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New Spring–Summer Menu
Available from April 24
Paradis Latin unveils its new seasonal menu, designed to complement the dinner show with both refinement and generosity.
Two menus are available, created in collaboration with two renowned names in French gastronomy:
Guy Savoy, the three-Michelin-starred chef, has crafted all the dishes;
Pierre Hermé, the world-renowned pastry chef, has created two exclusive desserts for the Prestige Menu.
The Dinner Show Experience – Our Menus
Eiffel Menu
Child (under 12): €100
Adult: €180
Starters
Two poultry and veal pâtés en croûte, with pistachio or mustard, cauliflower condiment and poultry jelly
Free-range chicken and veal belly encased in pastry – two variations: one with pistachios, the other with mustard and tarragon. Served with cauliflower purée, pickled mustard seeds, mustard leaves, and crushed poultry jelly
or
Salmon in Colors, Paradis Latin Style
Carrot jelly, watercress cream, carrot purée, diced Gravlax salmon, lemon sabayon, and salmon roe
or
“Tomato-Watermelon”, burrata, basil oil & focaccia
Heirloom tomato tartare, delicate jelly of watermelon and ginger juice, burrata, basil olive oil, and olive-tomato focaccia bread
Main Courses
“Koulibiac” style salmon, white butter sauce ginger infusion
Salmon fillet, rice, spinach and organic eggs, gently baked in puff pastry
or
Spiced spring chicken, confit baby potatoes & “diable” sauce
Spring chicken cooked with spices (coriander, mustard seeds, basil), confit baby potatoes roasted in butter with garlic and thyme, served with a “diable” sauce (shallots, vinegar, crushed pepper, tomatoes, poultry jus and tarragon)
or
Multicolored vegetables, slow-cooked egg & parmesan
Cooked vegetables: artichoke purée, yellow beets, multicolored carrots, confit tomatoes, leeks, radishes, turnips. Served with a 64° organic egg, parmesan tuile and chives
Desserts
French Kiss
Light bergamot-infused ganache, raspberry insert, and red glaze
or
Grapefruit–Tea
Grapefruit supremes set in an orange jelly, grapefruit-tea sauce, Earl Grey ice cream, and crumble
50 cl mineral water (Vittel or Perrier Fines bulles) – 37.5 cl red wine Domaine de la Brillane – 18.75 cl Champagne Malard
*European Union origin
Service included and drinks included
Prestige Menu
Child (under 12): €100
Adult: €180
Starters
Duck foie gras, “rhubarb–celery” ketchup style, toasted bread
Foie gras terrine cooked with sweet wine, served with a rhubarb compote flavored with paprika and raw grated celery, accompanied by crispy toast
or
Organic egg casserole, chicken oyster & green asparagus tips
Sunny-side-up organic egg with confit chicken oysters, green asparagus and shiitake mushrooms in a parsley cream, served with toasted bread
or
Sea bream ceviche, peas and radish with almond oil
Raw sea bream marinated in almond oil and lemon juice, pea purée foam, radish and pea salad, pea shoots and almond lace tuile
Main Courses
Crispy lamb shoulder, confit eggplant, red onion & mint jus
Slow-cooked, melt-in-the-mouth lamb shoulder with spices (olives, cumin, garlic), wrapped in phyllo pastry and pan-seared until crisp. Served with miso eggplant purée, confit graffiti eggplants, lamb jus with red onion and fresh mint
or
Cod with bold flavors, lime beurre blanc
Pan-seared cod fillet in olive oil, topped with a crust of herbs and dried fruits (breadcrumbs, olive oil, raisins, dried apricots, chives, parsley, sage). Served with baby gem lettuce, cucumber, sugar snap peas, black sesame seeds, and lime beurre blanc
or
Paradis Latin’s Veal Wellington
Veal fillet with mushroom duxelles and mashed potatoes, wrapped in puff pastry and oven-baked. Served with a veal and port jus
Desserts by Pierre Hermé
Montebello “Pistachio–Strawberry”
Brioche soaked in pistachio and Kirsch syrup, cooked and fresh strawberries, pistachio mascarpone cream, strawberry sorbet, and fresh strawberries
or
Azur – A journey of tastes, textures and temperatures around chocolate and yuzu
Yuzu cream, smooth chocolate cream and mousse, Infiniment Chocolat shortbread base, Kōchi yuzu confit, and a warm yuzu–chocolate sauce
50 cl mineral water (Vittel or Perrier Fines bulles) – 37.5 cl red wine Domaine de la Brillane – 18.75 cl Champagne Malard
*Origin European Union
Service included and drinks included
Napoléon Menu
Child (under 12): €100
Adult: €180
Starters
Duck foie gras, “rhubarb–celery” ketchup style, toasted bread
Foie gras terrine cooked with sweet wine, served with a rhubarb compote flavored with paprika and raw grated celery, accompanied by crispy toast
or
Organic egg casserole, chicken oyster & green asparagus tips
Sunny-side-up organic egg with confit chicken oysters, green asparagus and shiitake mushrooms in a parsley cream, served with toasted bread
or
Sea bream ceviche, peas and radish with almond oil
Raw sea bream marinated in almond oil and lemon juice, pea purée foam, radish and pea salad, pea shoots and almond lace tuile
Main Courses
Crispy lamb shoulder, confit eggplant, red onion & mint jus
Slow-cooked, melt-in-the-mouth lamb shoulder with spices (olives, cumin, garlic), wrapped in phyllo pastry and pan-seared until crisp. Served with miso eggplant purée, confit graffiti eggplants, lamb jus with red onion and fresh mint
or
Cod with bold flavors, lime beurre blanc
Pan-seared cod fillet in olive oil, topped with a crust of herbs and dried fruits (breadcrumbs, olive oil, raisins, dried apricots, chives, parsley, sage). Served with baby gem lettuce, cucumber, sugar snap peas, black sesame seeds, and lime beurre blanc
or
Paradis Latin’s Veal Wellington
Veal fillet with mushroom duxelles and mashed potatoes, wrapped in puff pastry and oven-baked. Served with a veal and port jus
Desserts by Pierre Hermé
Montebello “Pistachio–Strawberry”
Brioche soaked in pistachio and Kirsch syrup, cooked and fresh strawberries, pistachio mascarpone cream, strawberry sorbet, and fresh strawberries
or
Azur – A journey of tastes, textures and temperatures around chocolate and yuzu
Yuzu cream, smooth chocolate cream and mousse, Infiniment Chocolat shortbread base, Kōchi yuzu confit, and a warm yuzu–chocolate sauce
50 cl mineral water (Vittel or Perrier Fines bulles) – 37.5 cl Champagne Bollinger
*Origin European Union
Service included and drinks included
