For your event which must be remembered as something exceptional, you
want it all: the venue, impeccable welcome, brand image decor and
contemporary cuisine…
Your customised Bateaux Parisiens cruise is sure to please: From table
to table, with Paris’ most beautiful sites in the background, you’ll
thrill your guests with an unforgettable experience. (...)
/// Our strengths
•The comfort of our entirely glass-enclosed boats on the cusp of modernity •Over 400 private events per year, substantial experience and great professionalism. • French cuisine prepared on board by our Chef and his team in our boats' kitchens • An artistic director and Event Cruise Directors dedicated to your project
Boat chartered from 12:30pm to 4pm. 2 hour cruise. Cocktail (Champagne and soft drinks + finger food 4 pieces per person) TRADITION menu (starter, main course, cheese and dessert) Wine, mineral water and coffee Table and buffet decorations Background music for your event Waiting staff and crew, cloakroom
Choice of starters Summer salad, a Niçoise salad Paris
fashion Chicken terrine with pistachios and onion jam Green
asparagus soup, peppery Burrata cheese Diced mixed vegetables and
marinated prawns
Choice of main dishes Cod steak, tomato
soup, stir-fried seasonal vegetables Free-range corn-fed roast
chicken, real gravy and mashed potatoes Braised beef steak with
Grenaille potatoes Lamb stew made with shoulder of French lamb
Choice of desserts Selection
of cheeses Light
lemon cream with raspberry coulis and toasted cake Apricot tarte
Tatin, iced Bayadère Strawberries in red fruit juice, rhubarb
compote, almond slice Moist chocolate cake with vanilla ice cream
Boat chartered from 12:30pm to 4pm. 2 hour cruise. Cocktail (Champagne and soft drinks + finger food 4 pieces per person) EVASION MENU (starter, main course, cheese and dessert) Wine, mineral water and coffee Table and buffet decorations Pianist for your reception Waiting staff and crew, cloakroom
Starter – one choice Confit duck foie gras with fig and toasted brioche Marinated crabmeat, savory jelly, cream of Arënkha Green asparagus soup with langoustines Soft-boiled egg with morel mushrooms, truffle-flavoured sauce
Main course –
one choice Baked fillet of bass with Dugléré (tomato) sauce Fillet of beef Rossini, Périgueux sauce (with truffles and shallots) Loin of veal with mushroom and truffle flavouring, sage sauce Fillet of duckling rubbed with spices and honey, sweet and sour sauce To accompany your main course, our Chef prepares a selection of side dishes made with fresh, seasonal market produce
Our chef offers a selection of side
dishes to accompany your main dishes, variable depending on market
availability and the season.
Cheese and Dessert – one choice Selection of cheeses Crispy chocolate and praline cake White Gascony peach au gratin, Melba style Iced nougat with raspberries and strawberries Pistachio macaroon with candied cherries
Boat chartered from 12:30pm to 4pm. 2 hour cruise. Cocktail (Champagne and soft drinks + finger food 4 pieces per person) Cocktail and finger food 124 pieces per person Wine, soft drinks, mineral water and coffee Table and buffet decorations Pianist for your reception Waiting staff and crew, cloakroom
Boat chartered from 12:30pm to 4pm. 2 hour cruise. Cocktail (Champagne and soft drinks + finger food 4 pieces per person) “Liberté” buffet lunch prepared on board (5 mini starters, main course and 4 mini desserts) Wine, mineral water and coffee Table and buffet decorations Pianist for your reception Waiting staff and crew, cloakroom
Boat chartered from 7:30pm to 2 am. (reception may be extended upon request) 2 ½ hour cruise Cocktail (Champagne and soft drinks + finger food 6 pieces per person) PRESTIGE MENU (starter, main course, cheese and dessert) Wine, mineral water and coffee Open bar soft drinks Table and buffet decorations Our DJ will make everyone dance! Waiting staff and crew, cloakroom
Choice of starters Confit duck foie gras with fig and toasted brioche Marinated
crabmeat, savory jelly, cream of Arënkha Green asparagus soup with
langoustines Soft-boiled egg with morel mushrooms, truffle-flavoured
sauce
Choice of main dishes
Baked fillet of bass with Dugléré (tomato) sauce Fillet of beef
Rossini, Périgueux sauce (with truffles and shallots) Loin of veal
with mushroom and truffle flavouring, sage sauce Fillet of duckling
rubbed with spices and honey, sweet and sour sauce
To accompany your main course, our Chef
prepares a selection of side dishes made with fresh, seasonal
market produce
Selection of cheeses instead of dessert or extra (€5)
Choice of desserts
Crispy chocolate and praline cake White Gascony peach au gratin,
Melba style Iced nougat with raspberries and strawberries Pistachio
macaroon with candied cherries
Selection of cheeses instead of dessert or extra (€5)
Boat chartered from 7:30pm to 2 am. (reception may be extended upon request) 2 ½ hour cruise Cocktail (Champagne and soft drinks + finger food 4 pieces per person) “Liberté” buffet dinner prepared on board Wine, mineral water and coffee Open bar soft drinks Table and buffet decorations Our DJ will make everyone dance! Waiting staff and crew, cloakroom
Boat chartered from 7:30pm to 2 am. (reception may be extended upon request) 2 ½ hour cruise Cocktail (Champagne and soft drinks + finger food 6 pieces per person) Cocktail finger food 24 pieces Cheese tasting: 10 seasonal cheeses selected by a cheese specialist Wine, mineral water and coffee Open bar soft drinks Table and buffet decorations Our DJ will make everyone dance! Waiting staff and crew, cloakroom
Boat chartered from 7:30pm to 2 am. (reception may be extended upon request) 2 ½ hour cruise Cocktail (Champagne and soft drinks + finger food 6 pieces per person) Smoked salmon tasting with our Chef Menu PRESTIGE MENU (starter, main course, cheese and dessert) Wine, mineral water and coffee Open bar soft drinks and alcohols, macaroons Table and buffet decorations Our DJ will make everyone dance! Waiting staff and crew, cloakroom
Choice of starters Confit duck foie gras with fig and toasted brioche Marinated
crabmeat, savory jelly, cream of Arënkha Green asparagus soup with
langoustines Soft-boiled egg with morel mushrooms, truffle-flavoured
sauce
Choice of main dishes
Baked fillet of bass with Dugléré (tomato) sauce Fillet of beef
Rossini, Périgueux sauce (with truffles and shallots) Loin of veal
with mushroom and truffle flavouring, sage sauce Fillet of duckling
rubbed with spices and honey, sweet and sour sauce
To accompany your main course, our Chef
prepares a selection of side dishes made with fresh, seasonal
market produce
Selection of cheeses instead of dessert or extra (€5)
Choice of desserts
Crispy chocolate and praline cake White Gascony peach au gratin,
Melba style Iced nougat with raspberries and strawberries Pistachio
macaroon with candied cherries
Selection of cheeses instead of dessert or extra (€5)
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