Spend an unforgettable evening in Paris at the world-famous Moulin Rouge cabaret. Enjoy dinner and a show at the Moulin Rouge, Paris' largest entertainment venue.
In the heart of Montmartre, in the City of Light, the glitz and glamour of the Moulin Rouge welcomes you with a dazzling and vibrant performance.
The curtain rises at 9:00 p.m. to reveal the excitement of the grand show “Féerie,” while you enjoy half a bottle of champagne per person.
You will be captivated by the sequins, glitter, and extravagant feathers of the spectacular “Féerie,” with stunning dancers, glittering costumes, and the unforgettable French Cancan. The Moulin Rouge cabaret promises a festive evening full of excitement and laughter.
To prolong the magic, you will take home a souvenir to remember your visit to the Moulin Rouge.
Dinner is served before the show.
Autumn Menu – Valid from September 25, 2025, to December 17, 2025
Starter
– Thin slices of homemade veal ham scented with tonka bean, celeriac with vermouth, pears in various textures
or
– Roasted Black Tiger prawns with smoked red curry, beetroot tartare with horseradish, flambéed broccoli and citrus coulis
Main Course
– Tajine-style braised veal shank, spiced sand carrots and baby potatoes, date seasoning and preserved lemon juice
or
– Grilled sea bream fillet with skin, Le Puy lentils cooked risotto-style, hazelnut emulsion and acid gel
Dessert
– Soft honey-flavored sponge cake, spiced poached pears, and grape and lemon gel
or
– Périgord walnut tartlet with 64% Manjari chocolate namelaka cream
Christmas Menu – Valid from December 18, 2025, to January 5, 2026 (except December 31, 2025)
Starter
– Gently 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-cooked veal shank, parsnip purée, roasted baby potatoes, Périgourdine-style sauce, and aromatic herb salad
or
– Confit of Label Rouge sea bass fillet, homemade potato gnocchi, celeriac, and lobster bisque foam
Dessert
– Coconut feather, candied exotic fruit, and sponge cake reconstituted with lime zest
or
– Gianduja and hazelnut feather, Menton lemon marmalade, and Creusois-style hazelnut sponge cake
Winter Menu – Valid from January 6, 2026, to March 18, 2026
Starter
– Thin slices of sea bream tataki marinated with Timur berries, cauliflower variation and grapes
or
– Quail supremes infused with argan oil, buckwheat refreshed with apple and date seasoning
Main Course
– Traditional blanquette-style veal shank, crispy rice, sautéed mushrooms, pickled carrots, and creamy foam sauce
or
– Confit pollock fillet, potato risotto scented with parsley, Morteau sausage, and Cantal-infused emulsion
Dessert
– Madagascar vanilla bavaroise, umeshu-flavored candied lychee, and soft almond Genovese sponge cake
or
– 64% Manjari chocolate namelaka, soft chestnut sponge cake, chestnut cream, and tart mandarin orange
Menu created and orchestrated by our chef Arnaud Demerville
All dishes are homemade and prepared to order with seasonal products