Paradis Latin Cabaret

L'Oiseau Paradis, a poetic, funny and sensual show embellished with new technology

Directed and choreographed by Kamel Ouali

Currently playing at Paradis Latin: L’Oiseau Paradis. During 1h30 of pre-show followed by over 1h30 of show, more than thirty artists succeed one another on the stage of Paradis Latin to draw you into an enchanting world. An authentic Parisian cabaret show embellished with new technology, in which dancers, burlesque creatures, acrobats, comedians and singers mingle among fifteen incredible stage sets. Come and marvel at this breathtaking show over dinner or a drink.

***For tickets without dinner***
Arrival at 9 p.m., “L’Oiseau Paradis” Show at 9:30 p.m., End of show at 11:15 p.m.

Program and cast

Eiffel Evening

Arrival from 7:30 p.m., Dinner & Pre-Show at 8:00 p.m., "L'Oiseau Paradis" show at 9:30 p.m., Grand finale at 11:00 p.m.

MENU

Starters

« Paté en Croute », beetroot as a condiment
Free-range poultry, veal breast, foie gras and pistachios in a shortbread crust, served with a cooked beetroots tartare
 

or
 

The Paradis Latin salmon’s colors
Carrot jelly, watercress cream, carrot puree, diced salmon Gravlax, lemon sabayon and salmon eggs
 

or
 

Pea soup and prawns with passion fruit
Iced pea soup, organic prawn tartare and yellow zucchini, seasoned with passion fruit
 

Main Courses
 

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

or
 

Chicken supreme casserole with lemongrass, candied vegetables and lemon balm
Free-range poultry supreme, turnips, carrots, leeks, button mushrooms and baby onions. Lemongrass and lemon balm sauce
 

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 tile and chive.
 

Desserts

The rhubarb and orange blossom bow tie
Orange blossom diplomatic cream and rhubarb compote (gluten-free)
 

or
 

The “chocolate-raspberry” bicorne
Chocolate biscuit, feuillantine praline, raspberry confit and chocolate mousse

***

1⁄2 water, 1⁄2 red wine*, 1⁄2 champagne*

*Selected by the Paradis Latin 

-vegetarian option possible-

Up to 12 years

Same menu as adults in adapted proportions + soft drinks

Prestige Evening

Arrival from 7:30 p.m., Dinner & Pre-Show at 8:00 p.m., "L'Oiseau Paradis" show at 9:30 p.m., Grand finale at 11:00 p.m.

MENU

Starters
 

Foie gras terrine, “red onion-raspberry” condiment
Foie gras cooked in a terrine with sweet wine and red Kampot pepper, served with a condiment of red onion and raspberry, toasted bread
 

or
 

Sea bream tian in thin lemon jelly, vegetables « bonne bouille »
Sliced sea bream cooked in “Cédron” lemon jelly. Accompanied by cauliflower, carrot, fennel, yellow zucchini and candied grape tomato. Seasoned by a bouillabaisse vinaigrette with aioli
 

or
 

Ombrine and avocado “coconut milk & lime”
Jelly base of apple juice and ginger, avocado guacamole, fish ceviche. Seasoned with lime and Espelette pepper, a coconut milk foam and ink tuile
 

Main Courses
 

Cod fillet with basil, roasted tomato and sauce vierge
Cod fillet cooked and crusted with herbs, candied tomato with balsamic vinegar, herb-pequillos and pomegranate virgin sauce, roasted red onions
 

or
 

Monkfish medallions in herb breading, “saffron-pea” rice gratin
Roasted monkfish medallions with herb crust, served on a rice gratin with saffron and peas, monkfish juice with saffron
 

or

The Paradis Latin veal Wellington
Veal fillet, Paris mushroom duxelles, cecina (beef ham), crushed potato flavored with black truffle. All in puff pastry. Baked, served with port veal jus
 

Desserts by Pierre Hermé

Céleste «Strawberry Rhubarb Passion Fruit »
Brioche pastry imbibed with Passion fruit, orange and white rum syrup, Passion fruit mascarpone cream, rhubarb confit, strawberry sorbet, strawberrie
 

Or
 

Ouréa «Initiation of tastes, textures and temperatures around hazelnut and yuzu»
Yuzu cream, hazelnut smooth cream, hazelnut Chantilly cream, hazelnut mousse biscuit, hazelnut shortbread, hazelnut sauce, caramelized hazelnuts, lemon pulp, candied Kôchi yuzu, Hermé Lait chocolate

*Selected by the Paradis Latin

-vegetarian option possible-

Up to 12 years

Same menu as adults in adapted proportions + soft drinks

Napoléon Evening

Show L'Oiseau Paradis

+ Skip-the-line entry
+ VIP welcome
+ Placement in the best seats
+ Dinner Prestige with Champagne Bollinger
+ A souvenir photo per person

Arrival from 7:30 p.m., Dinner & Pre-Show at 8:00 p.m., "L'Oiseau Paradis" show at 9:30 p.m., Grand finale at 11:00 p.m.

MENU

Starters
 

Foie gras terrine, “red onion-raspberry” condiment
Foie gras cooked in a terrine with sweet wine and red Kampot pepper, served with a condiment of red onion and raspberry, toasted bread
 

or
 

Sea bream tian in thin lemon jelly, vegetables « bonne bouille »
Sliced sea bream cooked in “Cédron” lemon jelly. Accompanied by cauliflower, carrot, fennel, yellow zucchini and candied grape tomato. Seasoned by a bouillabaisse vinaigrette with aioli
 

or
 

Ombrine and avocado “coconut milk & lime”
Jelly base of apple juice and ginger, avocado guacamole, fish ceviche. Seasoned with lime and Espelette pepper, a coconut milk foam and ink tuile
 

Main Courses
 

Cod fillet with basil, roasted tomato and sauce vierge
Cod fillet cooked and crusted with herbs, candied tomato with balsamic vinegar, herb-pequillos and pomegranate virgin sauce, roasted red onions
 

or
 

Monkfish medallions in herb breading, “saffron-pea” rice gratin
Roasted monkfish medallions with herb crust, served on a rice gratin with saffron and peas, monkfish juice with saffron
 

or

The Paradis Latin veal Wellington
Veal fillet, Paris mushroom duxelles, cecina (beef ham), crushed potato flavored with black truffle. All in puff pastry. Baked, served with port veal jus
 

Desserts by Pierre Hermé

Céleste «Strawberry Rhubarb Passion Fruit »
Brioche pastry imbibed with Passion fruit, orange and white rum syrup, Passion fruit mascarpone cream, rhubarb confit, strawberry sorbet, strawberrie
 

Or
 

Ouréa «Initiation of tastes, textures and temperatures around hazelnut and yuzu»
Yuzu cream, hazelnut smooth cream, hazelnut Chantilly cream, hazelnut mousse biscuit, hazelnut shortbread, hazelnut sauce, caramelized hazelnuts, lemon pulp, candied Kôchi yuzu, Hermé Lait chocolate

***

1/2 mineral water - 1/2 Champagne Bollinger per person

-vegetarian option possible-

Up to 12 years old

Corresponds to a Prestige Children's menu: same menu as adults in adapted proportions + soft drinks

Show + glass of Champagne (or soft drinks) & Show + half a bottle of Champagne

Arrival at 9 p.m., “L’Oiseau Paradis” Show at 9:30 p.m., End of show at 11:15 p.m.