Matso and I had the most amazing experience dining at Victoria and Albert’s, located at Disney’s Grand Floridian Resort. We have always dreamed of visiting here and figured it would be the perfect way to celebrate our 25th anniversary.
Lobby of Disney’s Grand Floridian
The tuffet for my handbag.
We met our serving team, Sharon and Anita, who greeted us by name and wished us a Happy Anniversary. Anita placed napkins on our laps (assuring us that they were lint-free, so no worries with my black dress) and Sharon walked us through the menu. We chose the wine paring so she poured us each a glass of Henriot Brut Rose. It was a light, bubbly, and perfect start for the 10-plus course experience.
Our Amuse-Bouche was Cauliflower Panna Cotta with Imperial Caviar.
Followed by unbelievable flavors
Seared Duck Breast with Farro and Asian Pears paired with Tablas Creek Cote de Tablas Blanc 2015
Then
Roasted Sablefish with Baby Bok Choy and Curry Broth. Paired with Dr. Loosen “Erdener Trepchen” Riesling Trocken, Mosel 2014
Otherwise known as heaven in a bowl. Luckily Anita mentioned it was okay to use the spoon to get all the broth. So good.
Wild Turbot with Toasted Capers and Preserved Lemon; paired with Salus, Staglin Family Vineyard, Chardonnay, Napa 2014
Our first premium addition. The sear was just perfect – so good I almost forgot to take a picture. I was also pleasantly surprised by how much I enjoyed the Chardonnay. Perfect pairing.
New Zealand Langoustine with Nage Crema paired with Madison Vincent Girardin Puligny-Montrachet Vieilles Vignes, Bourgogne 2013
The Langoustine was my favorite… every bite beyond delicious.
We were served a bit of herbed bread as our meal was about to get even more savory.
Anita shaving truffles onto the veal
Marcho Farms Veal with Black Truffles paired with Bruno Giacosa Nebbiolo D’Alba “Valmaggiore” Piedmont 2014
Yet more incredible flavors from the veal and truffles.
The next dish was Lamb Loin with Barley Porridge and Compressed Plums. We didn’t get a picture of this one and it turns out we don’t care for lamb very much so I guess that works out.
Our final dinner entree was just wonderful. Anita served us bread with fresh, lightly salted butter.
Australian Kobe-Style Beef with Roasted Garlic Potatoes. Miyazaki Japanese Beef. Heiz Cellars Cabernet Sauvignon, Napa Valley 2012
As we were savoring the last bit of beef and cabernet, Chef Aimee came to our table to see how we enjoyed the meal. We told her how much we enjoyed it, and mentioned that we tried to get a seat at the “chef’s table” in the kitchen… but it was already taken. Aimee asked if we would like to see the kitchen – so of course, we did!
After the kitchen tour, we were presented with the cheese cart…
Yes, we tried everything including the fondue.
Time to finish with not one, but two desserts along with port wine and coffee made with a vacuum percolator (Note the clear pot with the first and the coffee in the second).
Caramelized Banana Gateau
Peruvian Chocolate Crunch
They were both amazing. So was the coffee.
We were encouraged to enjoy our coffee with a few chocolates. Neither of us had any room for anything else so we asked for a chocolate or two to be boxed to take home. We sipped our coffee a bit more then were presented with our personalized menus, a few leftovers, and two boxes of chocolates.
It was a magical evening. Thank you Sharon, Anita, and Chef Aimee and team for your attention to detail, for elegance without snootiness, and your genuine passion for the wonderful work you do.
Technical writer, information architect. That is, I write stuff you read only when something isn’t working. Also, I’m a saxophonist, bassist, composer/arranger, and jazz educator.
oh my this looks absolutely Fabulous! and so do the both of YOU… xo