Post by crispy on Aug 14, 2012 11:10:39 GMT -5
This sounds great! Can't wait to try the updated bakery and ice cream shop!
Link: disneyparks.disney.go.com/blog/2012/08/major-makeover-for-the-france-pavilion-at-epcot/
Link: disneyparks.disney.go.com/blog/2012/08/major-makeover-for-the-france-pavilion-at-epcot/
It’s all happening behind the scenes, but by early December, Bistro de Paris in the France Pavilion at Epcot will have a whole new look plus a new name, and by mid-December, a new bakery will be open. Guests may not even notice the construction, as the downstairs Les Chefs de France remains open, as well as the Boulangerie Patisserie bakery and pastry shop.
We talked with Jerome Bocuse, president and owner of the company that runs all three – and son of world-famous Chef Paul Bocuse – about the upcoming changes:
What’s the biggest change guests will see in the new upstairs restaurant?
Jerome Bocuse: It’s all new – new name, new dining room, new costumes for the servers, new menu. We’re still aiming for haute cuisine, but with a less formal atmosphere. Guests are in the park with their families, so we want to create an elegant, nice ambience, but not stuffy. Our guests want to experience true French cuisine.
Tell us a little about the new décor.
JB: Servers will be in less formal attire – no more tuxedoes – and the room colors will be fresh and bright. The theme is our family history, as we’ve been in the culinary business for two centuries. We have a long tradition of French chefs in the Bocuse family.
And cuisine?
JB: We want to offer a taste of the true cuisine of France – classical, but with an approachable, affordable twist. We brought a chef over about a year ago from a Michelin 3-Star restaurant in France, so he’s ready to go.
Bistro de Paris has lots of fans, why change the restaurant now?
JB: We’ve never changed the restaurant since it opened more than 25 years ago, and it’s time for a new look and new theming based on our family’s history.
How about the Chefs de France downstairs, any changes?
JB: It is a classic brasserie, and will stay the same.
Tell us about the new bakery.
JB: We have a new building under construction at the back of the pavilion [the theater exit area]. We’ll have a bread oven, and do baking for all three restaurants there in a show bakery.
Are you changing the Boulangerie Patisserie menu?
JB: We are expanding the menu to add salads and sandwiches so our guests can have a meal in the bakery, with about 90 seats.
And what happens to the old pastry shop?
JB: It’s our new Glacier ice cream parlor!
We talked with Jerome Bocuse, president and owner of the company that runs all three – and son of world-famous Chef Paul Bocuse – about the upcoming changes:
What’s the biggest change guests will see in the new upstairs restaurant?
Jerome Bocuse: It’s all new – new name, new dining room, new costumes for the servers, new menu. We’re still aiming for haute cuisine, but with a less formal atmosphere. Guests are in the park with their families, so we want to create an elegant, nice ambience, but not stuffy. Our guests want to experience true French cuisine.
Tell us a little about the new décor.
JB: Servers will be in less formal attire – no more tuxedoes – and the room colors will be fresh and bright. The theme is our family history, as we’ve been in the culinary business for two centuries. We have a long tradition of French chefs in the Bocuse family.
And cuisine?
JB: We want to offer a taste of the true cuisine of France – classical, but with an approachable, affordable twist. We brought a chef over about a year ago from a Michelin 3-Star restaurant in France, so he’s ready to go.
Bistro de Paris has lots of fans, why change the restaurant now?
JB: We’ve never changed the restaurant since it opened more than 25 years ago, and it’s time for a new look and new theming based on our family’s history.
How about the Chefs de France downstairs, any changes?
JB: It is a classic brasserie, and will stay the same.
Tell us about the new bakery.
JB: We have a new building under construction at the back of the pavilion [the theater exit area]. We’ll have a bread oven, and do baking for all three restaurants there in a show bakery.
Are you changing the Boulangerie Patisserie menu?
JB: We are expanding the menu to add salads and sandwiches so our guests can have a meal in the bakery, with about 90 seats.
And what happens to the old pastry shop?
JB: It’s our new Glacier ice cream parlor!