Spend an Un­for­get­table Evening at the MOULIN ROUGE to Ring in the Hol­i­day Season

Where Paris - - Entertainment - Mont­martre , 82 blvd de Clichy (18th) 01 53 09 82 82 www.moulin-rouge.com

F rom De­cem­ber 20th through to Jan­uary 5th, the Moulin Rouge wel­comes you into a fairy tale-like world where dreams and re­al­ity come to­gether, and where fine din­ing is on the agenda as well for the cel­e­brated cabaret in­vites you to dis­cover its hol­i­day menus elab­o­rated ex­clu­sively from no­ble prod­ucts and care­fully pre­pared by Chef David Le Quel­lec.

Savour foie gras from the Saint Orens Farm en­hanced with quince and cof­fee chut­ney and Christ­mas spices or a sashimi of Man­darin mar­i­nated salmon. Slowly cooked filet of John Dory is served Grenobloise style or you might opt for breast of chicken from the Lan­des re­gion with black truf­fles. Dessert is the tra­di­tional and tra­di­tion­ally de­li­cious Christ­mas Yule log. The in­flu­en­tial Gault&Mil­lau guide to gas­tron­omy, which has listed the finest of restau­rants since 1972, has re­cently po­si­tioned the restau­rant of the Moulin Rouge among the es­sen­tial restau­rants of the cap­i­tal. A first for a cabaret and a source of pride for the Moulin Rouge, which since the ar­rival of Chef David Le Quel­lec in 2015 has firmly en­trenched home-made cook­ing into its val­ues by bring­ing to­gether tra­di­tion and moder­nity. The chef is run­ning the kitchens of the Moulin Rouge to the high­est stan­dards of qual­ity de­manded by the cel­e­brated Parisian es­tab­lish­ment, and so on the menu is plenty of in­no­va­tion and sea­sonal fare.

Through­out this fes­tive pe­riod so as to keep with tra­di­tion, the Christ­mas dessert pre­pared by the pas­try Chef Eric Barne­r­ias will en­chant lovers of all that is sweet.

And be­cause a party din­ner is al­ways served with fine wine, the som­me­lier of the cabaret has selected su­perb wines, red, white and rosé, which he care­fully ages in the wine cel­lar, a trea­sure trove of 25,000 bot­tles. There is of course cham­pagne, the star of stars be­cause at the Moulin Rouge some 240,000 bot­tles are con­sumed an­nu­ally. Take it all in for splen­dour adorns your ta­ble. In

be­tween the past and the fu­ture take in the present for a sparkling evening in which the ex­pe­ri­ence be­gins upon ar­rival in this myth­i­cal venue. The din­ing room team of 120 maître d’s, head wait­ers and wait­ers will usher you into the Belle Epoque hall with its au­then­tic wall fres­coes and Mor­ris col­umns with the orig­i­nal posters of artists who per­formed here in­clud­ing Mistinguett, Mau­rice Che­va­lier, Edith Piaf, Jean Gabin, Frank Si­na­tra, Liza Min­nelli and so many oth­ers.

Ev­ery night the orches­tra plays the great clas­sics from around the world of­fer­ing a fine op­por­tu­nity to take to the dance floor. Mean­while, upon the ta­bles is an ex­cep­tional menu of win­ter savours along with the em­blem­atic lit­tle red lamps that im­part a muted at­mos­phere onto the evening be­fore be­ing turned off to set the stage for the cel­e­brated show Féerie. A two-hour mar­velfilled show with 60 per­form­ers on stage, orig­i­nal mu­sic and 1000 cos­tumes of feathers, rhine­stones and span­gles all topped off with the em­blem­atic dance of the Moulin Rouge, the French Can­can. Mean­while, be­hind the scenes no less than four art and craft houses des­ig­nated by the French gov­ern­ment as Liv­ing Her­itage Com­pa­nies for the ex­cel­lence of their tra­di­tional know-how are at work.

The Mai­son Février, mas­ter feather crafters since the 1920s worked for Mistinguett, the Mai­son Clair­voy, the his­toric shoe­maker of the Moulin Rouge since 1945 makes the can­can boots, the cre­ation work­shop of the Moulin Rouge it­self is di­rected by Mine Verges and cre­ates the fab­u­lous cos­tumes and more re­cently the Ate­lier Valentin, mas­ter em­broi­der­ers, has joined the house’s arts and crafts en­tourage. And as 2019 is al­most upon us, for the last night of the year the Moulin Rouge wel­comes you for an ex­cep­tional evening for New Year’s Eve on De­cem­ber 31st. The chef is even more in­ven­tive for this unique mo­ment in the year and pre­pares a suc­cu­lent din­ner fea­tur­ing sea bass ce­viche, sea scal­lops and roasted milk fed veal. The cham­pagne corks fly, the orches­tra warms up and the soirée of en­chant­ment be­gins.

The re­vue Féerie rings in the New Year amongst fam­ily and friends and at mid­night the en­tire team of the Moulin Rouge is on hand to wish you a Happy New Year. And then it’s time to dance un­til dawn.

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