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Dinner Cruise 6:15pm
A 12 kilometre trip with a direct view of ‘essential’ Paris
with its finest monuments from the Eiffel Tower
to Palais de Chaillot by way of Musée d’Orsay and the Louvre... The Chef prepares traditional French cuisine
on board with a wide choice of dishes on the menu.
Ideal for an unforgettable early evening with a direct
view of the Parisian monuments lit by the setting sun.
See the Eiffel Tower, Les Invalides, the Parliament, Musée d’Orsay, Institut de France, Notre Dame Cathedral,
the City Hall, the Conciergerie, the Louvre, the Obelisk, the Grand Palais...
The practical side:
• Cruise duration: 1h15
• Timetable: 6:15pm
(Departures scheduled on the detailed calendar
available on
www.bateauxparisiens.com)
• Prices: adult €69, child (-12 years old) €34
Seating near the window: + €16
Strong points:
Inclusive à la carte menu (for up to 15 persons): starter,
main course, dessert, mineral water and coffee.
Authentic cuisine prepared on board by the Chef
ENTRÉE
Salade de lentilles beluga, saumon mi-cuit mi-fumé, vinaigrette aux herbes
Pâté croûte de volaille au foie gras, compotée d’oignons rouges et raisins
Œuf cocotte aux champignons et châtaignes, sauce bourguignonne,
mouillette au beurre de cèpes
Velouté de butternut, royale de champignons, graines de courge torréfiées
PLAT
Brandade de morue et haddock aux olives de Ligurie, émulsion à l’huile d’estragon
Paleron de bœuf braisé, sauce daube, légumes mijotés, crémeux de brocoli
Suprême de volaille viennoise d’herbes, épeautre et jus au citron confit
Dos de lieu jaune, riz vénéré, sauce homardine
DESSERT
Le dessert est à choisir en début de repas
Fromage Ossau Iraty, confiture de cerises noires
Savarin de fruits exotiques, sirop au rhum
Poire pochée au vin rouge épicé, croustillant aux noix et amandes
Petit pot de crème café liégeois, financier amande
Tartelette chocolat caramel
STARTER
Beluga lentil salad with half-smoked half-cooked salmon and a herb vinaigrette
Poultry pâté with foie gras in a pastry crust served with a red onion and grape compote
Baked egg with mushrooms and chestnuts, bourguignonne sauce
and a slice of dipping bread with porcini mushroom butter
Velouté of butternut squash, mushroom royale and toasted pumpkin seeds
MAIN COURSE
Salt cod and haddock brandade with Taggiasca olives and a tarragon oil emulsion
Braised beef steak with daube sauce, stewed vegetables and cream of broccoli
Poultry supreme with a herb crust, spelt and lemon confit sauce
Pollack steak served with black rice and lobster sauce
DESSERT
Please choose a dessert at the beginning of the meal
Cheese Ossau Iraty served with black cherry jam
Exotic fruit savarin cake served with a rum syrup
Poached pear with spiced red wine, walnut and almond crumble
Small pot of café liégeois cream served with an almond financier cake
Chocolate caramel tart
CROISIÈRE DÎNER
DINNER CRUISE
BOISSONS & VINS
Pays d'Oc IGP Chardonnay Viognier*
AOP Minervois Terroir*
Eau minérale et café
DRINKS & WINES
Pays d'Oc Chardonnay Viognier PGI*
PDO Minervois Terroir*
Mineral water and coffee
*Une bouteille (75cl) pour 4 personnes
A consommer avec modération, l’abus d’alcool est dangereux pour la santé. Bateaux non-fumeurs.
*One bottle (75cl) between 4 people
Drink in moderation; alcohol abuse is bad for your health. No smoking-boats.