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.
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
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Valid from June 18 to September 16, 2026
Welcome appetizer
Crab meat with anisette, cucumber and melon flavored with mint
or
Semi-cooked foie gras, selection of plums, umeshu gel
Gravlax-style marinated trout, heirloom tomatoes, apricot and basil vinaigrette, Provençal fougasse
Pan-seared saddle of lamb, tender amandine potatoes, braised baby lettuce, goat cheese shavings, meat jus with a mild chili touch
Roasted monkfish, crispy polenta, sautéed tomato, stuffed razor clam, caviar, sauce vierge
Rice pudding with tonka bean, salted butter caramel, kouign-amann, rice ice cream infused with sake
Peach tartlet, verbena cream, black lemon sorbet
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Valid from September 17 to December 16, 2026
Organic slow-cooked egg, meurette-style, mushrooms, confi t pork belly, red wine sauce OR Semi-cooked foie gras with hazelnuts, tangy pears, Frederic Lalos gingerbread OR Crab meat rémoulade scented with tarragon, celeriac textures, apple, Chartreuse
Roasted turbot fi llet, pommes dauphine, pumpkin, lettuce, creamy fi sh fumet with combava lime OR Pan-roasted veal tenderloin, confi t parsnip and delicate parsnip mousseline, parsley coulis, reduced veal jus infused with tonka bean
Inspired by a classic apple Tarte Tatin, vanilla cream, apple sorbet infused with Calvados OR Revisited baklava, honey mousse with crunchy almonds, date ice cream, candied lemon marmalade, mint tea gel