Victoria & Albert's March 31, 2008 - Amuse Bouche

[tiggr33]

Just a quick post to start my TR for V&A. We dined there last night to celebrate our 5th anniversarry. Everything was perfect. They treated our food allergies great, and made sure to let us know if any dish served to either of us, contained an allergen to the other.

Our Amuse Bouche consisted of: Custard of Smoked Trout with smoked salt, served in an eggshell; a Squash soup; a deviled quail egg, and I believe a fennel salad. I have to say the trout custard kept drawing me back to it. The use of the smoked salt truly tied it together. I ate about half of it, as it was truly a rich custard. And I needed to make sure I saved room for everything. Of course this course was served with Champagne.

More to follow, as I am still in WDW!!

 

[binkytell]

im subbing, cant wait for the rest

 

[natalielongstaff]

im in to, this sounds like a good one

 

[Uncleromulus]

Waiting for more. Did you do the Chefs table, or did you order the Chefs menu in the main restaurant??

 

[WalkingintheFog]

tiggr33,

You mentioned the sugar issues. I've been very pleased with what I've learned of Disney's accomodations for allergies. Would it be wrong for me to ask if there were food issues they worked around for you?

Last Sept I had a week w/ others, one who was gluten-intolerant. Each place he would just mention it to the waiter and the chef would come right out to go over the menu or make suggestions. I only need to watch for a few key things (eg Beans... and that's hardly a hidden ingredient! And hopefully not on a menu at the likes of V&A!).

I'm afraid that I may be as addicted to food pictures as much as I am to Dis!
I visited a friend in Qatar Oct 2007, and was always trying to discreetly take pictures of our food!

 

[tiggr33]

tiggr33,

You mentioned the sugar issues. I've been very pleased with what I've learned of Disney's accomodations for allergies. Would it be wrong for me to ask if there were food issues they worked around for you?

Last Sept I had a week w/ others, one who was gluten-intolerant. Each place he would just mention it to the waiter and the chef would come right out to go over the menu or make suggestions. I only need to watch for a few key things (eg Beans... and that's hardly a hidden ingredient! And hopefully not on a menu at the likes of V&A!).

I'm afraid that I may be as addicted to food pictures as much as I am to Dis!
I visited a friend in Qatar Oct 2007, and was always trying to discreetly take pictures of our food!

Since you asked and it is/will be covered in my full report, we do have allergies. I am allergic to coconut and hazelnuts. My DP is allergic to juniper and gold (which I forgot about until dinner at V&A). We notified V&A upon making the ADR, and during our confirmation phone call. All of allergies with the exception of hazelnuts were "typical" ingredients of our selections and addressed during our dinner. I had forgotten about the gold. I overheard the description when another table was presented the same dessert my DP ordered, and it come with gold flakes.

Beans were in at least two dishes we had, including fava, lima and peas. So yes, you can encounter them at the likes of V&A.

Don't worry about taking pictures at V&A. They (and I was suprised at it) encouraged us and others to do so.

All of WDW is extremely helpful when it comes to allergies and a chef or manager will speak to you before your order reaches the kitchen.

 

[Pumbaa_]

please stick to the topic of dining reviews and not get into an off topic discussion. All impacted posts have been removed

thank you,

 

[tiggr33]

Waiting for more. Did you do the Chefs table, or did you order the Chefs menu in the main restaurant??

I am reanswereing this, as it was lost in the clean-up and is directly related to the meal. We were in the side dining room and ordered off the main menu presented. The only alternative presented was the vegetarian menu. We were not given the option of the Chefs Table menu.

 

[BriarRosie]

I think I can understand why Uncleromulus asked about the Chef's Table menu in the main dining room. I have seen that amuse bouche in Chef's Table reports, but I've never seen it as an amuse bouche in the main dining room.

Mine certainly wasn't like that in October in the main dining room. I'm jealous.

 

[Uncleromulus]

Me too! Usually the amuse in the main dining room is ONE of those items, not all 4.

 

[tiggr33]

It was my first visit, so I have nothing to compare it too. I do know that everyone in the side room was celebrating something, so maybe that had something to do with it. But I have read two other reports since March that have had 4 items on the amuse bouche course.

 

[WalkingintheFog]

The presentation is so beautiful, i'm sure just one would be also beautifully presented, but I can see coming up w/ a variation on this one as precursor to a meal (I'm not a chef or cook or anything, just like food and presentation!)

What comes next?

 

[tiggr33]

Just a quick update to explain my delay in finishing my food report. I have had a cold that has pretty much knocked me out. I am just feeling better and will be finishing up the report and photo editing very soon.

 

[ehagerty]

Me too! Usually the amuse in the main dining room is ONE of those items, not all 4.

We had Amuse Bouche in January, in the main dining room. It contained four sections (as pictured here), but there were slightly different than the ones posted here. To see those pictures, click here - it is the second post

 

[ehagerty]

Don't worry about taking pictures at V&A. They (and I was surprised at it) encouraged us and others to do so.

I don't know if V&A has always been encouraging - I'm more "wannabe" than "habitue" - but I sent the link to my January (2009 - in case you are reading this in the future) disboards pictures to the V&A manager (he gave us a card on the way out) - and he sent a very graciously response - which I promptly took for encouragement - for the next time!!

Click here, if you are interested in seeing his comments

Looking forward to seeing ALL your pictures and reading about your experiences. We love to relive the experience and keep up with what is new / different.

.