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Tag Archives: haute cuisine

Walt Disney World’s Victoria & Albert’s Awarded AAA Five-Diamond Award for 14th Consecutive Year

Victoria & Albert’s is again one of the country’s finest places to dine, joining just 53 restaurants nationwide who made the AAA Five Diamond list. But Victoria and Albert’s joins an even more elite group of only 10 restaurants in the United States who can claim the privilege of being named for 14 consecutive years.  With 28,000 restaurants approved by AAA, fewer than one-quarter percent achieve this prestigious distinction of just making the Five Diamond list.

Walt Disney World's Victoria & Albert’s Awarded AAA Five-Diamond Award for 14th Consecutive Year

So we must congratulate Chef Scott Hunnel, Master Pastry Chef Erich Herbitschek, Maître d’Hôtel Israel Perez and their team for earning the coveted award for the gem of a restaurant at Disney’s Grand Floridian Resort & Spa.

Walt Disney World's Victoria & Albert’s Awarded AAA Five-Diamond Award for 14th Consecutive Year

“Haute cuisine at its best” defines the AAA criteria. Add cutting-edge menus, the finest ingredients and “food prepared in a manner that’s highly imaginative and unique” and you’ve got the extraordinary combination that defines a winner. But beyond the kitchen, the maître d’ must lead an expert service staff “that exceeds guest expectations by attending to every detail in an effortless and unobtrusive manner.”

Victoria & Albert’s wows guests every single night of the year with a fabulous “Contemporary-American” menu and refined touches such as Italian Sambonet silver, fine Royal Doulton and Wedgwood china, and Italian Frette tablecloths (hung, not folded, to avoid creases). Women get a small stool for handbags and a rose to carry home – and if you’re chilly, they’ll offer a cashmere wrap.

Walt Disney World's Victoria & Albert’s Awarded AAA Five-Diamond Award for 14th Consecutive Year

The restaurant offers three dining experiences: the dining room, the elegant Queen Victoria’s Room and the Chef’s Table in the kitchen.

Walt Disney World's Victoria & Albert’s Awarded AAA Five-Diamond Award for 14th Consecutive Year

Visit Victoria-Alberts.com for more information. Dining room is $135 per person for six courses and $65 for wine pairings. Chef’s Table and Queen Victoria’s Room are $210 for 10 courses and $105 for wine pairings.

For reservations, let your Kingdom Magic Travel Agent know when you book your Walt Disney World Vacation.

(All photos ©Disney / Disney Parks Blog)

Major Makeover for the France Pavilion at Epcot

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.

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