Enjoy A Moulin Rouge Dinner and Show Experience

Starter: Eggplant in Different Textures: Candied with Miso, Aubergine Caviar with Smoked Olive Oil, Mushrooms, Spiced Home-made Beef Ham
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Thin Slices of Swordfish like a Leche del Tigre, Coconut-Lime Cream, Grilled Corn Coulis

Main course: Pan-fried Veal Fillet Roasted then Glazed in its own Juice, Baby Spinach Leaves, Grenaille Potatoes, Roasted Hazelnuts, Pumpkin Espuma
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Grilled Stone Bass Steak, Risotto of Black Rice, Mushrooms, Smoked Bacon Emulsion

Dessert: Like a Paris-Brest, Choux Bun Filled with Praline Almond and Hazelnut Cream, Tangy Mandarin
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Moist Honey Biscuit, Figs in Various Ways, Citrus-Flavoured Bavarian Cream, Balsamic Vinegar Gelatine

Drinks: ½ bottle of champagne per person or other drinks (alcoholic/non-alcoholic)

Starter: Pressed Beef Cheek Confit, Homemade Semi-Cooked Foie Gras, Spiced Port Jelly
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Red Tuna Tataki Teriyaki-Style Marinated, Textured Mandarins, Tobiko Fish Eggs

Main course: Free Range Chicken Leg Confit, Baby Spinach, Baby New Potatoes, Pumpkin Espuma, Cazette Flower
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Plancha-Seared Meagre Fillet, Black Rice Risotto, Mushrooms, Smoked Bacon Emulsion

Dessert: Inspired By A Mocha Cake, Arabica Coffee Mousse, Toffee And Shortbread Biscuit
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Coconut Mousse, Almond Dacquoise, Candied Exotic Fruits Flavored With Tonka Bean, Passion Fruit Crème Diplomate

Drinks: ½ bottle of champagne per person or other drinks (alcoholic/non-alcoholic)

Starter: Thin slices of veal, textured beetroots, hazelnut Cazette, sorrel cream sauce
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Sautéed king prawns with sesame, spring vegetables, broccoli and wasabi coulis

Main course: Basque-style roast leg of free-range chicken, piperade, soubise foam
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Salmon filet confit in the oven, flavored with citrus zest, red rice risotto, earl grey bergamot emulsion

Dessert: Ganache made with Mandarin Jasmin tea from Dammann Frères, cooked and crunchy rhubarb, almond crumble
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Pistachio bavarois with raspberry heart, spiced up with Cubèbe pepper

Drinks: ½ bottle of champagne per person or other drinks (alcoholic/non-alcoholic)

Starter: Pressed Foie Gras with Cazette hazelnut, Pears in various ways, Lemon Gel, Gingerbread biscuit by Frédéric Lalos, Baby Vegetables
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Smoked Salmon in Sashimi from the “Maison Fumaison”, Tarama with Tobiko Wasabi, Soured Cream Cheese, Blinis
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Runny Organic Egg in Meurette Style, Mushrooms, Pork belly, Red Wine Sauce

Main course: Fillet of Veal Cooked in a Sauté Pan, Candied Pumpkin Pie, Caramelised Chestnuts, Roasted Almonds, Tonka Bean Jus
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Fillet of Turbot Roasted in butter, Homemade Potato Gnocchi, Different Textures of Lettuce, Combawa Flavored Cream

Dessert: Belle Hélène-style Pear, Coated in Chocolate with Tanzanian Pepper
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In the Spirit of a Baba, Savarin Soaked in Manzana, Granny Smith Apple, Buckwheat Ganache

Drinks: ½ bottle of champagne per person or other drinks (alcoholic/non-alcoholic)

Starter: Truffled Royale Of Foie Gras, Aromatic Herbs And Crispy Buckwheat
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Smoked Salmon In Sashimi From The “Maison Fumaison”, Crab Tarama, Soured Cream Cheese, Blinis
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Runny Organic Egg In Meurette Style, Mushrooms, Pork Belly, Red Wine Sauce

Main course: Sautéed Veal Fillet, Stewed Endives With Black Truffle, Polenta, Reduced Jus
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Fillet Of Turbot Browned In Butter, Homemade Potato Gnocchi, Stuffed Razor Clam, Dashi Broth

Dessert: Soft Home-Made Gingerbread Flavoured With Buckwheat Honey, Madagascar Vanilla Cream, Mulled Wine-Style Jelly
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Cream Flavoured With Damman Frères Earl Grey Tea, Crispy Biscuit With Citrus Zest, Bergamot Jelly, Finger Lime

Drinks: ½ bottle of champagne per person or other drinks (alcoholic/non-alcoholic)

Starter: Homemade Lyonnaise sausage with pistachios, red wine vinaigrette, pickled radishes, aromatic herbs
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Runny Organic Egg, a duo of cooked and raw asparagus, hollandaise sauce, bottarga, buckwheat crisp
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Smoked Salmon From The “Maison Fumaison”, flavored tarama, trout roe

Main course: Pan-fried veal fillet, endives, Fourme d’Ambert cheese sauce, roasted walnuts
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Cod loin cooked at low temperature, lightly saffroned arancini, fennel confit, Iberian ham broth

Dessert: Brioche French toast style, strawberry in various textures, basil sorbet
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80% Komuntu chocolate tart, refreshed citrus cream, sage gel

Drinks: ½ bottle of champagne per person or other drinks (alcoholic/non-alcoholic)

Starter: Maki Style Vinegared Japanese Rice, Cucumber and Radish, Nori Seaweed and Tofu
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Citrus Quinoa, Textured Avocados, Grapefruit

Main course: Semi-Wholegrain Farfalle Pasta, Thai Style, Bok Choy, Soy, Ginger, Siphon Sweet Onions
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Carnaroli Risotto Flavored with Truffle, Wild Mushrooms, and Dandelion Sprouts

Dessert: Tapioca Cooked in Coconut Milk, Candied Exotic Fruits Refreshed with Citrus Zest

Drinks: ½ bottle of champagne per person or other drinks (alcoholic/non-alcoholic)

Starter: Sashimi of carrots confit with nori seaweed, cream whipped with mint-chilled sake
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Quinoa, vanilla vinaigrette, young spring vegetables, rice wafer

Main course: Semi-wholegrain farfalle pasta Thaï style, bok choy, soya, ginger, sweet onions siphon
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Red rice risotto, cooked and raw asparagus, herbs coulis

Dessert: Almond milk pannacotta flavored with verbena, seasonal fruits minestrone

Drinks: ½ bottle of champagne per person or other drinks (alcoholic/non-alcoholic)

Starter: Ham And Boursin Cheese Wrap

Main course: Supreme Of Chicken Roasted, Baby New Potatoes, Chicken Jus

Dessert: Guanaja Chocolate Mousse, Pecan Nut Cookie

Drinks: Fruit Juice

Starter: Mini Ham and Boursin Cheese Wrap

Main Course: Roast leg of free-range chicken, mashed potatoes, simple juice

Dessert: Seasonal fruits crumble tart, vanilla ice cream

Drinks: Fruit Juice