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. SOIREE TOULOUSE - LAUTREC Revue à Grand Spectacle “Féerie” - 1/2 Bouteille de Champagne - Dîner The Great Spectacular Show “Féerie” - 1/2 Bottle of Champagne - Dinner Valid from January 4 to March 20, 2024 Pressed Beef Cheek Confit, Homemade Semi-Cooked Foie Gras, Spiced Port Jelly or Red Tuna Tataki Teriyaki-Style Marinated, Textured Mandarins, Tobiko Fish Egg Free Range Chicken Leg Confit, Baby Spinach, Baby New Potatoes, Pumpkin Espuma, Cazette Flower Or Plancha-Seared Meagre Fillet, Black Rice Risotto, Mushrooms, Smoked Bacon Emulsion Inspired By A Mocha Cake, Arabica Coffee Mousse, Toffee And Shortbread Biscuit or Coconut Mousse, Almond Dacquoise, Candied Exotic Fruits Flavored With Tonka Bean, Passion Fruit Crème Diplomate SOIREE BELLE EPOQUE 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 Menu imagined and orchestrated by our Chef Arnaud Demerville The homemade dishes are prepared on the spot with fresh products. Valid from January 4, to March 20, 2024 Truffled Royale Of Foie Gras, Aromatic Herbs And Crispy Buckwheat or Smoked Salmon In Sashimi From The “Maison Fumaison”, Crab Tarama, Soured Cream Cheese, Blinis or Runny Organic Egg In Meurette Style, Mushrooms, Pork Belly, Red Wine Sauce Sautéed Veal Fillet, Stewed Endives With Black Truffle, Polenta, Reduced Jus or Fillet Of Turbot Browned In Butter, Homemade Potato Gnocchi, Stuffed Razor Clam, Dashi Broth Soft Home-Made Gingerbread Flavoured With Buckwheat Honey, Madagascar Vanilla Cream, Mulled Wine-Style Jelly or Cream Flavoured With Damman Frères Earl Grey Tea, Crispy Biscuit With Citrus Zest, Bergamot Jelly, Finger Lime 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