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 onboard 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 — 8:30 PM

Starter:
• 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

Main Course:
• 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
• Panfried fillet of beef and foie gras, gnocchi, eryngii mushrooms, and red wine sauce
• Bigarade duckling in orange sauce, creamy rustic polenta, and braised turnips

Cheese:
Cheeses matured by our Maître Fromager — Etoile menu: instead of dessert or for a 5€ supplement

Dessert:
• Mango, coconut, and passion fruit Opéra cake with cubed mango
• Creamy chocolate crisp with two lemons and lemon and almond marmalade
• Bostock brioche, roasted pineapple, and exotic sorbet
• Baked Alaska and citrus pear coulis

Vegetarian Option:
• 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

Autumn/Winter 2019-2020 Menu — 6:00 PM

Starter:
• Duck, pear and chestnut pâté en croûte, tangy pumpkin condiment, almonds, and raisins
• Haddock, potatoes and snow peas, coconut milk, and lemongrass bouillon
• Foie gras royale, grilled shitake mushrooms, light cream infused with mushrooms, figs in wine, and kumquats
• Poached egg, Jerusalem artichoke mousseline, roasted eryngii mushrooms, grilled bacon, and red wine reduction jus

Main Course:
• Pearly hake, potatoes with white wine, braised bok choy cabbage, shellfish, and shrimp cream
• Parsnip cottage pie-style duck in orange sauce
• Tender veal, white radish cake, creamy rustic polenta, and herbed lemon condiment
• A variation on pork — belly, loin and black pudding, potato purée, and mustard seed jus

Dessert: 
• Chestnut and pear Vacherin cake
• Semolina with raisins, roasted pineapple, and whipped cream with rum
• Poached pear with blackberries and pear sorbet
• Chocolate and hazelnut, a combination of soft and crisp

Alternative vegetarian option is the same as 8:30 PM menu.