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.
Spring Menu – from March 20 to June 18, 2025
Starters:
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Homemade semi-cooked foie gras, lightly smoked with beechwood, artichokes prepared in various textures, apple and lemon coulis
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Turkey oyster cooked at low temperature, sautéed watercress, potato foam with salted butter, parsley oil
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Smoked salmon from “Fumaisons Provinoises”, beetroot and horseradish panna cotta, calamansi jelly, trout roe
Main Courses:
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Pan-seared veal tenderloin, served with polenta, corn mixed with cancoillotte cheese, aromatic herb coulis, and reduced jus
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Grilled turbot fillet, homemade potato gnocchi with aged parmesan, green asparagus, smoky tea and dashi broth
Desserts:
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Carrot cake style, lime and cream cheese mousse, carrot-orange sorbet, pecan biscuit
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Mini "Tropézienne" brioches with Madagascan vanilla, red berry sorbet, hibiscus flower coulis
Summer Menu – from June 19 to September 24, 2025
Starters:
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Homemade semi-cooked foie gras, lightly smoked with beechwood, seasonal red berries and sorrel
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Inspired by vitello tonnato: thinly sliced veal, semi-raw bluefin tuna, smoked eel, stemmed capers
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Flambéed lobster medallions, heirloom tomato variations, mozzarella foam, aged parmesan sablé
Main Courses:
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Pan-seared veal tenderloin, served with polenta, corn mixed with cancoillotte cheese, aromatic herb coulis, and light jus
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Grilled turbot fillet, with stewed borlotti beans, charred onions, and chorizo-infused broth
Desserts:
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Amber rum baba, apricot-thyme compote, whipped olive oil ganache, apricot and olive oil sorbet
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A twist on affogato with pure arabica: soft cocoa sponge, Tahitian vanilla ice parfait, whipped Amaretto cream
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.