WDW Magazine April 2018: Beaches and Bayous | Page 84

mean that even a simple dish becomes something memorable.
This is especially true with the bread and butter served at your table, it is so good! Better
than any table bread deserves to be. The baguette is served fresh and warm (baked on site
from scratch) and the butter is the extra rich “European” kind. I don’t actually know what’s
different about this “European” butter, but I have tasted it before while travelling in Europe
and it just has this quality to it, it’s somehow richer and creamier than the butter you buy in
the supermarket. It makes plain old bread and butter not so plain and old but something
you find yourself filling up on because it’s just too good to stop.
ENTREES
For the main course I selected the Boeuf Bourguignon linguine (Beef braised in Cabernet
with baby onions and carrots, served with linguine pasta) and my wife had the Gratin de
macaroni (Macaroni baked with Cream and Gruyère cheese). As we like to do when trying
new restaurants, we basically shared these dishes half and half.
Let’s start with the Macaroni. I’ll be frank, this is just fancy, French Mac n’ Cheese. It is a
baked macaroni and cheese with a delicious cheesy crust, but other than the addition of
some ground nutmeg (a classic spice pairing with Gruyère cheese) this is just a big plate of
super rich, super creamy, super cheesy macaroni. I’m not trying to diminish the dish; it is
very good. It’s got that wholesome, comfort food, decadent, indulgent taste, but it’s kind of
a one note song. If you want rich and creamy and plenty of it, than go for it. If you want a
varied dish with unique textures and complimentary flavors, you’ll find this one to be a bit
lackluster.
PHOTO BY STEPHANIE SHUSTER