This summer, we are reintroducing our listeners to the BEST OF SCFADP by playing our 10 most popular episodes. In this episode, we review Les Chefs de France from the French Pavillion in EPCOT.
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All music for this episode is available through a creative commons license. The background music for the News segment was created by Kevin Macleod: Fuzzball Parade by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/5044-fuzzball-parade
License: http://creativecommons.org/licenses/by/4.0/
Show Notes:
Kelli and Chris dined at Disney’s Chef de France restaurant and were impressed by the quality of the food, service, and atmosphere. They praised the baked goat cheese salad and filet, respectively, with a special mention of the spicy, tangy peppercorn sauce. Both agreed that the restaurant is over the top and reasonably priced, with a prefix meal option available for $49.50. They highly recommend it for a special occasion.
Outline
Chef de France restaurant at Epcot, including menu items and service quality.
- Kelli and Chris discuss their experience dining at Chef de France in Epcot.
- Chris and Kelli discuss their dining experience at a French restaurant in Epcot World Showcase, with Chris praising the steak as the best he’s had in an in-park restaurant.
- Kelli orders a baked goat cheese salad and enjoys the flavors and presentation, finding it a great sized dinner after eating around the World Showcase.
- Chris and Kelli enjoy a French-inspired meal with appetizers, entrees, and desserts.
- Chris and Kelli had a great experience at Chefs de France restaurant in Epcot, with excellent service from an older gentleman from Europe who spoke five languages.
- The restaurant provided an absolute quality product, and the hosts recommend it highly, especially during festivals.
Episode Transcript:
NOTE: This transcript was produced using AI. Please excuse any errors.
Welcome aboard indeed Disney fam. My name is Chris. And I’m Kelly and we welcome you to another episode of the podcast. This is
Kelli 0:39
our continuing our best of summer. This is our fourth most popular oh my gosh of all times, killing me again from season three. Season Three is very popular. originally aired on January the 28th of 2021. And this was our bonus episode on the chef’s to France. Now. Do you remember when we ate at the chef’s to fry that Zoo?
Chris 1:04
Yes.
Kelli 1:05
Do you remember that we were stuffed to the gills from the cookies. Yes.
Chris 1:09
For the cookie straw. We cookie strolled we ate all five cookies or six cookies were much bigger than we thought they were going to be. And then we literally sprinted to our reservation reservation to eat at least up to France. Well, we
Kelli 1:24
had fairly have a goat cheese salad.
Chris 1:26
Yeah, I did find on my steak.
Kelli 1:29
It was it was a fun time. It was a fun. bonus episode from season three. We hope you’ll enjoy it.
Chris 1:37
Hey, everybody, welcome to another bonus episode. Today we’re talking about like Chef de France and the French Pavilion at Epcot. So this is a place we’d never been before. And all of our trips. We take these, these great pictures of they’re all glass and lit up on the inside. It’s a beautiful restaurant. It’s very inviting. I’ve always wanted to try it. And luckily this time we decided to make that happen. Yeah, right. So as I said it’s located in the French Pavilion at Epcot World Showcase. They do have a slightly reduced menu right now. But as a result of the pandemic, they asked you to there on the menu they asked you to quote delight in French nouvelle cuisine at this family friend fit family friendly brasserie, as you drink in views of the World Showcase promenade. And truthfully, if you’re sitting in the right places, which is not hard to do, we didn’t sit in one of these. But if you’re sitting in the right places in the restaurant, you do get these great views of the promenade and all the people walking by Yeah, that’s cool. So so the menu is the thing here so yeah,
Kelli 2:43
so let’s jump right on in so what they had for appetizers and it’s sort of what you would expect at a French restaurant. There’s a castle A with S cargo Becton, parsley and garlic butter. There is a French onion soup. And there is a charcuterie board with important cheese and housemade bread. So I actually ordered one of the appetizers as my meal. Why’d you do that? We had just finished eating five cookies from the cookie straw. And I had also had the cheese fondue from the Bavarian kitchen booth. Yes. So I was not that hungry. But it was very intentional because I knew there wasn’t a lot on this menu as a vegetarian that I could eat. So I had sort of eaten beforehand. But so I had the baked goat cheese salad, which was just lovely. It has walnuts, fresh grapes, tomatoes and dives in a mix salad. It was beautiful. It was a French salad. I mean, you eat with your eyes first. And it was gorgeous. And the baked goat cheese was phenomenal. It was creamy. It was lovely. I mean, and honestly, if you’ve spent the day eating around the World Showcase, it was a great sized dinner.
Chris 3:51
Sure. I saw that so that people beside us who got the French onion soup in it. It loads your son one of those crocs. Yeah. And the cheese was just covering the top and straight. Yeah, that’s what it’s supposed to do. Yeah, French onion soup. So that looked that look. Wonderful tip and you got an entree? I did. I got the I got the filet. I got the beef filet. And it was perfect. You know, when it comes to steak, we’ve always in the park. We’ve always got to like say yay. But I gotta tell you, the steak here was better. That’s what you said this the steak like Chef was was better than what I’ve gotten pretty much any in park restaurant. Even Brown Derby Studios, where I’ve had their steak. It was perfect. I could have I could have cut it with my fork. It was the temperature was perfect. The peppercorn sauce was was spicy, tangy, delicious. I’m not a green bean fan. But these were so delicious. And then the classic garlic mash that came with it. they’ve also had a, a, a. I’m gonna say chicken salad. But this is a salad with grilled chicken, tomato, celery, onions, hard boiled egg, Swiss cheese, romaine lettuce with French red wine vinegar dressing. They also had a, a, a salmon filet that was served with white wine lemon marinated salmon served with rice and a champagne sauce and a big bargain. Yeah. And you, you know, that if they’re serving a book bargain, y’all and the French pavilion, it’s gonna be it’s gonna be over the top. Yeah, absolutely.
Kelli 5:38
Absolutely. And they also had desserts, but again, we had just had the cookies.
Chris 5:43
We did not order dessert order dessert,
Kelli 5:45
but they had what looked like a lovely cream Boulay. A chocolate tart, and a berry fruit salad with mint syrup. So they’re their desserts looked very light. Yeah, honestly, French, very much. Again, they were beautiful. They looked like they looked absolutely lovely. They also have a prefixed meal, where you get your choice of an appetizer and entree and a dessert with a glass of wine or soda. Yeah. And that’s 4950. And
Chris 6:13
I was looking at the prices of that of the of the entrees and the apps and everything. Well, very reasonable. It’s a very reasonable price. Very
Kelli 6:19
reasonable prefix meal. Yes, absolutely. They have a few kids on trays, you can get a seared salmon for the kids grilled chicken tenderloin, and also ground beef steaks. So they’ve got some interesting things for kids other than, you know, chicken fingers. And they have a very expensive wine menu. We went with the house Chardonnay, but their wine menu was extremely expensive, extensive, not expensive, and they had plenty by the glass and the bottle. They also had some great looking cocktails and has specialties and some fun non alcoholic beverages that the kids might enjoy. Yeah,
Chris 6:53
absolutely. And, as with everything at Walt Disney World Service is so important. And that’s Same here. Right? The server that we had was it was a older gentleman from Europe, spoke five different languages, and was just delightful. Right? I
Kelli 7:14
think he could have done it with his eyes closed. He
Chris 7:16
could. It was easy. This was easy for him. Yes. He was. He was just so it was like, it was so friendly. And I wanted to give him a hug. And I felt like he wanted to hug me too. It’s just so so nice to be served by him. And, you know, this is not totally as terrorists. This is not this is not one of the this is as nice as you’re gonna get in one of the parks. Yeah. Right. So in the parks. It’s very nice for in the parks. But I feel like these restaurants are at a especially those that Epcot, Epcot, so many of these kinds of places. I feel like they’re at a disadvantage. I don’t mind the reduced menu that they had. The pandemic is hard enough. But being one of these restaurants in Epcot, where especially during a festival, which how they basically have festivals all year festival, the arts is about to start up, right. So they had these festivals all year, it is built for people to show up and do exactly what we did twice, eat and drink your way around the park and all these little booths that are so wonderful. And then these restaurants are also expected to be so good that you still want to go in there and eat there. Right. And it is it’s good enough. So So kudos to all these restaurants, but especially with chefs de France, who’s putting out an absolute quality product. And you should absolutely go and experience this. Yes, it was fantastic. Yep. And so that’s our review of like chefs de France you should we absolutely recommend it. And go check that out. We hope you get to see this on our YouTube channel Supercalifragilistic awesome Disney podcast. Also go check us out on the other social medias, Instagram and Twitter at SCF ADP. And with that we hope to see you real soon