Named for legendary Frech chef Paul Bocuse (whose son operates the restaurant along with its downstairs neighbor, Les Chefs de France), Monsieur Paul won our Theme Park Insider Award last summer as the world's top table-service, in-park restaurant. But the restaurant's management is not resting on its laurels. Jerome Bocuse recently hired Nicolas Lemoyne from Daniel Boulud's New York restaurant Daniel to take over the kitchen at Monsieur Paul.
Lemoyne previously worked for three years under Paul Bocuse at Bocuse's flagship restaurant, L'Auberge du Pont de Collonges in Lyon, France.
At Monsieur Paul, Lemoyne is freshening the menu. In an interview on the Disney Parks Blog, Lemoyne said,
I love to cook and eat traditional food. But I like to see it in a modern, lighter way, and I’ve changed more than half of the menu. You will still find escargot, but now it’s served with parsley coulis, garlic cream, chips of dried garlic and black pepper croutons. The tuna Nicoise showcases beautiful fresh tuna with a boiled quail egg, paper-thin slices of toasted bread and small bites of tapenade, tomato confit, black olives and anchovies. Elevating a classic with a pretty presentation.
Although Lemoyne is making changes to the menu, many of Monsieur Paul's classic favorites will remain, including the red snapper in potato scales, the grilled beef tenderloin with mushroom crust and the Soup aux truffles V.G.E. (When I checked this morning, Disney World's website appears still to be showing the old menu for Monsieur Paul, without any changes.)
I last dined at Monsieur Paul three years ago, and reviewed Monsieur Paul for Theme Park Insider. (I'm still saving up for a return visit!) Monsieur Paul opened in late 2012, replacing Bistro de Paris, another Bocuse-family restaurant and one that won our Theme Park Insider Award for Best Restaurant three times. Monsieur Paul is open daily for dinner only in Epcot's France pavilion.
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