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  • Revue féerie dîner Moulin Rouge

'Féérie' Show + Dinner

Until 03/31/2020


The Moulin Rouge, founded in 1989 and immortalised by Toulouse-Lautrec, presents its FEERIE show. …

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The Moulin Rouge, founded in 1989 and immortalised by Toulouse-Lautrec, presents its FEERIE show. 1,000 costumes of feathers, rhinestones and glitter, sumptuous sets in shimmering colours, the famous French Cancan and the 60 Doriss Girls. Menus have been imagined and orchestrated by new chef David Le Quellec.

Dinner at 7 pm, followed by the FEERIE show at 9 pm. Menus subject to change.


Category 1


Carpaccio of Sea Scallops, Granny Smith Apple, Brussels Sprout Leaves and Baeri Caviar
Rope-Hung Smoked Salmon, Salmon Roe and Caviar Tarama with Buckwheat Blinis
Pan-fried Foie Gras, Pot-au-Feu Broth and Seasonal Vegetables with Black Truffle

Monkfish Medallion scored with Iberian Chorizo, Aïgo Boulido style, with Pensato Olive Oil
Beef Fillet, Périgourdine Sauce, Bouchon Potato Filled with Foie Gras, Creamed Parsnips and Winter Root Vegetables
21st Century Mont Blanc
Thin Milk Chocolate and Hazelnut Tartlet, Very Creamy Passion Fruit

12 bottle of Laurent Perrier Champagne


Category 2

Chicken Galantine, Tangy Garden Beetroot Bouquet
Salmon Marinated in Tangerine, Toasted Rye Bread, Whipped Cream
Array of Avocado, Shrimp and Grapefruit, Parmesan Biscuit and Yuzu Mayonnaise

Oven-Roasted Pollock, Diced Pumpkin, Chestnut and Chinese Artichoke, Creamy Bacon Emulsion
Seared Veal Medallions, Du Puy Green Lentils Moistened with Foie Gras and Chives, Jus

Hazelnut and 70% Guanaja Chocolate Lava Cake, Light Bourbon Vanilla Cream
Périgord Walnut Sponge Cake with Calisson Cream and Wine-Poached Pear

12 bottle of Champagne


Category 3

Skate Wing Terrine in Butter Sauce with Capers and Lemon Vinaigrette Accompaniments
Old-Fashioned Smoked Beef Shavings on a Bed of Green Lentils, Slice of Butternut and Chives

Roasted Fillet of Seabream, Wilted Fennel and Coriander, Star Anise Emulsion
Free-Range Chicken Breast, Seasonal Vegetable Fricassee, Creamy Mash Potatoes and Gravy

Brownie-style Tartlet with Whipped Tanariva Milk Chocolate Cream
Royal Gala Apple and Banana Tatin, Whipped Bourbon Vanilla Cream

12 bottle of Champagne

Menus imagined and orchestrated by Chef David Le Quellec

Useful information

Getting there

  • Metro Station: Blanche

  • Bus 30, 54, 68, 74 or 95. 

  • From the Paris Ring Road: exit Porte de Clichy or Porte de St Ouen.

  • Car park Renault, 11 rue Forest. Car Park Clichy Montmartre, 9 rue Caulaincourt.

  • Car park Mansart, 4 rue Mansart.


  • Arrive approximately 30 minutes before the evening starts.

  • Dress code: semi-formal. Jacket and tie appreciated. No shorts, Bermuda pantsor sports clothing or footwear allowed.** 

  • Telephone number for reduced-mobility access: +33 (0) 53 09 82 82



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*Please check the availabilities on Booking.com (the sales term conditions and the privacy policies of Booking.com will be applied).