Ducasse on the Seine
Aboard the restaurant boat, let yourself be carried away by a magical cruise where you will have the opportunity to savor a gastronomic menu while admiring the most beautiful monuments of the capital.
Whether it is a romantic moment or a moment with friends or family, all the beauty of the capital will be revealed to you during a journey filled with beauty.
The service
Everything is designed to offer you a unique experience, a harmonious combination of the pleasure of the eyes and of the table.
Your lunch menu
At the table, the story unfolds like a scenario, a 4-course menu with a choice of three starters, four main courses and four desserts, with a perfect match between food and wine.
The menus are prepared on board with fresh seasonal products.
They change every 6 weeks or so - this menu is provided as an example.
Cruise menu (with choice between 2 chef's suggestions) 3 course lunch & food and wine pairing
1st course (Amuse-Bouche)
- Cevennes sweet onion foam, oak lentins with Arbois wine
2nd time (Cold starter)
- Soft-boiled chicken egg, butternut confit, kumquat and bottarga
- Marinated sea bream, red cabbage, coriander and physalis
- Braised celery root with chestnut honey, gold caviar
3rd time (a meat or fish dish)
- Smoked green wheat cookpot, seasonal vegetables and fruits
- Grilled scallops, pencil leeks, condiment of a Grenoble
- Beef cheek with peppers, melting beets, Perigueux sauce
Desserts
- Mango / kalamansi composition, exotic sorbet
- Cooked and raw apples, crushed dill, fermented yogurt ice cream
- All chocolate Paris, feuillantine and praline
Drinks
1st time
- NM Champagne brut ~ R.018 ~ LALLIER
2nd time
- White wine 2019 Marsannay ~ Le Clos ~ RENÉ BOUVIER
3rd time
- Red wine 2019 Montagne Saint-Emilion ~ Eve Château de MALENGIN
Lunch Cruise Menu (with choice between 2 chef's suggestions) 4 courses & food and wine pairing
1st time (Amuse-Bouche)
- Cevennes sweet onion foam, oak lentins with Arbois wine
2nd time (Cold starter)
- Marinated sea bream, red cabbage, coriander and cape gooseberry
- Braised celery root with chestnut honey, gold caviar
3rd time (Hot starter)
- Cookpot of smoked green wheat, vegetables and seasonal fruits
- Soft-boiled chicken egg, butternut confit, kumquat and bottarga
4th time (a meat or fish dish)
- Grilled scallops, leeks, condiment of a Grenoble
- Beef cheek with peppers, melting beets, Perigueux sauce
Desserts
- Cooked and raw apples, crushed dill, fermented yogurt ice cream
- All chocolate Paris, feuillantine and praline
Drinks
1st time
- NM Champagne ~ Imperial ~ MOËT & CHANDON
2nd time
- White wine 2021 Bordeaux ~ Merle Blanc de CHÂTEAU CLARKE
3rd time
- White wine 2020 Alsace ~ Vin Orange ~ Le Jeu des Verts MARCEL DEISS
- Red wine 2019 Côtes de Provence ~ Gabriel ~ Château MINUTY
4th time
- White wine 2020 Puligny-Montrachet ~ Les Enseignères JEAN PASCAL & FILS
- Red wine 2014 Pauillac ~ CHÂTEAU PÉDESCLAUX
