EPCOT Chefs de France Restaurant Review 2022 | French onion soup | Disney dining review

Hello Travelers! On our Disney Dining Quest to eat at all Disney Dining Locations we decided to have an Early Sunday Dinner at Disney’s Chefs de France! We are so excited to share our experience with you!
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Who are Todd and Michelle?

Watch our very first video here: https://youtu.be/EteEtVtilJc

We are Floridians, Foodies, and most of all Disney lovers that are beginning our retirement journey and have chosen to retire close to all the Disney magic. We invite you to travel around Disney with us as we share our adventures living right behind all the magic and travel (mainly eat) our way around Walt Disney World.
Our GOAL is to eat at every restaurant, quick service, and food cart located on Walt Disney World’s property. We are documenting our adventure for our family, our new traveler family and anyone else that may enjoy all that Walt Disney World has to offer. We look forward as always to sharing our adventures and as we say here at Traveling Around Disney, Travel and Adventure… is out there!!!

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Travelers we have made it to our destination here at epcot we’ve had a couple travelers ask us to try this place out so we’re heading to france right there and the french pavilion and epcot it’s probably been how many years two three oh god at least three years

So we are here for lunch and this is another day we came here specifically for this whole another day anything else we’re just coming here going right back home exactly so come along which it’s getting ready to storm so we’re going to go ahead and get

Inside so come on and let’s see if chefs defrost today Now upstairs they have another restaurant which has not yet reopened in montreal paul’s which we cannot wait to come back and try but we’re heading right around the corner here to chefs de france and this is the upstairs restaurant monster paws which you can come in the

Back door or come up these steps and then you go up the stairs right there i do believe they have an elevator too to get you up there and that’s more of a fine dining experience up there so we cannot wait for that to open i remember when they took these trees

Out and everybody was in an uproar they just replaced them with smaller trees to let them grow and this is the main entrance right here in chefs de france okay the temperature is great in here so i had to come in that is the interior and i don’t believe that the

Representatives aren’t back yet right the national representatives aren’t back yet okay really close we’re getting really close they did check in to the new housing over flamingos crossing so they’re probably training probably in a couple weeks all the countries will be most of the countries will be back to the cultural representatives

We’re sitting in the solarium room and we have this beautiful table right here that will face the promenade and the fountain all the people passing by as we enjoy our parisian meal and michelle tries to cool off because she is so on it is a little hot outside yeah i’ll have that utility

Is that what it says i can’t let you tell mike you know what i like about it us that is pretty impressive one two three oh my gosh travelers we have made our way into ships to france you looking good i’m in france today you’re in frost here we are right here

Um they do have a prefix menu that is 67.95 but that is one appetizer one entree and one dessert with a glass of wine and that is 67.95 and there are no discounts will match and since france is a third party vendor there are no discounts at all here no passover

No ddc the only thing they do accept is cast member discounts at lunchtime and here’s your menu which i already showed yeah oh good job are you gonna make another fan here’s the food oh yeah so appetizers entrees and desserts all the rest of it is alcohol alcohol

Online so we’re gonna peruse the menu is that a french word peruse the menu and see what would come up for dinner it sure feels good in here yeah yeah a storm is a broom it might take me a while to find out what i’m gonna have

For dinner to stay in this air conditioner yep oh you need to stay here yeah these waffles are across the park you better get the treatment i know no i’m not getting a prefix i’ve already found what i want on here you know we’re hot when i drink water

And she actually drank it but you know i’m double yeah i’m of course getting the french onion soup which is a 10.95 and then michelle is getting the salad cherry quad which is a goat cheese soup so that is 14.50 and then she is getting the beef moving on over weenie

Which is 33.95 and i’m getting boofe god turn her loose with a camera in the park see what she does it’s george it is blue forging and then i am getting the half i’ll wait okay you know what it it’s it’s a half a chicken

I’m getting a half a half of all natural rotisserie chicken mashed potatoes tomato vinaigrette sauce for 31 90. katie our server just brought us a fresh french baguette right there and it is warm and hot which we can’t wait and we got a little butter right there awesome and now our appetizers are

Coming so the appetizers are here this is a hot bowl of french onion soup okay there you go but that’s it right there that’s a big hole that’s a big bowl of french onion soup but michelle salad and katie recommended this look at that salad that’s a big thing of goat cheese right

There with the nuts and the tomatoes that looks really good and that’s in diet and diet lettuce right there so looks good we cannot wait to do this to try it out so we came here because nikki and there were some other travelers our cheese fell over lettuce there was amount of travelers

That requested us to come here so she’s gonna try our salad and i’m gonna try to not to not get french onion soup everywhere so here we go thank you nikki for cheers cheers honey [Applause] it’s got a sharpness to it it doesn’t have a good pull

And michelle said she doesn’t like this french onion soup because it’s not beefy enough and i will have to agree with her it is not beefy enough but i don’t enjoy the soup so that is good because it definitely says it’s a french onion soup and i think our american version

I will try the salad i can’t i have no fork they bring you silverware as they bring your plates i’m not used to this fancy eating okay well there’s no onions okay i’ll give you a tomato you like those oh yeah oh i don’t think that’s no it’s fine leave it on there

Look at that bite michelle got for me oh that looks so good we’re gonna get any of the cheese though okay don’t break them yeah michelle’s the winner for appetizers so michelle is making me try the goat cheese she wants me to try it which i should she’s in the background

I still don’t like it the one thing michelle would not like about this french onion soup it is not okay go ahead it’s not what let me let me finish the sentence for you okay it’s not hot it’s going to be the flavor of the soup itself

We’re going to see it’s probably going to be there’s probably liquor in it no no no it’s not center of the sun hot like she likes it oh yeah yeah i told you um Okay so the salad is a clear winner correct yeah salad’s really good i want to slip in and tell you guys too that after review at the end of the video where we did ohana i really didn’t have a chance to put it back in but i did look at the

Salads comparing then and now and there was lettuce missing yeah and the very first version they had it looked like the soft like maybe a bib type lettuce looks like there were candy candy pecans missing too i think they’ve substituted the kale in for that lettuce and i’m not a kale

Eater anyway just so you know i was looking at the pictures if you haven’t seen that video let me get down below yeah it was a little disappointing for me but anyway that’s the other video and i still enjoyed it i mean it’s ohana’s um foods are changing and of course when

It’s 98 degrees outside i did choose a hot soup and michelle chose a refreshing salad so she might be the smarter of us she is the smarter of us and in typical michelle and todd fashion we’re going to eat some bread now but we switched appetizers because i like to

Say i know you’re going to save your bread but i’m going to eat it yes sir okay that’s good that’s smart so um i’m going to finish her salad by the way is what the bread looks like at the celia that i decided i could slip

The whole thing in my mouth it wasn’t this big but oh look at this smells like if you took a bite that big no it was that part that got me oh and by the way let’s talk about the lasallian video um michelle had said on that and stated

I’m going to take this bread home for todd my favorite bread lasagna she apparently wrapped it up and everything and proceeded to leave it on the table and did not bring it home to me so now we have to go back well i want to go back to try the um

Ice wine flight anyway is it good it’s a french baguette we’re in france french baguette huh the cultural representatives should start coming back late next week they’re in training they just arrived at housing and everything she done lost something on the floor her nephicon retreat retreat um so they won’t be back

Until next week with i think some of the i’m not sure the cooks and the menu so the menu possibly could change a little when the cultural people come back to the um countries so just remember that some of these so maybe canada could change france could change some menu items so

We’ll see and remember uh the cultural representatives are a little different than the other college programs because they’re actually here for a year so they are here living in a year sharing their culture with us here in epcot so that’s really nice when they’re back in the park and i agree with

Michelle like she says i think it adds a little bit more specialness to the countries right oh for sure yeah especially with the language yeah i totally agree totally agree so i’m going to come over salad now i know he swiped my port i had to i didn’t get a fork

Our entrees have arrived they look absolutely fantastic they do look good my half a chicken with the mashed potatoes and green beans with that tomato gravy oh but these plates are so hot i cannot i know if i would have gotten that it would have been a mess yeah but but now

I’m always envious of what i didn’t order we can swim i know but hers looks fantastic the beef and michelle says the pearl onions are the key to that and the way you cook it slow and low all day long but she got linguini for that and it’s actually a rough

A rough linguini so it holds the sauce and we learned there is some extruded it is extruded with a copper plate instead of a stainless plate that gives it the rough surface it gives the noodle like yeah let me see if i can it holds on to this it’ll never it holds on

To the sauce it’ll never show it on there anyway but if you look at the pasta it’s got like little little ridges on it and so we are going to give these a try as soon as i get a fork but michelle can try her and one for sale finally me

Finally got my bread because michelle ate all the bread i know i did she ate uh i did i ate a big chunk of it well you still have some over there i still got some i i ain’t even happen maybe a little more with the butter so i

So as soon as i get a fork we’re going to dig into these little potatoes with that all that gravy’s on the potatoes look at that look at that right there Cheers honey here we go cheers that is fantastic that is that is so good very good very very good it is great how’s it going how’s the meat does it cook nicely chicken just falls off the bottom here and be sure to get a carrot because they are so sweet they are so

Good carrots well i got to get the carrot and the onion and then get there yummy in here okay there we go oh that looks good would you like to try some of my chicken sure go dig in there we go there we go now we’re going to try each other ready cheers Both of these dishes have knocked out of the park these are fantastic dishes mashed potatoes aren’t they really good yeah i like the gravy i know yeah you let’s see this is really good yeah uh i’m impressed very impressed this literally tastes like it’s been cooking for like tomato vinegar sauce is

What it is it’s a tomato vinegar sauce where did you see it right there on my on the menu spray half a natural rotisserie chicken tomato mashed potatoes and chicken tomato gravy yeah it’s good it’s delicious so we’re going to yeah yeah there’s a lot on this plate too i know

I’ll probably take most of this home because i do want to get a creme brulee later but um i’m going to continue to eat this michelle’s going to try more of that and we’ll be back with you guys good thing about sorry yeah being close you and i what was that ambient

A little bit more like a sunday dinner right this will feed us now and tonight exactly so kind of like the dale days like sunday yeah yeah exactly i agree with that wise i’m i’m happy it’s a lot yeah there’s a ton of food okay this food was fantastic i mean literally

Self-promotion i love her this is what i got left of my dinner this is literally what i got left and michelle’s gotta have her platelets you’re not supposed to show eating and you don’t you don’t you’re not supposed to eat on camera yeah If you get the most expensive item out of everything i added it up it would be eighty-five dollars so for 67.50 it’s still a deal even because you don’t get no discounts but after tasting this on both of these and we’ve seen a variety of the dishes

Come out around us oh my god everything looks great the people across from us got the charcuterie board which is 38 well worth of 38 dollars they put that security board on i was jealous that was pretty i’m looking past them so i did after we swapped dishes i did end

Up eating the onion soup yeah i don’t like soup like that because the bread gets really super mushy but the flavor was good it i wouldn’t call it like one of my favorite general soups but it was really still good now katie did tell us that on michelle’s dish with the beef bourguignon

You could she could have substituted for the mashed potatoes uh rice or even gotten extra vegetables like green beans and more carrots carrots or the green beans so yeah i think just because i’m not a big pasta eater something heavy like that i would much rather have like the mashed potatoes

Because the mashed potatoes are fantastic but i would come back again if y’all if y’all are coming and i can get into epcot once i get my pass you let me know we’ll join you i think that that was coming uh nikki nikki so thank you nikki

You got to yeah you let us know when you’re coming this was fantastic we’re going to box this up because we are going to get a dessert this year katie has brought our desserts and she also brought me some more water to keep us hydrated but me and michelle are splitting this

That’s rather large it is a rather large creme brulee it’s a large portion especially after the meals we’re taking half of them home so we cannot wait it was a little heavy though i will say but okay okay there’s our complaint about we’re going to have chefs the front here’s our complaint i

Somehow complain i somehow have to walk all the way back to the front to my car so that’s going to be the hard part so we’re going to give this a try take a spin around the monorail maybe maybe that’s maybe okay here we go creme brulee time

I’m going to get a little bit of cream over here all the sugar looks perfect nice and firm underneath not all jiggly look at that look at that ready wait i’m trying to do let me get a little little cream okay here we go this is one of michelle’s favorite desserts

By the way this is fun here we go ready cheers honey cheers to a great meal great meal thank you nikki for suggesting it once again here we go That’s good that is good don’t let her it’s like eating it’s like eating thickened cream oh my god that’s so good i’m gonna save that strawberry slice for you do you like raspberries go ahead i think when they do the top and they do the torch the torch you have

To be so careful to do it with the right part of the torch correct because if you don’t do it correctly you get a lot of taste of the burnt fuel on top of the creme brulee this does not have that correct this is just at that point before it turns

It is sweet and it is crisp and crunchy it is fantastic and the um creme brulee underneath it right i like it when it’s still cold when it hits your mouth but you can tell they torched it quick and they knew what they were doing right exactly this is fantastic And it’s like the absolute smoothest cream it’s one of those that are and i know this sounds weird but like puddings and stuff when they’re really good i like to push them up against the roof of my mouth just to get the texture this is good this we’re raving at the

People as they walk by we’re the only ones left in here i said hey we’re having a great time we’re like in a fishbowl yeah i don’t think they can see us what’s he looking at oh he’s reading something he’s looking at the menu on the tail oh

Yeah they can see us look at this we way back in the menu i am i’m impressed it’s jeff staff you did a great job we’re it’s really good yeah it’s really good um i can’t wait for monsieur paulo i know oh my gosh so many places guys and now that i can

Get into epcot once i get my pass we’ll be coming here a lot more so good so i’m gonna let michelle enjoy that bite that she’s got there i’m gonna take another bite and like we always say travelers until next time travel and adventure is out there You