Victoria & Albert's Chef's Table - PICTURES

[NejTheLion]

So, this is only about a year late. Our menus were misplaced, and there was no way I could remember what all of the dishes were (other than amazing). Fortunately, I stumbled upon the menus while cleaning, so here's what we enjoyed that evening. I remember it was right around the time soup was returned to the menu. When Chef Hunnel came out for that course, I mentioned that many people were upset that the soup course on the regular menu had left in favor of a fish course. He said he was thinking about bringing it back. And the next time we dined there, the soup course had indeed returned.

I'll be using the following abbreviations (T=top, B=bottom, R=right, L=left).

Here we go!!!

November 3, 2005

Amuse Bouche - Long Island Duck with Melted Cabbage (T), Gulf of Mexico Shrimp (BR), Seared Diver Scallop (BL)

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0138.jpg

[NejTheLion]

Oops, forgot the wine! How could I?!?!

We did the wine pairing, and after starting the evening with a glass of sparkling (which was refilled to finish the bottle off) and continuing on with another seven (and we're not talking about tastings - we're talking about decent-sized glasses), we were very glad that all we had to do was roll onto the monorail to get back to Poly.

To start the evening off (and with the amuse bouche above), we had Villiera Tradition Brut, Stellenbosch NV, which should be South African, I believe.

FIRST COURSE:

Fennel Crusted Ahi Tuna (BL) with Maine Lobster Salad (BR) and Iranian Osetra Caviar (TR)

Wine - King Estate Pinot Gris, Oregon 2003

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0139.jpg

[NejTheLion]

Two different kinds of butter and olive oil for the bread

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0140.jpg


SECOND COURSE (The Soup Returns!!!):

Alaskan King Salmon with Roasted Pumpkin Cream

Wine - Domaine Maillard Pere et Fils Chorey-Les-Beaune Chardonnay, Burgundy 2003

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0143.jpg

[NejTheLion]

THIRD COURSE:

Pedro Ximinez Lacquered Quail with Figs and Cippollini Onion

Wine - Alquezar Bodega Pirineos Moristel, Somontano 2004

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0144.jpg

[NejTheLion]

FOURTH COURSE:

Berkshire Pork Tenderloin and Braised Belly with Smoked Corn

Wine - Dr. F. Weins-Prum Reisling Kabinett, Mosel 2003

(This was a brand-new dish Chef Hunnel was trying, and when it was first plated by the other chefs, he obviously was not satisfied with the presentation because he made them scrap it and start over. Yikes! Though I have to say that we were amazed at how calm everyone in the kitchen was throughout the evening. No one was rushing around. It was very much a well-oiled machine.)

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0145.jpg

[NejTheLion]

FIFTH COURSE (not done yet):

Marcho Farms Veal with Romano and Dragon Tongue Bean Ragout

Wine - Masi Campofiorin Corvina, Veneto 2001

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0146.jpg

[NejTheLion]

SIXTH COURSE (final meaty one):

"Kobe" Beef Tenderloin (B) with Braised Short Ribs and Oxtail Jus (TL), Pan Roasted Foie Gras and Peach Tart with Peach Cider Reduction (TR)

Wine - Trefethen Estate Grown Cabernet Sauvignon, Napa 2001

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0147.jpg

[NejTheLion]

SEVENTH COURSE - CHEESE:

Parmigiano-Reggiano (TR), Beaufort (TL) and English Stilton Cheesecake (kinda BR - cake-looking thing)

Wine - Hartford Pinot Noir, Sonoma Coast 2004

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0148.jpg

[NejTheLion]

Before dessert...

COFFEE!!!

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[NejTheLion]

EIGHTH COURSE - DESSERT!

Warm Almond Chocolate Timbale, Orange Chocolate Napoleon, Miniature Chocolate Pyramid

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0150.jpg


Timbale

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0151.jpg


Napoleon

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0152.jpg


Pyramid

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0153.jpg

[NejTheLion]

NINTH COURSE - MORE DESSERT!!! (Thought we were done, didn't ya?)

Orange-Scented Mascarpone in a Chocolate Nest (in honor of Soarin')

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0154.jpg


Grand Marnier Souffle

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0155.jpg


Caramelized Banana Gateau

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0156.jpg


And the mystery dessert - not listed on our menu, and there's no way I'm going to remember now. I was about ready to pass out at this point in the meal. I think I had a bite of the desserts I had never had before at V&A, and that was it!

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0157.jpg

[NejTheLion]

And THAT, as they say, is THAT!

I hope everyone who wants to has the opportunity to experience this at least once.

Note for guests staying concierge - even if the concierge staff is supposed to be making these reservations for you, I'd suggest you calling as well on the appropriate day first thing in the morning. Concierge guests don't get first dibs on ressies, so you have as much chance of getting the reservation (maybe even better) than the concierge staff.

Jen

[LoveWDW]

Wow! Wonderful! Thank you for posting these. I am motivated now to give the place a try.

The desserts were one per person? How many people were there in your group?

[jonestavern]

Thank you so much for posting!
I should never have read this when I was in the dessert mood, now an Almond Joy bar does not look so yummy! :teeth:

Jean

[Maggi May]

Wow! Thanks for taking the time to post the pictures and descriptions.

[NejTheLion]

There were only three of us dining. I think they just brought out every dessert that they served.

[swankybeth]

Thanks for taking the time to post your review and pictures. Everything looks delicious! :cloud9:

[BriarRosie]

I'm drooling, and excited that they had foie gras. :banana:

The last time I did Chef's Table (back in 2002), there were five of us.
We had all of the desserts. What we did was "take a bite and pass it
left!"

But I really didn't want to give up my Kona chocolate souffle...

Thanks for the pics!

[oybolshoi]

Thanks for sharing this - everything looks sooooooo good! :thumbsup2

[Mr. D's K-Man]

GREAT PICTURES all of which bring back WONDERFULLY GLUTTONOUS memories.

We have SO MUCH in common .....

COFFEE

and

DESSERT!!!


THANK YOU!

[Mister Disney]

http://i122.photobucket.com/albums/o245/nejthelion/DSCN0157.jpg

OK.....sure ....sure......for 2 years now, we've been hoping beyond hope for a new dessert on the menu....we've eaten at V&A 3 times in the past year and never once have we seen this.....

It looks YUMMY!

Thanks for the pictures!

[rayelias]

Wow. These courses look delicious!

V&A seems to be one of the small number of WDW restaurants that, thankfully, hasn't genericized their menu since the advent of the dining plan. I wish more of the restaurants had this type of distinct, unique menu offerings.

We have not dined at V&A, yet. Our goal is to eat at every other WDW restaurant first, and save V&A for the grand finale. We're only about 2-3 trips away from this.

Here's a Q for you V&A veterens...

The portion sizes... they seem a little on the "meager" side - actually, they appear to be smaller than the portions at Food & Wine. Is this the case? Will I leave satiated, or will I still be hungry?


Oh, and Mister Disney... why is that clown kicking you in the hoohas in Mr. D's K-Man's siggie? :eek:

[Mister Disney]

Here's a Q for you V&A veterens...

The portion sizes... they seem a little on the "meager" side - actually, they appear to be smaller than the portions at Food & Wine. Is this the case? Will I leave satiated, or will I still be hungry?


Oh, and Mister Disney... why is that clown kicking you in the hoohas in Mr. D's K-Man's siggie? :eek:

TRUST me...the sizes are NOT meager......

If you eat all the courses presented to you and stick with just one or two pieces of bread (I SOOO have to control myself on the bread at V&A because it is delicious!) .....

when you finish with your meal you will be pleasently full, but not "stuffed"

Typically in "finer" dining establishments they give small perfectly plated dishes, which will add up to a full belly.

Regarding the clown, hoo hoos etc.

She is an incredible young lady who was a performer during the Party for the Senses in 2005. We asked for a picture with her and she jumped into our arms like that. She actually spent a lot of time with our dear friend Jon during that trip. He passed away recently and I have a picture of her playing on his wheelchair, that I treasure, because of the great time we all had and the memories that I now have.

[ufgator]

Thanks for your review and pics! Everything looks so good!

[ElizabethB]

Thanks for the wonderful review, plus pictures. This brought back scrumptious memories!!!

[Minniespal]

Fantastic review ~ Your pictures are outstanding.

[NejTheLion]

Do not worry about not feeling full. And that includes the regular restaurant, not just the chef's table. The multiple courses really do add up, and remember that nearly everything you're eating is very rich. Speaking as a member of a family where all of us have VERY healthy appetites, you'll be fine. Even my father gets filled up! At the chef's table, I was nearly full by the time the final meat course came out. Had to force myself to eat some of that and then a bite of the new desserts. I didn't have any of the souffle or banana gateau, which I've had multiple times before. And if you're doing the wine pairing, that fills you up even more.

As for the person who asked about restaurants that weren't moving towards the more generic menus, I'd imagine that would include all of the resort restaurants. Am I wrong in thinking that's more of a park thing? We usually eat dinner at places like Jiko, Citricos, CA Grill, etc. And if you want an upscale experience in the parks, try the upstairs restaurant un France (Bistro de Paris). I think ressies are 30 days out there, and the entrance is behind the main restaurant, over near the bakery.

[Disney owl]

wow !!!

thanks for the review & great photos

[mlill]

Thanks for posting! :thumbsup2 I'm sitting here, drooling all over my keyboard as I type. I can't wait to go back to V&A next week! :sunny:

Happy Holidays!
-Michelle

[angelmav]

Wow thanks for the review and pics! I am going to take a guess that the mystery desert is an upscale take on a s'more, but of course I could be WAAAY off.

[Lexxiefern]

Oh my! After seeing those pictures I am thinking maybe we should go there for our 10th wedding anniversary next October. Great pictures! Thanks!