Le Cellier has long been one of the most popular Epcot restaurants, due to the high quality of food, the tiny size of the dining room and the fact that it was included on the dining plan at the same price as a character breakfast. Recently, Disney announced that as of March 1, 2011, Le Cellier would become a signature restaurant for dinner only, meaning the cost would double to 2 table service credits per person for those on the dining plan, and hopefully, the quality of the food would increase a bit as well.
Le Cellier Steakhouse now has a much-anticipated new chef and new dinner menu that debuts this week. The steakhouse concept remains (and the lunch menu isn’t changing), but wow, the dinner menu elevates this restaurant to the top tier of Disney dining.
“We’re now serving Canadian raised beef,” said Chef Al Youngman, who took over the helm after working with the Epcot International Food and Wine Festival. “Cattle is raised in all the Canadian provinces, and we’re very excited to showcase the great flavors to our guests.”
Among starters are an artisan spicy chicken and chipotle sausage with roasted corn polenta, black and blue beef steak tartar, grilled jumbo asparagus gratinée with Hollandaise, and a lobster chopped salad. Never fear, the delectable Canadian Cheddar cheese soup stays.
Beef takes center stage for entrées with a filet mignon with wild mushroom risotto and white truffle butter sauce, grilled bone-in rib-eye and prime New York strip steak.
Roasted venison medallions with celery root mousseline, forest mushrooms and Brussels sprouts; roasted duck breast and leg confit with Cheddar bread pudding, and pork tenderloin with maple polenta and warm bacon vinaigrette are other savory selections. Fish fans can choose from seared “Gooseberry” cod with braised oxtail ravioli, shiitake mushrooms, bok choy and consommé, or Pacific King salmon with parsnip puree and braised greens. Vegetarians get a rich, creamy potato-leek and goat cheese quiche with truffle butter sauce. Wine pairings are suggested for each dish.
Sides include “poutine” fries (a classic Canadian rendition with Cheddar cheese and truffle salt), creamed spinach, truffle crushed potatoes, baked macaroni and cheese, maple-glazed carrots and sautéed mushrooms.
For sweet endings, maple crème brûlée stays on the menu. A crowd pleaser is the trio of chocolate: mousse, sorbet and warm chocolate almond cake. Seasonal sorbet, lemon cheesecake and a semi-frozen white wine sabayon with chilled fruit soup and a no-sugar-added chocolate mousse with fresh berries offer something for everyone.
For a savory ending, go with the interesting cheeses: a Woolrich goat Brie from Ontario, Canada, paired with honeycomb; Petit Agour French sheep’s milk cheese with apple-cranberry chutney, Smokey Oregon Blue paired with walnut brittle, and Bandage Wrapped Cheddar from California (aged 30 months) with pear jam.
Like a ribbon on a beautiful package, Le Cellier Steakhouse now wraps up the dining experience with eight varieties of hot tea; five dessert wines, including our favorite Inniskillin Vidal Icewine; three kinds of Port; chocolate martinis; Grand Marnier, Courvoisier VS…Le Cellier Steakhouse has, indeed, arrived.
Dining reservations for dinner at Le Cellier are a must, and must be booked as far in advance as possible. In the past, reservations for dinner booked up within minutes of becoming available. With the change to a signature restaurant and the increased cost, only time will tell if the demand will decrease.
At Disluxe Travel, we can help you plan all of your dining reservations, including Le Cellier or any other restaurant you would like to visit.
