Engage your senses with a ticket to the Paradis Latin Show in Paris. Immerse yourself in the local arts scene with this tantalizing night of sensuality, poetry, emotion, and humor as you enjoy a delicious 3-course meal. Enter the theater and be welcomed by actors, dancers, and artists. Plunge into a surreal and surprising atmosphere. As you eat, enjoy a performance by an exceptional singer and watch a one-of-a-kind cabaret show. Choose between 2 dinner-show menus, Spring/Summer "Prestige" or "Gustave Eiffel" signed by Guy Savoy Spring/Summer Eiffel Menu Starters Poultry and veal paté with pistachios, and beetroot as a condiment or Colors Paradis Smoked salmon, horseradish cream, mashed broccoli, salmon eggs, and smoked butter sabayon or Mushroom velouté, “cauliflower-hazelnut”, crispy Comté cheese Main Courses “Koulibiac” style salmon, white butter sauce ginger infusion or Cocotte “beef & carrots” or Multicolored vegetables, egg, and parmesan Cooked vegetables: mashed artichoke, multicolored carrots, yellow beets, candied tomatoes, leeks, multicolored radishes, and turnips. Organic egg, parmesan tuile, and chive Desserts French Kiss Exotic flavour, combawa pineapple sorbet, mango passion fruit insert, on a ladyfinger biscuit coated in dark chocolate or The pear in the quince Whipped pear ganache, quince paste insert, shortbread biscuit. In the shape of a white chocolate cloud and feather. Spring/Summer Prestige Menu Terrine of foie gras, “butternut-kumquat” chutney, melba toast or Egg cocotte, chestnuts and white truffle emulsion or Remoulade of avocado and crab, shellfish jelly, Granny Smith apple, and a mixture of cress, shiso, radish cress, and nasturtium flower *** Filet of Pollack with sweet spices, Jerusalem artichoke, beurre blanc infused with coriander, roasted flavor or Monkfish medallions, saffron vegetables “bourride style » or Paradis Wellington “served rare” Beef fillet, Paris mushroom duxelles, cecina (beef ham) in puff pastry Baked rare, beef jus with port Desserts by Pierre Hermé Infinitly Lemon by Pierre Hermé Lemon cream, raw lemon flesh, candied lemon, light lemon cream, lemon shortbread, lemon jelly, lemon ice cream, crispy lemon meringue or Sweet pleasure Initiation of tastes, textures and temperatures around milk chocolate and hazelnut Drinks: 1/2 bottle of mineral water - 1/2 bottle of red wine* - 1/4 bottle of champagne* *Paradis Latin selection