Bistro de Paris
One of the finest dining experiences at Walt Disney World.
About
Bistro De Paris is a French restaurant located upstairs of Chefs de France. Despite their proximity, Bistro de Paris offers quite a different dining experience than its counter part. This is more of a fine dining experience. The pace of the meal is a bit slower and more relaxed. One can dine on Chilled Tomato Soup, Warm Goat Cheese, or Marinated Tuna (among other offerings) to start off their meal.
Selections for dinner are Lobster Cassolette, Seared Sea Scallops, or a delicious Lamb Tenderloin. The always fabulous French desserts include lemon souffle, crepes duo, and tarte du jour. Bistro de Paris is one of the few Disney World restaurants that will appeal much more for adults and teens than it will for children. This is a wonderful place to enjoy a special anniversary or birthday dinner.
Bistro de Paris is only open for dinner.
Bistro de Paris Menu - Updated April 2012
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Préludes
Smoked salmon Pastrami, blinis, creamy cucumbers $16.00
Butternut squash soup with shrimp and chestnuts $15.00
Escargot ravioli, cream of parsley $15.00
Serrano ham, celery root remoulade, artichoke hearts $14.00
Marinated tuna with limes and herbs, Mediterrandean salad, peppers coulis $15.00
Fresh goat cheese terrine with herbs, zucchini salad, tomato aspic $14.00
Poissons
Seared scallops, radicchio risotto $40.00
Maine lobster with sauteed mushrooms, poached egg, creamy black truffles bouillon $46.00
Red snapper in potato "scales", baby spinach, rosemary sauce $41.00
Viandes
Roasted duck breast with oriental spices, turnip confit and red cabbage $39.00
Grilled beef tenderloin with mushroom "crust", mashed potato, Bordelaise sauce $40.00
Chicken breast with morels, rice pilaf and spinach, cream sauce $38.00
Lamb tenderloin stuffed with Savoy cabbage, porcinis and potato fondante $40.00
Prix Fix Menu
$95.00 with wine pairing
$59.00 without wine
Serrano ham, celery root remoulade and artichoke hearts
Or
Marinated tuna with limes and herbs, Mediterranean salad, peppers coulis
Or
Butternuts squash soup, chestnuts and shrimps
Bourgogne, Mâcon, Bouchard Ainé & Fils, 2008
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Seared scallops, radicchio risotto
Or
Grilled beef tenderloin with mushroom "crust", mahsed potato, Bordelaise sauce
Or
Chicken breast with morels, rice pilaf and spinach, cream sauce
Bordeaux, Clarendelle, by Haut Brion 2005
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Warm chocolate and almond cake, feuilletine, vanilla ice cream, praline sauce
Or
Blueberries flan caramelized, vanilla Chantilly and red berries sauce
Champagne Nicolas Feuillatte Brut
