Source: http://www.disneyfoodblog.com/2012/02/25/update-france-bakery-expansion-in-epcot/
Sounds good to me.
Boulangerie et Patisserie Expanding
- Thread starter Jakemeister
- Start date
-
Signing up for a Premium Membership is a donation to help Inside Universal maintain costs and offers an ad-free experience on the forum. Learn more about it here.
Source: http://www.disneyfoodblog.com/2012/02/25/update-france-bakery-expansion-in-epcot/
Sounds good to me.
I really love that Disney is continually trying to make efforts to improve World Showcase, despite not dropping the capital spending for a new attraction. It shows that at least they care about keeping things fresh and giving a better guest experience.
And for me, food is definitely one the best factors of World Showcase, and all of the improvements made recently have been awesome. Between this, the work done to the interior and menu of the Katsura Grill in Japan, and the complete renovation of Tutto Italia with the addition of Gusto wine bar in Italy, it's great to see all the upkeep of these areas for guest enjoyment!
And for me, food is definitely one the best factors of World Showcase, and all of the improvements made recently have been awesome. Between this, the work done to the interior and menu of the Katsura Grill in Japan, and the complete renovation of Tutto Italia with the addition of Gusto wine bar in Italy, it's great to see all the upkeep of these areas for guest enjoyment!
Orlando Theme Park News takes a look inside the Boulangerie et Patisserie in their latest trip report.
The Disney Parks Blog has posted a Q&A with Jerome Bocuse, president and owner of the company that runs Bistro de Paris, Les Chefs de France, and Boulangerie Patisserie in the France Pavilion.
The interview reveals that an overhaul is on the way for Bistro de Paris, including new decor, new staff uniforms, new menu, and a "less stuffy" atmosphere. Also of note is changes currently happening to Boulangerie Patisserie, which includes additional seating for 90, a new Glacier ice cream parlour, and salads and sandwiches being added to the menu.
The interview reveals that an overhaul is on the way for Bistro de Paris, including new decor, new staff uniforms, new menu, and a "less stuffy" atmosphere. Also of note is changes currently happening to Boulangerie Patisserie, which includes additional seating for 90, a new Glacier ice cream parlour, and salads and sandwiches being added to the menu.
It’s all happening behind the scenes, but by early December, Bistro de Paris in the France Pavilion at Epcot will have a whole new look plus a new name, and by mid-December, a new bakery will be open. Guests may not even notice the construction, as the downstairs Les Chefs de France remains open, as well as the Boulangerie Patisserie bakery and pastry shop.
We talked with Jerome Bocuse, president and owner of the company that runs all three – and son of world-famous Chef Paul Bocuse – about the upcoming changes:
What’s the biggest change guests will see in the new upstairs restaurant?
Jerome Bocuse: It’s all new – new name, new dining room, new costumes for the servers, new menu. We’re still aiming for haute cuisine, but with a less formal atmosphere. Guests are in the park with their families, so we want to create an elegant, nice ambience, but not stuffy. Our guests want to experience true French cuisine.
Tell us a little about the new décor.
JB: Servers will be in less formal attire – no more tuxedoes – and the room colors will be fresh and bright. The theme is our family history, as we’ve been in the culinary business for two centuries. We have a long tradition of French chefs in the Bocuse family.
And cuisine?
JB: We want to offer a taste of the true cuisine of France – classical, but with an approachable, affordable twist. We brought a chef over about a year ago from a Michelin 3-Star restaurant in France, so he’s ready to go.
Bistro de Paris has lots of fans, why change the restaurant now?
JB: We’ve never changed the restaurant since it opened more than 25 years ago, and it’s time for a new look and new theming based on our family’s history.
How about the Chefs de France downstairs, any changes?
JB: It is a classic brasserie, and will stay the same.
Tell us about the new bakery.
JB: We have a new building under construction at the back of the pavilion [the theater exit area]. We’ll have a bread oven, and do baking for all three restaurants there in a show bakery.
Are you changing the Boulangerie Patisserie menu?
JB: We are expanding the menu to add salads and sandwiches so our guests can have a meal in the bakery, with about 90 seats.
And what happens to the old pastry shop?
JB: It’s our new Glacier ice cream parlor!
Stay tuned for more details.
Hmmm "more affordable". Will the food be as good? I had an amazing dinner at the Bistro a couple years a go.
I have to admit, an ice cream shop in WS is pretty brilliant--one of those things I didn't realize it needed until just now. And more table space for the patisserie is a definite plus.
A bistro (French: [ˈbiːstrəʊ]), sometimes spelled bistrot, is, in its original Parisian incarnation, a small restaurant serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. Home cooking with robust earthy dishes, and slow-cooked foods like cassoulet are typical.
I didn't know that Bistro de Paris was moderately priced. I also didn't know they served crock-pot casseroles. They've been wearing tuxedoes all this time; in a bistro? *rolls eyes*
I didn't know that Bistro de Paris was moderately priced. I also didn't know they served crock-pot casseroles. They've been wearing tuxedoes all this time; in a bistro? *rolls eyes*
I sure hope it stays good. I haven't eaten at Bistro de Paris yet, but did eat at Chef de France and the food was amazing. Should stay the same at Bistro, I imagine.
The Boulangerie Patisserie is probably my favorite place to go catch a snack while walking in Epcot. So this is fantastic news. I love their chocolate croissants.
Bistro de Paris's new name is officially.......Monsieur Paul. :look:
From Orlando Theme Park News
From OTPN's Facebook:
From Orlando Theme Park News
From OTPN's Facebook:
From Disney Parks Blog
From @easywdw
‘Monsier Paul’ Restaurant Debuts December 11 Upstairs at Epcot France Pavilion“Monsieur Paul restaurant introduces the culture and the authentic taste of French cuisine that Chef Paul Bocuse introduced to the world,” says Jerome Bocuse, son of the famous French chef and president and owner of the company that runs the new restaurant re-opening December 11 in the France Pavilion at Epcot World Showcase.
Upscale but less formal than the former Bistro de Paris, the new decor captures classic French architecture with fresh colors and a touch of modernism. “The newly renovated restaurant inherits the air of hospitality of my father’s restaurant as each staff member goes above and beyond to offer the warmest, most inviting service possible,” says Jerome.
Monsieur Paul will be decorated with mementoes of Chef Paul Bocuse’s extraordinary culinary honors – he achieved three Michelin stars for 48 straight years at his famous Lyon restaurant, Auberge du Pont de Collonges. The Bocuse family has an important place in the culinary world, most recently with Paul Bocuse being named “Chef of the Century” by The Culinary Institute of America. “Monsieur Paul” was the name cooks used in the 1950s to address a young Paul Bocuse in the kitchen to differentiate him from his father George Bocuse, also an established chef—and the nickname has stuck throughout Paul’s life.
“My father, Paul Bocuse, first opened Les Chefs de France here at Epcot in 1982 with Chefs Gaston Lenôtre and Roger Vergé – it was the first and only Bocuse-affiliated restaurant in America,” says Bocuse. “Things have now come full circle, with me having the opportunity to open a restaurant here bearing my father’s name – I’ve seen the dining scene change and we are evolving with it.”
The aim is not to replicate the dishes from the Lyon restaurant, but to serve both classics and interpretations of them in a setting that’s more contemporary.
The white linen tablecloths and tuxes for servers are gone, creating an upscale-but-less-formal approach to French dining. Crisp white shirts, purple ties and long black aprons give the servers an “elegant-but-approachable look,” says Bocuse.
The new menu, created by Chef Francesco Santin who worked with Chef Bocuse in his restaurant in Lyon for 15 years, is built on the Bocuse tradition of French classical cuisine with “the freshest ingredients, the perfect temperature and just the right seasoning,” says Jerome.
“Chef Santin brings invaluable experience from Lyon to the restaurant, including his knowledge of the classic dishes, techniques, and flavors of France,” says Bocuse. “ However, it is still important for us to showcase American ingredients.” For instance, a classic Bocuse fish entrée prepared in France with rouget (red mullet) is re-imagined at Monsieur Paul with red snapper from Florida.
Guests can expect dishes such as Soupe aux Truffles V.G.E. (black winter truffle and beef broth soup), Homard du Maine à L’Armoricaine, riz Pilaf (Maine lobster, vegetable brunoise, bisque, rice Pilaf) and Carré d’Agneau en croute d’herbes, pissaladière Niçoise, cassolette de flageolet (herb crusted rack of lamb Niçoise style tart with goat cheese, onions, arugula cassoulette of flageolet beans). For a sweet finish, Soufflé chaud au grand Marnier (warm Grand Marnier soufflé) and Entremet au trois chocolats (triple chocolate cake) are just two of the desserts.
“We want guests to experience authentic French cuisine – but they don’t have to dress up and spend a lot of time,” says Jerome. “We’ve thoughtfully adapted Monsieur Paul to our guests’ vacation experience. ”
Monsieur Paul will be open seven days a week for dinner beginning at 5:30 p.m. Reservations can be made by contacting 407-WDWDINE or online at http://disneyworld.disney.go.com/reservations/dining/.
Bon Appétit!
From @easywdw
Last edited:
Scott Joseph posted a review of Monsieur Paul: http://www.scottjosephorlando.com/index.php/reviews/recent-reviews/56-french/1976-monsieur-paul
Additionally, Disney Food Blog posted the full menu of Monsieur Paul....
From @WDWNT
From @TouringPlans
Additionally, Disney Food Blog posted the full menu of Monsieur Paul....
From @WDWNT
Eating at Monsieur Paul tonight, just opened last week
Very fancy
I had the tenderloin, it was very, very good.
Scarlett had the duck, it was better
From @TouringPlans
Checking out the new Monsieur Paul in France in Epcot.
Escargot Ravioli
Duck, Beef, and Vegan entrees at Monsieur Paul.
Grand Marnier souffle.
Last edited:
One of the things they said when changing the restaurant was to make it more mainstream and easier for people to enjoy. The prices are just as high and the prefixe menu is around double of the Bistro. I just dont understand the change, the Bistro was fantastic. :shrug:
This looks to be an actual experience. I think I would like to give it a go. But then again, I'm a foodie.
Boulangerie Patisserie les Halles is now open for business, including breakfast before the rest of World Showcase opens. The bakery/cafe has moved into a much larger space where the gift shop used to be. The former location will reopen as a gelato shop.
From Disney Parks Blog
Photo update from WDWMagic
Additionally, WDWMagic posted the full menu:
From Disney Parks Blog
New Bakery Opens at France Pavilion at Epcot at Walt Disney World ResortWhat a treat! The big, new Boulangerie Patisserie les Halles at the France Pavilion opens each morning at 9 a.m. – ahead of the 11 a.m. opening of World Showcase – so you can sip a latte with a chocolate croissant to start the day . . . or a cappuccino with a chaussons au pomme (apple turnover) . . . or an espresso with an éclair. And that’s just a taste of the expansive new menu that offers classic French goodies all day long.
The new bakery is “at least 10 times” larger than the former sweet shop, says manager Eric Weistroffer, which soon will become and Glacier, an ice cream shop. Located in the space adjacent to the France movie theater exit, Boulangerie Patisserie les Halles offers sweets, soups, sandwiches, salads and authentic French dishes such as quiche, Croque Monsieur (grilled ham and cheese) and pissaladiere, the pizza-like dish from the South of France, this version with tomatoes, olives and Gruyère.
The Lyonnaise salad is another classic, with frisee, bacon, eggs, croutons and light vinaigrette. Add pumpkin soup or lobster bisque for a satisfying meal. Plenty of choices are on the Disney Dining Plan.
You can imagine the wonderful aromas with French artisan bakers in the beautiful onstage bakery. Grab a seat in the courtyard and watch the world go by as you sip a Champagne and share a cheese plate and baguette. La vie est belle (life is beautiful)!
Photo update from WDWMagic
Additionally, WDWMagic posted the full menu:
Oooh, I like this very much. It needed the extra space and definitely the seating area. Fantastic upgrade for the Patisserie.
Now, doesn't Impressions de France unload into the space? Anyone know what became of the right side of the old gift shop?
Now, doesn't Impressions de France unload into the space? Anyone know what became of the right side of the old gift shop?
I dig this, so much. From the extra seating, to all of the food that looks :drool5:icious, to the reasonable pricing. And even the fact that they've added an ice cream shop at the previous location :thumbs: World Showcase is one of the few things that make me want to go to Disney.
I think the gift shop is still there, just smaller. Look to the right in this pic:
I think the gift shop is still there, just smaller. Look to the right in this pic:
