Setting and Atmosphere
Most diners enjoy the hustle and bustle of the noisy Les Chefs de France bistro downstairs, but for a quiet dinner and conversation, Monsieur Paul is the spot. The dining room, with buttery yellow walls and linen tablecloths, takes you straight to Paris.
Service is attentive and personal, and Monsieur Paul has its own kitchen, separate from Les Chefs de France. Monsieur Paul is open only for dinner; request a table at the windows to watch the world go by on World Showcase Lagoon. Seats just 120.
The best - and most expensive - appetizer is Soupe aux truffles V.G.E., a beef broth with oxtail, vegetables and black truffles, topped with a delicate puff pastry. It's slightly better than the lobster bisque soup, which is also very expensive.
Entrees include red snapper in potato "scales," with a rosemary cream sauce. The sauce is excellent, but potato-and-red-snapper combination isn't substantially better than its cousin over at BoardWalk's Flying Fish and Monsieur Paul's is more expensive.
Chef Francesco Santin, who trained in Lyon under Paul Bocuse, designed the menu during the restaurant's lengthy refurbishment in 2012. Unfortunately, the kitchen can't deliver what the menu promises, and the prices are so vastly inflated that you may find it cheaper to fly to Quebec for French food.
The appetizers include two $28 selections: Soupe aux Truffles V.G.E., and a lobster bisque. The Soupe aux Truffles is a Bocuse invention, and has oxtail, finely diced vegetables and truffles in a beef broth, served in a ceramic dish topped with a puff pastry. The pastry is a piece of art unto itself, buttery, delicious, and as flaky as can be; the soup is a slightly tangy contrast, and the overall execution of this appetizer shows what the kitchen can do.
The same cannot be said of the lobster bisque, which arrived from the kitchen with a skin already formed on the soup's surface. The lobster was cooked correctly, and the vegetables still had a nice firmness, but at these prices there should be no flaws in any plate.
As far as entrees go, nothing about Monsieur Paul's offerings - except the price - do anything to distinguish the kitchen from any other upscale place in Walt Disney World. The red snapper in potato "scales" is a minor variation on a dish at the Flying Fish, where it costs $5 less. The beef tenderloin with Bordelaise sauce could be from any restaurant in the resort, and the chicken and scallops are unmemorable. The roasted duck is probably the best choice on the dinner menu, although it's less expensive at Yacht Club's Yachtsman Steakhouse, about a ten minute walk from Epcot.
The wine list is extensive and represents virtually all of France. As with the food, however, the prices are out of line with the quality. Typical markup on a bottle of wine throughout Walt Disney World is around 2 to 2.5, meaning a bottle of wine that costs you $20 in a store would cost you $40 to $50 in Walt Disney World. The markup at Monsieur Paul appears to be around 3.5: a $52 bottle of Veuve Clicquot Rose will set you back $180 here. A $47 bottle of Louis Jadot Pommard costs $165 here. The experience at Monsieur Paul simply isn't anywhere good enough to justify its cost. Go somewhere else.
|Requires Credit Card to Reserve: No|
|Requires Pre-payment in Full: No|
|Type||Discount||Valid Weekdays||Valid Meals|
|Tables in Wonderland||20%||All||All|
Disney Dining Plan
Requires 2 credits
|When to go||Late dinner|
|Parking||Epcot or BoardWalk lot; enter through back gate|
|Wine||Good but pricey|
|Dinner Hours||Daily, 5:30-8:35 p.m.|