Dinner & show

DINNER & SHOW EVENING - 7PM

SHOW + DINNER + CHAMPAGNE

– SHOW – 9PM: Moulin Rouge’s Féerie show

– DINNER – 7PM: French cuisine menu designed by our Chef (menus choice)*, accompanied by the Moulin Rouge orchestra

– DRINKS: ½ bottle of champagne or wine per person, or other drinks with or without alcohol

– DOORS OPENING: Welcome from 6:45 pm


 


*Menus choices, vegan menu available

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For more than 10 participants, please contact our booking service +33 (0)1 53 09 82 82

What we have in store for you

On stage, in the kitchen: the Moulin Rouge offers the very best everywhere!


Treat yourself to an unforgettable evening with friends, your family or in a romantic tête-à-tête with a dinner show at the Moulin Rouge.


Upon arrival, you will be welcomed personally and accompanied directly to your seat.


Our Chef proposes an elegant dinner , inspired by the House’s values: Sharing, Quality and the French Art de Vivre. With a selection of several menus, you will discover a new take on traditional French dishes, cooked with local seasonal products and lovingly prepared in the Moulin Rouge kitchens. You will dine to the rhythm of melodies interpreted by musicians of our live orchestra, accompanied by a half-bottle of champagne to guarantee you a sparkling evening!


As the last notes of the orchestra fade out, the red curtain rises to the fabulous “Féerie” Revue show and its mythical French Cancan.


Get ready to be amazed by the dinner show in our cabaret in the heart of Montmartre and experience the effervescence of a unique festive evening!


Our menus

Dinner will be served before the show

 

STARTER




Thin slices of sea bream tataki marinated with Timur berries, cauliflower variation and grapes







-or-

Quail supremes infused with argan oil, buckwheat refreshed with apples, date condiment


 

MAIN COURSE

Veal shank in the spirit of a traditional blanquette, crispy rice, sautéed mushrooms, pickled carrots, creamy espuma sauce


-or-

Confit fillet of pollack fish, parsley-scented potato risotto, Morteau sausage, Cantal-infused emulsion


 

DESSERTS

Madagascar vanilla bavarois, lychee confit flavored with umeshu, soft almond Genovese sponge cake


-or-

Manjari 64% chocolate namelaka, soft chestnut biscuit, chestnut cream, tangy clementine


 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show

 

MISE EN BOUCHE

STARTER

Smoked salmon sashimi from Fumaisons Provinoises marinated with hibiscus, textured avocados, radishes


-or-

Perfectly cooked organic egg, peking pork belly, pointed cabbage, smoked scamorza emulsion


-or-

Homemade «pâté en croûte» : veal, game, foie gras and black truffles, spiced dried fruit chutney, red onion and pomegranate gel, young salad leaves


 

MAIN COURSE

Pan-seared beef fillet, confit potato stuffed with veal trotters, roasted black salsify, parsnip purée, Périgourdine sauce


-or-

Seared fillet of pike-perch fish, braised leeks, caramelized squash, Maltaise sauce, caviar


 

DESSERTS

Coconut tartlets, exotic fruit confit, crispy biscuit with lime zest, exotic fruit sorbet


-or-

Gianduja and hazelnut mousse, Creusois biscuit, lemon textures, hazelnut ice cream


 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show

 

STARTER

Leeks and Pompadour potatoes in vinaigrette, plant-based cream whipped with yellow wine, pickled mushrooms, caramelized pecan nuts


-or-

Ginger-scented quinoa, medley of raw and cooked spring vegetables, smoked tofu


 

MAIN COURSE

Selection of Italian pasta, wild mushrooms, spinach sprouts, hazelnuts


-or-

Arborio risotto, garlic-sautéed heirloom vegetables, aromatic herb coulis


 

DESSERTS

Armagnac-infused apple croustade


 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show

 

STARTER

Ham and Boursin cheese wrap, organic egg cream

 

MAIN COURSE

Roast free-range chicken breast, pan-fried potatoes, simple jus

 

DESSERT

Homemade crème caramel

 

DRINKS

Fruit Juice

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show.

 

STARTER

Asparagus, thin slices of bluefin tuna, organic egg mimosa, bread crumble, wasabi mayonnaise

-or-

Beef gravlax, herb-infused bulgur in the spirit of tzatziki, minted vinaigrette

 

MAIN COURSE

Roasted free-range chicken supreme, mashed potatoes, spring vegetables, lemon–horseradish jus

-or-

Slow-cooked pollock fish, risoni risotto, artichoke espuma, goat’s cheese shavings, honey–lemon vinaigrette

 

DESSERTS

Inspired by an opera cake with red berries and Madagascar vanilla

-or-

Banoffee-inspired dessert: peanut mousse, banana heart, cocoa biscuit

 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show

 

MISE EN BOUCHE

STARTER

Asparagus and morel tartlet with yellow wine, young salad leafs

-or-

Smoked trout sashimi, fresh herb waffle, horseradish-infused cream

-or-

Homemade pâté en croûte: veal, foie gras, red onion gel and red berries

 

MAIN COURSE

Pan-seared duck breast, crispy polenta, carrots with greens, feta, cumin jus

-or-

Oven-confited cod loin, garnish inspired by a traditional aioli, snail cromesquis

 

DESSERTS

Deconstructed Saint-Honoré with intense hazelnut, mocha ice cream, coffee caramel

-or-

Rhubarb in textures (crunchy, melting and sorbet lightly scented with yuzu), black sesame diplomat cream, crispy biscuit

 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show

 

STARTER

Flame-grilled green asparagus and miso-confited white asparagus, bread crumble, wasabi mayonnaise

-or-

Ginger-scented bulgur, variation of cooked and raw vegetables, smoked tofu

 

MAIN COURSE

Selection of Italian pasta, morel ragout, baby spinach, parsley coulis

-or-

Acquerello risotto, fava beans and mint-scented peas, crunchy asparagus

 

DESSERTS

Intense chocolate tart, banana confit and bitter cocoa sorbet

 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol
Dinner will be served before the show

 

STARTER

Ham and Boursin cheese wrap, organic egg cream

 

MAIN COURSE

Roast free-range chicken breast, pan-fried potatoes, simple jus

 

DESSERT

Homemade Liège waffle, seasonal fruits and vanilla ice cream

 

DRINKS

Fruit Juice
Dinner will be served before the show

 

STARTER

Thin slices of marinated swordfish with Mexican spices, corn salad with coriander, tangy pepper gel

-or-

Roasted quail supremes, crisp lettuce, authentic Caesar dressing, Parmigiano Reggiano, balsamic vinegar condiment, grated bottarga

 

MAIN COURSE

Slow-roasted salmon confit, fregola sarda risotto in the spirit of a paella, chorizo espuma

-or-

Roasted free-range chicken supreme, lobster tartare, summer vegetables with Kalamata olives, American sauce

 

DESSERTS

Biscoff Bavarian cream, apricot confit with pink peppercorns, Savoy sponge biscuit

-or-

Light morello cherry mousse, cherries in various textures, lemon gel flavoured with rose water

 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville

 
Dinner will be served before the show

 

MISE EN BOUCHE

STARTER

Crab meat with anisette, cucumber and melon flavoured with mint

-or-

Semi-cooked foie gras, plum variations, umeshu gel

-or-

Gravlax-style marinated trout, heirloom tomatoes, apricot and basil vinaigrette, Provençal fougasse

 

MAIN COURSE

Pan-fried saddle of lamb, melting amandine potatoes, braised sucrine lettuce hearts, goat cheese shavings, mild chili jus

-or-

Roasted monkfish, crispy polenta, seared tomato, stuffed razor clam, caviar, sauce vierge

 

DESSERTS

Tonka bean rice pudding, salted butter caramel, kouign-amann, rice ice cream infused with sake

-or-

Peach tartlet, verbena cream, black lemon sorbet

 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show

 

STARTER

Corn salad with coriander, garden cucumber, peppers in different textures

-or-

Heirloom tomato medley, apricot and basil vinaigrette, Provençal fougasse

 

MAIN COURSE

Acquerello risotto flavoured with Kalamata olives, sautéed courgettes, sauce vierge

-or-

Selection of Italian pasta, confit eggplant, rich vegetable jus with candied lemon, crunchy almondss

 

DESSERTS

Seasonal fruit Parfait, black lemon gel

 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol
Dinner will be served before the show

 

STARTER

Ham and Boursin cheese wrap, organic egg cream

 

MAIN COURSE

Roast free-range chicken breast, pan-fried potatoes, simple jus

 

DESSERT

Liège waffle, seasonal fruits, vanilla ice cream

 

DRINKS

Fruit Juice
Dinner will be served before the show

 

STARTER




Citrus-cured salmon, avocado variations, kiwi cream, grapefruit gel







-or-

Thin slices of spiced veal, miso-glazed eggplant, smoked olive oil caviar, pickled mushrooms


 

MAIN COURSE

Plancha-seared meagre fish fillet, einkorn risotto with mushroom, ginger and lemongrass emulsion


-or-

Slow-braised beef cheek, potato purée, honey-glazed carrots, squash espuma, Bordelaise sauce


 

DESSERTS

Opera-inspired dark chocolate and hazelnut dessert, cocoa nib granola and dried fruits


-or-

Pear tart, pistachio cream, light fromage blanc Bavarian cream, pear and lemon gel


 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show

 

MISE EN BOUCHE

STARTER

Organic slow-cooked egg, meurette-style, mushrooms, confit pork belly, red wine sauce


-or-

Semi-cooked foie gras with hazelnuts, tangy pears, Frederic Lalos gingerbread


-or-

Crab meat rémoulade scented with tarragon, celeriac textures, apple, Chartreuse


 

MAIN COURSE

Roasted turbot fillet, pommes dauphine, pumpkin, lettuce, creamy fish fumet with combava lime


-or-

Pan-roasted veal tenderloin, confit parsnip and delicate parsnip mousseline, parsley coulis, reduced veal jus infused with tonka bean


 

DESSERTS

Inspired by a classic apple Tarte Tatin, vanilla cream, apple sorbet infused with Calvados


-or-

Revisited baklava, honey mousse with crunchy almonds, date ice cream, candied lemon marmalade, mint tea gel


 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol

 

Menu imagined and orchestrated by our Chef Arnaud Demerville
Dinner will be served before the show

 

STARTER

Eggplant in textures, miso-glazed eggplant, smoked olive oil caviar, sourdough croutons


-or-

Quinoa salad, avocado variations, kiwi cream, grapefruit gel


 

MAIN COURSE

Einkorn risotto with parsnip, ginger and lemongrass emulsion


-or-

Selection of Italian pasta, sautéed mushrooms, spinach sprouts, hazelnut espuma


 

DESSERTS

Pumpkin tartlet, pumpkin and passion fruit sorbet


 

DRINKS

½ bottle of champagne per person, or other drinks with or without alcohol
Dinner will be served before the show

 

STARTER

Ham and Boursin wrap, creamy organic eggs

 

MAIN COURSE

Braised beef cheek, potato purée, meat jus

 

DESSERT

Thin apple tart, vanilla ice cream

 

DRINKS

Fruit Juice

Net prices - Tax and service included.
Menu subject to change without notice.
Our homemade dishes are prepared on the spot with fresh products.
If you have any food allergies, intolerances, or specific dietary requirements, please inform our Reservations Department at the time of booking by email at reservation@moulinrouge.fr or by phone at +33 (0)1 53 09 82 82.
An alternative menu will be offered at the same price as the menu originally selected.
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. PLEASE DRINK RESPONSIBLY.
Contact our booking service on +33 (0)1 53 09 82 82 for further information.

ABUSE OF ALCOHOL IS DANGEROUS TO YOUR HEALTH. CONSUME WITH CARE.

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