Moulin Rouge Restaurant and The  Chef – Laurent Tarridec

nonetheless Laurent TARRIDEC a Chef acclaimed by the Guide Michelin and with one 'toque' ( the chef's hat, equivalent of a star for hotels) granted by the Gault-Millau guide, makes the Table of the Moulin Rouge delicious experience..



Created in 1959, the restaurant was introduced in the Bal du Moulin Rouge.  The traditionally dressed Moulin Rouge’s Brigade, which consist of 100 maitre-D’s, headwaiters, and servers, work in the legendary hall. Every night, 20 cooks prepare the meals and all Wine and Champagne are selected by the sommelier.  The tradition of cabaret does not rest on gastronomy, nonetheless Laurent Tarridec – a Chef awarded by the Guide Michelin. Laurent Tarridec came from Brittany France who wanted to put his talents at the service of the prestigious Moulin Rouge.  As he said “every night at the Moulin Rouge it is a feast. The courses we prepare have to be as great and beautiful as the scenes, costumes and dancers. Gala nights are occasions to create cheerful and new menus, which blend the freshest shellfish to the most noble meats and wines. – Dine at the Moulin Rouge while Laurent Tarridec expresses his skills and you will be sure to enjoy the pleasure’s of both gastronomy and a fantastic show”.