But since today’s Wednesday, we stopped by the restaurant to see how they’re doing since they’ve got big plans for Father’s Day including a huge feast for dads!
Bonjour from Chefs de France!
Chefs de France is located, of course, in none other than Epcot’s France Pavilion. If you’ve been reading the DFB for any length of time you already know that France is a must-visit Pavilion when it comes to dining options in the World Showcase, what with Counter Service and snack showstoppers like Les Halles Boulangerie Patisserie and L’Artisan des Glaces, as well as signature drinks like the Grand Marnier Orange Slush.
But the longtime favorite we’re visiting today is one of the Pavilion’s two Table Service restaurants (the other being Monsieur Paul, the signature dining option). And “longtime” is definitely the operative word, as Chefs de France has been welcoming guests since the park’s opening.
But that doesn’t mean things have stayed exactly the same over the years. In fact, our recent visit was due to some changes at Chefs de France that we wanted to check out for ourselves.
With Le Cellier Steakhouse now a TWO table-service credit restaurant for both lunch and dinner on the Disney Dining Plan, the restaurant has changed over to an all-day menu (effective January 16, 2013).
Located in Epcot’s Canada, this signature restaurant’s all-day menu means that guests looking for a burger will no longer find one here. (Total bummer, as it was one of our favorites.) But the lobster mac ‘n cheese will now be available for lunch and dinner.
For starters, Le Cellier’s chopped lobster salad or bowl of the cult favorite Cheddar Cheese Soup are excellent choices. Don’t forget about the poutine fries, too (Hubba Hubba)!
Plus, the seasonal salad now being offered is greens with duck prosciutto, blue cheese, fig-almond cake and a soft-boiled egg.
Entrees are still plentiful, and steak-focused. Canadian-raised beef choices include a grilled bone-in ribeye, New York Strip, and the famous (and awesome) Filet Mignon.
That Filet Mignon is a fan favorite with its white truffle-butter sauce and wild mushroom risotto.
Vegetarians will continue to enjoy seasonal offerings, including a winter squash ravioli with sage brown butter. And the menu includes year-round sustainable seafood by Chef Al Youngman.
For dessert, the Maple Creme Brulee and Trio of Chocolate are [Read more…]