*** AUTUMN menus – September 17 to December 16, 2026 ***

TOULOUSE-LAUTREC MENU

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

BELLE ÉPOQUE MENU

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

VEGETARIAN MENU

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

CHILD MENU (6-11 YEARS OLD)

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

Menu subject to change without notice.

***Christmas and New Year Period – December 16, 2026, to January 6, 2027

FESTIVE DINNER / CHRISTMAS TIME DINNER conceived and orchestrated by Chef Arnaud Demerville

“Féerie” Grand Spectacular Revue – 1/2 Bottle of Champagne – Dinner

Valid from December 18, 2026, through January 6, 2027, inclusive, except December 31.

Amuse-bouche

Semi-cooked foie gras flavoured with vanilla / Mango chutney / Baby leaf salad / Brioche

Raw-marinated Obsiblue shrimp / Homemade sea urchin mayonnaise / Celery prepared in various textures / Horseradish

Roasted turbot fillet / Beluga lentil risotto / Sweet onion zephyr / Caviar snow

Pan-seared veal rump / Tonka bean-infused parsnip variations / Rich black truffle jus

Winter Plume / Chestnut mousse with whisky / Chestnut cream / Pumpkin and passion fruit sorbet

Christmas Opera-inspired dessert / Homemade gingerbread / Dominican Republic grand cru chocolate ganache / Mandarin sorbet

Accompanied by half a bottle of Champagne!

NEW YEAR’S EVE DINNER

Conceived and orchestrated by Chef Arnaud Demerville

December 31, 2026, 7 PM

7 PM: Dinner dance with the Moulin Rouge Orchestra – 10 PM: “Féerie” Revue – Midnight: New Year’s wishes, DJ dance party and... a gift!

Menu

Amuse-bouche

-

Half-cooked pink lobster / Sea urchin mayonnaise / Celery prepared in various textures / Horseradish

-

Perfectly cooked organic egg / Wilted baby spinach leaves / Sweet onion espuma / Kaviari house caviar

-

Black Forest-inspired dessert / Bitter cocoa sorbet / Kirsch brandy / Amarena cherry

-

Roasted saddle of lamb / Lamb belly cromesquis / Black truffle polenta / Rich tonka bean jus

-

Ugandan vanilla mille-feuille / Smoked caramel / Sudachi gel

-

Nantes-style almond cake with aged rum