Paris: Evening Cruise with Dinner on River Seine

Climb aboard a panoramic pleasure boat for a dinner cruise along the River Seine in central Paris, and enjoy an à-la-carte 3-course meal as you take in views of the monuments, floodlit for the night.

The entirely glassed-in boat is of a contemporary design, with on board toilets for your comfort. See the historic quays of the Seine, and cruise past the golden dome of Les Invalides. Marvel at the bombastic buildings of the French Parliament, and the former Beaux-Arts railway station of the Musée d’Orsay.

Get up close to the Gothic façade of Notre Dame Cathedral, see the imposing former prison of the Conciergerie, and cruise under some of the city’s most historic bridges.

Live music will be played on the 8:30 PM cruise only, to set the scene, providing a relaxing backdrop to your meal of chef-prepared traditional cuisine.

The 8:30 PM cruise will last for 2.5 hours and the 6:00 PM cruise for 1.15 hours, both providing enough time to enjoy dinner and the monuments. 

Autumn/Winter 2019-2020 Menu
• Marbled duck foie gras in a mulled wine jus, spiced poached pears, and toasted brioche
• Scallops, onions with turmeric, white radishes, carrots and a hint of licorice
• Snails cooked with fregola Sarda, watercress shoots, and bordelaise sauce
• Plain cooked crab, cream of grapefruit, avocado and lightly peppered pomelo seeds
• Fillet of sea bass, celery and shellfish risotto, shrimp cream and Arënkha pearls
• Rump of veal in a walnut crust, Royan ravioli, black radishes, Chinese artichokes and raisins
• Pan-fried fillet of beef and foie gras, gnocchi, eryngii mushrooms, and red wine sauce
• Bigarade duckling in orange sauce, creamy rustic polenta, and braised turnips
• Mango, coconut and passion fruit Opéra cake with cubed mango
• Creamy chocolate crisp with two lemons, lemon, and almond marmalade
• Bostock brioche, roasted pineapple, and exotic sorbet
• Baked Alaska and citrus pear coulis
• Pressed quinoa and tofu terrine, light cream of watercress soup and pickled red onions
• Buckwheat with silky tofu, plain confit of seasonal vegetables and red wine bouillon