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 an optional 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 Arnaud Demerville, 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.

Toulouse-Lautrec Sample Menu

Starter: House-marinated thin slices of veal, textured watermelon, cucumber, feta, Kalamata olives or King prawns sautéed with ponzu, quinoa lightly fl avoured with ginger, avocado assortment

Main Course: Roast free-range chicken breast, carrot variation with cumin, date coulis, preserved lemon juice or Seared sea bream fi llet a la plancha, pearl barley risotto infused with marjoram, yellow zucchini emulsion with mild garlic

Dessert

Belle Epoque Sample Menu

Starter: Salpicon of lobster fl avoured with tarragon, textured celery, apple, chartreuse liqueur or Home-made pâté en croûte with veal, poultry, foie gras and candied lemons, blowtorched young leek, piquillo vinaigrette or Smoked Salmon From The “Maison Fumaison”, flavoured tarama, trout roe

Main Course: Sauteed beef fi llet, summer vegetable tartlet, Catalan romesco sauce, shallot jus or Roast monkfi sh medallion, fregola sarda, beans combination, Iberian broth

Dessert