WDW Magazine April 2018: Beaches and Bayous | Page 86

vegetables are rich and flavorful (who doesn’t love carrots when they are slow cooked with
beef?) and the plain linguine is perfect for wrapping up the sauce on your plate. If someone
at your table happens to have ordered the Gratin de macaroni, then take this opportunity
to have a forkful of macaroni topped with Boeuf Bourguignon, your taste buds will thank
you, even if your waistline does not.
Again, this is a rich French dish that has been supersized for WDW. If you are doing the Prix
Fixe and have already had an appetizer and are trying to save room for dessert, you
probably won’t finish this one. We certainly didn’t finish off the mountain of pasta that was
served alongside the beef, although between the two of us, we made it a good way through
Bourguignon.
DESSERT
For dessert we had one Crème Brûlée and one Tarte aux Pommes (Apple Tart with Almond
Cream, Caramel Sauce, and Vanilla Ice Cream). Much like the French Onion Soup, the
Crème Brûlée is something you have probably had many times before and enjoyed; I am
confident that the one at Chefs de France is the best one I’ve tasted. There’s no fusion or
twist or spin on this dish. It is a classic Crème Brûlée made with the best ingredients and
the utmost care in preparation. There isn’t much to say about it beyond how perfect it is. If
PHOTO BY STEPHANIE SHUSTER