Victoria & Albert - Some Questions

[exnortherner]

Living in SE Florida, DW and I are regular visitors to WDW. We have dined in many of its fine restaurants and consider Jiko our favorite. We are now ready to move up a notch and dine at Victoria & Albert. I have done some on-line research and read all the boards on the subject, but still have a few questions and issues to resolve.

I think we would prefer the dining room to the Chef's Table because of the smaller amount of food. Even though the portions are small, ten courses seems a bit more than we could eat. Also, I understand there are no choices at the Chef's Table and since DW is not an adventurous eater, that might be a problem. She prefers fish to meat and probably would not appreciate some of the menu items. Does anyone have an opinion on this. Is there any way to work around the Chef's Table menu. Am I correct is thinking that the dining room offers choices and you just order what you like?

Also, I know that the six course meal in the dining room is prix fix, and yet some items listed on the sample menus indicate prices. Do they serve ala carte as well as prix fix.

I consider myself a savvy diner, but some of the V&A procedure have me a little confused. Any help would be appreciated.

 

[Gobbles!]

I'll try to answer a few of your questions. You are right about the Chef's Table, there are no choices for that meal. The Chef merely provides a sampling of the night's courses. Since it will be your first time dining at V&A's I would highly recommend the main dining room. The main dining room offers the following:
-an amuse bouche for starters (a small bite or two that the chef comes up with)
-a choice of cold appetizers (usually 3 choices, one being caviar for an additional charge)
-a choice of hot appetizers (usually 3 choices, one being foie gras for an additional charge)
-a choice of fish (usually 3 choices, one possibly being a rare fish such as Turbot for an additional charge)
-a choice of main courses (usually 4, frequent items include pork tenderloin, poulet rouge, veal, and sometimes two choices of Kobe beef-one Australian "Kobe" and one true Japanese Kobe-both of the Kobe selections are an additional charge)
-a choice of either cheese or gelato
-finally a choice between 6 desserts

Yes, the dining room meal is a prix fixe meal, however V&A's does offer some higher end items for an additional charge instead of just the regular offering. I don't believe you can order anything al a carte. As far as the food portions you will definitely have plenty to eat in the main dining room. I have always left the main dining room pleasantly full and very happy. I have also left the Chef's Table a few times feeling very happy, but a bit more stuffed. Please let me know if you have any more questions.

 

[Uncleromulus]

That's pretty much it.
I must say tho that our last meal at V&A (May 15) was the first time in memory that they did not offer any steak (filet) as a "regular" entree. There were 3 entrees, and the Japaese Kobe was extra.
Also be aware that the portions are small, and the fish course portion is nowhere near the size of a fish portion of a standard restaurant.
At V&A it's more or less "intended" that you have something from each course offering, making the meal a sum of all it's parts.

 

[mckryan]

You can see some past menus here - http://allearsnet.com/menu/menu_va.htm

ETA: Since you are a FL resident, you are eligible for the Disney Dining Experience card. For $85, you get a 20%, including alcohol, discount a lot of the restaurants, including V&As. If you are an AP holder, it's $65. The discount there was worth the card for us.
Here's a list of the restaurants - http://allearsnet.com/din/dde.htm

 

[mlggator]

I am surprised a Disney restaurant serves Foie Gras on a regular basis with it being banned all over the place these days. Disney is usually so PC. It always surprises me when they break ranks.

Michele

 

[ncsastudent]

Isn't Foie Gras served in a couple of other places on property too sometimes?

 

[ufgator]

Isn't Foie Gras served in a couple of other places on property too sometimes?

I saw it on a menu or two on our last trip. I can't remember where but I'm pretty sure one was Bistro de Paris.

 

[wildernesslodgelover]

I think it is also at California Grill.

To the OP-Don't have anything to add to the previous posters, but just wanted to chime in and say as a fellow S Floridian, we finally "turned it up a notch" and dined at V&A's after also dining at most of WDW's finer restaurants, and it truly was an experience to remember. We had the DDE card and saved $80 on our meal (two meals, two wine pairings.)

I did pay a $15 supplement (or upcharge or whatever it is called) for the foie gras, and it was wonderful.

 

[CarolA]

I am surprised a Disney restaurant serves Foie Gras on a regular basis with it being banned all over the place these days. Disney is usually so PC. It always surprises me when they break ranks.

Michele

Where is "all over the place"? I just went to Europe, it was on lots of menus there. My internet research shows that California and Chicago banned it. I don't think Disney is bucking a big trend here.

 

[mlggator]

From the New York Times, December 14, 2005.

"Moreover, a wave of new laws is sweeping the world banning the making, and sometimes the consumption, of foie gras. Two of France's biggest neighbors, Germany and Italy, have banned its production; the European Union has asked the industry to explore whether there are not more humane ways of producing foie gras. In September, Israel became the latest country to outlaw its manufacture, after its supreme court declared last year that it violated animal protection laws.

Last year, California banned the production and sale of foie gras after 2012 and legislation regulating it has been introduced in New York, Illinois, Massachusetts and Oregon."

I have read other articles and seen news programs that indicate, at least to me, that this is the new trend. Lots of places are considering legislation against the production of Foie Gras at least. My understanding is that the only US production of Foie Gras right now is in California and NY. Since California is no longer allowing production and sale of Foie Gras, that only leaves NY. Right now there are lawsuits in front of the NY supreme Court to shut down the remaining factories. Don't know if it will go anywhere or not. If so, then all Foie Gras in the US would have to be imported. Which really isn't a big deal.

I do think this is a trend.

Personally, I am on the fence. I feel bad for the ducks, but I don't see how it is much worse than the ways other animals are treated before/during slaughter.

Michele

 

[ncsastudent]

How exactly is Foie Gras made?

 

[mlggator]

Its not pretty, but a metal pipe is forced down the Duck's throat and food is forced into the duck several times a day for 3 to six weeks so that the duck's liver becomes fatty and grows to 3 times normal size. Then the duck is slaughter. Foie gras is fatty duck liver. However, I think a lot of animals raised for food led bad lives. I still eat meat though.


Michele

 

[exnortherner]

Thanks to all of you for the input. I think I am ready to make my reservations now.