Climb aboard a panoramic pleasure boat for a 2-hour lunch cruise along the River Seine in central Paris, and enjoy a 3-course à-la-carte meal as you take in the views. The entirely glassed-over boat is of a contemporary design, with onboard toilets for your comfort. See the quays of the Seine, from the replica of the Statue of Liberty to the French National Library. Cruise past the golden dome of Les Invalides, 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, discover the palatial home of the Louvre Museum, and much more. Artistic scene-setting is punctuated by a commentary highlighting key monuments, while views from the glass roof are legendary. Classic French music will be played to set the scene, providing a relaxing backdrop to your meal of chef-prepared traditional cuisine. Current Menu Starter: • Chilled vegetable minestrone, fregola pearls and wholegrain mustard ice cream • Prawns with spicy tomato coulis, Noilly Prat vermouth and almond cream • Pressed beef confit with baby vegetables, eggplant caviar and Riviera focaccia • Marinated heirloom tomatoes, creamy mozzarella di bufala and rocket coulis Choice of one main course out of the list of 4 below: • Free-range guinea fowl with tangy caramelised peaches, rocket leaves and polenta à la Romana • Fondant beef with a chanterelle mushroom condiment, sweet pepper confit, quinoa pilaf and grated Feta cheese • Marinated salmon with pasta risotto verde and tomato and olive sauce vierge • Roasted cod with tomato and chorizo, fine brandade, green vegetables and white wine butter sauce • Lightly spiced quinoa, seasonal vegetables, grilled halloumi cheese and sweet tomato jus Cheese: Cheeses matured by our Maître Fromager – Etoile menu: instead of dessert or for a 5€ supplement Dessert: • Chocolate velvet, roasted apricots and apricot sorbet • Lemon and red berry baba bouchon, whipped cream and raspberry coulis • Creamy tapioca with chia seeds, strawberries and rhubarb compote • Apricot and pistachio Vacherin cake Please note we offer the alternative vegetarian option below: • Starter: Pressed quinoa and tofu terrine, light cream of watercress soup, and pickled red onions • Main course: Buckwheat with silky tofu, plain confit of seasonal vegetables, and red wine bouillon