Sunday, February 24, 2013

What’s New in Disney Dining


New treats in France, a new menu at Le Cellier in the Canada pavilion at Epcot, a renovation for California Grill at Disney’s Contemporary Resort and the new Mickey Check headline Disney dining news.

•The expansive new Boulangerie Patisserie Les Halles bakery is open in the Epcot France pavilion, located in the space adjacent to the France movie theater exit. The bakery offers sweets, soups, sandwiches, salads and authentic French dishes such as quiche and Croque Monsieur (grilled ham and cheese). Plenty of choices are on the Disney Dining Plan. The bakery opens daily at 9 a.m., ahead of the 11 a.m. opening of World Showcase.

•The popular Le Cellier in the Canada pavilion at Epcot recently debuted an all-day menu, with Canadian-raised beef as the sophisticated star of the show, from the signature filet mignon with white truffle-butter sauce to a grilled Wagyu short rib and grilled bone-in ribeye. The longtime favorite Cheddar Cheese Soup made with Moosehead beer stays on the menu, along with classic poutine fries with Canadian Cheddar. Pair with some of Canada’s best wines and beer from Quebec for a meal to remember. For reservations, call 407-WDW-WINE.

•The new Mickey Check for Kids’ Meals is now featured in both quick-service and table-service restaurants across Walt Disney World Resort, making it easier to identify healthier food options in all of the Disney theme parks and resorts. Kids’ Complete Meals must be ordered without substitutions and include at least three of the following food groups: fruits and vegetables; low-fat dairy; whole grains or lean protein, beans, eggs and nuts. For more information, visit www.disneymickeycheck.com.

California Grill at Disney’s Contemporary Resort will reopen later this summer with new décor, a new kitchen and a new menu that’s already in the works. But Chef Brian Piasecki already has started to work on the new menu, which updates some of the restaurant’s classics, like the pork and polenta, which becomes “Pork Two Ways” with wood-fired tenderloin with goat cheese polenta, and braised lacquered pork belly with country applesauce. Sushi also stays on the new menu.