Climb aboard a panoramic pleasure boat for a dinner cruise along the River Seine in central Paris, and enjoy an à-la-carte 3-course meal as you take in views of the monuments, floodlit for the night. The entirely glassed-in boat is of a contemporary design, with onboard toilets for your comfort. See the historic quays of the Seine, and cruise past the golden dome of Les Invalides. Marvel at 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, and cruise under some of the city’s most historic bridges. The 8:30 PM cruise will last for 2.5 hours and the 6:00 PM cruise for 1.15 hours, both providing enough time to enjoy dinner and the monuments.  Early Dinner Cruise - 6:00 PM (choices separated by '-') STARTER – Creamy haddock and potato soup, peppered whipped cream - Chicken pâté en croûte, confit pear marmalade with star anise - Poached egg, Jerusalem artichoke mousseline, roasted eryngii mushrooms, grilled bacon and red wine reduction jus - Pressed quinoa and tofu terrine, light cream of watercress soup and pickled red onion MAIN COURSE – Pan-fried salmon, Beluga lentils in warm vinaigrette, lobster emulsion - Parsnip cottage pie-style duck in orange sauce, parsnip mousseline - Braised beef cheek in red wine, Chinese artichokes and parsnips, onion cream - Risotto-style buckwheat with silky tofu, plain confit of seasonal vegetables, fresh herb bouillon DESSERT – Our desserts are made by Maison Lenôtre -Coconut, mango and passion fruit dessert and coconut whipped cream -Chestnut and pear Vacherin cake - Chocolate truffle - Hazelnut cream, crumble topping Dinner Cruise – 8:30 PM (choices separated by '-') STARTER – South-West region duck foie gras, pear marmalade with star anise - Scallops, onions with turmeric, white radishes, carrots, a hint of licorice - Bourguignon-style snails, parsley coulis - Pressed quinoa and tofu terrine, light cream of watercress soup, and pickled red onions MAIN COURSE – Roast sea bass, Haute Provence einkorn, and lobster emulsion - Beef tournedos in a truffle sauce, potato mousseline, and truffled coulis - Bigarade duckling in orange sauce, creamy polenta, and braised turnips -Risotto-style buckwheat with silky tofu, plain confit of seasonal vegetables, fresh herb bouillon CHEESE – Cheese matured by the Maître Fromager – ‘Etoile’ service: instead of dessert or for a 5€ supplement DESSERT – Desserts are made by Maison Lenôtre - Exotic mango, coconut, and passion fruit Vacherin cake - Crispy chocolate and caramelized hazelnut dessert - Bostock brioche, roasted pineapple, and vanilla ice cream - Opéra cake