. . Dis Dad #797 . . Hoping to get lucky
- Mar 9, 2007
Whoa. Have you moved there, yet?With the ultimate goal of trying as many places on Disney property in mind, while still making time for my tried and true favorites
I know! I haven't written about it yet (but someday I will!), but I have been there.Monsieur Paul is your place. Promise!
Sometimes it's nice to get back to your room and just enjoy a little quiet time.I had a reservation for 6:30, but as my day went on, I was feeling like I’d rather have an earlier-in-my-room night that I had planned
Both very nice on very different levels.wanting to slow down a lot and be pampered with some signature dining and some room time.
I never would've thought of that. Smart!But! I was near there so had an idea… what if I popped in and talked to a real human?
“Oh, I can help you. What are you needing to do Madame?” I instantly felt $1,000 richer and 50% more French than I am.
Remind me to speak French to you.
It’s pretty hard to not be happy in Disney.
Unless you’re with a sassy 14-year old whose sole purpose in life is to test your patience.
Um.... Near is not the same as "at".We entered the opulent, but not overdone, dining room and she showed me a table near a window but in the middle of the room.
You can catch more flies with honey than with vinegar.I’ve learned that in Disney most CMs are willing to do what they can to put a smile on your face; put up a ‘tude and demand and you can surely kiss your hopes of “magical moments” good-bye. It’s as it should be.
Okay!Every fancypants meal should begin with bubbly.
Get out! I'd be taking advantage of that!did I mention we have free unlimited PB&Js?
That sounds really good!Oxtail Broth with Braised Beef, Vegetables, and Black Winter Truffles covered in Puff Pastry - $29.
Huh! So that's what you do with it.the flaky pastry was meant to be pushed down into the broth and eaten as part of it
Thanks for that. Really interesting... and impressive!"The legend of the famous truffle soup was born in 1975 February 25, when French president Valéry Giscard D’Estaing promoted Paul Bocuse to Chevalier de la Légion d’Honneur (the highest decoration in France). For that occasion, the father of French gastronomy was asked to prepare a special meal and one of the dishes he decided to serve for the president and the guests was la soupe aux truffes."
Save time by spilling your coffee on all your shirts ahead of time. Simplifies the process.You know, like the complete opposite of choosing my shirt every day or which coffee to buy at the store.
mmm... I'd order that.Berkshire Kurobuta Pok Loin Mediallionin a Salt Crust, Raspberry Jam, Potato Confit, Sauce Charcutiere- $39
Umm... you just wrote about it. "medal of Commandeur de la Légion d'honneur".From another website, which still didn’t produce the information on the medal he was always wearing
Then is mine ultra-unorthodox?'I have three stars. I have had three bypasses. And I still have three women.” - https://www.dailymail.co.uk/news/article-5315759/Chefs-wear-uniforms-funeral-master-Monsieur-Paul.html
His private life was... unorthodox.
I have three women in my household. Five if you count the dogs. Six if you throw in the hamster.
(I don't know about the fish.)
I believe that was on @MeghanEmily 's thread.I took my time people watching down below wondering what the poor people were doing for dinner. (If you need a thorough discussion on that particular idiom, refer to @Flossbolna 's thread where a few chimed in on its nuances
Beautiful view. Both sides.Moments like that come far less often than I’d like- amazing food, an elegant setting, a perfect view across and to the sides of me, just perfection.
That second shot looks like a surrealist painting.
I've never seen anything like that!I had never, ever seen something carved tableside like that!
Wow, that looks good!Then poured a rich gravy over each piece. Here is the final presentation of my meal.
Hmmm... it would've soaked up a lot of the pork flavour, I'd think. But... maybe use it for croutons?In all seriousness, it was a LARGE piece of bread and I do wonder what they did with it.
Nope!(you didn’t think I’d make it through a meal without visiting that, did you?)
I like that wine cellar. It just... appeals to me somehow.I passed the wine cellar. Impressive, no? That’s a lot of cataloguing, Friends.
Walking out of the Pavilion, I spied my Spirit Animal of the moment and took a selfie- a perfect portrait of two Little Miss Porkies. I hope she doesn’t wonder too long where her cousin Susie Swine went….
I would agree with that statement.Would I go back? OH YES! It's one of my favorites now and exceeds Le Cellier in quality, service, presentation, ambiance, etc...
Thanks!To all you dads out there- you're doing a great job! Keep up the good work!