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 Until the 18th of September 2024 included Dinner Show with Toulouse-Lautrec Menu The Great Spectacular Show “Féerie” - 1/2 Bottle of Champagne - Dinner Starters House-marinated thin slices of veal, textured watermelon, cucumber, feta, Kalamata olives or King prawns sautéed with ponzu, quinoa lightly flavoured with ginger, avocado assortment Main course Roast free-range chicken breast, carrot variation with cumin, date coulis, preserved lemon juice or Seared sea bream fillet a la plancha, pearl barley risotto infused with marjoram, yellow zucchini emulsion with mild garlic Desserts Lime mousse refreshed with mint, madeleine biscuit, Morello cherry jelly** or Peach tartlet with ganache and fresh rosemary gel Dinner Show with Belle Époque Menu The Great Spectacular Show "Féerie" - 1/2 Bottle of Champagne Laurent Perrier - Dinner Mise en Bouche Starters Salpicon of lobster flavoured with tarragon, textured celery, apple, chartreuse liqueur or Home-made pâté en croûte with veal, poultry, foie gras and candied lemons, blowtorched young leek, piquillo vinaigrette or Smoked Salmon From The “Maison Fumaison”, flavoured tarama, trout roe Mains Sauteed beef fillet, summer vegetable tartlet, Catalan romesco sauce, shallot jus or Roast monkfish medallion, fregola sarda, beans combination, Iberian broth Desserts Caribbean 66% chocolate variation, crispy cocoa biscuit, blackcurrant sphere with St-Germain liqueur or Pavlova with summer red fruits, scented with Szechuan berries VEGAN MENU The Great Spectacular Show “Féerie” - 1/2 Bottle of Champagne - Dinner Starters Sashimi of carrots confit with nori seaweed, cream whipped with mint-chilled sake or Quinoa, vanilla vinaigrette, young seasonal vegetables, rice wafer Mains Selection of Italian semi-complete pastas, fresh tomatoes, basil, espuma piquillos or Pearl barley risotto with zucchini, olives, and marjoram Desserts Almond milk panacotta flavoured with verbena, seasonal fruits minestrone From the 19th of September to the 17th of December 2024 Dinner Show with Toulouse-Lautrec Menu The Great Spectacular Show “Féerie” - 1/2 Bottle of Champagne - Dinner Starters Sautéed quail fillets in soy, baby leeks,Thai vinaigrette, foie gras ganache, satay or Citrus-marinated salmon, avocado variations, kiwi cream, lemon gel Main course Roasted chicken leg Vallée d’Auge style, potato mousseline, tangy apple, calvados jus or Seared stone bass fillet a la plancha, seafood ditalini risotto, saffron-infused and emulsified fumet Desserts Tatin-style cream puffs, roasted white sesame, Madagascar vanilla light cream or Pecan nut Entremet, crispy wafer flakes, Bahibé 46% chocolate creamy pudding Dinner Show with Belle Époque Menu The Great Spectacular Show "Féerie" - 1/2 Bottle of Champagne Laurent Perrier - Dinner Mise en Bouche Starters Runny Organic Egg, young spinach shoots, mushroom fricassee, hazelnut mousse or Home-made semi-cooked foie gras, variation of figs,caramelised pecan nuts or Smoked trout from «Fumaisons Provinoises», flavoured tarama, trout roe Main course Sautéed half duck breast, parsnip mousseline, scorsonera, Périgord sauce or John Dory fish fillets, mushroom arancini, candied butternut squash, woody consommé Desserts In the spirit of an opera cake, pure Arabica coffee and Guanaja 70% chocolate, whiskey cream or Breton shortbread, caramel mousse, passion fruit cream, candied squash VEGAN MENU The Great Spectacular Show “Féerie” - 1/2 Bottle of Champagne - Dinner Starters Leeks in vinaigrette, Pompadour potatoes, yellow wine-based vegetable cream, caramelised pecans or Ginger-flavoured quinoa, textured avocado, creamy kiwi and grapefruit sauce Main course Selection of semi-whole Italian pastas, wild mushrooms, spinach shoots, cazette or Arborio risotto, sautéed forgotten vegetables with garlic, herb coulis Dessert Chestnut and meringue mont blanc cake, chestnut cream, tangy pear