Engage your senses with a ticket to the Paradis Latin Show in Paris. Immerse yourself in the local arts scene with this tantalising night of sensuality, poetry, emotion, and humour after you enjoyed a delicious 3-course meal during pre show.
Enter the cabaret and be welcomed by actors, dancers, and artists. Plunge into a surreal and surprising atmosphere.
As you eat, enjoy a performance by an exceptional singer and watch a one-of-a-kind cabaret pre show. Finally, enjoy the amazing show L'Oiseau Paradis.
Choose between 2 dinner-show menus, Automn/Winter “Prestige” or “Gustave Eiffel” signed by Guy Savoy
Automn/Winter Eiffel Prestige Menu
Starters
Poultry and veal paté with pistachios, and beetroot as a condiment
or
Colours Paradis
Smoked salmon, horseradish cream, mashed broccoli, salmon eggs, and smoked butter sabayon
or
Mushroom velouté, “cauliflower-hazelnut”, crispy Comté cheese
Main Courses
“Koulibiac” style salmon, white butter sauce ginger infusion
or
Cocotte “beef & carrots”
or
Multicoloured vegetables, egg, and parmesan
Cooked vegetables: mashed artichoke, multicoloured carrots, yellow beetroot, candied tomatoes, leeks, multicoloured radishes, and turnips. Organic egg, parmesan tuile, and chive
Desserts
French Kiss
Exotic flavour, combawa pineapple sorbet, mango passion fruit insert, on a ladyfinger biscuit coated in dark chocolate
or
The pear in the quince
Whipped pear ganache, quince paste insert, shortbread biscuit. In the shape of a white chocolate cloud and feather.
Automn/Winter menu
Terrine of foie gras, “butternut-kumquat” chutney, melba toast
or
Egg cocotte, chestnuts and white truffle emulsion
or
Remoulade of avocado and crab, shellfish jam, Granny Smith apple, and a mixture of cress, shiso, radish cress, and nasturtium flower
Filet of Pollack with sweet spices, Jerusalem artichoke, beurre blanc infused with coriander, roasted flavour
or
Monkfish medallions, saffron vegetables “bourride style »
or
Paradis Wellington “served rare”
Beef fillet, Paris mushroom duxelles, cecina (beef ham) in puff pastry Baked rare, beef jus with port
Desserts by Pierre Hermé
Infinitly Lemon by Pierre Hermé
Lemon cream, raw lemon flesh, candied lemon, light lemon cream, lemon shortbread,
lemon jam, lemon ice cream, crispy lemon meringue
or
Sweet pleasure
Initiation of tastes, textures and temperatures around milk chocolate and hazelnut
Drinks: 1/2 bottle of mineral water - 1/2 bottle of red wine - 1/4 bottle of champagne
*Paradis Latin selection
