V&A Chef's Table

[Mister Disney]

I've been trying to get a reservation for V&A Chef's Table for our trip at the end of this month (March) but was unsuccessful even back 180 days ago, due to our visit happening at Easter / spring break time.

I decided in February to begin calling once a week to see about any cancelations. CMs tell you that it is RARE that anyone ever cancels a Chef's Table Reservation at V&A.

Much to my surprise, I called this morning and there was availability for Easter Sunday. The Chef's Table for Easter Sunday is at a special time of 5:15pm. Cost is the same $125 pp or with Wine Paring $185 pp

Two things people should know about the Chef's Table is that one cancelations DO happen AND more importantly....V&A ADDS availability for the Chef's Table depending on the Head Chef's Schedule at various times.

I'll fill you all in on our visit in 2 weeks.

Needless to say my day has started off GREAT!

 

[BCV23]

Congratulations....that is great.

That will certainly be an Easter dinner to remember!

 

[dlbwright]

Awesome! I look forward to hearing your review in two weeks!

 

[daisy112878]

Please do a review when you return. DH and I want to go to V&A's in Dec. but we can't decide if we should try for the chef's table. Dh saw the special on the chef's table last weekend on food network.

thanks

 

[Cplofdisneynutz]

AWESOME!! congrats. We also look forward to hearing the review. We missed the special on food network. K and I dined @ V&A's last year and it was amazing. This year for our honeymoon we would like to do the chef's table, I've already requested the day off from work 180 days out to call. Wish us luck on getting it!!

Hope it is as magical as it is intended to be for you!!

 

[Mister Disney]

I sure will post a review of our experience.

Every time I have come to Disney, we've had dinner in the dining room of Victoria & Alberts. With the exception of once, they all been magical experiences.

My partner and I love what we call "dining experiences" and seek them out where ever we go, regardless if there is a special occassion to celebrate.

Then again....its always a special occassion to spend time with the person you care deeply for.

We'll bring back full details in 2 weeks.

 

[Mister Disney]

OK, here goes....I'll post photos starting today....and continuing through the weekend. It takes me a bit to resize photos etc, so bear with me.

We arrived for our 5:15pm Chef's Table at a little before 5pm. The Maitre'd greeted us graciously and welcomed us back (I think they look up your previous reservations, because he even knew the last time we were there).

He escorted us through the dining room and into the kitchen. He explained the "rules" to us as we were being led back to our table.

We did not need to wear our jackets while in the kitchen, but would have to put them on when entering into the dining room.

Also, bathroom breaks, you need an escort.

Other than that, HAVE A GREAT TIME!

Aimee was the Sous Chef in charge of the kitchen the night we were there.

She was INCREDIBLE! She spoke to us about out love of food, our likes and dislikes and food allergies (we're allergic to walnuts and pecans), our "history" with V&A and over the course of the evening gave us several recommendations for place to eat that we had not tried before.

The meal starts off with a bottle of champagne and a toast with Aimee.

 

[Mister Disney]

Our table over looked the kitchen area.

Immediately in front of you is the "Sauce Station", after watching the Chef at that station preparing sauces all night long, I have a new found appreciation for what goes into all the little bits of sauce that are used.

With the exception of the Sauce Station which only has one Chef, each of the other Stations have 2 Chefs, one that prepares that portion and another that plates the portion.

To our right side of the kitchen is the Cold Appetizer Station

in the middle on the right side is the Hot Appetizer Station and opposite that is the Entre / Main Station.

In the front of the kitchen is the final plating line, which is where Aimee works regularly overseeing quality control.

Below is a "hidden mickey" you will only see if you take advantage of the Chef's Table.

 

[Cplofdisneynutz]

Thanks for taking the time to review your experience for us. Like we said before our 180 days is next Tues and are keeping our fingers crossed for honeymoon pixie dust and reserving the chef' table. This is getting us really excited. Thanks again!!

 

[kpm76]

So glad you had a nice time!! Can't wait to hear what you ate We went on our anniversary and it was outstanding!!!

 

[wildernesslodgelover]

Hey! Come back! You left me hanging here! I wanna hear MORE!

So they will let you have the chef's table, just the two of you? Someone told me that they "may" put other parties with you if there are only two diners in your party. I would NOT want that...it would take away the specialness of it.

Ok, waiting to hear more...

 

[Mister Disney]

You can do the Chef's Table with just 2 people and up to 10 people.

They do NOT seat others with you, specifically because most people are doing it for a special event.

Photos and info on Hot and Cold Apps tonight when I get home from work!

 

[wildernesslodgelover]

Thanks for answering my question, Mister Disney! And I cannot wait to hear the rest of your report!

 

[daisy112878]

Thanks so much. I can't wait to hear about the food. I hope I get chef table ressies for my trip in Dec. I have it down on my calendar.

 

[Mister Disney]

Ok, first let me note for people.

Chef's Table is NOT a custom menu. They ask you what allergies you have and anything you don't like, but other than that, what you get....and what it is known for is the fact that you get to interact with the Chefs and try EVERYTHING on the menu that night.

Lets begin....

1st Course....

Maine Lobster, Gewurztraminer Reduction (bottom left hand)
Nantes Carrot-Ginger Cream (upper left hand) with Saki Glazed Shrimp (upper right hand)
Iranian Osetra Caviar (bottom right hand)

wine pairing
Iron Horse Fairy Tale Cuvee, Sonoma 1995

 

[Mister Disney]

2nd Course

I forgot to get a pic and took a bite first

Timbale of Jumbo Lump and Golden King Crab with Black Pearl Caviar

wine pairing
King Estate Pinot Gris, Oregon 2003

 

[Mister Disney]

3rd & 4th Courses
wine pairing
Willm Gewurztraminer, Alsace 2002

with

Virginia Black Bass with Couth Carolina Grit Cake and Florida Corn

Nantucket Scallops with Shaved Fennel and Satsuma Tangerines

 

[Kasmir]

I wish they had an emoticom for "mouth-watering" and "that looks fantastic!" In the meantime, I'll have to be satisfied with

Fantastic pics... Thank you!

Sheila

 

[Uncleromulus]

Enjoying the pics and reviews--brings back memories of our Chef's table visit!!

 

[wildernesslodgelover]

Thanks for sharing this...I really appreciate the pictures! If you have one of the dessert, I would love to see it.

I have never eaten at V&As but hope to one day...possibly out 10th anniversary (we are on 8 now!)

Thanks again!