Lights, music, on stage!
Come celebrate the New Year with us at a special New Year’s Eve dinner show.
As night falls on 31st December, the Moulin Rouge welcomes you to enjoy an unforgettable New Year’s Eve in the vivacious spirit of Parisian parties.
Upon your arrival, your host, the maître d’ will accompany you to your table where a glass of champagne invites you to a scintillating evening.
There is excitement aplenty every evening: you can hear the kitchen crew in full swing and the sound of plates being placed on the tables right before our Chef takes a final look. A happy hubbub that carries through to the dining room where the sound of popping champagne corks mixes with the clinking of glasses.
Nothing like a gourmet dinner prepared by our Chef to thrill your taste buds on this New Year’s Eve, paired with a premium bottle of champagne or wine. To the rhythm of melodies interpreted by our live orchestra, the New Year’s dinner show is the ideal occasion to show your stuff and try out your dancing skills on the mythical Moulin Rouge.
As the last notes from the orchestra fade out at 10pm, the lights dim to show only hundreds of tiny red lights illuminating the Moulin Rouge music hall. Two hours of enchantment begin with our beautiful dancers win costumes dazzling with feathers, sequins and rhinestones. The grand “Féerie” revue show with its frenzied French Cancan at the Moulin Rouge will make your head spin!
Then, at midnight, get ready to party! Make the most of New Year’s Eve at our cabaret in the heart of Montmartre and dance until dawn. A unique and unforgettable evening to welcome in the New Year in Paris.
Dinner will be served before the show.
MENU
Amuse-bouche.
● Semi-cooked pink half-lobster, sea urchin mayonnaise, celery variations and horseradish.
● Perfectly cooked organic egg, wilted baby spinach, sweet onion espuma and Kaviari caviar.
● Inspired by a Black Forest cake, dark cocoa sorbet, kirsch eau-de-vie and Amarena cherry.
● Roasted saddle of lamb, lamb flank cromesquis, black truffle polenta and tonka bean-infused jus.
● Ugandan vanilla millefeuille, smoked caramel and sudachi gel.
● Nantes-style almond and aged rum cake.