Latin Paradise

Date: 6/20/2027 12:00:00 AM

Location: Paradis Latin, 28 rue du Cardinal Lemoine, Paris 5th arrondissement, Île-de-France

Price: 50,000 EUR

Description

To mark its 130th anniversary, Le Paradis Latin announces its new Revue "L'Oiseau Paradis" directed by the French choreographer Kamel Ouali. Nearly thirty artists and international attractions bring this exceptional place to life, built under Napoleon in 1803 and rebuilt by Gustave Eiffel in 1889. This show is dynamic, youthful, glamorous, and spectacular. It celebrates women and artists while remaining true to the tradition of French cabaret. - Package details for "Show + Drinks":<ul><li> 9:00 PM - 9:15 PM: Welcome and seating at your table</li><li> 9:30 p.m.: The show begins. The new revue at the Paradis Latin, entitled "L'Oiseau Paradis", is marked by sensuality, poetry, emotion, humor and new technologies.</li><li> 11:15 PM: End of the show</li></ul> - Show schedule for the "Dinner and Show" package:<ul><li> 7:30 PM to 8:00 PM: Welcome and seating in the dining room for dinner</li><li> 8:00 PM: Pre-Show with Live Singer and Dance Troupe & Dinner Service</li><li> 9:30 pm: "L'Oiseau Paradis" revue</li><li> 11:20 PM: End of the show and departure </li></ul> - Chef-prepared cuisine. Guy Savoy , Ambassador of French gastronomy. He designs the menu for Paradis Latin. A multi-Michelin-starred chef and winner of the "best restaurant in the world" award, Guy Savoy has been creating the menus for Paradis Latin since 2020. These menus evolve with the seasons and are prepared daily in our kitchens. Pierre Hermé , a symbol of haute pâtisserie. He creates the prestige desserts of the Paradis Latin. Named World's Best Pastry Chef in 2016, he has exclusively created our two Prestige menu desserts since 2022. During dinner, enjoy a unique pre-show in Paris. A singer with an exceptional voice, accompanied by the entire Paradis Latin dance troupe, will transport you to a festive and quintessentially Parisian atmosphere. Our Executive Chef works exclusively with fresh, seasonal ingredients. The menus will therefore evolve with the seasons (autumn/winter & spring/summer) and will be communicated before each menu change. PLEASE NOTE, DRINKS ARE NOT INCLUDED. Autumn-Winter 2025-2026 Menus (starting October 8th) Eiffel Menu Entrances The two "poultry-veal" pies in pastry crust with pistachio and mustard, crushed jelly and cauliflower as a condiment Free-range poultry pâté and veal breast in a pastry crust. Two versions: one with pistachios and the other with mustard and tarragon Served with cauliflower purée, pickled mustard seeds and crushed poultry jelly Or The salmon colors of the Latin Paradise Carrot jelly, watercress cream, carrot purée, diced Gravlax salmon, lemon sabayon and salmon roe Or Avocado and haddock, multicolored endives with passion fruit juice Avocado shell stuffed with avocado, poached haddock, yellow and carmine endive, passion fruit vinaigrette, haddock cream Dishes Poultry vol-au-vent with chicken sauce A puff pastry bite consisting of a quenelle and a chicken supreme, button mushrooms, black trumpet mushrooms, carrots and onions, all bound together with a creamy chicken sauce. Or Cod and sweet potato like a brandade Spiced cod brandade (potatoes, garlic, cod, milk, sweet potato). Baked in the oven with breadcrumbs and served with a piece of cod, virgin sauce (herbs, olive oil, balsamic) and vitelotte potato chips Or Vegetable stew, perfect egg and white truffle flavored broth Autumn vegetables, Jerusalem artichoke purée, vegetable broth flavored with white truffle paste Desserts A "chocolate-tea" kiss Chocolate biscuit, praline feuillantine, 70% dark chocolate mousse, Earl Grey tea insert Or White Paradise Mountain Chestnut pieces and cream, vanilla ice cream, vanilla whipped cream, meringue and cranberries *** Prestige Menu Entrances Foie gras terrine, butternut-kumquat condiment, bread melba Foie gras cooked in a terrine with sweet wine and red Kampot pepper, served with butternut squash purée and candied kumquat, bread crisps Cream of coco bean soup, raw scallops with seaweed and lemon, buckwheat tuile Coco bean soup, scallop tartare with seaweed and lemon juice, chive oil and buckwheat tuile Or Organic baked egg, mushrooms and chicken oyster, chicken broth, black truffle infusion A perfectly cooked organic egg, button mushrooms, black trumpet mushrooms, oyster mushrooms and baby spinach, chicken oyster meat and truffle-infused chicken broth, served with a slice of toasted bread Dishes Sweet and sour salmon with Asian flavors Salmon cooked on one side, served with basmati rice, edamame, shiitake mushrooms and spring onions. Sauce made with red miso (soybean paste), ponzu sauce (soy sauce and yuzu juice) and mirin (Asian sweet vinegar), purple shiso Or Monkfish and vegetable stew with coconut milk and green curry Monkfish medallions cooked in olive oil, vegetables (turnip, carrot, potato, cauliflower), coconut milk sauce with green curry Or The Veal Wellington of the Latin Paradise Veal fillet, button mushroom duxelles, crushed potato, puff pastry encasing everything. Baked and served with a veal jus with port. Desserts by Pierre Hermé ***

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Name: BilletReduc FR

Category: Shows | Cabaret / Revue

Latin Paradise

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