France Pavilion at Epcot welcomes a new Restaurant

The France pavilion at Epcot has opened a new upscale restaurant in place of Bistro de Paris. Monsieur Paul is described as less formal than its predecessor Bistro de Paris with its makeover that debuted Tuesday December 11, 2012.

The new décor captures classic French architecture with a touch of modernism. The restaurant will also be decorated with mementos from Chef Paul Bocuse’s culinary honors. The restaurant’s approach to French dining includes the wait staff in an elegant but approachable look.

Monsieur Paul restaurant introduces the culture and the authentic taste of French cuisine that Chef Paul Bocuse introduced to the world. Paul Bocuse has achieved three Michelin stars for 48 straight years at his famous Lyon restaurant, Auberge du Pont de Collonges. However, the restaurant does not want to replicate these dishes, but serve interpretations of them with the new restaurant.

The menu includes dishes such as Soupe aux Truffles V.G.E. (black winter truffle and beef broth soup), Homard du Maine à L’Armoricaine, riz Pilaf (Maine lobster, vegetable brunoise, bisque, rice Pilaf) and Carré d’Agneau en croute d’herbes, pissaladière Niçoise, cassolette de flageolet (herb crusted rack of lamb Niçoise style tart with goat cheese, onions, arugula cassoulette of flageolet beans). To finish things off, Soufflé chaud au Grand Marnier (warm Grand Marnier soufflé) and Entremet au trois chocolats (triple chocolate cake) are just two of the desserts.

Monsieur Paul is open seven days a week for dinner beginning at 5:30 p.m.

Appetizers

Raviole d’escargot, creme au persil
Escargot ravioli, cream of parsley
$16.00

Saumon mi-cuit marine, salade de concombre
Lightly cooked marinated salmon, blinis, cucumber salad *
$17.00

Soupe de moules safranee, creme legere aux fenouils
Mussel soup with saffron, light fennel cream
$15.00

Salade gourmande Monsieur Paul
Dry aged ham, braised leeks, Parmesan crisp, celery cream
$14.00

Soupe aux truffes V.G.B.
Beef broth, oxtail, vegetables, black winter truffle, puff pastry
$29.00

Homard du Maine a l’Armoricaine
Maine lobster, vegetable brunoise, crustacean bisque reduction
$29.00

Fish

Rouget Atlantique en ecailles de pommes de terre, fenouil, sauce romarin
Red snapper in potato “scales”, braised fennel, rosemary sauce
4l.00

St. Jacques parfum d’hiver, emulsion de creme au rhum
Seared scallops, black truffle spaghettini, Romanesco cabbage, rum cream emulsion
$42.00

Meat

Poulet aux morilles, crome quis, ju bruns
Roasted free-range chicken breast, carrots, jumbo asparagus, morel jus
$38.00

Magret de canard aux epices, navet con fit, pommes paillasson, compote vierge
Roasted duck breast, oriental spices, turnip confit, grated potatoes
$41.00

Filet de boeuf grille forestier, puree de pornme de terre, sauce Bordelaise
Grilled beef tenderloin with mushroom crust, mashed potatoes, Bordelaise sauce
$43.00

Prix Fixe Menu
$89.00

No substitution

Mise en bouche du Chef
Chef starter

Soupe aux truffes V.G.E.
Beef broth, oxtail, vegetables, black winter truffle, puff pastry

or

Homard du Maine a l’ Armoricaine
Maine lobster, vegetable brunoise, crustacean bisque reduction
(Also available as a main course)

Cote de Bceuf pour deux, haricot vert, pomme fondante , sauce au poivre
Roasted bone-in rib eye for two, green bean and fondantes potatoes, black pepper sauce

or

Carre d’ Agneau du Colorado en croute d’herbes, pi saladiere Nicoise, ca solette de flageolet
Herb crusted rack of Colorado lamb, Nicoise style tart with goat cheese, onions and arugula
cassolette of flageolet beans

Dessert aux choix
Choice of desserts
Prix Fixe menu DDP 2 Entitlements + $30.50
Deluxe, Premium, Platinum DDP 2 Entitlement + $14.50

Desserts $13.00

Moelleux au chocolat noir et amandes croquant feuilletine, glace pralinee
Warm chocolate and almond cake, feuilletine, praline ice cream

Souffle chaud au Grand Marnier, sauce a l’orange
Warm Grand Marnier souffle, orange sauce

Vacherin glace vanille, sorbet framboise, creme chantilly
Vanilla ice cream and raspberry sorbet in a meringue, whipped cream

Millefeuilles aux Fruits rouges
Berries Napoleon with light lemon cream and strawberry sorbet

Entremets aux trois chocolat, glace au chocolat
Three chocolate cake, chocolate ice cream

Creme Caramel, macaron, glace au caramel fleur de sel
Creme caramel served with a sea salt caramel, ice cream macaron

Vins de Desserts

(3 oz pour)

Champagne Nicolas Feuillatte Brut (5 oz.) NV 16.00
Sauternes, Chateau de Rolland 2005 13.50
Coteaux du Layon, Domaine Joliet 2004 13.00
Muscat de Rivesaltes, Chateau de Jau 2007 13.50
Banyuls, Clos de Pauli lies 2006 14.00

Digestifs

(1 1/4 oz pour)

Remi Martin VSOP “Fine Champagne” 9.75
Courvoisier V.S, Cognac 8.75
Kelt X.O., Cognac’ Grande Champagne” 30.00
Armagnac Sempe 8.75
Grand Marnier 8.75
Grand Marnierl OOthAnniversary 25.00
Grand Marnier 150th Anniversary 35.00
Grand Marnier flight tasting 1 oz. each of 39.00
Cordon Rouge, 100th Anniversary and I50th Anniversary
Poire “Williams” Massenez 15.00
Calvados, Busnel Pays d’auge, VSOP 8.75
Porto Sandeman “R6 erve” 8.75

Special coffee

Grand Marnier, Baileys, B&B, Cognac, $9.00

 All food items are cooked to the recommended FDA Food code temperatures unless otherwise requested.

*Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food borne illness.

18% service charge will be added for parties of 6 or more
Sales tax not included