2. Paris: Dinner Show at the Moulin Rouge
Take your seats at one of the world’s most famous cabarets at a performance of the Moulin Rouge show “Féerie,” created by Doris Haug and Ruggero Angeletti, and choreographed by Bill Goodson. Listen to music by Pierre Porte, brought to life by 80 musicians and 60 choral singers. Watch a troupe of 100 artists, including 60 chorus girls parading in 1,000 flamboyant costumes of feathers, rhinestones, and sequins. Designed by Corrado Collabucci and handmade in some of the most famous workshops in Paris, the costumes are complemented by the sumptuous set designs of Gaetano Castelli and the return of the giant aquarium. Upgrade to one of the dinner options and feast from a menu of traditional French gastronomy. It all takes place in a beautiful 850-seat Belle Epoque venue. Your dinner includes half a bottle of champagne per person. You can swap your half bottle for 2 soft drinks of your choice. Any additional beverages will be charged on the spot as an extra. Child menus are available upon request after booking. More details are available on your booking confirmation. Spring menus, valid from March 21 to June 20, 2024: The homemade dishes are prepared on the spot with fresh products. The menus are imagined and orchestrated by Chef Arnaud Demerville. Soirée Toulouse — Lautrec Revue à Grand Spectacle Féerie” — 1/2 Bouteille de Champagne — Dîner The Great Spectacular Show “Féerie” — 1/2 Bottle of Champagne — Dinner Thin slices of veal, textured beetroots, hazelnut Cazette, sorrel cream sauce or Sautéed king prawns with sesame, spring vegetables, broccoli and wasabi coulis Basque-style roast leg of free-range chicken, piperade, soubise foam or Salmon filet confit in the oven, flavored with citrus zest, red rice risotto, Earl Grey bergamot emulsion Ganache made with Mandarin Jasmin tea from Dammann Frères, cooked and crunchy rhubarb, almond crumble or Pistachio bavarois with raspberry heart, spiced up with Cubèbe pepper Vegan Menu Sashimi of carrots confit with nori seaweed, cream whipped with mint-chilled sake or Quinoa, vanilla vinaigrette, young spring vegetables, rice wafer Semi-wholegrain farfalle pasta Thai style, bok choy, soya, ginger, sweet onions siphon or Red rice risotto, cooked and raw asparagus, herbs coulis Almond milk panacotta flavored with verbena, seasonal fruits minestrone Soiree Belle Époque Revue à Grand Spectacle Féerie — 1/2 Bouteille de Champagne Laurent Perrier — Dîner The Great Spectacular Show Féerie — 1/2 Bottle of Champagne Laurent Perrier — Dinner Homemade Lyonnais sausage with pistachios, red wine vinaigrette, pickled radishes, aromatic herbs or Runny Organic Egg, duo of cooked and raw asparagus, hollandaise sauce, bottarga, buckwheat crisp or Smoked Salmon From The “Maison Fumaison”, flavored tarama, trout roe Pan-fried veal fillet, endives, Fourme d’Ambert cheese sauce, roasted walnuts or Cod loin cooked at low temperature, lightly saffroned arancini, fennel confit, Iberian ham broth Brioche French toast style, strawberry in various textures, basil sorbet or 80% Komuntu chocolate tart, refreshed citrus cream, sage gel