You will attend the show “Féerie”, the last revue of the famous cabaret. Created in 1999 by Doris Haug & Ruggero Angeletti, two great directors of revue, this show takes up the history of cabaret but also a great classic, Sandokan and the magic of the circus.
The Moulin Rouge “Féerie” review
A 900-seat hall with a Belle Époque decor opens its doors to you to experience an unforgettable evening, enjoy a dinner in the tradition of French gastronomy or discover the grand spectacle revue “Féerie”! “Féerie” is made up of a troupe of 80 artists, including the 60 Doriss Girls recruited from all over the world, 1,000 feather, rhinestone and glitter costumes made in the most renowned Parisian workshops, sumptuous sets with shimmering colors and unique designs made by Italian artists, the best international attractions with exceptional numbers, the long-awaited return of the Giant Aquarium, set to original music recorded by 80 musicians and 60 choristers.
The Moulin rouge restaurant
A Belle Époque room with authentic murals, Morris columns and original posters of artists who performed on this mythical stage (Mistinguett, Edith Piaf, Jean Gabin, Frank Sinatra, Liza Minnelli…) opens its doors to you to enjoy a dinner in the tradition of French gastronomy. Chef Arnaud Demerville imagines culinary creations inspired by the values of the house: sharing, quality and the French art of living.
Here is an example of a menu that you can taste on the spot:
Marinated Salmon with Dill, Natural Tarama, Smoked Cod Eggs and Blinis or Mi-Cuit Foie Gras with Rosebuds, Begging Fruit Chutney, Mango Jelly or Boulgour Salad, Marinated and Tandoori Cooked Prawns, Pickled Cucumbers and Pomelos
Golden Scallops, Speck Chips, Green Lentils from Puy-en-Velay with Chives, Emulsion of their Cooking Juice or Quasi of Veal Cooked a la Plancha, Fricassee of Mushrooms from the Underwoods, Bound with Parmesan and Tetragones, Banyuls Juice
Finger with seasonal citrus fruits, Kalamansi cream, Intense Vanilla Ganache or White Chocolate and Salted Butter Caramel Palet, Apple Compote, Mona Lisa Biscuit
The program of your evening
7:00 pm : Dinner Formula Toulouse-Lautrec
with ½ bottle of Champagne
*Live orchestra following the dinner
9:00 pm : Show “Féérie”