World-renowned Parisian cabaret performance at Moulin Rouge
Incredible troupe of 80 artists, including 60 Doriss dancers
Dazzling sets, elaborate costumes & top international acts
Historic & magnificent Belle Époque venue in Montmartre
Optional gourmet 3-course dinner featuring French classics
About this activity
What's included, what's not
Admission to Féerie at the Moulin Rouge
Half-bottle of champagne
Services of a multilingual hostess
What you can expect
Starting life as a popular cabaret and dance hall in 1889, the venue became an iconic music hall in the Roaring Twenties, and then a theater where numerous famous French and international artistes stepped out into the limelight…
Today, the Moulin Rouge and its 60 artistes present the Féerie revue show: two hours of amazement between cabaret and music hall styles where dance scenes and surprise acts intersperse. The show takes us from the sleepy garden of the Moulin Rouge to the decks of a pirate ship in Indonesia, then back to town with a travelling circus, before dipping into nostalgia with a portrait of Paris through the age, and not forgetting the Moulin Rouge’s most emblematic dance, the French Cancan!
Every evening, a fantasy world bursts onto the stage: 1000 costumes shimmering with feathers, rhinestones and sequins, sensational performances, sumptuous sets and original French music.
The Moulin Rouge offers its guests a Dinner-and-Show experience, starting with a sophisticated dinner to be savored against the melodic backdrop of live tunes played by the musicians, or a Show evening sparkling with champagne bubbles.
Composed by Chef David Le Quellec, the restaurant menu boasts a new take on traditional French dishes changing with the seasons, cooked using local produce and lovingly prepared in the kitchens of the Moulin Rouge.
Mistinguett: Starter:Saku Tuna in Tataki, Multicolored Beetroot Salad - or - Rabbit Terrine, Quenelle of Gherkins Pesto. Main Course: Fillet of Hake Fish Cooked with Black rice - or - Breast of Farm Chicken Roasted with Lemon, Seasonal Vegetables. Dessert: Pear Charlotte, Bavarian Cream - or - Saint Honoré Cake
Toulouse-Lautrec: Starter:Marinated Salmon with Taramasalata - or - Foie Gras Terrine - or - Bulgur Salad with Black Tiger Prawns Marinated with Tandoori. Main Course: Sea Scallops, Thin slices of Dry-Cured Ham, Green Lentils with Chives - or - French Quasi of Veal with Wild Mushrooms Fricassee Dessert: Citrus finger, Calamansi Custard, Intense Vanilla Ganache - or - White Chocolate Mousse and Salted Caramel
Belle Epoque: Mise en Bouche:Game and Foie Gras Pie. Starter: Smoked Salmon with Taramasalata - or - Organic Perfect Egg, Pompadour Potato Siphon, Smoked Haddock. Main Course: Sea-Bass with Seaweed, Mashed Potatoes, Razor Clam - or - Pan Fried Fillet of Beef , Mixed Winter Vegetables with Truffles. Dessert: Rhum Baba Infused with Passion Berry - or - Praline Cake