Spend an unforgettable evening in Paris at the world-famous Moulin Rouge cabaret. Enjoy dinner and a show at the Moulin Rouge, the greatest entertainment venue in Paris
In the heart of Montmartre, in the City of Light, the glow of the Moulin Rouge welcomes you to a dazzling, lively performance
The curtain rises at 9:00 p.m. to reveal the excitement of the grand “Féerie” show, while you enjoy half a bottle of Champagne per person
You’ll be captivated by the sequins, sparkles, and extravagant feathers of the spectacular “Féerie”, featuring stunning dancers, shimmering costumes, and the unforgettable French Cancan. The Moulin Rouge cabaret promises a festive evening filled with emotion and laughter
To prolong the magic, you’ll take home a souvenir to remember your visit to the Moulin Rouge
Dinner is served before the show
Atumn Menu -Valid from September 25, 2025, to December 17, 2025
Starter
– Thin slices of homemade beef 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, flamed broccoli, and citrus coulis
Main Course
– Braised veal shank tajine-style, spiced sand-grown carrots and baby potatoes, date condiment, and jus with preserved lemons
or
– Pan-seared sea bream fillet with skin, Le Puy lentils cooked risotto-style, hazelnut emulsion, and tangy gel
Dessert
– Soft honey-flavoured sponge, spiced poached pears, and grape-lemon gel
or
– Périgord walnut tartlet with Manjari 64% chocolate namelaka cream
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 orchestrated by our chef Arnaud Demerville
All dishes are homemade and freshly prepared using seasonal products