Enjoy an exceptional discount and celebrate summer with an unforgettable dinner cruise on the Seine!

PSUMMER2025
*Valid on package price, for cruises between 07/07/2025 and 07/09/2025 inclusive.

  • Boarding address

    Île aux Cygnes,
    Milieu du Pont de Bir-Hakeim,
    Paris 75015
    Access map

    Do you have a question?

    Our team will answer you

    01 41 41 90 70

    Hours to reach us:

    Monday to Saturday: 10 AM to 6 PM

    You can also visit our page FAQ.

Expérience culinaire avec cocotte et mets mijotés durant un diner croisière d'exception sur la Seine | Paris en Scène

Our
eco-citizen approach

Paris en Scène’s core values include a strong commitment to environmental, social and economic responsibility. Our ship actively contributes to the protection and enhancement of Paris’s river heritage, harmonizing our operations with sustainable development objectives and respect for local communities. Our eco-responsible and ethical practices are integrated into all our services, to build a more environmentally-friendly future.

  • “The quality and safety
    of our services are based
    on the triple performance
    of our work tools,
    of our processes and
    of our employees.”

Quality and safety

HIGH-PERFORMANCE WORK TOOL

  • Boats: continuous improvement of work tools to ensure sustainable operation.
  • Kitchen: the kitchen areas of our dinner cruise boats have been renovated and the equipment replaced with more ergonomic ones. This ensures that employees work in a comfortable environment, reduces the risk of accidents and limits musculoskeletal risks by promoting better posture.
  • Wheelhouses
    : equipment is regularly upgraded to provide better supervision of the entire ship.
  • Machine rooms
    : all machine rooms have been renovated and are subject to a rigorous preventive maintenance program.

We are convinced that employee well-being is essential to building team loyalty, and to achieving operational excellence.

  • Office space: all offices have been renovated and fitted with high-performance air conditioning and air handling units.
  • Communal areas: the changing rooms have been refurbished and each site has its own cafeteria.
  • High-performance work tools: work tools are constantly maintained and improved.

A team of 5 technicians carries out preventive maintenance on the fleet.
Safety devices and equipment are regularly tested by crews, maintained by technicians and replaced by specialized local service providers.
Our catering teams are fully aware of HACCP standards, and our processes and equipment enable us to detect any anomalies in real time and guarantee food safety.

  • A NEW BOAT BUILT 100% LOCALLY, WITH PARTNERSHIPS THAT PROMOTE SHORT SUPPLY CHAINS

Local commitment

LOCAL DEVELOPMENT

  • Partners, suppliers and service providers are selected on the basis of the quality of their products or services and their geographical location.
  • Esprit Seine is a member of the national (E2F) and local (CCP) federations
    , which help to share, federate and disseminate CSR best practices.
  • Carré sur Seine: Esprit Seine’s local commitment is also reflected in its support for local associations, such as Carré sur Seine, a structure dedicated to the promotion of contemporary art, with which it is committed to supporting young artists.
  • Over 90% of
    employees on permanent contracts
  • Nearly 40% women
  • More than 20 nationalities and
    origins represented, celebrating diversity
  • From 18 to 65 years old, promoting inclusion

Human resources

JOB MIX

  • Gender diversity: young people are given a chance with
    recruitment methods that focus on
    behavior and potential for advancement, rather than on
    their skills. The employment of seniors is
    supported, convinced of their added value to
    the company and their contribution to younger employees.  
  • More than 20 nationalities or origins are represented in the company.
  • Disability: the company adapts its
    organization to integrate disabled employees.
  • Age pyramid
    : all
    age groups are represented.
  • Local management: the low number of
    hierarchical levels ensures personalized, responsive management.
  • Benevolent management: availability and
    accessibility of managers are advocated by
    leaders to consider and recognize the work of
    each.
  • Annual and professional interviews carried out for all employees.
  • Training: the company invests in the training of its
    employees and encourages internal career development.
  • Encouraging internal promotion: every year,
    several employees benefit from a
    policy encouraging internal promotion.
  • Representation: staff have
    representatives to ensure social dialogue in compliance with
    the labor code and the
    collective agreement.
  • Conviviality: events are regularly
    organized (lunches, barbecues, etc.) to create more
    links between the different teams. What’s more,
    employees and their families are regularly
    invited on cruises.
  • ecological processes EXPENSES
  • short food circuits
  • Local and responsible call center

Responsible operation

RESPONSIBLE PURCHASING

  • Producers: selection of suppliers offering
    labelled products (meats from
    more respectful agriculture
  • Respect for product seasonality
  • Suppliers
    : exclusive listing of
    Ecolabel-certified cleaning products.
  • Culinary production is carried out directly on
    place (restaurant and dinner cruises) in order to limit
    the carbon footprint and enhance the value of the
    catering professions.
  • Call center located in the Paris region with
    French operators.
  • Daily monitoring of service quality using
    specific software for
    satisfaction surveys and handling any
    complaints.
  • Selective waste sorting (biowaste, paper/cardboard,
    glass, plastic, used motor oil) has been
    deployed. Biowaste is transformed into energy
    by methanization.
  • Other supplies are collected for
    specific recycling: ink cartridges, toners,
    batteries, light bulbs, coffee capsules, etc.
  • Training: raising teams’ awareness of
    responsible behavior with simple
    solutions and best practices (cover
    pans, switch on equipment at
    close to the time of use, etc.).
  • Optimization of non-recyclable supplies:
    replacement of paper hand towels in
    customer washrooms with “Dyson” dryer taps
    (less energy-consuming equipment) and more water-efficient
    .
  • Laundry
    : removal of tablecloths to limit
    pollution linked to transport and bleaching.
  • Employees are invited to regularly
    empty their email inboxes, unsubscribe from
    newsletters, and limit the number of emails and large
    attachments they send.
  • Computers are switched off at night.
  • Awareness-raising to limit printing, which
    is by default in black and white; use of recycled and PEFC-labeled
    paper.
  • Hosting of various websites on optimized
    servers, generating a 60% reduction in
    energy consumption