Moulin Rouge Show and Dinner with Transfers

Situated at the heart of the lively Montmartre district, the Moulin Rouge first opened its doors in 1889. Today, it attracts over 600,000 spectators a year! The fantastic "Feerie" cabaret review brings together an extensive troop of performers, including 60 Doriss Girl Dancers recruited from all over the world. Featuring costumes produced in Paris's most prestigious studios and stunning, colorful stage sets created by Italian artists, the cabaret is much more than just a show. Over the years, it has rightly garnered a legacy for world-class entertainment. Step into the world of rhinestones, feathers, and sequins for a truly enchanting experience!

As a part of this experience, you will be picked up from your hotel in Paris and be taken to the Moulin Rouge. The Moulin Rouge enjoys quite an elevated reputation in the entertainment circles of Paris. Known as the spiritual birthplace of the modern form of the can-can dance, Moulin Rouge was founded in 1889 and has transformed from a venue for courtesans to present their art to an attraction that entertains people from all over the world.

Making your evening unforgettable will be a gourmet 3-course meal created by the chef David Le Quellec. Choose from the famous Menu Mistinguett or the Belle Epoque menu options. Following the delicious meal, you can enjoy the enigmatic ‘Féerie’ show that features amazing choreography and intricately designed costumes.

Menu

Mistinguett

Appetizer

Eggplants from Nice | Shaving of Aged Parmesan | Arugula Pesto | Semi-Cooked Tuna Tataki | Beetroot Carpaccio with Smoked Oil

Main Course

Pan Fried Salmon | Pea’s French Style and Burned Onion | Breast of Farm Chicken, Fricassée of Seasonal Vegetables, Taragon Juice

Desert

“Tendresse” of Red Berries, Fruity Marshmallows and Raspberry Sauce |

Gourmandise of Three Chocolates “Echiquier” Pastry, Crispy Chocolate Pearls

Belle Epoque

Apetizer

Raw and Cooked Asparagus | Bresaola | Pigeon Heart Tomatoes | Baby Arugula Salad | Scottish Smoked Salmon | Whipped Cream with Lime Jus

Main Course

Pan Fried Fillet of Beef | Cheek Cannelloni | Boulangères Potatoes, Swiss Chard, Mesclun, Beef Juice with Taggiasca Olives Fillet of Sea Bass, Poached and Served Like a Bouillabaisse, Rouille Sauce and Croutons

Desert

Bittersweet Chocolate Mousse | Cocoa Streusel Delight of Seasonal Fruits with a Cream of Pecan Nuts and Lime | Moulin Rouge Cheesecake with Red Berries