Les Chefs De France
This is one of my personal favorites when it comes to dining in WDW. We have been coming here for years and have had great food and service 95% of the time. A couple of times we dined here with a larger party and had spotty service, but it is hard to dine with a larger group and have everyone’s experience be perfect imho. I checked us in early at the podium and the woman gave me this blank stare like I was bothering her-I felt like I was back in France lol!. Ha just kidding I know that not all French people are rude. In fact I have French blood running through my veins! I just remember the days we spent there when traveled to Switzerland and France-there was an obvious between the dining experiences at either country.
We were seated almost immediately and led, by our friendly hostess, to the atrium like side along the fountains with a view of the International Gateway. There are fewer tables in this section, but like the rest of LCDF the tables are tightly squeezed together. The view is lovely because you can see guest strolling down from the bakery and shops, but often times you feel as though people are peering down onto your table from outside.
Noemi rushed over to introduce herself and welcome us. We ordered some drinks-I went with the St. Germain cocktail-a specialty of the house-it is St Germain liqueur (made from elderflower blossoms), sparkling wine/champagne and club soda, while my parents both order a glass of Bordeaux. While waiting for the cocktails, Noemi took our food order. My favorite meal here is the warm goat cheese salad and the duck with orange honey sauce. Parts of the menu are a bit dated, but if you are looking for more hip or modern French cuisine-the menu at Bistro De Paris looks very appealing. DF went with the cheese plate and beef short ribs, while DM ordered the same salad and Alsacienne flatbread.
At the table beside us, a guest was reading the dessert menu aloud to his family. It was one of those “Am I on Candid Camera?” moments as we looked around for a guy holding a microphone. (“Who brought this guy along?” Phil, from the Hangover) I may sound whiny or snotty, but I believe all guests should use their inside voices in a restaurant. Why do people have to shout?-the other guests are no more than 15” away from you. This was not the only restaurant we experienced a guest that was very loud either. It is just really annoying. Luckily, they left before our appetizers arrived so we could chat.
Noemi delivered my cocktail and the glasses of wine. I do not drink a lot of cocktails, but I have begun to dabble in the mixology field. The St Germain cocktail was very refreshing and I think I am going to be heading to the PLCB looking for this particular liqueur. My parents enjoyed the wine they ordered as well. Noemi delivered the bread course, which has changed. The servers used to bring an oversized basket to the table and place a roll on each bread plate with tongs, but now the bread service has been simplified to a single baguette to be shared with the table. The baguette is easier to eat and probably more appealing to most guests because the rolls were good, but they were on the crusty side.
Our first course arrived and I went right for the baked goat cheese. They lightly bread and toast the goat cheese round before sliding it onto an arugula salad along with endive, cherry tomatoes, grapes, toasted walnuts and a light vinaigrette. My DF cheese plate offered some manly sized portions of 4 different French cheeses including goat, brie, a muenster like cheese and Swiss style cheese. The plating here more simple than the signature restaurants and offers some simple field greens as an accompaniment. Sorry the photo turned out a little blurry on this one! The first course was well received and when we were finished Noemi cleared the plates.
Our entrees arrived shortly thereafter. DM was not extremely hungry so she opted for a light dinner of the Alsacienne flatbread. This thin cracker crust pizza is topped with crème fraiche, caramelized onions and crispy bacon. Smooth creamy goodness is how I would describe these flavors. DF had the braised short ribs with pasta, mushrooms and onion. He enjoyed it, but the dish reminded me of a basic pot roast/beef stroganoff. I would like to see some more creativity here for $29 to be honest. My duck was good, the breast was slightly overcooked because they serve the food on extremely hot plates. The duck leg confit was delicious and tender as it should be and the haricot verts and polenta were fine side dishes. I would have like to have seen the polenta topped with cheese more crispy-it just needed a few more seconds under the broiler. Luckily DM could not finish the flatbread herself, so I had to have slice as well.
You must always save room for dessert here. People wonder why the line for the Boulangerie Patissiere is nearly as long as the ride lines every day. Because the desserts are fabulous! They do not offer the same treats, but both have some tasty delicacies. My favorite is the profiteroles with chocolate sauce and vanilla ice cream. Cream puffs or choux pastry is made with flour, eggs, butter and water, which is mixed in a pan over the stove till set then it is dropped into cream puff shapes or piped out with a pastry bag and baked till set. This dough is used to make cream puffs, gougeres, beignets and éclairs. The chocolate sauce is decadent-real chocolate melted down with heavy cream-ganache, not fudge or Hershey’s syrup! DM went with the cream brulee, another classic French dessert.
This is still one of my favorite old stand bys. The food, although it could used some updating, is still very good quality imho. Many people shy away from the restaurant because they think French food is exotic or too far from the normal meat and potatoes eating style. Take a look at the menu, I bet you will find many similar dishes at a local café.
Noemi was very attentive and made sure our meals were done well and we had everything we needed while dining. Overall the service was very good and with the exception of the loud talker at the beginning, the meal was a pleasant experience and we will certainly be back next year for dinner.
Overall
Food: 8
Service: 9 excellent job by Noemi
Atmosphere: 8 tables are cramped, can be a bit loud
Next up..a lighter lunch
cheers,
Erika
There are plenty more to come!
