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. The menus below, created by Chef Arnaud Demerville, will be served from June 21 to September 20, 2023: Belle Epoque Menu1/2 Bottle of Champagne Laurent Perrier Appetizer (choose one):• Semi-cooked foie gras with tomato, Riviera olive condiment, and homemade lemon focaccia• Smoked salmon in sashimi from the “Maison Fumaison," with smoked herring pearls, Philadelphia cheese, and blinis• Soft-boiled organic egg in the spirit of a niçoise with smoked eel, and Andalusian sauce Entree (choose one):• Beef Fillet Cooked in a Sauté Pan, Polenta, cancoillotte cheese, Burnt Corn, Parsley and Garlic Coulis• Pan-seared sea bass steak with a hodgepodge of shellfish and herbs in cannelloni, served with yellow zucchini with marjoram and roast juice with lemon confit Dessert (choose one):• Tatin-style peach tart with basil and black lemon• Swirl biscuit, red fruits confit with tonka bean and lemon gel, flavored with pink berries Toulouse-Lautrec Menu1/2 Bottle of Champagne Appetizer (choose one):• Sliced quail with spices with crispy lettuce, marinated anchovies, real caesar sauce and grated bottarga • Multicolored tomatoes, mozzarella foam, parmesan crumble, and basil pistou sauce Entree (choose one):• Snacked farm chicken supreme with Neapolitan-style zucchini, crumble of pork belly, and basil-infused pan sauce• Monkfish roasted in virgin oil with frégola sarda cooked like a paella, with piquillos siphon Dessert (choose one):• Rice pudding Bavarian cream cake with a chocolate heart and homemade milk jam• Almonds dacquoise cake, apricot confit, light orgeat foam, and roasted almond crunch Vegan Menu1/2 Bottle of Champagne Appetizer (choose one):• Lightly vinegared maki-style Japanese rice with cucumber and radish, nori seaweed, and tofu• Citrus quinoa, textured Avocados, and grapefruit Entree (choose one):• Thai-style, semi-wholegrain farfalle pasta with bok choy, soy, ginger, and siphon sweet onions• Carnaroli risotto with Riviera olives, zucchinis and lemon confit Dessert:• Chocolate and coco flavored marble cake with chocolate siphon The menus below will be served from September 21 to December 20, 2023: Belle Epoque Menu1/2 Bottle of Champagne Laurent Perrier Appetizer (choose one):• Pressed foie gras with cazette hazelnut, pears in various ways, lemon gel, gingerbread biscuit byfrédéric lalos, baby vegetables• Smoked salmon in sashimi from the “Maison Fumaison,” tarama with tobiko wasabi, soured creamcheese, blinis• Runny organic egg in meurette style, mushrooms, pork belly, red wine sauce Entree (choose one):• Fillet of veal cooked in a sauté pan, candied pumpkin pie, caramelized chestnuts, roastedalmonds, tonka bean jus• Fillet of turbot roasted in butter, homemade potato gnocchi, different textures of lettuce,combawa-flavored cream Dessert (choose one):• Belle hélène-style pear, coated in chocolate with Tanzanian pepper• Savarin soaked in manzana, granny smith apple, buckwheat ganache Toulouse-Lautrec Menu1/2 Bottle of Champagne  Appetizer (choose one): • Eggplant in different textures: candied with miso, aubergine caviar with smoked olive oil,mushrooms, spiced home-made beef ham• Thin slices of swordfish like a leche del tigre, coconut-lime cream, grilled corn coulis Entree (choose one):• Pan-fried veal fillet roasted then glazed in its own juice, baby spinach leaves, grenaillepotatoes, roasted hazelnuts, pumpkin espuma  • Grilled stone bass steak, risotto of black rice, mushrooms, smoked bacon emulsion Dessert (choose one):• Choux bun filled with praline almond and hazelnut cream, tangy mandarin (like a Paris-brest)• Moist honey biscuit, figs in various ways, citrus-flavored Bavarian cream, balsamic vinegargelatine Vegan Menu1/2 Bottle of Champagne Appetizer (choose one): • Maki-style vinegared Japanese rice, cucumber and radish, nori seaweed, and tofu• Citrus quinoa, textured avocados, grapefruit Entree (choose one):• Semi-wholegrain farfalle pasta, Thai style, bok choy, soy, ginger, siphon sweet onions• Carnaroli risotto flavored with truffle, wild mushrooms, and dandelion sprouts Dessert:• Tapioca cooked in coconut milk, candied exotic fruits refreshed with citrus zest