World Travel
Yesterday we had dinner reservations at Epcot. We thought we had plenty of time to get there, so Greg decided to take as many forms of transportation as we could to get there. We left the campsite at 4PM and end up being about 5 minutes late for our 5:45 reservation.
First we took the ferry from Fort Wilderness. Our plan was to take the ferry to Magic Kingdom but the ferry stopped boarding right when we arrived and the captain didn’t wait for us. But at the same time there was a resort-to-resort ferry. That captain allowed us on. We took the ferry past the Wilderness Lodge to the Contemporary Resort, which is famous for the fact that the Disney Monorail travels through the inside of the A-frame building.
At this point, Amy decided that we needed to add the Monorail to our trip. Unfortunately the resort monorail took the long route, so the train stopped at the Ticketing and Transportation Center, Polonesian Resort, and Grand Floridian before getting to the Magic Kingdom. Greg was right that it would have been faster to walk, but that would have skipped a mode of transit!
From the Magic Kingdom we took a bus to the Riviera Resort. We got a little turned around when we reached the resort but eventually found our way.
Next we hopped onto the Skyliner, Disney World’s newest mode of transportation. Unfortunately the Skyliner stopped while we were midair, where we waited for 10 minutes. This was only an issue because we already lost time on the Monorail. We arrived at Epcot right after our reservation time. However, the Skyliner took us to the International Gateway, a very short walk to the France Pavilion.
Our reservation was at Monsieur Paul, which is run by the son of famed French Chef Paul Bocuse. We ate at Paul Bocuse’s restaurant in Lyon back in 2002!
Jerome Bocuse stopped by our table and served our meat course. We had a multi course meal. Some of the most memorable dishes included Paul Bocuse’s famous soup with a puff pastry topper that he served to Charles De Gaulle. They modified the recipe because Disney doesn’t allow fois gras to be served on the property. They also had a fish served with potatoes shaved on top like scales. The breads were amazing- all were perfect. Our favorite bread might have been during the cheese course, when it had crunchy bits on the top. Greg was excited that the cheese course was Comté served 3 ways, since Comté is Greg’s favorite French cheese. The dessert was a mousse cake made of Valrhona chocolate, one of our favorite brands of chocolate. Greg enjoyed a Champagne pairing with the meal.
After dinner, we were able to see the star chef: We rode Remy’s Ratatouille Adventure one more time before the park closed!