Summer / Fall 2013


Romance in the Fare

Chef Jean Joho

Chef Jean Joho

Couples take it to the new heights at the Eiffel Tower Restaurant

Dining at the Eiffel Tower Restaurant is often lifechanging. While most diners marvel at the remarkable view and simply take delight in the tasty French fare from Chef Jean Joho’s kitchen, others push the experience to new heights and pop the question before the crème brûlée arrives. “We must lead the city in marriage proposals,” says general manager Lyle Tolhurst. According to Joho, roughly 500 couples each year “Propose in Paris.” That’s the name the restaurant uses for its trio of proposal packages which include ring-delivery options such as a Bananas Elysées dessert capped with a spun-sugar cage encasing the ring. “It’s amazing how many engagements we have,” Joho says. “One time, we had seven engagements in a single night. The customers are always nervous wrecks. We make them comfortable.”

Those not making wedding plans take comfort in Joho’s menu which includes starters like Osetra caviar and blinis or the grand seafood platter. Guests then have a medley of entrée choices from a Rossini-style charbroiled filet mignon with foie gras and truffle sauce to sautéed veal medallions and, Joho’s favorite, a whole boneless Dover sole. “It’s such a wonderful, fresh fish. You can smell the sea,” he says. “It’s not a secret what we do,” he continues. “We offer an experience you can’t get anywhere else.”