Starting life as a popular cabaret and dance hall in 1889, the venue became an iconic music hall in the Roaring Twenties, and then a theater where numerous famous French and international artistes stepped out into the limelight…
Today, the Moulin Rouge and its 60 artistes present the Féerie revue show: two hours of amazement between cabaret and music hall styles where dance scenes and surprise acts intersperse. The show takes us from the sleepy garden of the Moulin Rouge to the decks of a pirate ship in Indonesia, then back to town with a travelling circus, before dipping into nostalgia with a portrait of Paris through the age, and not forgetting the Moulin Rouge’s most emblematic dance, the French Cancan!
Every evening, a fantasy world bursts onto the stage: 1000 costumes shimmering with feathers, rhinestones and sequins, sensational performances, sumptuous sets and original French music.
The Moulin Rouge offers its guests a Dinner-and-Show experience, starting with a sophisticated dinner to be savored against the melodic backdrop of live tunes played by the musicians, or a Show evening sparkling with champagne bubbles.
Composed by Chef David Le Quellec, the restaurant menu boasts a new take on traditional French dishes changing with the seasons, cooked using local produce and lovingly prepared in the kitchens of the Moulin Rouge.

Sample Menus:

Toulouse-Lautrec:

Starter:Chicken Terrine, Miso, Little Gem Lettuce in Citrus Dressing,Walnut Kernels - or - Tataki Style Red Tuna, Horseradish, Flying Fish Roe with Wasabi, Multicolored Beetroot Declination MainCourse: Cod Fish Slowly Oven Baked, Sesame Seed Roasted with Yuzu, Risotto of Pearl Barley with Squash, Aged Parmesan Emulsion - or - Breast of Red Label Chicken Griddle Cooked, Parsnip Declination Truffles Butter Sauce, Herbs Salad Dessert: Almond Tart with a Szechuan Pepper Poached Pear, Traditional Whipped Cream - or - Gingerbread, Light Vanilla Mousse, Candied Squash and Citrus

Belle Epoque:

Mise en Bouche:Poached Organic Chicken Egg, Cream of Chestnut, Pumpkin and Leek Dressing, Mushroom Pickles, Truffle Gouda Cheese, Ground Cazette Hazelnuts - or - Smoked Salmon from Fumaison, Remoulade Sauce Coco-Curry, Sliced Potatoes Main Course: Low Temperature cooked Sea-bass, Spinach with Parmesan Cheese, Emulsion of Hazelnut Buttered Potatoes, Parsley Sauce - or -Pan fried fillet of Veal, Roasted Dessert:Walnut Succès Cake, Fig Compote, Homemade Nut Praline - or - Autumn Leaf Cake