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CHRISTMAS & NEW YEAR'S EVE
Come and spend an unusual Christmas or New Year's Eve in Paris!
You were wondering where to celebrate Christmas and New Year in Paris? The Paradis Latin, a mythical Parisian cabaret, invites you to live, for an evening, a delicious and wonderful experience.
The festive menus, created by the multi-starred chef Guy Savoy, will make you spend an evening in the great French culinary tradition. These high quality dishes, accompanied by a beautiful wine list, will make you live an extraordinary gustatory experience. As for the dessert, it is signed by Pierre Hermé, architect of taste who is revolutionizing the world of pastry.
Our show “L’Oiseau Paradis”, directed by the famous choreographer Kamel Ouali, is placed under the sign of sensuality, poetry, emotion, humor and new technologies. All the ingredients are gathered to enchant the senses and spend an unforgettable evening!
Celebrate Christmas at Paradis Latin
With family or friends, come and spend Christmas Eve at the Cabaret. Paradis Latin welcomes you for a sensational evening! Come and celebrate the magic of Christmas by living an extraordinary experience.
Our artists, led by Kamel Ouali, renowned choreographer of the French and international artistic scene, will make you live an unusual and unforgettable evening in a warm and festive atmosphere.
Guy Savoy, ambassador of French gastronomy and crowned “best restaurant in the world”, has created a menu worthy of this evening. And to end on a high note, savor an exclusive dessert by the pastry chef-chocolatier Pierre Hermé, named best pastry chef in the world in 2016.
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Arrival from 7:30 p.m. Dinner & Pre-Show at 8:00 p.m. Show “L’Oiseau Paradis” at 9:30 p.m. End of the show at 11:20 p.m.
Special Christmas Eve Menu 2024
Starters :
The colors Paradis « Salmon-Caviar »
Carrot jelly, watercress cream, carrot puree, diced salmon Gravlax, lemon sabayon and salmon eggs
Main Courses :
Vol-au-vent « Albufera »
A light puff pastry shell filled with tender Sot-l’y-laisse (oyster of the chicken), pike quenelle, and mushrooms in a creamy sauce. It’s topped with an Albufera sauce made from foie gras, and trompette de la mort mushrooms, and served with asparagus and seared foie gras
Christmas Dessert by Mr. Pierre Hermé :
Sensation Ultime
Thin shell of crispy chocolate, Bélize chocolate smooth cream, Madagascar vanilla mascarpone cream, Infiniment Chocolat shortbread, Infiniment Vanille shortbread, Bélize chocolate and vanilla sauce
Drinks
50 cl mineral water (Vittel or Perrier Fines bulles) – 37.5 cl red wine Domaine de la Brillane – 18.75 cl Champagne Malard
*Service included and drinks included
Your New Year's Eve at Paradis Latin
On December 31, 2024, celebrate the New Year at the Paradis Latin during a New Year’s Eve party where your senses will be awakened thanks to an exceptional dinner show!
As soon as you arrive, our artists will welcome you in a striking staging, plunging you into a unique, surreal atmosphere full of surprises.
This year, for the first time, the prestigious Champagne Bollinger will be served at the table during your dinner, adding a touch of unparalleled elegance to this unforgettable evening. The three festive menus, specially designed for the occasion by the multi-starred Chef Guy Savoy, will be enhanced by this exceptional Champagne to accompany each dish and make your gastronomic experience unique. And to end your meal in style, savor an exclusive dessert, created by the famous Pastry Chef Pierre Hermé, which will mark this New Year’s Eve with a gourmet and refined memory.
Singers with exceptional voices, accompanied by dancers, will perform in the legendary Paradis Latin venue for a timeless moment in the historic setting of the oldest cabaret in Paris.
Then, let yourself be carried away by the iconic revue “L’Oiseau Paradis”, choreographed and directed by the talented Kamel Ouali. In this breathtaking show, let yourself be seduced by a symphony of sensuality, poetry, humor and innovation that will brighten up your New Year’s Eve.
7:15 p.m. Doors open
8:00 p.m. Start of dinner and pre-show
10:15 p.m. End of dinner and start of the show
End of the finale for the 12 strokes of midnight
12:05 a.m. Dance evening with Champagne at discretion
3:00 a.m. End of evening
New Year's Menu
-Placement in Carré Or, VIP reception with skip-the-line access, a book for two offered "On ira tous au Paradis" by Walter Butler-
New Year’s Eve amuse-bouche
Fresh salmon surprise egg/lemon sabayon & Sologne caviar
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“Lentils-Schrenkii caviar”
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Foie gras terrine, “butternut-kumquat” condiment, bread melba
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Lobster, “winter vegetable-citrus” cabbage curd, coral broth, crispy tuile with timut berry
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“Wellington-style” veal tenderloin, Périgord sauce
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Pierre Hermé’s New Year’s Eve dessert : Sensation Azur
Yuzu cream, chocolate smooth cream and mousse, Infiniment Chocolat shortbread, candied Kôchi yuzu, chocolate and yuzu sauce
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37.5cl red wine “Clos du Marquis 2000” Saint-Julien
37.5cl Champagne “Bollinger R.D 2008”
A unique taste, an obvious prestige: Bollinger R.D. has no equivalent. An old vintage, young disgorged and dosed like an Extra Brut that we owe to the audacity of Madame Bollinger. Offered for tasting just after disgorging, the wine exudes freshness and delivers powerful aromas worked by a long vinification in oak barrels.
50 cl mineral water (Vittel or Perrier Fines bulles)
*Service included and drinks included
New Year's Menu
– Emplacement Category 1 –
New Year’s Eve amuse-bouche
Fresh salmon surprise egg/lemon sabayon & Sologne caviar
_
Foie gras terrine, butternut-kumquat condiment, bread melba
_
Lobster, “winter vegetable-citrus” cabbage curd, coral broth, crispy tuile with timut berry
_
“Wellington-style” veal tenderloin, Périgord sauce
_
Pierre Hermé’s New Year’s Eve dessert : Sensation Azur
Yuzu cream, chocolate smooth cream and mousse, Infiniment Chocolat shortbread, candied Kôchi yuzu, chocolate and yuzu sauce
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37.5cl red wine “Clos du Marquis 2000” Saint-Julien
37.5cl Champagne “Bollinger La Grande Année 2015”
Made exclusively from grapes classified as Grand and Premier Cru, La Grande Année is the embodiment of the artisanal know-how that has always been preserved by Maison Bollinger. Vinified in wood, in oak barrels, aged under cork and stirred by hand, this champagne has waited nearly 10 years in the house’s chalky cellars. A unique know-how that encourages the development of generous aromas.
50 cl mineral water (Vittel or Perrier Fines bulles)
*Service included and drinks included
New Year's Menu
New Year’s Eve amuse-bouche
Fresh salmon surprise egg/lemon sabayon: Sologne caviar
_
Foie gras terrine, “butternut-kumquat” condiment, bread melba
_
Lobster, “winter vegetable-citrus” cabbage curd, coral broth, crispy tuile with timut berry
_
“Wellington-style” veal tenderloin, Périgord sauce
_
Pierre Hermé’s New Year’s Eve dessert : Sensation Azur
Yuzu cream, chocolate smooth cream and mousse, Infiniment Chocolat shortbread, candied Kôchi yuzu, chocolate and yuzu sauce
–
37.5cl red wine “Château Lynch Moussas 2018” Pauillac – Grand Cru Classé
37.5cl Champagne “Bollinger Spécial Cuvée”
The beautiful aromatic complexity of Special Cuvée is the fruit of the precise blending of several harvests and a majority of reserve wines, partly kept in magnums for 7 to 15 years. This makes it a reference in the Bollinger style: between density and subtlety.
50 cl mineral water (Vittel or Perrier Fines bulles)
*Service included and drinks included
