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Frette linens, Riedel crystal, Christofle silver from France --
and the chef still wears a traditional toque as he stops by tables
to chat with diners.
With fair-weather clouds painted on the ceiling, soft lighting
and a celestial harpist, Victoria & Albert's serene dining room
embodies a spirit of luxury and romance. Located at Disney's Grand
Floridian Resort & Spa at Walt Disney World Resort, it's the
only AAA Five-Diamond restaurant in Central Florida.
With just 15 tables in the main dining room and the private Fireplace
Room with five tables, you instantly know you're in for a treat
as your host and hostess start their butler-style service. Described
as a nostalgic trip back in time when the ritual of dining out was
civilized and lavish, Chef Scott Hunnel and his culinary team prepare
modern American cuisine with the best-of-the-best from around the
world.
You're handed a seven-course, seasonal menu, customized daily by
Chef Hunnel. Here food is an art form, featuring vivid colors and
textures, with exquisite wine pairings offered with each course.
Nothing could be more simply extravagant than seared Hudson Valley
foie gras over vanilla-scented brioche with Fuji apples and apple
cider reduction. Hunnel's signature dishes change, but you'll often
find favorites like dayboat diver scallops over a polenta cake with
Zellwood corn coulis and a trendy roasted red pepper foam.
Hunnel, who started out as a dishwasher at Lum's in Chicago, is
at the top of his game, and his standards rival those of the finest
restaurants worldwide. He is friends with a farmer in Ohio who grows
herbs and lettuces especially for the restaurant. And much of the
early afternoon is spent on the phone with purveyors -- "from
fishermen on the boat to find out when bluefin tuna will be landing
to the guy who grades and procures the finest caviars in the world,"
said Hunnel.
But for Hunnel the best part of the job is his carefully chosen
team. "I work with passionate people who understand the continuous
evolution of food and wine, who never settle for anything less than
excellence," said Hunnel. There are 13 in the kitchen, from
beginners just out of culinary school to veterans of other Five-Diamond
restaurants.
The restaurant's wine cellar has been recognized by Wine Spectator
magazine with an "Award of Excellence." With more than
700 selections on the menu and 4,200 in the cellar, the sommeliers
can match any of Hunnel's imaginative creations, from a rich Monticello
Rioja Reserva to compliment herb-roasted elk tenderloin to a light
Pierre Sparr Pinot Gris Reserve to pair with Seattle Dungeness crab
and avocado salad.
The experience ends with the artful creations of Master Pastry
Chef Erich Herbitschek, like a sensational soufflé or Plant
City strawberry ice cream gâteau. Chocolate fans rhapsodize
about the miniature chocolate pyramid with warm almond chocolate
timbale and orange chocolate napoleon.
To remember it all, a personalized menu is yours to carry home,
along with a long-stemmed red rose for women.
Chef's Table in the Kitchen
In an alcoved space at the back of the kitchen, diners at the coveted
Chef's Table get a front-row seat for the slicing and dicing in
Hunnel's well-orchestrated kitchen. Less formal than the dining
room, Hunnel starts the evening with a champagne toast and asks
for likes and dislikes so he can craft a personal menu. This is
his chance to be creative.
With up to 13 courses, the experience offers small tastes, often
decadent, of everything from Almaz Persicus golden osetra caviar
to Kobe beef with seared Hudson Valley foie gras, or crispy Virginia
black bass with asparagus risotto and English peas. The exquisite
dishes are paired with wine and spirits for a memorable experience.
Multiple desserts feature the creations of Chef Herbitschek, starting
with a divine "pre-dessert" trio of chocolates.
Just when you can't imagine another course, the evening ends. The
experience lasts nearly four hours, the time filled with marvelous
tastes and Hunnel's banter between courses. For foodies, it's never
long enough.
Jackets are required for men (tie optional) and "dinner attire"
for women.
Typical menu items - (menu changes daily)
Baluga caviar, lobster, venison, Angus beef tenderloin, sorbet,
grand marnier souffle.
Specialties - Fresh ingredients gathered from
the world's markets and displayed in a unique approach to culinary
artistry. The menu is customized daily from fish, fowl, red meat,
veal and lamb selections.
Meals - There are two seatings daily at 5:45pm
and 9pm.
Prices - Dinner is $95 per person (tax and
gratuity not included), $145 with wine pairing; Chef's Table is
$125 per person, $185 with wine pairing.
Priority seating necessary. For reservations,
407/824-1893. Reservations can be made up to 180 days in advance
for the dining room and 120 days in advance for the Chef's Table.
Menu
Reviews
"This was the most wonderful experience that
I have had during any of the six times that I have been to Disneyworld!
the Chef's table is a one of a kind thing! the food was presented
beautifully and the Desert was out of this world! If you ever find
something that is not to your taste...they will substitute at your
request. It can be very difficult getting the table (there is only
one)make sure you call 6 months TO THE DAY that you want your reservation....7am
Florida time...but it's well worth the time spent calling. The first
time we ate at the Chef's table (there were 8 of us) we had a waiter
for each couple and they could not have been more attentive and
sweet. They took such special care to keep everything coming and
get everything done while still being talkative and friendly. I
enjoyed the copy of the menue that you get to keep at the end of
the meal so much. So, this is a BIG thumbs up and I hope to get
a chance to go again." (6/03) helen
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