For bookings with more than 10 people. Please, contact us by phone at : 07 88 94 85 59
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Going out in Paris as company, association or individual.

DUCASSE SUR SEINE, a sophisticated and unforgettable experience

Take a dinner cruise to discover Paris on the first 100% electric boat on the Seine! During a meal on the Seine, let yourself be carried away by the lively atmosphere of the capital while admiring the most beautiful monuments along the way, offering you a new view of the city. At the table, the chef Jean Philippe BERENS proposes a refined and modern French cuisine, entirely prepared on site with fresh products delivered early in the morning on the boat. A wine list of 100 references is suggested with this menu: exceptional terroirs, ranging from the great classics to the bottles of tomorrow, from responsible vineyards and respected ecosystems.
Complete the calendar to choose your options and book online.

General Informations

 
  • Opening of the restaurant from 7:00 pm - presence imperative at the latest at 8:00 pm !
  • Beginning of the cruise at 8:30 pm.
  • Route on the Seine of a duration of 2h00.
  • Valet service - PLACE DE VARSOVIE (10€TTC for the pick-up of each vehicle) with payment on the spot.
  • Drop off at 28 avenue de New York, Paris 75016 (then down the stairs).
  • For reservations of more than 11 people, please contact us.


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 on site between 2 suggestions of the chef) 4-course dinner

1st time (Amuse-Bouche)

  • Royal Jerusalem artichokes, watercress condiment

2nd time (Cold entry)

  • Braised celeriac with chestnut honey, caviar gold
  • Raw marinated scallops, purslane and black truffle

3rd time (Hot entry)

  • Pearl barley cookpot, seasonal vegetables and fruits
  • Small hot guinea fowl pâté, pigeon and foie gras, Périgueux sauce

4th time (a meat or fish dish)

  • Thermidor blue lobster, confit butternut and kumquat
  • Champagne turbot, roasted cauliflower and salmon roe
  • Beef fillet with peppers, melting apples and new onions
  • Poularde de Culoiseau dorée, salsify and chestnut, cooking juices with vin blanc

Desserts

  • Contemporary vacherin grapefruit and hibiscus
  • Paris all chocolate*, foliantine and pralin

Drinks (only for food and wine pairing)

1st time

  • Champagne ~ Impérial ~ MOËT & CHANDON

2nd time

  • Blanc 2021 Beaujolais ~ DOMAINE DES MARRANS

3rd time

  • Blanc 2019 Saint-Péray ~ JEAN DENUZIÈRE
  • Rouge 2020 Fleurie ~ Pâquerette CHÂTEAU DES BACHELARDS

4th time

  • Blanc 2021 Meursault ~ VINCENT LATOUR
  • Rouge 2015 Aloxe-Corton 1er cru ~ Les Vercots DOMAINE ANTONIN GUYON

Drinks for desserts

  • 2019 Montlouis ~ Clos Habert ~ FRANÇOIS CHIDAINE
  • Porto ~ 20 ans d'âge ~ MAISON GRAHAM'S

 

Cruise Menu (with choice on site between 2 suggestions of the chef) 4-course dinner

1st time (Amuse-Bouche)

  • Royal Jerusalem artichokes, watercress condiment

2nd time (Cold entry)

  • Braised celeriac with chestnut honey, caviar gold
  • Raw marinated scallops, purslane and black truffle

3rd time (Hot entry)

  • Pearl barley cookpot, seasonal vegetables and fruits
  • Small hot guinea fowl pâté, pigeon and foie gras, Périgueux sauce

4th time (a fish dish)

  • Thermidor blue lobster, confit butternut and kumquat
  • Champagne turbot, roasted cauliflower and salmon roe

5th time (a meat dish)

  • Beef fillet with peppers, melting apples and new onions
  • Poularde de Culoiseau dorée, salsify and chestnut, cooking juices with vin blanc

Desserts

  • Contemporary vacherin grapefruit and hibiscus
  • Paris all chocolate*, foliantine and pralin

Drinks (only for food and wine pairing)

1st time

  • Champagne ~ Impérial ~ MOËT & CHANDON

2nd time

  • Blanc 2021 Beaujolais ~ DOMAINE DES MARRANS

3rd time

  • Blanc 2019 Saint-Péray ~ JEAN DENUZIÈRE
  • Rouge 2020 Fleurie ~ Pâquerette CHÂTEAU DES BACHELARDS

4th time

  • Blanc 2021 Meursault ~ VINCENT LATOUR

5th time

  • Rouge 2015 Aloxe-Corton 1er cru ~ Les Vercots DOMAINE ANTONIN GUYON

Drinks for desserts

  • 2019 Montlouis ~ Clos Habert ~ FRANÇOIS CHIDAINE
  • Porto ~ 20 ans d'âge ~ MAISON GRAHAM'S

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