In my last column, we took a look inside Les Chefs de France in Epcot‘s France pavilion, and at the appetizer that I enjoyed during my last visit to the restaurant. We’re going to jump in and cover the rest of my meal now. If you didn’t read the last column, click here to catch up.
As I mentioned last time, I ended up having a meatless meal at Les Chefs. Besides thinking I’d try one of the vegetarian dishes as my entrée, I didn’t intend on entirely skipping meat that day, but I didn’t miss it in the least.
For my entrée, I chose Lasagnes de légumes du soleil à l’huile d’olive au thym ($20.99). Basically, it was a vegetable lasagna, however, it tased nothing like any other veggie lasagna I’ve had in the past. It might seem strange that a French restaurant would be serving lasagna, but, if you removed the pasta from the dish, you’d end up somewhere near a ratatouille. Ratatouille is a vegetable stew that’s native to the Provence area near Nice, France, and was the dish that Remy made in Ratatouille. And, if you remember back to my last column, you’ll remember that my first meal at Les Chefs de France was all to meet a little rat chef, so the fact that I was now eating something that could vaguely be linked back to Remy was a home run for me. Somewhat silly, but alas, true.
In this dish, zucchini, eggplant, bell peppers, onions, and tomatoes are diced and combined with a delightful red sauce. Very thin sheets of pasta are used in the dish, and thinly sliced veggies are stacked along the outside. The dish is topped with gruyere cheese, which is then toasted. This dish was light, yet satisfying. There are some dishes found in Walt Disney World restaurants that might leave you feeling less than ready to spend the rest of your day touring a theme park. This dish was not that. It was light, yet comforting, and was lovingly prepared. The toasted gruyere provided a slightly nutty flavor, and I would definitely order this dish again.
For dessert, I chose the Meringue aux fruits rouges ($11). The dish consisted of a meringue nest (or basket), vanilla cream, fresh strawberries, blueberries, blackberries, raspberry sauce, and strawberry sorbet.
The Meringue aux fruits rouges is similar to a pavlova, and was the perfect light and airy complement to the Lasagnes de légumes.
The meringue nest was crunchy, and the vanilla (Chantilly) cream inside was cold and, of course, creamy. The strawberry sorbet was incredibly good, and was placed atop a bed of white chocolate curls. This dessert was fresh and bright, and again, didn’t leave me feeling overly stuffed.
Desserts are prepared at a separate station toward the back of the restaurant, and, if you look really closely at the picture above, you can see that the chef is preparing a Meringue aux fruits rouges.
All in all, my experience at Les Chefs de France was wonderful, and I look forward to returning. Have you had a meal at Les Chefs de France? What was your favorite dish? Please let me know in the comments section below so that I can add it to my list for next time!
If you missed the Disney Dining Show where the entire team discussed our meal at Les Chefs, click below to check it out: