YourDay le Mag: You’ve been assistant manager of the Moulin Rouge restaurant for over 20 years. How many guests do you welcome each evening?

Anthony Dars: We welcome 1,600 people a night from over 100 different nationalities. Of these, over 50% are French, and many Australians, Americans, English, Italians, Chinese…

What’s your secret to welcoming so many different cultures in one evening?

A.D: Whatever the nationality, the key is to identify and understand the customer’s needs. Customers are more and more demanding and, above all, more discerning. So it’s up to us to anticipate, to meet impatient people and meet their needs even before they manifest them. Especially as, since Covid, we’ve had many more individuals than groups. This multiplies the number of special requests.

Do you pay attention to the specificities of each country?

A.D: Yes, we don’t behave in the same way with Japanese or Americans. With Americans, for example, we’ll be more expansive and open, whereas with our Japanese customers we’ll have to be more restrained. The same applies when our customers are seated at the table. Americans appreciate it when the restaurant manager or the chef introduces himself at the table, whereas the French don’t have this requirement at all.

What are the right ingredients for a successful welcome?

A.D: Anticipation, responsiveness, sincerity and, of course, a smile. It’s the first moments that count. Our customers need to feel welcome and privileged. Empathy is also key to a perfect welcome.

What qualities do you demand of your teams?

A.D: I ask them to be empathetic, to know how to look and to always listen. We’re in an exceptional establishment. The people who come through our doors have an extraordinary level of expectation, and it’s up to us to offer them an exceptional moment.

What’s the first thing you need to convey?

A.D: The most important thing is to convey the festive values of the Moulin Rouge. People come here to enjoy an exceptional evening. And that goes for all nationalities. It’s imperative to be sincere and adapt to customs. Then you have to make sure that the table on offer is just right.

What’s the most difficult task?

A.D: Placement is a very sensitive point.Customers obviously want to dine well, but above all they want to be in the front row to admire the show.Everyone wants to enjoy a prestigious performance. So we have to welcome them in a matter of minutes and create a bond. If the customer feels he’s in the wrong place, his whole evening will be ruined, no matter how good the food.

How do you go about this?

A.D: More and more of us are welcoming our customers.Our clerks have also become ushers, and make our guests as welcome as possible.For each service in the restaurant, our 800 guests are greeted by 50 people.

What are your little secrets to ensure that guests have an unforgettable time?

A.D: A smile, anticipation and observation. This close relationship with our customers is the reason why the Moulin Rouge continues to shine in France and abroad.

The Moulin Rouge celebrates its 134th birthday in October. What can we wish you?A.D: To continue to make dreams come true and to keep guests from all over the world coming back.

Do your customers ever come back?

A.D: Yes, we even have several, and we recognize them.One of our Canadian customers comes back every time he visits Paris.This year was his 21st time at the Moulin Rouge. We now let him choose his seat every time he returns. We also have a 15-year-old customer who is passionate about the Moulin Rouge, and returns whenever he can.We’ve had this passion for the Moulin Rouge for 134 years, and that’s not going to change.

Interview by Ava Eschwège