Monday, June 24, 2013

Dining - Le Cellier

            Just beneath the Chateau at the Canada Pavilion of the EPCOT World Showcase, you will find one of the best restaurants on property at the WDW parks.  Offering a stark contrast to the colorful beauty of the landscape adorning the outside of the pavilion, Le Celleir – or “the cellar” – offers a cavernous, almost dungeonous feel that resembles medieval castle with subtle hints of colonial tavern.  It’s almost as if a lord or a lady would be equally as appropriate as a colonial patron entering the chambers to dine.  Whether a lord, lady, or a colonial patron, the warm glow of simulated candlelight reflecting softly off the stone arches in the room establishes a cozy, comfortable, and inviting ambiance for a memorable meal.

After numerous visits, I cannot find any menu item unworthy of a try.   However, my favorite meal consists of Canadian Cheddar Cheese Soup, “Le Cellier” Mushroom Filet Mignon, Creamed Spinach, and Maple Crème Brulee.  And, though the meal I’ve suggested above is highly delectable, I still maintain that the pretzel bread offered during the meal may rival the crème brulee as far as taste.  Fantastic indeed!    
Le Cellier does accept the Disney Dining Plan and will require 2 Table Service Credits.  Likewise, Tables in Wonderland is also accepted for Florida residents and Annual Pass holders.  Lunch or dinner, the menu is the same, so you have ample opportunity to enjoy this delightful location.
Want to try something at home?  How about the Crème Brulee?
2 3/4 cups heavy cream
1/2 cup whole milk
1/2 cup plus 2 tablespoons granulated sugar
9 egg yolks
1 1/2 tablespoons maple extract
12 teaspoons sugar for caramelized topping
6 ginger-flavored cookies
1.      Preheat oven to 325°F.
2.      Place six 3/4-cup custard cups in large roasting pan.
3.      Combine cream, milk, and sugar in a medium saucepan over medium heat.
4.      Slowly bring mixture to a simmer and whisk continually until the sugar is dissolved. Then, stir every few minutes once sugar is dissolved.
5.      Once bubbles appear around the edges, remove the mixture from heat.
6.      Whisk together yolks and maple extract in a large bowl.
7.      Slowly add cream mixture to egg yolk mixture while whisking.
8.      Divide into custard cups.
9.      Add hot water into roasting pan until cups are halfway submerged.
10.  Bake approximately 55 minutes, remove from the pan and refrigerate until cool.
11.  Dust each evenly with 2 teaspoons sugar.
12.  Add a caramelized crust.  It may be best to hold the torch a few inches above surface for a few minutes.
Have you tried Le Cellier?  What is your favorite meal?

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