Next up were the savory galettes , which use traditional buckwheat flour imported from the Brittany region . ( Disney is very proud to share this ; it ’ s on the menu !) The galettes are also gluten-friendly , as per the menu , but if you have any concerns , speak to your server . In honor of Remy , we ordered the Ratatouille Galette , which takes the flavors and ingredients of ratatouille and presents them as a garden-fresh galette filling . Steph , WDW Magazine CEO and my dining partner , described the dish as satisfying and claimed it “ feels as healthy as French food can ”— an apt description for this vegetableforward dish in a cuisine famous for its liberal use of heavy creams , butter , and cheese .
My galette was also a hit but definitely leaned into the richer side of French cuisine . The Savoyarde had a flavor profile reminiscent of French onion soup : a deep , sticky , onion flavor punctuated by salty bacon and gooey cheese . The standout for me was the garnish of Bayonne ham , a cured ham delicacy from the southwest of France . This meat carries protected designation of origin status , which means that , like Champagne or parmesan cheese ( to borrow an Italian example ), it can only be named as such if produced in a certain fashion from a designated geographic region . The Bayonne is similar to both Spanish Serrano and Italian prosciutto . It has a certain funk from the curing process that packs in natural umami flavor . It ’ s not as salty as Serrano and not as oily as prosciutto , but it has a distinct flavor and matches very well with the buckwheat taste of the galette .
For dessert , we went with two of the classic sweet crêpes . For a nominal fee , you can add enhancements like whipped cream , ice cream , or even a liqueur to your crêpe , but we had them as-is . Aside from the filling — one with diced apple and one with sliced banana — these two crêpes are the same , made with soft , slightly elastic crêpe batter , filled with fresh fruit , and topped with a generous amount of salted caramel sauce . You can tell that these are being made à la minute in the kitchen , letting the butter slightly brown as it turns into decadent caramel .
The Pomme Crêpe . PHOTO BY DANNY SHUSTER
ALLONS-Y If you aren ’ t able to get a table , or just prefer to enjoy your crêpe en plein air , then visit the takeout window just to the side of the main entrance . The fillings aren ’ t identical to what you ’ ll find inside , but it ’ s the same kitchen , making the same authentic Brittany-style crêpes and galettes . Some of the ciders are also available at the takeout window to complete the culinary experience .
J ’ adore the way the France Pavilion was expanded at EPCOT . I love walking the streets of Paris to find the hidden details and Remy-related Easter eggs ( there are plenty if you know where to look ), and when I start to feel a bit peckish , I know I can saunter over to La Crêperie and tuck into some delicate and delectable cuisine . My palate may not be able to decipher between domestic buckwheat and buckwheat imported from Brittany in a blind taste test , but knowing that this level of care and attention to detail are present is what makes the dining experience so rich and enjoyable .
MAY 17 , 1991 MAY 24 , 2013
You don ’ t have to visit N ’ awlins to explore the world of Princess Tiana . Just book a stay at Port Orleans Resort . But Disney ’ s largest ( joint ) resort on property hasn ’ t always been split into French Quarter and Riverside . In 1991 , Disney opened Port Orleans Resort with Dixie Landings following a year later . See how this resort has evolved over the years on our blog — and what it ’ s like today .
What are the Grim Grinning Ghosts up to at 3 AM ? Guests found out during 2013 ’ s Monstrous Summer All-Nighter , when Magic Kingdom , Disneyland Park , and DCA all stayed open for 24 hours in honor of the upcoming Monsters University . What was the overnight like at each park ? Get the deets on the blog — and don ’ t forget your flashlight .
VISIT WDW-MAGAZINE . COM TO FIND OUT MORE .