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Moulin Rouge - Menuer

MENUES 17th OCTOBER 2016 UNTIL 14th MARCH 2017 (except Christmas and Valentine)

Child 6-11
Regular season

Christmas season (23/12-3/1)
New Year's Evening


Menuen for middage fra 1. april 2017 offentliggøres inden for kort tid.


Child 6-11

  • French Garden Vegetables Soup
  • Breast of Chicken, Fricassee of Vegetables with Juice
  • Outrageously Chocolate, Creamy Dark Caribbean Chocolate,
    Jivara Milk Chocolate Mousse, Chocolate Biscuit
  • Fruite Juice

Regular season

Mistinguett

Starter:

  • Homemade Paté in a Pastry Crust, Dombes Duckling, Veal Belly, Poultry Breast, Beef Jelly with Port Wine
    or
  • Saku Tuna in Tataki, Froufou of Radish, Eggplant Comfit with Soya

Main course:

  • Pan-fried Sea Scallops with Carrots, Celery and Chinese Artichoke, Chestnut Emulsion
    or
  • Duck Breast with Grilled Sesame Seeds, Whipped Squash, Bok Cho

Desert:

  • Outrageously Chocolate, Creamy Dark Caribbean Chocolate, Jivara Milk Chocolate Mousse, Chocolate Biscuit
    or
  • Savarin with Exotic Fruits, Mango, Pineapple, Banana Coulis, Bourbon Vanilla Whipped Cream

Menu imagined and orchestrated by Moulin Rouge Chef David Le QUELLEC

Toulouse-Lautrec

Starter:

  • Foie Gras Terrine, Apple Tatin Style, Fruit Chutney
    or
  • Scottish Smoked Salmon, Whipped Cream with Lime Jus, Blinis

Main course:

  • Leek with Hazelnuts and Jerusalem Artichoke, Salpicon of Shellfish, Croutons, Black Chanterelle Mushrooms
    or
  • Marinated with Mirin, Vegetables Vermicelli with Soya and Fresh Coriander, Yuzu Emulsion

Desert:

  • Breast of Roasted Chicken from the Landes Region, Poulette Sauce, Fricassee of Seasonal Vegetables
    or
  • Outrageously Chocolate, Creamy Dark Caribbean Chocolate, Jivara Milk Chocolate Mousse, Chocolate Biscuit

Menu imagined and orchestrated by Moulin Rouge Chef David Le QUELLEC

Belle Epoque

  • Mise en Bouche

Starter:

  • King Crab Legs, Creamy Avocado with Yuzu, Mango Chutney
    or
  • Smoked Scottish Salmon, Blinis and Whipped Lime Cream
    or
  • Slice of Pan Fried Foie Gras, Brown Shrimp Broth, Shiitake Mushrooms, Oyster Mushrooms, Leek Sprouts

Main course:

  • Fillet of Marinated John-Dory Gently Baked in the Oven served with a Dieppoise Sauce,
    Mushrooms Cooked in Lemon Juice and Butter, Shrimps, Mussels, Solferino of Vegetables
    or
  • Fillet of Beef, Agata Potato Cooked with Truffle Butter, Baby Purple Artichoke, Périgueux Sauce

Desert:

  • Outrageously Chocolate, Creamy Dark Caribbean Chocolate, Jivara Milk Chocolate Mousse, Chocolate Biscuit
    or
  • Pear Finger, Hazelnuts Dacquoise, Caramelized Pears Williams, Bavarian Cream with Pears
    or
  • Pink Grapefruit Freshness, Shortbread Cookie, Dulcey Chocolate Crème Brulée, Candied Grapefruit and Champagne Rosé

Menu imagined and orchestrated by Moulin Rouge Chef David Le QUELLEC

VIP au Balcon Impérial

Frivolités

Amuse-bouche

Starter:

  • Marinated Sea Scallops Carpaccio, Granny Smith Apple, Macadamia Nut and Imperial Caviar from Sologne
    or
  • Potato Gnocchi, Pumpkin, Brown Crab Claw, Arugula Salad, Vermouth Juice
    or
  • Foie Gras, Exotic Fruits Chutney, Beaumes de Venise Jelly and Chickweed Flower

Main course:

  • Fillet of Beef, Agata Potato Cooked in Truffle Butter, Purple Artichoke, Périgueux Sauce
    or
  • Veal Chop Cooked in our Rotisserie, Burrata Agnolotti, Baby Carrots with Ginger Caramel, Simple Juice (for 2 people)
    or
  • Sea Bass Roasted Skin Side, Purple Artichoke with Hazelnut, Stuffed Razor Shell XXL, Iodinated Emulsion

Cheese:

  • Our Cheese Master Assortment rue Lepic, Mesclum and Crystallized Fruit

Desert:

  • Outrageously Chocolate, Creamy Dark Caribbean Chocolate, Jivara Milk Chocolate Mousse, Chocolate Biscuit
    or
  • Savarin with Exotic Fruits, Mango, Pineapple, Banana Coulis, Bourbon Vanilla Whipped Cream
    or
  • Pink Grapefruit Freshness, Shortbread Cookie, Dulcey Chocolate Crème Brulée, Candied Grapefruit and Champagne Rosé

A Selection of Macaroons

Champagne and wine

VIP au Balcon Impérial-seats: Priority access, Cloakroom, Welcome Champagne Rosé Prestige, Programme of the show, Photo souvenir and a gift.

Christmas season (23/12-3/1)

  • Kir Royal
     
  • Christmas Amuse-bouche
     
  • Snow Crab Legs, Pickled Vegetables, Crustacean Mousse and Yuzu
    or
  • Ballotine of Duck Foie Gras, Preserved Apple with Dried Fruits and Nuts
  • Fillet of Turbot with Champagne Sauce Parmesan Cheese Gnocchi, Watercress Purée
    or
  • Breast of Free Range Chicken from the “Landes” Region Stuffed with Foie Gras
    Truffled Boulangère Potatoes, Mushroom Mille-Feuille, Perigourdine Sauce
  • Moulin Rouge Yule Log
     
  • Half bottle of Champagne Laurent-Perrier and a Moulin Rouge souvernir per couple

New Year's Evening
19:00: Dinner and dance with the Moulin Rouge Orchestra
22:00: Show “Féerie”
Midnight: Wishes and DJ party and …1 gift !

MENU

  • Assortment of Canapés
  • Carpaccio of Marinated Sea Scallops and Multicolored Beetroot, Imperial Caviar from Sologne
  • Dover Sole Roll with Lobster, Tetragon, Nantua Sauce
  • Amaretto Sherbet
  • Fillet of Beef Wellington, Anna Potatoes, Périgueux Truffle Sauce
  • New Year Dessert
  • Coffee and Delights
  • Dinner Drink (one bottle per person): CGrand Siècle par Laurent-Perrier ou (or) de Château
    Pichon Longueville Comtesse de Lalande 2004, 2ème Grand Cru Classé Bordeaux
  • Programme and gift

Soirée VIP:
VIP seats
Dinner and party served with a choice of Champagne and wine at discretion: Cristal Roederer, Dom Pérignon, Dom Ruinart Blanc et Rosé, Château Mouton Rothschild, Château Pichon-Longueville, Château Larose Gruaud, Château Leoville Poyferré, Château Lamarque.
Photo, programme and gift.

Soirée Prestige:
Welcome Drink - au Champagne Rosé Cuvée Alexandra 2004 Laurent-Perrier,
Dîner servi avec 1 bouteille de Champagne
Dinner served with a bottle of Champagne - Grand Siècle par Laurent-Perrier ou (or) de Château
Pichon Longueville Comtesse de Lalande 2004, 2ème Grand Cru Classé Bordeaux
Programme and gift

Soirée Plaisir
Welcome Drink - au Champagne Cuvée Rosé Laurent-Perrier et Dîner servi avec 1 bouteille de
Champagne
Dinner served with a bottle of Champagne - Laurent-Perrier Brut Millésimé 2006 ou (or) de Château Leoville Poyferré
2003, 2ème Grand Cru Classé Bordeaux
Programme and gift