 to 2017. Starting May 2019, it will be managed by three star chef Frédéric Anton. It owes its name to the famous science-fiction writer Jules Verne. Additionally, there is a champagne bar at the top of the Eiffel Tower. From 1937 until 1981, there was a restaurant near the top of the tower. It was removed due to structural considerations; engineers had determined it was too heavy and was causing the tower to sag. This restaurant was sold to an American restaurateur and transported to New
The Vorticists at the Restaurant de la Tour Eiffel, Spring 1915 through Lewis included the Vorticists. It was where the magazine "Blast" was launched in June 1914. In a 1957 piece for "The Listener", Roberts reminisced about the relationship between Vorticism and the restaurant: In my memory "la cuisine Française" and Vorticism are indissolubly linked. Both Signor Rossi of the Etoile, and M. Rudolph Stulik of the Tour Eiffel should rank in the records of Vorticism as honorary members of the 'Group'. Lewis who liked good food, and fine wine to go with it, kept a ringed serviette in each of these restaurants. If, as he claimed, Vorticism was the expression