Dinners & Show

A unique pre-show will liven up your dinner, followed by 1h45 of dynamic, poetic and sensual show

where breathtaking artists and new technologies meet, creating an original and unforgettable experience.

7:30 pm Arrival & Dinner – 9:30 pm Show – 11 pm Grand Finale

Gustave Eiffel Evening

140€ per person

Starters 

Pressed poultry, celery and duck foie gras
Supreme of chicken, celery and duck foie gras cooked like a terrine, vinaigrette (egg, mustard, vinegar, oil and trumpet of death mushroom) toasted bread, leek sprouts

or

Marinated salmon and spring vegetables, a salad on top
Diced salmon marinated like a herring, avocado, seasonnal vegetables (multicolored carrots, cauliflower, radish), lamb’s lettuce, lamb’s lettuce oil

or

Sea bream ceviche, peas, salmon egg and crispy noodles
Sea bream ceviche with lime, freshen peas velouté, salmon eggs and fried rice noodles

Main Course 

Hake fish, “softy-crunchy” fennel, fish broth, infused Earl Gray tea
Hake fish filet confit with lemon, softy and crunchy fennel in salad, baked olivette tomato , dashi broth infused with Earl Gray tea and quinoa two colors

or

Supreme of chicken slow-cooked with morels, basmati rice and green asparagus tips
Chicken supreme stuffed with roasted morels, basmati rice and asparagus, asparagus tips, morel cream sauce

or

Multicolored vegetables, perfect egg and parmesan
Cooked vegetables (purée of artichoke, multicolored carrots, yellow beets, candied tomatoes, leeks, multicolored radishes, turnips). An organic egg cooked at 64°- 45 min, a nice parmesan tuile and a chive stick

Deserts 

The “raspberry-passion” dress
Meringue in the shape of a dress, passion fruit and raspberry sorbet, biscuit (a kind of Norwegian)

or

CANCAN Chocolate
Chocolate tartlet, dark chocolate shavings in the shape of a petticoat

Réserver

Gustave Eiffel Evening – drinks included

160€ per person

Starters 

Pressed poultry, celery and duck foie gras
Supreme of chicken, celery and duck foie gras cooked like a terrine, vinaigrette (egg, mustard, vinegar, oil and trumpet of death mushroom) toasted bread, leek sprouts

or

Marinated salmon and spring vegetables, a salad on top
Diced salmon marinated like a herring, avocado, seasonnal vegetables (multicolored carrots, cauliflower, radish), lamb’s lettuce, lamb’s lettuce oil

or

Sea bream ceviche, peas, salmon egg and crispy noodles
Sea bream ceviche with lime, freshen peas velouté, salmon eggs and fried rice noodles

Main Course 

Hake fish, “softy-crunchy” fennel, fish broth, infused Earl Gray tea
Hake fish filet confit with lemon, softy and crunchy fennel in salad, baked olivette tomato , dashi broth infused with Earl Gray tea and quinoa two colors

or

Supreme of chicken slow-cooked with morels, basmati rice and green asparagus tips
Chicken supreme stuffed with roasted morels, basmati rice and asparagus, asparagus tips, morel cream sauce

or

Multicolored vegetables, perfect egg and parmesan
Cooked vegetables (purée of artichoke, multicolored carrots, yellow beets, candied tomatoes, leeks, multicolored radishes, turnips). An organic egg cooked at 64°- 45 min, a nice parmesan tuile and a chive stick

Deserts 

The “raspberry-passion” dress
Meringue in the shape of a dress, passion fruit and raspberry sorbet, biscuit (a kind of Norwegian)

or

CANCAN Chocolate
Chocolate tartlet, dark chocolate shavings in the shape of a petticoat

– Mineral Water

1/2 bottle of wine*

1/4 bottle of Champagne *

* Paradis Latin Selection /alcohol abuse can be harmful for health, please drink responsibly.

Réserver

Prestige Evening

180€ per person

Starters 

Foie gras flower of Paradise
Flower-shaped foie gras, white cabbage salad with pomegranate molasses, Espelette pepper and toasted sourdough bread

or

Crab and Avocado cake in fine shellfish jelly, squid ink tuile
Remoulade of avocado and crab meat, shellfish jelly, Granny Smith apple and mixture of cress: shizo, radish cress and nasturtium flower

or

A Caesar salad like in “Paradise”
Romaine salad seasoned with Caesar sauce, croutons and parmesan shavings, roasted chicken fillet

Main courses

Cod back candided with lime, ragout of mussels and flat beans with curry
Back of candided with lime zest, snake bean, mussels and mussel juice, coconut milk and yellow curry, purple cauliflower and shizo leaf

or

Monkfish medallions, vegetables and saffron “bourride style”
Medallions of monkfish cooked in olive oil and saffron, new potatoes and fondant leek, gourmet peas, snacked choy pack, fish soup with aioli

or

Paradis Wellington “served rare”
Filet of beef, mushroom duxelles, cecina (beef ham), potato, puff pastry that encloses everything. Baked, served rare, beef jus with port

Desserts

“White Outfit”
Light lemon Mousse and verbena insert

or

“Strawberry-vanilla” cannon
Dessert in the shape of a strawberry and vanilla cannon, few pistachios flavored with

raspberry

Réserver

Prestige Evening – drinks included

200€ per person

Starters 

Foie gras flower of Paradise
Flower-shaped foie gras, white cabbage salad with pomegranate molasses, Espelette pepper and toasted sourdough bread

or

Crab and Avocado cake in fine shellfish jelly, squid ink tuile
Remoulade of avocado and crab meat, shellfish jelly, Granny Smith apple and mixture of cress: shizo, radish cress and nasturtium flower

or

A Caesar salad like in “Paradise”
Romaine salad seasoned with Caesar sauce, croutons and parmesan shavings, roasted chicken fillet

Main courses

Cod back candided with lime, ragout of mussels and flat beans with curry
Back of candided with lime zest, snake bean, mussels and mussel juice, coconut milk and yellow curry, purple cauliflower and shizo leaf

or

Monkfish medallions, vegetables and saffron “bourride style”
Medallions of monkfish cooked in olive oil and saffron, new potatoes and fondant leek, gourmet peas, snacked choy pack, fish soup with aioli

or

Paradis Wellington “served rare”
Filet of beef, mushroom duxelles, cecina (beef ham), potato, puff pastry that encloses everything. Baked, served rare, beef jus with port

Desserts

“White Outfit”
Light lemon Mousse and verbena insert

or

“Strawberry-vanilla” cannon
Dessert in the shape of a strawberry and vanilla cannon, few pistachios flavored with

raspberry

– Mineral Water

1/2 bottle of wine*

1/4 bottle of Champagne *

* Paradis Latin Selection /alcohol abuse can be harmful for health, please drink responsibly.

Réserver