Continuing with
Food & Wine (2014) and Dining Throughout Disney World with Figment...
L'Artisan des Glaces, Epcot (Snack)
Figment had heard really good things about the new L'Artisan des Glaces. He really wanted to try the Croque Glace and the macaron sandwich.
Croque Glace - A warm brioche ice cream sandwich. Figment opted for coffee ice cream with chocolate sauce. The brioche was warm, but the ice cream was cold. Figment really liked this snack and would happily go back for other combinations.
Chocolate Macaron Sandwich - Chocolate ice cream between two macarons. Figment liked this ice cream sandwich. The macarons were crispy and slightly chewy and the ice cream was very chocolaty.
Narcoossee’s, Grand Floridian (Dinner)
Figment went back to Narcoossee’s for the last dinner of the trip. He mostly ordered the same things, but a few things were different.
Bread Service
Crispy Rhode Island Calamari
Aunt Debby's Lovely Romaine Salad - Tender leaves of Romaine, marinated half-dried tomatoes, shaved pecorino Romano, garlicky focaccia croutons, and creamy Caesar dressing. Figment thought the salad was good, but he liked the other appetizers better.
Maine Lobster Bisque
Grilled Filet Mignon with Steamed Lobster Tail - Boniato-Idaho creamed potatoes, early autumn vegetables, and herbed Cabernet-oxtail reduction. Figment liked this combination of “surf and turf”…the steak was cooked perfectly and the lobster tail was excellent.
Grilled Filet Mignon - Boniato-Idaho creamed potatoes, early autumn vegetables, and herbed Cabernet-oxtail reduction. Figment liked the steak alone as well!
Two-Pound Steamed Maine Lobster - This is still Figment's favorite entree at Narcoossee's!
Mango Sorbet - Light and refreshing.
Almond-Crusted Cheesecake - Narcoossee's Signature dessert dish.
Narcoossee's Candy Bar - Chocolate! Narcoossee's chocolate desserts are a little hit or miss, but this one was outstanding!
Le Cellier, Epcot (Lunch)
Figment had the last lunch of his trip at Le Cellier. He ordered many of the same things as the first time, but there were a few new items.
Pretzel Bread Sticks
Canadian Cheddar Cheese Soup
Steakhouse Caesar - grilled lemon, San Joaquin Gold, garlic-buttermilk dressing, boquerones, brioche toast. Another interesting salad; it had good flavor, but he still liked the one at California Grill better.
Charcuterie – Venison terrine w/berry compote, bread and butter pickles, robiola with Marcona almonds, Asian style sausage, Boudin blanc, Berkshire prosciutto, and pork and bacon sausage. Figment liked most of the items on the charcuterie plate. His favorites were the Asian style sausage, the prosciutto, and the pork and bacon sausage.
”Le Cellier” Filet Mignon – Served with green beans instead of the risotto. The steak was great and the beans were still tender.
Dry Aged Bone-in Ribeye – Served with wild mushroom risotto.