Each year, Valentine’s Day stands apart as a singular celebration. It is a moment deliberately set aside to be shared by two, away from the routines of everyday life, to refocus on what truly matters: connection, emotion, and the pleasure of living precious moments alongside the one you love. In Paris, 14 February carries a particular resonance, as night falls early over the shimmering city, the river winds silently through the capital, and time itself seems to slow. Aboard our floating restaurant, Ducasse sur Seine, this evening on the water is always conceived as the promise of something truly special. For the Valentine’s Day dinner on 14 February 2026, our teams have imagined a complete experience: an exceptional cruise, an intimate setting, and a five-course gastronomic menu created by our chefs Jean-Philippe Berens and Alexandre Mousset. A unique proposition, available exclusively for Valentine’s Day dinner, with or without wine pairings, according to individual preference.

A Valentine’s Day menu conceived as a gastronomic journey

For this very special evening, we have designed a menu that unfolds like a journey, with a sense of progression, rhythm, and narrative. The flavours are clear, the textures precise, and the combinations expressive without ever being predictable. The cuisine of Ducasse sur Seine is rooted in the principles dear to Chef Alain Ducasse’s philosophy and carried forward with conviction by our Executive Chef Jean-Philippe Berens: uncompromising product quality, respect for the seasons, and absolute precision in cooking. Each dish is intended to find its place naturally within the overall menu, ensuring a seamless and fluid experience. Scallops, black truffle, veal fillet: the Valentine’s Day menu highlights noble ingredients, handled with restraint and finesse. The plates play on contrasts between softness and intensity, freshness and depth. Duck foie gras, for example, meets passion fruit in an opening course defined by balance and contrast. The entire festive dinner follows a coherent thread, in harmony with the pace of the cruise and the passing of Paris’s iconic landmarks. To conclude the meal, sweet creations extend the journey further, with a lime and chocolate composition from the Manufacture Alain Ducasse. Elegant and precise without ever being demonstrative, this dessert imagined by our Pastry Chef Alexandre Mousset fits seamlessly into the continuity of the menu. For those who wish, the dinner may be accompanied by a wine pairing, offered as a natural extension of the tasting experience.

Wine Pairings in Dialogue with the cuisine

Far frome being a purely technical exercise, the pairing of food and wine is conceived as a constant dialogue with Jean-Philippe Berens’ cuisine, guided by a search for balance and continuity. For Valentine’s Day, the proposed pairings accompany the five-course menu without altering its identity. Rosé Champagne Premier Cru from Duval-Leroy, white Châteauneuf-du-Pape from Domaine de Cristia, or Vougeot Premier Cru from Domaine Bertagna, to name just a few each wine has been selected for a specific reason: to enhance the texture of a dish, extend the flavour of an ingredient, or reveal a subtle contrast. The aim is never to dominate, but rather to echo what unfolds on the plate. Curated by our sommeliers, the wines accompany each stage of the dinner with natural ease and fluidity. They evolve in step with the cuisine, adapt to the progression of the menu, and support its highlights in perfect harmony. This sensitive approach allows each guest to experience the evening according to their own desires. Offered at the time of booking, the wine pairing remains optional, for those wishing to deepen the dialogue between cuisine and glass.

A singular evening aboard Ducasse sur Seine

Beyond the traditional romantic dinner, we sought to give Valentine’s Day an entirely different dimension, offering an immersive and gastronomic experience. Aboard our cruise boat, guests allow themselves to be carried both literally and figuratively. As the vessel glides along, the Seine reveals its silent, luminous rhythm, creating an atmosphere ideal for disconnecting from daily life. Through the boat’s large picture windows, Paris is revealed gradually, in subtle glimpses. Bridges, façades, and monuments pass by slowly, offering a completely new perspective on the city. Inside, the lighting is soft, the service attentive, and the ambiance refined. Every element of an unforgettable festive dinner is brought together to enhance this warm and intimate moment: from the freshness of cuisine prepared on board to the impeccable precision of the service, not to mention the play of light and the many thoughtful details designed to delight. This evening on 14 February naturally belongs to the tradition of grand dinners those moments when one allows oneself the luxury of time, savouring every instant and every detail. Whether shared by two or offered as a gift, this gastronomic cruise promises to be a timeless and unforgettable experience. An elegant way to offer a dining cruise in Paris, or to treat oneself to a precious interlude in the heart of the capital. Each table will depart with a gift box from the Manufacture Alain Ducasse, containing twelve exquisite chocolates to celebrate love and extend the pleasure of this evening on board.

Practical information for the Valentine’s Day dinner

The special Valentine’s Day dinner aboard Ducasse sur Seine is offered exclusively on the evening of 14 February 2026. A single date for a unique and exclusive evening, entirely dedicated to celebrating love. Two options are available: the five-course menu at €400 per person, or the five-course menu with wine pairing at €560 per person. The wine pairing is offered at the time of booking, allowing each guest the freedom to tailor their experience. Given the singular nature of this evening and the limited number of seats on board, guests are strongly encouraged to reserve this gastronomic dinner in Paris in advance. Reservations can be made directly online to ensure smooth organisation and a refined welcome on the evening of the event.