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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.
*
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
Desserts :
Mr. Pierre Hermé’s Christmas dessert : 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
Paradis Latin‘s Royal Apéritif
1/2 Mineral water
1/2 Bottle of Wine*
1/4 Bottle of Champagne*
*Selection of Paradis Latin
Your New Year's Eve at Paradis Latin
Come and celebrate the New Year at Paradis Latin during an unmissable evening, where your senses will be awakened!
Upon arrival you will be welcomed by our dancers in a striking setting: total immersion in a unique, surreal atmosphere full of surprises.
The three Gala menus signed by the multi-starred chef, Guy Savoy, promise you an exceptional taste experience. During this dinner, you will attend a unique pre-show taking you into a magical, festive and spectacular world. End your dinner in style with an exclusive dessert by Pierre Hermé !
Singers with exceptional voices accompanied by dancers will evolve in the mythical Paradis Latin.
This will be followed by the iconic review “L’Oiseau Paradis” choreographed and directed by the famous Kamel Ouali.
Midnight strikes…let the party go on.
Touch the floor of the stage of the most historical cabaret in Paris and become L’Oiseau Paradis by dancing until dawn… An unusual and unforgettable December 31!
Find our three Gala menus below.
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, Book 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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½ red wine “Clos du Marquis 2000” Saint-Julien
½ Champagne “Bollinger R.D 2008”
½ mineral water
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
–
½ red wine “Clos du Marquis 2000 » Saint-Julien
½ Champagne « Bollinger La Grande Année 2015
½ mineral water
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
–
½ red wine “Château Lynch Moussas 2018” Pauillac – Grand Cru Classified
½ Champagne “Bollinger Special Cuvée”
½ mineral water
