WDW Magazine April 2018: Beaches and Bayous | Page 85

Also, the portion size is enormous! This is the one non-authentic part of Chefs de France.
French cuisine is famously rich and indulgent, but the plates are often very small,
sometimes just a few bites. You can enjoy the richest, creamiest, cheesiest dishes in French
cooking, but usually it’s just a small taste in the course of a larger menu. The portion sizes
are pretty standard by WDW sizes, but by French sizes they are huge, which means a rich
dish like the Gratin de macaroni becomes a challenge to finish. No one can eat that much
cream and butter and cheese, especially on a hot Florida day. Even with both of us sharing,
we probably only ate half of this entree.
Next is the Boeuf Bourguignon, one of the most iconic French dishes. At its heart, this a
simple dish. It’s just slow cooked beef with red wine, onions and carrots; but when done
properly, when really given the time to cook and marinate, the flavors become so
concentrated and deep, and the meat becomes so tender and flavorful, the dish becomes
elevated and memorable.
This is a treat for the carnivores out there. This is really good quality beef, cooked expertly
and packed with flavor. Melt in your mouth, fall apart tender, is the only way to describe it.
You won’t need a knife to cut through the beef, your fork will handle it with ease. The
PHOTO BY STEPHANIE SHUSTER