General Information

Location: In the France Pavilion, above Chefs de France.

Date Opened: June 3, 1984

Seating: Indoor tables

Service Type: Table service

Children's Meals: No

Vegetarian Options: No

Annual Pass Discount: No

Reservations: Online or call (407) 939-3463 up to 180 days before your visit.

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Menu Information

Menu as of December 2012

Les préludes

Saumon fumé au Pastrami, blinis, concombre à la crème - Smoked salmon pastrami, blinis, creamy cucumbers. $16.00
Soupe de courge aux marrons et crevettes - Butternut squash soup, chestnuts and shrimp. $15.00
Raviole d'escargots, crème au persil - Escargot ravioli, cream of parsley. $15.00
Jambon Serrano, cèleri rémoulade et artichauts - Serrano ham, celery root remoulade, artichoke hearts. $14.00
Thon mariné au citron vert et herbes, salade Méiterranéenne, coulis de poivrons - Marinated tuna with limes and herbs, Mediterranean salad, peppers coulis. $15.00
Terrine de chèvre frais aux herbes et à la courgette, aspic de tomate - Fresh goat cheese terrine with herbs, zucchini salad, tomato aspic. $14.00

Les Poissons

Noix de Saint-Jacques sautées, risotto au radicchio - Seared scallops, radicchio risotto. $40.00
Homard forestière avec oeuf poché, boulillon crémé aux truffes noires - Maine lobster with sautéed mushrooms, poached egg, creamy black truffle bouillon. $46.00
Rouget Atlantique en écailles de pommes de terre, épinards, sauce romarin - Red snapper in potato scales, baby spinach, rosemary sauce. $41.00

Les Viandes

Magret de canard laqué aux épices, Navet confit, compotée de choux rouge - Roasted duck breast with Oriental spices, turnip confit and red cabbage. $39.00
Filet de bœuf grillé forestier, purée de pomme de terre, sauce Bordelaise - Grilled beef tenderloin with mushroom crust, mashed potato, Bordelaise sauce. $40.00
Suprême de poulet aux moilles, sauce créme - Chicken breast with morels, rice pilaf and spinace, cream sauce. $38.00
Filet d'agneau farci aux choux, cèpes et pommes fondantes - Lamb tenderloin stuffed with Savoy cabbage, porcinis and potato fondant. $40.00


Avant le Dessert

L' assortiment de fromages de France - French artisanal cheese, mixed salad. $15.00

Les Desserts - $11.00

Moelleux au chocolat noir et amandes, croquant feilletine, glace vanille - Warm chocolate and almond cake, feuilletine, vanilla ice cream, praline sauce.
Soufflé chaud au citron, coeur en surprise de framboise, sorbet framboise - Warm lemon soufllé with raspberry middle, raspberry sorbet.
Assiette de sorbet, fruits frais - Assortment of sorbets and fresh fruit.
Calfouti tiède à la pèche, chantilly bourbon et sorbet à la pèche - Warm peach clafouti, vanilla chantilly, and peach sorbet.
Tarte du jour, sorbet - Tart of the day, sorbet.
Duo de crêpes, une Suzette flambée, l'autre farcie à l'ananas rôti - Crepes duo, one Suzette the other stuffed with roasted pineapple.


Prix Fix Menu

With wine pairing $95.00; $59.00 without wine.

Jambon Serrano, cèleri rémoulade et artichauts - Serrano ham, celery root remoulade, artichoke hearts; OR Thon mariné au citron vert et herbes, salade Méiterranéenne, coulis de poivrons - Marinated tuna with limes and herbs, Mediterranean salad, peppers coulis; OR Soupe de courge aux marrons et crevettes - Butternut squash soup, chestnuts and shrimp.

Noix de Saint-Jacques sautées, risotto au radicchio - Seared scallops, radicchio risotto; OR Filet de bœuf grillé forestier, purée de pomme de terre, sauce Bordelaise - Grilled beef tenderloin with mushroom crust, mashed potato, Bordelaise sauce; OR Suprême de poulet aux moilles, sauce créme - Chicken breast with morels, rice pilaf and spinace, cream sauce.

Moelleux au chocolat noir et amandes, croquant feilletine, glace vanille - Warm chocolate and almond cake, feuilletine, vanilla ice cream, praline sauce OR Flan aux myrtilles caramélisé, chantilly bourbon sur coulis de fruits rouge - Blueberry flan caramelized, vanilla chantilly and red berries sauce.

If a menu is presented here it is for guidance purposes only. Menus can change without notice and at some restaurants daily. If you have specific dietary needs or questions it is best to contact the restaurant directly for information. If you'd like to notify us that a menu has changed, or you can provide the complete information, please let us know through our email form.


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History and Trivia

  • At this location: Bistro de Paris is the first thing to make use of the second floor above Les Chefs de France.
  • The Attraction's History: the restaurant opened in June 3, 1984, as an attempt to relieve some of the crowding at the very popular Les Chefs de France restaurant. Bistro was closed, remodeled, and renamed Monsieur Paul in 2012.