Paradis Latin Cabaret

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Paradis Latin Cabaret Tickets

Price: $200 (Show and  “Eiffel” dinner menu), $225 (Show and “Prestige” dinner menu), or $285 (Show and “Napoleon” dinner menu)

Departure Time: Dinner guests arrive between 7:30 pm and at 8:00 pm. The cabaret show begins promptly at 9:30 pm.

Duration: 3-4 Hours

Meeting Point: 28 Rue du Cardinal Lemoine, 75005 Paris, France

Availability: Shows run seven nights a week year-round.

About The Paradis Latin Show

To celebrate its 130th year in operation, the all-new Paradis Latin Paris cabaret has collaborated with famed French choreographer and director Kamel Ouali to deliver an exciting and fun show.

Both lunch and dinner menus have been designed by triple Michelin-starred Chef Guy Savoy.

Book your Paradis Latin tickets with us!

Lunch option available on select days, contact us for booking.

“Eiffel” Evening Menu

Appetizer (choose one)

“Poultry and veal” paté with pistachios, beetroot as a condiment
Free-range poultry, veal breast, foie gras and pistachios in a shortbread crust, served with a cooked beetroots tartare

Colors Paradis
Smoked salmon, horseradish cream, mashed broccoli, salmon eggs and smoked butter sabayon

Mushroom velouté, “cauliflower-hazelnut”, crispy Comté cheese
Paris mushroom soup, mashed cauliflower, roasted hazelnuts and “comté-emmental” tuile

Main Course (choose one)

“Koulibiac” style salmon, white butter sauce ginger infusion
Salmon fillet, rice, spinach and organic eggs baked in puff pastry

or

Cocotte “beef & carrots”
Beef chuck cooked in red wine, served with carrots cooked in beef

or

Multicolored vegetables, perfect egg and parmesan
Cooked vegetables: mashed artichoke, multicolored carrots, yellow beets, candied tomatoes, leeks, multicolored radishes, and turnips. An organic egg cooked at 64°, parmesan tuile and chive

Desserts

French Kiss
Exotic flavour, combawa pineapple sorbet, mango passion fruit insert, on a ladyfinger biscuit coated in dark chocolate

or

The pear in the quince
Whipped pear ganache, quince paste insert, shortbread biscuit. In the shape of a white chocolate cloud and feather.

All served with ½ bottle of Mineral water, ½ bottle of wine (red or white), and 1/4 bottle of Champagne

“Prestige” Evening Menu

Appetizer (choose one)

Terrine of foie gras, “butternut-kumquat” chutney, melba toast
Foie gras cooked in a terrine with sweet wine and red kampot pepper,
served with mashed butternut and candied kumquat, bread crisps

Egg cocotte, chestnuts and white truffle emulsion
Organic egg cocotte, mushrooms and chestnuts, chicken broth infused with white truffle

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

Main Course (choose one)

Filet of Pollack with sweet spices, Jerusalem artichoke, beurre blanc infused with coriander, roasted flavor
Pollack cooked in spices, Jerusalem artichoke, beurre blanc with coriander seed and coffee powder.
Roasted cocoa nibs on top

or

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

or

Paradis Wellington “served rare”
Beef fillet, Paris mushroom duxelles, cecina (beef ham) in puff pastry. Baked rare, beef jus with port

Desserts

Infinitly Lemon by Pierre Hermé
Lemon cream, raw lemon flesh, candied lemon, light lemon cream, lemon shortbread,
lemon jelly, lemon ice cream, crispy lemon meringue

or

Sweet pleasure
Initiation of tastes, textures and temperatures around milk chocolate and hazelnut

All served with ½ bottle of Mineral water, ½ bottle of wine (red or white), and 1/4 bottle of Champagne