Description
“The Bird of Paradise” Show
The show begins as soon as the customers arrive, in the lobby of the Cabaret. Comedians, dancers and artists immerse the guests in a surreal and striking atmosphere! The artists and the brigade will lead the audience into a magical world throughout the evening. A permanent interaction with the public will make each show a unique moment.The Latin Paradise Review
Creatures, dancers, special effects and new technologies blend together in the middle of some fifteen exceptional sets designed by Alain Lagarde, a renowned creator of opera sets, musicals and plays. Added to this are more than 500 costumes created for the occasion by the Parisian fashion house "On aura tout vu", which has created stage costumes for the biggest stars such as Beyoncé, Katy Perry, as well as many ballets for the opera. After their collaboration at the Folies Bergères (show "French Cancan"), Marie-Laure Philippon joined Kamel Ouali to stage a new French Cancan at the Paradis Latin, which is at once authentic, modern and surprising.The restaurant of the Paradis Latin
At Paradis Latin, guests will be greeted as soon as they arrive in the lobby by a show before the show, and the waiter brigade is an integral part of the attractions. The idea is to offer a real gala evening to all spectators. At Paradis Latin, we don't dine, we awaken our senses with impeccable gastronomy and unparalleled entertainment.Menu Gustave Eiffel
Starters:
“All poultry-veal” pâté en croûte with pistachio and beetroot as a condiment
Farmhouse poultry, veal breast, foie gras and pistachios in a shortcrust pastry crust, served with cooked beetroot tartare
ou
Salmon colors, from Paradis Latin
Carrot jelly, watercress cream, carrot puree, diced Gravlax salmon, lemon sabayon and salmon eggs
ou
Creamy pea and prawn soup refreshed with passion fruit
Chilled pea soup, organic prawn tartare and yellow zucchini, seasoned with passion fruit
Location:
“Koulibiac” style salmon, ginger beurre blanc
Salmon fillet, rice, spinach and organic eggs, stewed in puff pastry.
ou
Casserole of chicken supreme with lemongrass, candied vegetables and lemon balm
Free-range poultry, turnips, carrots, leeks, button mushrooms and pearl onions. Sauce flavored with lemongrass and lemon balm leaf.
ou
Multicolored vegetables, perfect egg and parmesan
Hot vegetables: artichoke puree, yellow beets, multi-colored carrots, candied tomatoes, leeks, multi-colored radishes, turnips. An organic egg cooked at 64°, a beautiful parmesan and chive tile.
Desserts:
Rhubarb and orange blossom bow tie
Orange blossom diplomat cream and rhubarb compote (gluten-free)
ou
The “chocolate-raspberry” bicorn
Flourless chocolate biscuit, praline feuillantine, raspberry confit and chocolate mousse
Prestige Menu
Starters:
Foie gras terrine, “red onion - raspberry” condiment
Foie gras cooked in a terrine with sweet wine and red Kampot pepper,
served with red onion and raspberry condiment, toasted bread
ou
Sea bream tian in fine lemon jelly, tasty vegetables
Sliced sea bream cooked in a nage flavored with gelled “Cédron” lemon.
Accompanied by cauliflower, carrot, fennel, yellow zucchini and candied vine tomatoes.
A bouillabaisse vinaigrette with aioli to finish
ou
Ombrine and avocado “coconut milk-lime”
Plate base: apple juice and ginger jelly, avocado guacamole, fish ceviche.
Lime and Espelette pepper seasoning, coconut milk mousse and squid ink tuile
Location:
Cod back, basil, roasted tomato and vierge sauce
Cod back cooked with herbs, tomato confit with balsamic,
“herb-piquillo” vierge sauce, pomegranate and roasted red onions to finish
ou
Monkfish nuts in herb breading, “saffron-pea” rice gratin
Roasted monkfish medallions in herb crust,
served on a basmati rice gratin with saffron and peas, monkfish jus with saffron
ou
Veal Wellington from Paradis Latin
Veal fillet, Paris mushroom duxelles, cecina (beef ham),
crushed potatoes flavored with black truffle, puff pastry that encloses everything.
Baked, served with veal jus with port
Desserts by Pierre Hermé:
Celestial “Strawberry Rhubarb Passion Fruit”
Brioche dough soaked in passion fruit, orange and white rum syrup,
Passion fruit mascarpone cream, rhubarb confit, strawberry sorbet, strawberries
ou
Ourea
“Introduction to tastes, textures and temperatures around hazelnut and yuzu”
Yuzu cream, smooth hazelnut cream, hazelnut whipped cream,
hazelnut mousse biscuit, hazelnut shortbread, hazelnut sauce, caramelized hazelnuts, lemon flesh, Kochi yuzu confit, Hermé Lait chocolate
1⁄2 mineral water – 1⁄2 red wine* – 1⁄4 champagne*
* Paradis Latin Selection - Alcohol abuse is dangerous for your health, consume in moderation.
NAPOLEON Menu:
Starters
Foie gras terrine, “red onion – raspberry” condiment
ou
Sea bream tian in fine lemon jelly, tasty vegetables
ou
Ombrine and avocado “coconut milk-lime”
Main courses
Cod back, basil, roasted tomato and vierge sauce
ou
Monkfish nuts in herb breading, “saffron-pea” rice gratin
ou
Veal Wellington from Paradis Latin
Desserts by Pierre Hermé
Celestial “Strawberry Rhubarb Passion Fruit”
ou
Ouréa “Introduction to tastes, textures and temperatures around hazelnut and yuzu”
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Beverages
Mineral water
1/2 bottle of Bollinger Champagne per person
