4.30 Hours
Excursion
Paris
up to 24 hours prior to departure
Dinner show with special menu "Belle Epoque" and 1/2 bottle of champagne per person.
1000 costumes of feathers, rhinestones and glitter, setting with rich colours and unique drawings, giant aquarium.
Show of Moulin Rouge "Feerie", the temple of French Cancan.
Drop off in the centre of Paris near your hotel or in an area where you can easily reach your hotel by taxi.
Dinner-show ( Belle Epoque menu) at the Moulin Rouge.
1 /2 bottle of champagne per person.
Drop off in the centre of Paris near your hotel or in an area where you can easily reach your hotel by taxi (Opéra, Arc de Triomphe/Champs Elysées, Montparnasse, Eiffel tower or Bastille districts).
Use of Moulin Rouge Coat Room is Mandatory (Fee Not Included)
Optional Gratuities
Formal dress is required. Gentlemen must wear coat and tie.
Show not recommended for children under 16. No special rates available.
When booking more than 10 passengers, different policies will apply.
Menu Belle Epoque (subject to change) :
Mise en bouche
Starter
Homemade semi-cooked foie gras, beechwood-smoked, artichokes in various textures, apple-lemon coulis
-or-
Slow-cooked turkey oyster, sautéed watercress, salted butter potato espuma, parsley oil
-or-
Smoked salmon from «Fumaisons Provinoises», beetroot and horseradish panna cotta, kalamansi jelly, trout roe
Main course
Pan-seared veal filet mignon, polenta, corn with cancoillotte cheese, aromatic herb coulis, jus court
-or-
Plancha-seared turbot fish fillet, homemade potato gnocchi with aged parmesan cheese, green asparagus, smoked tea-dashi broth
Dessert
Carrot cake style, lime cream cheese, carrot-orange sorbet, pecan nut biscuit
-or-
Small «Tropézienne» brioches with Madagascar vanilla, red fruit sorbet, hibiscus flower coulis
Vegetalian Menu
Starter
Red cabbage coleslaw with satay, plant-based mayonnaise, caramelized cashew nuts
-or-
Ginger-infused quinoa, variation of spring vegetables cooked and raw, smoked tofu
Main course
Selection of Italian pasta, asparagus variations, morels in yellow wine sauce
-or-
Spelt risotto with green peas, sautéed carrots with smoked paprika, aromatic herb coulis
Dessert
Vegan rice pudding tartlet, seasonal fruits, caramelized puffed rice
Drinks
1/2 bottle of champagne
Child Menu
Ham and Boursin wrap, creamy organic eggs
Oven-roasted free-range chicken leg, mashed potatoes, simple jus
Dame Blanche, Madagascar vanilla ice cream, chocolate sauce, traditional whipped cream, toasted almonds
Fruit Juice
"Menu de Fêtes" will be proposed by the Moulin Rouge
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