Description

For this new 2026-2027 season, Cirque Imagine opens the doors to its latest creation: Act IX.<div> From September to June, 18 exceptional international artists take to the stage to thrill you with a completely original show, where pure elegance meets extravagant energy.</div><div> Enjoy a gourmet meal punctuated by high-flying circus performances, daring cabaret acts, singing and live music, in either lunch or dinner-show format.</div><div><br></div><div> Imagine Menu (lunch)</div><div><br></div><ol><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Starter: Carrot cake and carrot cream, carrot top glaze, vinaigrette and carrot pickles.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Dish: Confit veal breast in the style of a blanquette, pilaf rice, pearl onions and seasonal vegetables.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Cheese: Matchstick of mature Comté.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Dessert: Praline tart.</li></ol><div><br></div><div> Acrobat Menu (dinner)</div><div><br></div><ol><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Starter: Foie gras and duck breast éclair, exotic fruit chutney and balsamic caramel.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Dish: Chicken with mushrooms, sweet potato puree, peas and supreme sauce.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Cheese: Tomme de Savoie.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Dessert: Chocolate-hazelnut biscuit, chocolate almond crisp, hazelnut praline cream and chocolate chantilly.</li></ol><div><br></div><div> Voltige Menu (dinner)</div><div><br></div><ol><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Starter: Seared salmon, parsnip mousse and mustard, miso vinaigrette.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Dish: Confit lamb shoulder, jus with mild spices, fregola sarda with parmesan and brunoise of seasonal vegetables.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Cheese: Tomme de Savoie.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Dessert: Almond and lemon crisp, almond biscuit, raspberry confit, lemon chantilly.</li></ol><div><br></div><div> Little Clown Menu (lunch and dinner)</div><div><br></div><ol><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Starter: Ravioli gratin with cream and Emmental cheese.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Dish: Roasted poultry with skin and its thyme-infused juices, dauphinoise potatoes.</li><li data-list="bullet"><span class="ql-ui" contenteditable="false"></span> Dessert: Chocolate mousse and crunchy pearls.</li></ol><div><br></div><div><br></div>