LAKE BUENA VISTA, Fla. – “Monsieur Paul restaurant introduces the culture and the authentic taste of French cuisine that Chef Paul Bocuse has been preaching to the world,” says Jerome Bocuse, son of the famous French chef and president and owner of the company that runs Monsieur Paul in the France pavilion at Epcot World Showcase.
The decor captures classic French architecture with bright colors and a touch of modernism. “The 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 is 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 Collognes. 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. “Guests visiting Epcot are not here to go to elegant, time-consuming dinner,” says Jerome.
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 Bocuse’s famous Soupe aux Truffles V.G.E. (black winter truffle and beef broth soup), Homard forestier (Maine lobster with sautéed mushrooms, mollet quail egg and creamy black truffle bouillon) and Côte d’agneau du Colorado en croute d’herbes (Herb-crusted Colorado lamb chop with petite ratatouille and Parisian gnocchi). For a sweet finish, La Mille-Feuille (puff pastry, pastry cream, berries light lemon cream and strawberry sorbet) are La Barre au Chocolat (flourless chocolate cake, praline crunch, chocolate passion fruit ganache, chocolate mousse and ice cream) 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 is open seven days a week for dinner beginning at 5:30 p.m. Call 407-WDWDINE, or online at http://disneyworld.disney.go.com/reservations/dining/.
Disney dining has evolved to meet the discriminating taste of its guests, offering innovative, fun and healthful dining choices. Disney delivers everything from stellar, award-winning dining experiences to immersive dining that transports guests into cherished stories. There are more than 450 places to eat at Walt Disney World Resort, including fine dining in unforgettable settings, Disney character dining and quick-service restaurants. Behind-the-scenes innovation leads the way with allergy-friendly menus at up to 120 quick-service and table-service locations. Walt Disney World Resort also is one of the largest single-site purveyors of wine, with more Level One sommeliers than any other company in the world. Each year, Disney’s culinary team creates fresh dishes and new beverage choices for special events including the Epcot International Food & Wine Festival. For more information and to make reservations visit www.disneyworld.com/dine.