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 an unforgettable experience, a harmonious combination of the pleasure of the eyes and of the table.
The menu of your evening
At the table, the story unfolds like a scenario, a menu in four parts 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 suggestions from the chef) 4 course dinner
1st course (Amuse-Bouche)
- Cauliflower foam, black truffle
2nd course (Cold starter)
- Raw and cooked beets, pomegranate and gold caviar
- Marinated sea bass, citrus and coriander
3rd step (Hot entrée)
–
- Cookpot of smoked green wheat, pumpkin and verjuice
- Small warm pâté of wild duck and foie gras, purslane
4th time (a meat or fish dish)
- Blue lobster in its natural state, herbed coco beans
- Grilled scallops, pencil leeks, condiment of a Grenoble
- Sautéed veal, Jerusalem artichokes and ceps, coffee cooking juices
- Golden Culoiseau’s duck, Anna apples, seaweed
Desserts
- Composition of Corsican clementines and ‘burnt’ chestnuts
- All chocolate Paris*, feuillantine and praline
Dinner Cruise Menu (with choice between 2 chef’s suggestions) 5 courses & food and wine pairing
1st course
- Cauliflower foam, black truffle
2nd course
–
- Raw and cooked beets, pomegranate and gold caviar
- Marinated sea bass, citrus and coriander
3rd step
- Cookpot of smoked green wheat, pumpkin and verjuice
- Small warm pâté of wild duck and foie gras, purslane
4th time (a fish dish)
- Blue lobster in its natural state, herbed coconut beans
- Grilled scallops, leeks, condiment of a Grenoble
5th time (a meat dish)
- Sautéed veal, Jerusalem artichokes and ceps, coffee cooking juices
- Golden Culoiseau’s duck, Anna apples, seaweed
Desserts
- Composition of Corsican clementines and ‘burnt’ chestnuts
- All chocolate Paris*, feuillantine and praline
Drinks
1st time
- Champagne ~ Imperial ~ MOËT & CHANDON
2nd time
- White 2019 Vin de France ~ Lumière ~ Cuvée Urbaine LES VIGNERONS PARISIENS
3rd time
- White 2021 Jurançon Sec ~ Marie Blanque DOMAINE BELLAUC
- Red 2021 Vin de France ~ Incipio ~ Carignan 1961 PIERRE & ANTONIN
4th time
- White 2020 Condrieu ~ La Berne ~ LIONEL FAURY
5th time
- Red 2018 Beaune 1er cru ~ Toussaints CHÂTEAU DE MEURSAULT
Dessert drinks
- 2015 Sauternes ~ CHARTREUSE DE COUTET
- 2004 Natural sweet wine ~ Rivesaltes Ambré JEAN GARDIÉS