Where Paris - 01 December 2017

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MOULIN ROUGE

Spend an Unforgettable Evening at the

to Ring in the Holiday Season

will enchant lovers of all that is sweet. And

because a party dinner is always served with

fine wine, the sommelier of the cabaret has

selected superb wines, red, white and rosé,

which he carefully ages in the wine cellar, a

treasure trove of 25,000 bottles. There is of

course champagne, the star of stars because

at the Moulin Rouge some 240,000 bottles are

consumed annually.

Facade Moulin Rouge ©Moulin Rouge-D.Duguet; Meneuse de Revue ©Moulin Rouge® - S.Franzese

together tradition and modernity. The chef is

running the kitchens of the Moulin Rouge to

the highest standards of quality demanded

by the celebrated Parisian establishment, and

so on the menu is plenty of innovation and

seasonal fare.

On the 24th and 25th of December so as

to keep with tradition, the Christmas dessert

prepared by the pastry Chef Eric Barnerias

F

rom December 21st through to

January 2nd, the Moulin Rouge

welcomes you into a fairy tale-

like world where dreams and

reality come together, and where

fine dining is on the agenda as well for the

celebrated cabaret invites you to discover its

holiday menus elaborated exclusively from

noble products and carefully prepared by Chef

David Le Quellec. Savour scallops marinated

in red lemon with radicchio and endives,

Granny Smith apples served both cooked and

raw, fine poultry from the legendary Bresse

region enhanced with black truffles, sliced

potatoes baked with onion and bacon, Botany

Bay spinach and a creamy mushroom sauce

all prepared in the great tradition of French

gastronomy.

The influential Gault&Millau guide to

gastronomy, which has listed the finest of

restaurants since 1972, has recently positioned

the restaurant of the Moulin Rouge among the

essential restaurants of the capital. A first for a

cabaret and a source of pride for the Moulin

Rouge, which since the arrival of Chef David Le

Quellec in 2015 has firmly entrenched home-

made cooking into its values by bringing

112 WHERE PARIS I DECEMBER 2017