An unforgettable and unique dinner show.
Dinner Secret Program, Stefan Leyshon revisits the magic trick of the Master Robert Houdin, in a contemporary, poetic and innovative interpretation.
Apetizer
The dream of Olympus
The cannonball
The entree service
AntoNao the mentalist
The trunk and ring
The inexhaustible jug
flat Service
The second view
The ethereal suspension
The dessert service
The crystal bucket
Cagliostro
Heavy and Light Tobacco
Coffee, tea, sweets
Dinner Secret Program, Stefan Leyshon revisits the magic trick of the Master Robert Houdin, in a contemporary, poetic and innovative interpretation.
Apetizer
The dream of Olympus
The cannonball
The entree service
AntoNao the mentalist
The trunk and ring
The inexhaustible jug
flat Service
The second view
The ethereal suspension
The dessert service
The crystal bucket
Cagliostro
Heavy and Light Tobacco
Coffee, tea, sweets
Dinner Secret Program, Stefan Leyshon revisits the magic trick of the Master Robert Houdin, in a contemporary, poetic and innovative interpretation.
Apetizer
The dream of Olympus
The cannonball
The entree service
AntoNao the mentalist
The trunk and ring
The inexhaustible jug
flat Service
The second view
The ethereal suspension
The dessert service
The crystal bucket
Cagliostro
Heavy and Light Tobacco
Coffee, tea, sweets
Created by Stefan Leyshon.
Enquiries and booking for Diner Secret :
Asia : madgic@madgicprod.asia
Herve : +852 9413 2387
Europe : madgic@madgicprod.com
Stefan : +33 6 64 42 51 73
Head Office
K2SL
4 rue de la Belle Seamstress F-95450 AVERNES
Tel: +33130392077
Mail: madgic@madgicprod.com
SAS with capital of € 6000
SIRET: 53211491500012
EPA: 9003B
TVA Intra FR 43532114915
License: 2-1C45845
RCS Pontoise
Accommodation
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Katell Sevestre
katell.sevestre@madgicprod.com
A gourmet menu, prepared by teams of Chef Alain Ducasse.
Aperitif
Champagne Selection Alain Ducasse
Freshly squeezed fruit
Canapés
Apetizer
Entree
White bar carpaccio,
green asparagus, golden croutons
Main dish
matured beef fillet, stuffed rigatoni
of duck liver and truffle, Périgueux sauce
Dessert
The vacherin fruit of time
Coffee & Chocolate Manufacture of Alain Ducasse in Paris
Wines
White Wine
Petit Bourgeois Sauvignon Blanc 2014 - Henri Bourgeois
2013 Côtes du Rhône - Château Saint-Roch
Red wine
Lirac 2013 - Castle Aqueria
2013 - Bourgogne Pinot Black - Brintet
A gourmet menu, prepared by Virginie Basselot.
Aperitif
Canapés and champagne
Apetizer
Entree
Blue Lobster and green apple, white radish
honey vinaigrette and coriander
Main dish
fillet of smoked duck,
pumpkin puree fine foie gras, apple
wafer pepper Kampot
Dessert
Chocolate Jivara in light cream and hazelnut crunchy biscuit
Coffee and sweets
A gourmet menu, prepared by chief Axel Rüdlin.
Aperitif
Canapés and champagne
Apetizer
Entree
Blue Lobster and green apple, white radish
honey vinaigrette and coriander
Main dish
fillet of smoked duck,
pumpkin puree fine foie gras, apple
wafer pepper Kampot
Dessert
Chocolate Jivara in light cream and hazelnut crunchy biscuit
Coffee and sweets
Un menu gastronomique, préparé par Virginie Basselot.
Apéritif
Canapés et coupe de champagne
Amuse Bouche
Entrée
Homard bleu et pomme verte, radis blanc
en vinaigrette de miel et coriandre
Plat
Filet de canette fumé,
potimarron en fine purée au foie gras,
pomme gaufrette au poivre de kampot
Dessert
Chocolat Jivara en crème légère,
biscuit et noisette craquante
Café et mignardises
