Paris: 3-Course Dinner & Show at Paradis Latin Cabaret

Prepare for an unforgettable Parisian evening at the Paradis Latin! This isn't just a show; it's a sensory feast. Imagine a night brimming with sensual dance, captivating poetry, heartfelt emotion, and witty humor, all perfectly complemented by a delicious three-course pre-show dinner. Step into the cabaret and be greeted by a vibrant cast of actors, dancers, and artists. Let yourself be swept away by the surreal and surprising atmosphere. While you savor your meal, be enchanted by a stunning pre-show performance featuring an exceptional singer and a unique cabaret act. Then, prepare to be amazed by the spectacular main show, "L'Oiseau Paradis." Choose from two exquisite dinner-show menus, both crafted for the autumn/winter season: the "Prestige" or the "Gustave Eiffel," each a culinary masterpiece designed by the renowned Guy Savoy. **Autumn/Winter Eiffel Prestige Menu:** * **Starters:** * Poultry and veal pâté with pistachios and beetroot condiment * "Colors Paradis": Smoked salmon, horseradish cream, mashed broccoli, salmon eggs, and smoked butter sabayon * Mushroom velouté, cauliflower-hazelnut, and crispy Comté cheese * **Main Courses:** * "Koulibiac"-style salmon with white butter sauce and ginger infusion * Cocotte "beef & carrots" * Multicolored vegetables, egg, and parmesan (featuring mashed artichoke, multicolored carrots, yellow beets, candied tomatoes, leeks, multicolored radishes, and turnips; organic egg; parmesan tuile; and chive) * **Desserts:** * "French Kiss": Exotic flavors, combawa pineapple sorbet, mango passion fruit insert, on a dark chocolate-coated ladyfinger biscuit * "The Pear in the Quince": Whipped pear ganache, quince paste insert, shortbread biscuit, shaped like a white chocolate cloud and feather **Autumn/Winter Menu:** * **Starters:** * Terrine of foie gras, butternut-kumquat chutney, and melba toast * Egg cocotte, chestnuts, and white truffle emulsion * Remoulade of avocado and crab, shellfish jelly, Granny Smith apple, and a mixture of cress, shiso, radish cress, and nasturtium flower * **Main Courses:** * Filet of pollack with sweet spices, Jerusalem artichoke, coriander-infused beurre blanc, and roasted flavor * Monkfish medallions, saffron vegetables ("bourride" style) * "Paradis Wellington" (served rare): Beef fillet, Paris mushroom duxelles, cecina (beef ham) in puff pastry, served with beef jus and port * **Desserts by Pierre Hermé:** * "Infinitely Lemon": Lemon cream, raw lemon flesh, candied lemon, light lemon cream, lemon shortbread, lemon jelly, lemon ice cream, and crispy lemon meringue * "Sweet Pleasure": An exploration of tastes, textures, and temperatures around milk chocolate and hazelnut Your dinner includes a half-bottle of mineral water, a half-bottle of Paradis Latin's selected red wine, and a quarter-bottle of champagne. Book your enchanting evening now!