Cast
*** Summer menus – June 18 to September 16, 2026 ***
TOULOUSE-LAUTREC MENU
Dinner will be served before the show
STARTER
Thin slices of marinated swordfish with Mexican spices, corn salad with coriander, tangy pepper gel
-or-
Roasted quail supremes, crisp lettuce, authentic Caesar dressing, Parmigiano Reggiano, balsamic vinegar condiment, grated bottarga
MAIN COURSE
Slow-roasted salmon confit, fregola sarda risotto in the spirit of a paella, chorizo espuma
-or-
Roasted free-range chicken supreme, lobster tartare, summer vegetables with Kalamata olives, American sauce
DESSERTS
Biscoff Bavarian cream, apricot confit with pink peppercorns, Savoy sponge biscuit
-or-
Light morello cherry mousse, cherries in various textures, lemon gel flavoured with rose water
DRINKS
½ bottle of champagne per person, or other drinks with or without alcohol
Menu imagined and orchestrated by our Chef Arnaud Demerville
BELLE ÉPOQUE MENU
Dinner will be served before the show
MISE EN BOUCHE
STARTER
Crab meat with anisette, cucumber and melon flavoured with mint
-or-
Semi-cooked foie gras, plum variations, umeshu gel
-or-
Gravlax-style marinated trout, heirloom tomatoes, apricot and basil vinaigrette, Provençal fougasse
MAIN COURSE
Pan-fried saddle of lamb, melting amandine potatoes, braised sucrine lettuce hearts, goat cheese shavings, mild chili jus
-or-
Roasted monkfish, crispy polenta, seared tomato, stuffed razor clam, caviar, sauce vierge
DESSERTS
Tonka bean rice pudding, salted butter caramel, kouign-amann, rice ice cream infused with sake
-or-
Peach tartlet, verbena cream, black lemon sorbet
DRINKS
½ bottle of champagne per person, or other drinks with or without alcohol
Menu imagined and orchestrated by our Chef Arnaud Demerville
VEGETALIAN MENU
Dinner will be served before the show
STARTER
Corn salad with coriander, garden cucumber, peppers in different textures
-or-
Heirloom tomato medley, apricot and basil vinaigrette, Provençal fougasse
MAIN COURSE
Acquerello risotto flavoured with Kalamata olives, sautéed courgettes, sauce vierge
-or-
Selection of Italian pasta, confit eggplant, rich vegetable jus with candied lemon, crunchy almondss
DESSERTS
Seasonal fruit Parfait, black lemon gel
DRINKS
½ bottle of champagne per person, or other drinks with or without alcohol
CHILD MENU (6-11 YEARS OLD)
Dinner will be served before the show
STARTER
Ham and Boursin cheese wrap, organic egg cream
MAIN COURSE
Roast free-range chicken breast, pan-fried potatoes, simple jus
DESSERT
Liège waffle, seasonal fruits, vanilla ice cream
DRINKS
Fruit Juice
Menu subject to change without notice.