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 a dinner option and savor traditional French cuisine in an 850-seat Belle Epoque venue. Each dinner includes half a bottle of champagne per person, or you can opt for 2 soft drinks instead. Additional beverages are charged extra. Child menus are available upon request after booking.

Menus imagined and orchestrated by the Chef Arnaud Demerville

From March 20th until June 18th, 2025
Dinner Show with Toulouse-Lautrec Menu
The Great Spectacular Show “Féerie” - 1/2 Bottle of Champagne - Dinner
Starters
Thin slices of homemade veal ham with satay, red cabbage coleslaw, caramelized cashew nuts
or
Ponzu-marinated salmon, variation of spring vegetables cooked and raw refreshed with mint, yuzu coulis
Main course
Oven-roasted free-range chicken leg, mashed potatoes, steamed white asparagus flavored with morels, wholegrain mustard sauce
or
Slow-cooked cod loin, spelt risotto with green peas, chorizo emulsion, parmesan crumble
Desserts
Light coconut mousse and mini coconut cakes, poached rhubarb, verbena-flavored coulis
or
Almond Bavarian cream dessert, strawberry heart, granola with puffed corn flakes

Dinner Show with Belle Époque Menu
Starters
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
Desserts
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

*Our vegan menu and our children’s menu are available on request.*