Les Chefs De France
LCDF is one of my all time favorite restaurants at WDW. The culinary school I graduated from relied heavily on classical French techniques and cuisine for its curriculum. The menu is very familiar and fun to me, plus I love a good pate and duck confit. The food isnt comparable to anything we can get near home, although we do have one French restaurant in Erie, but I have yet to venture there since it is in town.
We checked in early hoping they could take us sooner and it wasnt a problem. This was pretty common during our stay either because the crowds or low or people bail on their adrs after stuffing themselves at F & W booths. It was great for us to dine a little earlier and have time to digest our food more before bed.
We were seated in the area along the side by the fountain. This side is okay, but there are always a few guests that have to stare or try to play jokes on you from outside and unfortunately you are seated lower than ground level and are subject the happenings walking by. I prefer to sit in the center section or in the front room, the people watching there is grand! Back where we are you feel like everyone is watching you lol.
Les Chefs de France by
liverpoollover8, on Flickr
Les Chefs de France by
liverpoollover8, on Flickr
Virginie came by just a few moments after we were seated to let us know she would be right with us. I knew what I was having for dinner, but I needed to hammer out the details for the appetizer. I stuck with water, DF ordered a beer and mom ordered a cup of coffee, which was ice cold! They brewed a fresh pot for her though. Who drinks coffee with dinner anyhow? I guess that is why it was cold lol!
DF and I went splitsies on the assiette compagnarde and DM ordered the cheve salad. The salads are a good size and I would say most appetizers except for the soup perhaps are large enough for two to split. The cheve is coated with breadcrumbs and toasted till the cheese just starts to melt once it is cut into. The cheese is served atop dressed field greens, toasted walnuts, baby tomatoes and grapes.
Les Chef's de France: cheve salad by
liverpoollover8, on Flickr
The assorted charcutiere are served on a rustic wooden board with faux newspaper for whimsy. The salamis are good-one is more spicy the other more bland like a bologna and there is a dried ham that is like prosciutto to add a salty note to the dish. The larger of the slice of pate or terrine is more of a country style with larger chunks of meat and the smaller pate is covered with aspic and has a very fine creamy texture. I think it is chicken or duck liver pate-very delicious my favorite bite on the plate, especially with a slice of the cornichon smeared on the crusty baguette. The round of the tastes there is a slice of walnut toast with caramelized raisins and cornichons for that salty flavor. That and a coup of soup would make a marvelous lunch.
Les Chefs de France: assiete campagnarde by
liverpoollover8, on Flickr
Our plates were cleared and we talked about the oh so sad end of our vacation, but it is always fun to reminisce even if it was only a few days ago. The flight was scheduled in the afternoon so there was no need to feel rushed or worry about sleeping too late tomorrow, just a lovely relaxing evening ahead of us.
The entrees arrived right about as we were starting to wonder where they may be. DF and I both had the duck and DM the a la flame alsacienne. We discovered this flatbread like tart a couple of years ago and find it wonderful. It is a crisp crust smeared with crème fraiche, caramelized onions and crispy bacon. The duck is a breast and leg confit- so you get the best of both worlds imho. The confit leg is tender and falls of the bone, while the duck breast is heartier and more filling. There is a demi glaze cherry sauce with brandied cherries that will knock you on your bum! A sweet potato puree and sauteed patty pan squash round out the dish. The plates are a little sloppy, I would expect a cleaner appearance, but I realize its more of a mass feeding than fine dining around here. A large portion, but it didnt stop me!
Les Chefs de France: duck with cherry sauce by
liverpoollover8, on Flickr
Les Chef's de France: alsacienne flatbread by
liverpoollover8, on Flickr
If there is one restaurant you must save room for dessert its this one! Or if you are totally stuffed get over to the boulangerie at some point. DM goes with her favorite crème brule and even though I am a chocolate mousse person, I fear it will be too sweet. I have moved from liking milk chocolate to loving dark chocolate! My daily snack is a Ghirardelli 86% cocoa square, so many times the chocolate is not chocolately enough for me. I go with my all time favorite profiteroles. Two cream puff stuffed with vanilla ice and doused with dark chocolate ganache. There is not going wrong here for you fellow chocoholics.
Les Chefs de France: creme brulee by
liverpoollover8, on Flickr
Les Chefs de France: profiteroles by
liverpoollover8, on Flickr
Les Chefs De France has been consistently good over the years. We had a couple of okay services and a dish or two we wouldnt order again, but in the long run it has been a favorite. The service was good and we will definitely be back for a lunch or dinner real soon.
****Good job Chefs De France
Well its time to say our goodbyes to Epcot and enjoy a slow moving walk to the Beach Club via International Gateway. Bonjur!
We finished packing and left out only what we needed for bed and the next day. I watched the Must Dos for a while to get my fill of course! Long day ahead tomorrow.