Cast
***SPRING MENUS - From March 19 to June 17, 2026***
TOULOUSE-LAUTREC MENU
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
BELLE ÉPOQUE MENU
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
VEGETALIAN MENU
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
CHILD MENU (6-11 YEARS OLD)
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
Menu subject to change without notice.