The iconic cabaret show of Paradis Latin. The Paradis Latin, the oldest cabaret in Paris built by Gustave Eiffel in 1889, has been presenting its show “L’Oiseau Paradis” since 2019. 

Directed and choreographed by Kamel Ouali, the show of Paradis Latin is a mix of sensuality, poetry, emotion, comedy and new technology.

At Paradis Latin, the show “L’Oiseau Paradis” draws the audience into a magical world. The show starts as soon as you step through the doors of our cabaret, where our staff and our artists will welcome you in a surreal, captivating atmosphere. The show lasts more than 90 minutes, during which a range of dancers, actors and actresses, singers, and acrobats perform in a succession of exceptional stage sets embellished with special effects.

“L’Oiseau Paradis” is a timeless tale that tells the story of a waiter who dreams of going on stage and heading the bill. This modern show will awaken your inner child. It respects the traditional codes of cabaret and Parisian revues, in which glamour and the French Cancan are an essential part. The whole performance is sublimated by a French know-how: stage sets, costumes and lighting were created by the greatest professionals.

• 15 exceptional stage sets created by Alain Lagarde, a renowned creator of Opera, musicals and plays sets.
• Over 500 costumes created by the prestigious Parisian fashion house “On Aura Tout Vu” which designed stage clothing for the biggest international stars such as Rihanna, Beyoncé and Katy Perry, and for numerous Opera ballets.
• An international cast composed of about thirty breathtaking acrobats, dancers, actors and actresses, and singers.
• A 100% cabaret experience a great proximity between the audience and the artists, and an authentic Parisian cabaret experience.

A daytime show at Paradis Latin

In the daytime, the show L’Oiseau Paradis starts at 2:00 pm and puts together all the ingredients for an unforgettable and incredible experience. You may choose from two offers: a lunch-show whose menu has been imagined by the triple Michelin-starred French chef Guy Savoy or a snack-show that consists of pastries and drinks.

12:00 p.m. - From noon, people who booked the lunch-show arrive, and the pre-show begins.

12:30 p.m. - A tasty lunch is served. The menu have been created by the triple Michelin-starred chef Guy Savoy. Dancers, singers and creatures walk though the hall to animate the meal. 

1:30 p.m. - Arrival of the spectators who booked the snack-show.

2:00 p.m. - Beginning of the show “L’Oiseau Paradis”. Artists, special effects and new technology mingle among fifteen exceptional stage sets created by Alain Lagarde, a renowned creator of Opera and musical sets.

3:30 p.m - The daytime show ends with an “all in white” final, in accordance with the tradition of cabaret.

The evening show of Paradis Latin

Different choices of bookings are available to attend L’Oiseau Paradis in the evening: the show only, the show with drinks included, or the dinner-show whose menus have been created by the triple Michelin-starred chef Guy Savoy. The show is performed every day, except Tuesday, at 9:30 p.m.

The first part, only for those who opted for the offer of dinner-show, encompasses a pre-show and dinner. The menus of the meal have been created by the triple Michelin-starred chef and ambassador of French fine dining, Guy Savoy.

The second part of the evening consists of a performance of “L’Oiseau Paradis”, an electrifying show whose choreographies, stage sets, costumes and music will amaze you.

7:30 p.m. - The evening begins with a pre-show. The first spectators, who booked the offer of dinner-show, arrive. Upon they entering our cabaret, they are welcomed by the dancers of the troupe who draw them into a magical atmosphere.

8:00 p.m. - A tasty dinner is served. The menus have been created by the Michelin-starred chef Guy Savoy. Dancers, singers and burlesque creatures walk through the hall to animate the meal.

9:00 p.m - The customers who purchased a ticket to only attend the show begin to arrive and take their seats.

9:15 p.m. - End of the pre-show for the first performance of the show.

9:30 p.m. - The show “L’Oiseau Paradis” starts. During 1h30, artists, visual effects and new technology mingle among fifteen exceptional stage sets by Alain Lagarde, a renowned creator of Opera and musical sets.

11:20 p.m. - The evening show ends with an “all in white” final, in accordance with the tradition of cabaret.

PRESTIGE DINNER MENU

Starters
 

Foie Gras Terrine with “Butternut-Kumquat” Condiment and Melba Toast
Foie gras cooked in a terrine with sweet wine and red Kampot pepper, served with butternut purée, candied kumquat, and crispy bread chips

or

Organic egg cocotte, mushrooms and chestnuts, chicken broth served with toasted bread
Perfectly cooked organic egg with mushrooms and spinach shoots, served with white truffle-flavored chicken broth and toasted bread

or

Avocado, prawns, and passion fruit, coconut emulsion
Prawn tartare with passion fruit, avocado guacamole, passion vinaigrette, coconut and Espelette pepper foam (siphon), squid ink tuile.

Main Courses
 

Sea Bream Tian "Bonne Bouille" Style
Sea bream fillet cooked like a tian, served with mashed potatoes and butternut, with carrot wedges, mini leeks, cauliflower florets, and a "bonne bouille" sauce

or

Monkfish Medallions with Celery Rice Gratin and Cranberry-Pumpkin Seed Condiment
Monkfish medallions cooked in olive oil, served on a celery purée basmati rice gratin, with a sauce vierge (red onion, cranberries, chervil, flat-leaf parsley, chives, balsamic vinegar, and soy sauce) 

or

The Paradis Latin veal Wellington
Veal fillet, Paris mushroom duxelles, cecina (beef ham), crushed potato flavored with black truffle. All in puff pastry. Baked, served with port veal jus

Desserts by Pierre Hermé

Cheesecake Infiniment Chocolat 
Chocolate cheesecake, Infiniment Chocolat sorbet, Infiniment Chocolat shortbread, creamy cream and chocolate sauce, chocolate chips with fleur de sel, chocolate macaron biscuit

or

Baba Infiniment Noisette 
Brioche pastry imbibed with hazelnut and an old dark agricole rum syrup, creamy hazelnut cream, caramelized hazelnuts, hazelnut Chantilly cream, Infiniment Praliné Noisette ice cream, milk chocolate with fleur de sel 

Drinks

50 cl mineral water (Vittel or Perrier Fines bulles) – 37.5 cl red wine Domaine de la Brillane – 18.75 cl Champagne Malard

EIFFEL DINNER MENU

Starters
 

Butternut-chestnut pâté en croûte, cauliflower puree and mustard seed pickles
Free-range poultry and veal breast, butternut squash and chestnuts in a shortcrust pastry, served with cauliflower purée, pickled mustard seeds, and mustard leave

or

Salmon in Colors, Paradis Latin Style 
Carrot jelly, watercress cream, carrot purée, diced gravlax salmon, lemon sabayon, and salmon roe

or

Saint-Germain soup, “onion-grilled bread” emulsion, dried beef* and Comté Crisp 
Split pea soup, onion purée and grilled bread cream, dried beef shavings, and crispy Comté cheese 
 

Main Courses
 

“Koulibiac” style salmon, white butter sauce ginger infusion
Salmon fillet, rice, spinach and organic eggs baked in puff pastry
 

or

Quail, stuffed cabbage with vegetables and foie gras, poultry jus with grapes 
Half-deboned quail cooked, green cabbage leaves stuffed with vegetables and foie gras, served with poultry jus and grapes

or

Multicolored vegetables, perfect egg and parmesan
Cooked vegetables: mashed artichoke, multicolored carrots, yellow beets, candied tomatoes, leeks, multicolored radishes, and turnips. An organic egg cooked at 64°, parmesan tile and chive

Desserts
 

French Kiss 
Autumn flavors with chestnut mousse and candied chestnut pieces, pear and Timut pepper filling, on a gluten-free biscuit 

or

Grapefruit-Tea 
Grapefruit supreme set in orange jelly, grapefruit tea sauce, Earl Grey tea ice cream, and a crispy tuile

LUNCH MENU

Starter
Pâté en Croûte*
Or Cream of mushroom soup, crispy Comté

Main course
Cod medallion, saffron vegetables “like a bourride”
Or Free-range poultry casserole, stewed seasonal vegetables

Dessert
Rhubarb and orange blossom knot paillon
Or Raspberry chocolate puck, raspberry coulis

Drinks
50 cl eau minérale (Vittel ou Perrier Fines bulles) – 37,5 cl vin rouge Domaine de la Brillane – 18,75 cl Champagne Malard

SNACK MENU

Minis apple danish, Madeleine and Chouquette

50 cl mineral water (Vittel or Perrier Fines bulles) – 18.75 cl  Champagne Malard

Christmas Eve

Arrival from 7:30 pm, Dinner & Pre-Show at 8 pm, Show "L'Oiseau Paradis" at 9:30 pm, Grand finale at 11 pm

MENU:

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

Christmas Eve evening for Child + Best seats placement

Up to 12 years

Same menu as adults in adapted proportions + soft drinks

Christmas evening for Child

Up to 12 years

Plate of smoked salmon from Maison Nordique

Veal fillet, mashed potatoes

Ice cream or sorbet and macaroons

New Year's Eve

New Year's Eve, Platinum Category

Placement in Carré Or, VIP reception with skip-the-line access, a book for two offered "On ira tous au Paradis" by Walter Butler-

MENU:

New Year's Eve amuse-bouche

Fresh salmon surprise egg/lemon sabayon & Sologne caviar 

"Lentils-Schrenkii 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 R.D 2008”

½ mineral water

New Year's Eve, Gold Category

Emplacement Category 1

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 "Clos du Marquis 2000 " Saint-Julien

½ Champagne " Bollinger La Grande Année 2015

½ mineral water

New Year evening for Child

Up to 12 years

MENU:

Plate of smoked salmon from Maison Nordique

Veal fillet, mashed potatoes

Ice cream or sorbet and macaroons

Valentine's Day Evening

Arrival from 7:30 p.m., Dinner & Pre-Show at 8:00 p.m., "L'Oiseau Paradis" show at 9:30 p.m., Grand finale at 11:00 p.m.

MENU

Avocado, prawns and passion fruit, coconut emulsion

Veal fillet "Wellington" style, Périgourdine sauce

The "Ispahan" cheesecake

½ water – ½ Bollinger rosé champagne