Bateaux Parisiens Seine River Lunch Cruise with French Menu - Main Image
Bateaux Parisiens Seine River Lunch Cruise with French Menu - Main Image

Bateaux Parisiens Seine River Lunch Cruise with French Menu

Port de la Bourdonnais, 75007 Paris

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From USD 41.88

/ person

Start from
USD 41.88

Activity Highlights

  • Indulge in a delectable lunch consisting of an appetizer, a main course, and a dessert while taking a wonderful 2-hour Seine River cruise
  • Enjoy iconic waterfront sites of the Seine on a stunning Bateaux Parisians glass-canopy boat as you marvel at attractions like the Eiffel Tower
  • Choose between different lunch options with live music which only makes this cruise experience that much more special.

Available Packages

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2 Package Options

Privilege Service

USD 94.84

Premier Service

USD 200

Activity Overview

10-Second Takeaway 2-hour cruise Audio commentary 3-course lunch Wine See the major sights of Paris whilst gorging on a delectable seasonal menu with the freshest produce. Live musical entertainment Sights Covered Eiffel Tower Les Invalides The Parliament Musée d’Orsay Institut de France Notre Dame Cathedral City Hall Louvre Grand Palais Your Cruise Hop onto the stunning Bateaux Parisiens boat and embark on a majestic discovery of Paris. The glass ceiling boat offers you panoramic views of the best monuments including the Eiffel Tower, Louvre, Musee d'Orsay and much more. Dig into a scrumptious 3-course meal prepared specially by the chef onboard using the best seasonal produce. Enjoy the sights and your meal as a live band adds melody to your grub. Menu Starter: Choice of Velouté of butternut squash, mushroom royale and toasted pumpkin seeds, 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, Beluga lentil salad with half-smoked half-cooked salmon and a herb vinaigrette Main Course: Choice of 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: Small pot of café liégeois cream served with an almond financier cake, Exotic fruit savarin cake served with a rum syrup, Poached pear with spiced red wine, walnut and almond crumble, Chocolate caramel tart

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