Paradis Latin

Nearly thirty artists and international attractions bring this exceptional venue to life, built under Napoleon in 1803 and rebuilt by Gustave Eiffel in 1889.

This revue is dynamic, young, glamorous and spectacular. It celebrates women and artists while remaining faithful to the French cabaret tradition.

- Schedule for "Show + Drinks" package:

21h00 - 21h15: Welcome and seating at your table 21h30: Show begins. The new Paradis Latin revue entitled "L'Oiseau Paradis" is themed around sensuality, poetry, emotion, humour and new technologies. 23h15: End of the show

- Schedule for "Dinner-show" package:

19h30 to 20h00: Welcome and seating in the hall for dinner guests 20h00: Pre-show with live singer and the troupe of dancers & dinner service 21h30: "L'Oiseau Paradis" revue 23h20: End of the show and departure

- Chefs' cuisine:

Guy Savoy, ambassador of French gastronomy, designs the Paradis Latin menu. Multi-starred chef crowned "best restaurant in the world", Guy Savoy has been creating the Paradis Latin menus since 2020. They evolve with the seasons and are prepared daily in our kitchens. Pierre Hermé, symbol of haute pâtisserie, creates the prestige desserts of Paradis Latin. Best Pastry Chef in the world in 2016, he has been exclusively creating our two Prestige menu desserts since 2022. During dinner, enjoy a unique pre-show in Paris. A singer with an exceptional voice accompanied by the entire Paradis Latin dance troupe will immerse you in a festive, quintessentially Parisian atmosphere. Our Executive Chef works exclusively with fresh produce. Menus evolve throughout the seasons (autumn/winter & spring/summer) and are shared prior to each menu update.

PLEASE NOTE: DRINKS ARE NOT INCLUDED. Autumn-Winter Menus 2025-2026 (starting from 8 October)

Menu Eiffel

Starters The two "poultry-veal" pâtés en croûte with pistachio and mustard, crushed jelly and cauliflower condiment Free-range poultry and veal breast pâté en croûte. Two versions: one with pistachios and the other with mustard and tarragon Served with cauliflower purée, mustard seed pickles and crushed poultry jelly or Paradis Latin colours of salmon Carrot jelly, watercress cream, carrot purée, diced Gravlax salmon, yellow lemon sabayon and salmon roe or Avocado and haddock, multi-coloured endives in passion fruit juice Avocado shell filled with avocado, poached haddock, yellow and carmine endive, passion fruit vinaigrette, haddock cream

Mains All-poultry vol-au-vent, poulette sauce Puff pastry bite composed of a poultry quenelle and supreme, button mushrooms, black trumpets, carrots and onions, bound in a creamy poultry sauce or Cod and sweet potato brandade style Spiced cod brandade (potatoes, garlic, cod, milk, sweet potato). Oven-baked with breadcrumbs and served with a piece of cod, virgin sauce (herbs, olive oil, balsamic) and vitelotte chips or Vegetable potée, slow-cooked egg and white truffle flavoured broth Autumn vegetables, Jerusalem artichoke purée, vegetable broth infused with white truffle paste

Desserts A "chocolate-tea" kiss Chocolate biscuit, praline feuillantine, 70% dark chocolate mousse, Earl Grey tea insert or Mont Paradis Blanc Chestnut pieces and cream, vanilla ice cream, vanilla whipped cream, meringue and cranberries ***

Menu Prestige

Starters Foie gras terrine, "butternut-kumquat" condiment, melba toast Terrine-cooked foie gras with sweet wine and red Kampot pepper, served with butternut purée and candied kumquat, toast crisps Coco bean velouté, seared scallops with seaweed and lemon, buckwheat tuile Coco bean soup, scallop tartare with seaweed and lemon juice, chive oil and buckwheat tuile or Organic baked egg, mushrooms and oyster meat, chicken broth, black truffle infusion Perfect organic egg, Paris mushrooms, black chanterelles, oyster mushrooms and baby spinach, poultry oyster meat and truffle-flavoured chicken broth, served with toasted bread

Mains Sweet and sour Asian style salmon One-side seared salmon, served with basmati rice, edamame, shiitake and spring onions. Sauce made with red miso (soy paste), ponzu sauce (soy sauce and yuzu juice) and mirin (sweet Asian vinegar), purple shiso or Monkfish and vegetable pot in coconut milk and green curry Olive oil cooked monkfish medallions, vegetables (turnip, carrot, potato, cauliflower), green curry coconut milk jus or Paradis Latin veal Wellington Veal fillet, Paris mushroom duxelles, crushed potato, enclosed in puff pastry. Oven-baked and served with port veal jus

Desserts by Pierre Hermé ***