BONUS Review: Les Chefs de France at EPCOT

Episode Transcript
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Chris (00:02):
Hey everybody, welcome to another bonus episode. Today
we're talking about Les Chefs deFrance and the French pavilion
at Epcot. So this is the placewe've never been before. And all
of our trips, we take these,these great pictures of they're
all glass and lit up on theinside. It's a beautiful

(00:22):
restaurant. It's very inviting.
I've always wanted to try andluckily this time we decided to
make that happen. Yeah, right.
So as I said, it's located inthe French pavilion at Epcot
world showcase. They do have aslightly reduced menu right now,
as a result of the pandemic.
They asked you to the on themenu, they asked you to quote
delight in French nouvellecuisine at this family friend,

(00:44):
family friendly brasserie, asyou drink in views of the world
showcase, probably not. Andtruthfully, if you're sitting in
the right places, which is hardtoday, we didn't sit in one of
these. But if you're sitting inthe right places in the
restaurant, you do get thesegreat views of the province. And
all the people walking by Yeah,that's cool. So so the menu is
the thing here so yeah,

Kelli (01:08):
so let's jump right on in so what they had for appetizers
and it's sort of what you wouldexpect at a French restaurant.
There's a casoulet with escargobaked in parsley and garlic
butter. There is a French onionsoup. And there is a charcuterie
board with imported cheese andhouse made bread. So I actually

(01:30):
ordered one of the appetizers asmy meal. Why did you do that? We
had just finished eating fivecookies from the cookie straw.
And I had also had the cheesefondue from the Bavarian kitchen
booth. Yes. So I was not thathungry. But it was very
intentional because I knew therewasn't a lot on this menu as a
vegetarian that I could eat. SoI had sort of eaten beforehand.

(01:53):
But so I had the bait goatcheese salad, which was just
lovely. It has walnuts, freshgrapes, tomatoes and dives in a
mix salad. It was beautiful. Itwas a French salad. I mean, you
know, eat with your eyes first.
And it was gorgeous. And thebaked goat cheese was
phenomenal. It was creamy. Itwas lovely. I mean, and
honestly, if you've spent theday eating around the world
showcase, it was a great sizeddinner.

Chris (02:17):
Sure. I saw that so that people beside us who got the
French onion soup in it. Itlives in one of those crocs you
know yeah. And the cheese wasjust covering the top and yeah,
that was supposed to do yeah,French onion soup. So that that
looked that look. Wonderful tipand you got an entree? I did I
got the I got the filet. I gotthe beef filet. And it was

(02:40):
perfect. You know, when it comesto steak, we've always in the
park we've always gotten toLysa. Yay. But I gotta tell you,
the steak here was better.

Kelli (02:49):
That's what you said.

Chris (02:50):
The steak at Les Chefs de France was was better than what
I've gotten pretty much at anyin park restaurant. Even Brown
Derby over Hollywood studios,where I've had their steak. It
was perfect. I could have Icould have cut it with my fork.
It was the temperature wasperfect. The peppercorn sauce
was was spicy, tangy, delicious.
I'm not a green bean fan. Butthese were so delicious. And

(03:17):
then the classic garlic mashthat came with it. Yeah. They've
also had a, a, a I'm gonna saychicken salad. But this is a
salad with grilled chicken.
Tomato, celery, onions, horribledag, Swiss cheese, romaine

(03:37):
lettuce with French red winevinegar dressing. They also had
a a a salmon filet that wasserved with white wine lemon
marinated salmon served withrice and a champagne sauce and a
book bargain Yo, and you willget you know that if they're

(03:57):
serving a book bargain. You'rein the French Pavilion. It's
gonna be it's gonna be over thetop. Yeah, absolutely.

Kelli (04:03):
Absolutely. And they also had desserts. But again, we had
just had the cookies.

Chris (04:08):
We did not order dessert order dessert.

Kelli (04:10):
But they had what looked like a lovely crumble a a
chocolate tart. And a berryfruit salad with mint syrup. So
they're their desserts lookedvery light. Yeah, honestly,
French. They were beautiful.
They looked like they lookedabsolutely lovely. They also
have a prefix meal, where youget your choice of an appetizer

(04:31):
and entree and a dessert with aglass of wine or soda. Yeah. And
that's $49.50.

Chris (04:38):
And I was looking at the prices of that of the of the
entrees and the apps andeverything very simple. It's a
very reasonable price for a priefix meal.

Kelli (04:45):
Yes, absolutely. They have a few kids entrees. You can
get a seared salmon for the kidsgrilled chicken tenderloin and
also a ground beef steak. Sothey've got some interesting
things for kids other than youknow, chicken fingers and they
have a very Extensive wine menuwe went with the how Chardonnay
but their why menu was extremelyexpensive, extensive, not

(05:06):
expensive, and they have plentyby the glass and the bottle.
Yeah. They also had some greatlooking cocktails and has
specialties and some fun nonalcoholic beverages that the
kids might enjoy.

Chris (05:18):
Yeah, absolutely. And as with everything at Walt Disney
World Service is so important.
And that's saying here, right.
The server that we had was itwas a older gentleman from
Europe, spoke five differentlanguages, and was just

(05:39):
delightful. Right?

Kelli (05:40):
I think he could have done it with his eyes closed.

Chris (05:42):
It was easy. This was easy for him. Yes, bro. He was
in he was just so it was like,it was so friendly. And I wanted
to give him a hug. And I feltlike he wanted to hug me too.
So, so nice to be served by him.
And, you know, this is nottotally nos terrorists. This is

(06:02):
not this is not one of the thisis as nice as you're going to
get in one of the parks. Yeah.
Right. So in the parks, verynice, very nice for in the
parks. But I feel like theserestaurants are especially those
that Epcot so many of thesekinds of places. I feel like
they're at a disadvantage. Idon't mind the reduced menu that

(06:24):
they had. The pandemic is hardenough. But being one of these
restaurants in Epcot, whereespecially during a festival,
which now they basically havefestivals all year festival, the
arts is about to start up,right. So they have these
festivals all year. It is builtfor people to show up and do
exactly what we did twice, eatand drink your way around the

(06:45):
park and all these little boothsthat are so wonderful. And then
these restaurants are alsoexpected to be so good that you
still want to go in there andeat there. Right. And it is it's
good enough. So, so kudos to allthese restaurants, but
especially with chefs de France,who's putting out an absolute
quality product. And you shouldabsolutely go and experience

(07:06):
this. Yes, it was fantastic.
Yep. And so that's our review ofles chefs de France you should
e absolutely recommend it. Ando check that out. We hope you
et to see this on our YouTubehannel supercalifragilistic
wesome Disney podcast. Also goheck us out on the other social
edias, Instagram and Twitter atCFADP. And with that, we hope t
see you real soon.

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}BONUS Review: Les Chefs de France at EPCOT