Experience an unforgettable evening in Paris at the world-renowned Moulin Rouge cabaret. Enjoy a dinner and show at the Moulin Rouge, the most iconic entertainment venue in Paris.
In the heart of Montmartre, in the City of Light, the dazzling lights of the Moulin Rouge invite you to a lively and unforgettable night.
At 9:00 p.m., the curtain rises to reveal the effervescence of the grand show “Féerie” while you enjoy half a bottle of champagne per person, accompanied by delicate macarons for those with a sweet tooth.
Let yourself be captivated by the glittering sequins, sparkling crystals, and extravagant feathers of the dazzling “Féerie”, featuring extraordinary dancers, radiant costumes, and the legendary French cancan. The Moulin Rouge promises a festive evening filled with emotion, laughter, and timeless Parisian charm.
To extend the magic of the evening, you will receive a special souvenir gift to remember your visit to the Moulin Rouge.
Dinner is served prior to the show.
Autumn Menu -Valid from September 25 to December 17, 2025
Starter
– Smoked salmon from Fumaisons Provinoises, avocado, mango and passion fruit
or
– Perfectly cooked organic egg, caramelised pork belly, spinach sprouts and woodland mushroom emulsion
or
– Scallop carpaccio with caviar, cabbage variations and grapes
Main Course
– Pan-seared half duck breast, crispy rice, baby leek and carrot, bitter orange sauce
or
– Gently confit Label Rouge meagre fillet, cocotte-style potatoes, pineapple, charred bok choy and coconut-curry sauce
Dessert
– Roasted figs scented with lavender, ewe’s yoghurt sorbet and almond crisp
or
– Soft and creamy pistachio sponge cake, citrus sorbet and coulis, crispy puffed rice
Christmas Menu – Valid from December 18, 2025, to January 5, 2026 (except December 31, 2025)
Starter
– Lightly cooked foie gras terrine, mulled wine jelly, pickled pears, orange gel, and gingerbread
or
– Scallop carpaccio with caviar, cabbage variation, Granny Smith apple, and toasted buckwheat
Main Course
– Slow-braised veal shank, parsnip purée, roasted baby potatoes, Périgourdine-style sauce, and aromatic herb salad
or
– Confit of meagre fillet (Label Rouge), homemade potato gnocchi, celeriac, and lobster bisque foam
Dessert
– Coconut plume, exotic fruit confit, and reconstituted biscuit with lime zest
or
– Gianduja-hazelnut plume, Menton lemon marmalade, and Creusois-style hazelnut biscuit
Menu created and supervised by Chef Arnaud Demerville.
All homemade dishes are prepared on-site using fresh ingredients.
Allergen information: Precautions are taken to minimize the risk of cross-contamination; however, the complete absence of traces cannot be guaranteed