Thoiry Zoo's new Safari Dinners return with a vegan menu

Do you like unusual, immersive experiences that plunge you into a special world? Then this is the dinner for you. Thoiry Zoo is launching its Safari Dinners! On 6 evening dates during the summer, on July 1, 25, 29, August 12 and 26 and September 9, 2023, the famous zoo and its 50 hectares of animal freedom welcome you to experience an unforgettable moment.

For one exclusive evening, disconnect from city life and immerse yourself in nature. Surrounded by 3 elephants, zebras, antelopes and ostriches, you'll experience a moment off the beaten track. For this occasion, we forget the usual car ride and settle down in the very heart of the natural area.

As sunset approaches, we climb aboard the bush truck for a ride into the heart of giraffe, hippo and antelope territory. Then it's off to the area secured by rangers to enjoy a meal under the watchful eye of the animals. Of course, without any other audience, the view of animal life is just idyllic.

When it comes to meals, there's plenty to lick your lips. This year, Thoiry Zoo is offering us a new menu that's sure to make our mouths water.

• To be read
• ZooSafari de Thoiry: new features for 2024 to immerse you in the zoo's wildlife
• The dens at Thoiry Zoo, the unusual experience of sleeping with bears
• Tips for the week of April 29 - May 5, 2024 in Paris: free or inexpensive outings

On the menu

Welcome & Aperitif
(With and without alcohol), based on rum, ginger liqueur, cucumber syrup, lemon juice and black pepper.
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L'assiette façon Terre et mer
Salmon Gravlax with beet on bao bread (served warm) Scallops marinated in honey and rosemary
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Hot plate
Quail mignonette, braised on grill tables Red mullet in potato jacket, pan-fried in front of guests
Braised leafy carrot
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Plate of delicacies
Lavender-scented crème brulée flambéed in front of guests
Mini pastry or macaroon from a local patisserie Red fruit verine in star anise and vanilla syrup

A 100% vegan dinner is on the menu for August 26. At the helm is Chef Frédéric Jaunaul, Meilleur ouvrier de France primeur. "Vegetables and fruit can take us on a journey through space and time. These born travelers have a lot to tell us. They're so deeply rooted in our terroirs and culinary calendar that we've forgotten just how well they've adapted the exoticism of their origins," he declares.

In short, a great time in every sense of the word!