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Old 07-25-2009, 01:03 PM   #76
donaldtutter
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How much is the Chefs Table pre fixe? Can the table be reserved by only two people or do you need a larger party?
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Old 07-25-2009, 06:37 PM   #77
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Quote:
Originally Posted by spayne View Post
I called yesterday and could only get 5:15 on Tuesday Oct. 20. That's a little early for us to eat. I'm not sure I'll keep it. Sue
I'm not changing mine! I guess they're seating earlier than 5:45pm now. Strange, but I guess I'll live with it.

Quote:
Originally Posted by scojos View Post
omg!!
hello from the uk, i have just been reading bits of this thread to dh, who is a french head chef, and so a massivvvee foodie!
this will be our first trip and i would love to do the chefs table, i teach food and hospitality, so i think with our "background" we d get a massive kick out of watching them prep.
we are travelling next aug, so i have alot of time, but any tips for getting the chefs table?? can i 90+10 it??

thanks
tracy

p.s as we are on the ddp, do you think the tow would be beneficila to us?
Just for future reference, Tables in Wonderland discount card can only be purchased if you have an annual pass or are a Florida resident. The annual pass price just increased to $75 for one card. If you weren't on the DDP and planned to eat more than $375 for your table service restaurants during your trip, the card will pay for itself. There's a list here that shows the valid places that accept it. The table services places will automatically add the gratuity.

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Originally Posted by TheDISneyFamily View Post
Really? You got lucky then. We ate at Yachtsman Steakhouse on Christmas Day and they did not take the TIW card.

Sorry you didn't get the CT, Lori. How many of you are going to V&A that night? I hope you have a wonderful time!
Christmas Day is a blackout date, so I agree that they normally should not have gotten a discount. There will be 6 of us going to V&A.

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Originally Posted by bzelf View Post
I'm not so sure about that. I called to book the Chef's Table yesterday and again this morning. Both times I was asked if I was a resort guest and they looked for a range of dates to see if the Chef's Table was available. The CM at Victoria & Albert's said since I was staying on property, they could book at 90+10. I was quite surprised. I'm not sure it this makes it more difficult to book the Chef's Table or easier if you have a long stay planned.
I would be livid if that were the case. I called a couple weeks before my 90 day window just to ask what their 90+10 policy was, and I was told they only do exactly 90 days out. I would have called on my 90+10 window if I thought I could have gotten it.

Quote:
Originally Posted by TheDISneyFamily View Post
They have changed their policy several times. Up until recently (before the online dining changeover), the Chef's Table was still a 180 day ADR, along with Cinderella's Table, and I think one other... Maybe they are doing the 90 +10 now...

For those of you who don't get the Chef's Table the 1st time - put yourself on a wait list. They do work. Just give them your info and they will call you if there is a cancellation, or if it becomes available to book.
I did put myself on the wait list. I am not holding my breath that I'll be able to get in. But I'm happy enough to be going that it would be icing on the cake if some miracle happens and we get it.

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Originally Posted by donaldtutter View Post
How much is the Chefs Table pre fixe? Can the table be reserved by only two people or do you need a larger party?
I checked a few sources that say that the per person price is $165 without wine pairings, and add $70 to that with the pairings.
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Old 07-25-2009, 07:08 PM   #78
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I would tell anyone worried about not liking things to relax. If there is an allery that is one thing but for regular dietary dislikesI say give it a try. V&A isn't like a regular restaurant, everything they make it exquisite from the item itself, to the plate it's served on and the garnish. The wine is perfectly matched, even the breadis matched to that specific course.

I can assure you that if they make brussel sprouts, they will be the best brussel sprouts you have ever had!

I ama pretty picky eater. Favorite ice ceam flavor.....vanilla if that tells you anything and I have been told by more than on person in the 80's that I was more Sally than the Sally in When Harry Met Sally. That should give you a reference.

I decided to just go with the flow, pick the best item at each course. I was so glad.I tried new things and it was all so delicious.

I felt like Remy in Ratioullie when he was describing taste, my first course felt like a symphony in my mouth! We joked after the meal that it made all other food taste like dog food.

I can't wait for our trip in October. I have my fancy smanchy little black dress all ready and already thinking of the new dress I am gonna buy for the December trip! Any excuse to get dressed up I jump at!
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Old 07-25-2009, 07:49 PM   #79
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I found out for Friday and Saturday reservations, the per person charge is $145.
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Old 07-26-2009, 05:06 AM   #80
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Originally Posted by bzelf View Post
I found out for Friday and Saturday reservations, the per person charge is $145.
We ate in the main dining room on a Sat. last month - it was $125 per person.
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Old 07-26-2009, 09:01 AM   #81
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Originally Posted by ambgoph View Post
We ate in the main dining room on a Sat. last month - it was $125 per person.
I guess Disney has instituted a price increase. When I made a reservation for 10/23 yesterday, I was informed by the CM for Friday and Saturday reservations the price is $145 per person. Oh well!
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Old 07-26-2009, 09:39 AM   #82
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Here is a recent menu from the Dining Room

1 - Amuse Bouche

2 - Tamarind-Ancho Marinated Gulf Shrimp with Heirloom Tomato Vinaigarette
Jumbo Lump and Dungeness Crab with California Asparagus Salad
Iranian Golden Osetra Caviar with Traditional Garnish ($150 ½ oz, $300 1 oz)

3 - Truffle Cured Poussin with Spring Morels and English Peas
Poached South Carolina Quail with Black Mission Figs and Fuji Apples
Pan Roasted Foie Gras with Georgia Peach Tart and Mostarda di Cremona ($20)

4 - Virginia Black Bass Amandine with Bean Ragout and Marcona Almonds
Alaskan Red King Salmon with Torpedo Onions and Demi-Tasse Cup of Smoked Salmon
Seared Wild Turbot with Toasted Capers and Meyer Lemon ($30)

5 - Niman Ranch Lamb with Artichokes and Zellwood Corn
Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout
Marcho Farms Veal Tenderloin with Braised Veal Cheeks and Burgundy Poached Sweet Breads
Australian "Kobe" Beef Tenderloin with Smoked Garlic Puree ($35)
Japanese Wagyu Strip Loin with Oxtail Jus ($80)

6 - Colson Bassett Stilton, Tarentaise and Nettle Meadow Kunik
White Chocolate Gelato with Micro Mint

7 - Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream & Pastry
Berry Gateau with Mango Yogurt Panna Cotta
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle

8 - "Celebes" Coffee, Tea and Friandise

And, for the most unusual restaurant review ever of the Chef's Table, try this link. This review is not mine, but it tells everything with photos.
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Old 07-26-2009, 09:50 AM   #83
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Quote:
Originally Posted by Cheshire Figment View Post
Here is a recent menu from the Dining Room

1 - Amuse Bouche

2 - Tamarind-Ancho Marinated Gulf Shrimp with Heirloom Tomato Vinaigarette
Jumbo Lump and Dungeness Crab with California Asparagus Salad
Iranian Golden Osetra Caviar with Traditional Garnish ($150 ½ oz, $300 1 oz)

3 - Truffle Cured Poussin with Spring Morels and English Peas
Poached South Carolina Quail with Black Mission Figs and Fuji Apples
Pan Roasted Foie Gras with Georgia Peach Tart and Mostarda di Cremona ($20)

4 - Virginia Black Bass Amandine with Bean Ragout and Marcona Almonds
Alaskan Red King Salmon with Torpedo Onions and Demi-Tasse Cup of Smoked Salmon
Seared Wild Turbot with Toasted Capers and Meyer Lemon ($30)

5 - Niman Ranch Lamb with Artichokes and Zellwood Corn
Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout
Marcho Farms Veal Tenderloin with Braised Veal Cheeks and Burgundy Poached Sweet Breads
Australian "Kobe" Beef Tenderloin with Smoked Garlic Puree ($35)
Japanese Wagyu Strip Loin with Oxtail Jus ($80)

6 - Colson Bassett Stilton, Tarentaise and Nettle Meadow Kunik
White Chocolate Gelato with Micro Mint

7 - Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream & Pastry
Berry Gateau with Mango Yogurt Panna Cotta
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle

8 - "Celebes" Coffee, Tea and Friandise

And, for the most unusual restaurant review ever of the Chef's Table, try this link. This review is not mine, but it tells everything with photos.
How recent is this menu, and do I really see foie gras as a choice?
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Old 07-26-2009, 09:58 AM   #84
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Originally Posted by PNO4TE View Post
How recent is this menu, and do I really see foie gras as a choice?
When they call to ask your preferences, just tell them you want foie gras. They'll see if they can make it available for you, even if it's not standard.
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Old 07-26-2009, 10:00 AM   #85
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Originally Posted by snykymom View Post
When they call to ask your preferences, just tell them you want foie gras. They'll see if they can make it available for you, even if it's not standard.
Hmmm.... I was under the impression (from a couple of very good sources) that all of the WDW restaurants had removed foie gras from their menus.
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Old 07-26-2009, 10:17 AM   #86
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Quote:
Originally Posted by bzelf View Post
I guess Disney has instituted a price increase. When I made a reservation for 10/23 yesterday, I was informed by the CM for Friday and Saturday reservations the price is $145 per person. Oh well!
It's possible that this is going to be an across the board increase, too; it's been about two years since the price of dinner at V&A has increased so it's probably the "right" time for them to do so again. I'm just speculating but it wouldn't surprise me.
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Old 07-26-2009, 10:21 AM   #87
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Originally Posted by PNO4TE View Post
Hmmm.... I was under the impression (from a couple of very good sources) that all of the WDW restaurants had removed foie gras from their menus.
same here...if anyone has on good authority (visual proof with a dated photo would be preferable ) that they do have foie (by request or otherwise), please let me know! That would make our maybe eating there a definite!
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Old 07-26-2009, 10:44 AM   #88
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Be still my heart ... foie gras ...

We wants it ... we needs it ... we must have it!!!
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Old 07-26-2009, 10:54 AM   #89
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Quote:
Originally Posted by scojos View Post
omg!!
hello from the uk, i have just been reading bits of this thread to dh, who is a french head chef, and so a massivvvee foodie!
this will be our first trip and i would love to do the chefs table, i teach food and hospitality, so i think with our "background" we d get a massive kick out of watching them prep.
we are travelling next aug, so i have alot of time, but any tips for getting the chefs table?? can i 90+10 it??

thanks
tracy

p.s as we are on the ddp, do you think the tow would be beneficila to us?
Only if you are on the Platinum Plan ,but if you add the extras like Kobe beef you must pay for those.~~AnnMarie
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Old 07-26-2009, 02:20 PM   #90
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Originally Posted by snykymom View Post
When they call to ask your preferences, just tell them you want foie gras. They'll see if they can make it available for you, even if it's not standard.
I'm highly skeptical unless I get someone to verify that they've done this recently. When I went to V&A last October, it was right after they took foie gras away from WDW restaurants. I wrote an email to WDW Guest Communications, putting in my phone number in case someone wanted to reply about my comments.

Well, when I was at WDW, I did get a phone call from someone from Disney. She said that they appreciated my comments, but they didn't have any plans to bring back the foie gras. Considering that I first had foie gras there in 1996, and they had foie gras available until late September/early October of 2008, I found it hard to believe her comments that "restaurants will often change their menus". Foie gras isn't an item that tends to disappear unless there's a politically correct reason.
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