Monsieur Paul to Reopen October 18 at EPCOT

After being closed for over two years, Monsieur Paul will finally reopen Tuesday, October 18 at EPCOT.

Currently, the restaurant is only scheduled to be open for dinner service on a prix fixe menu, consisting of a cocktail, appetizer, fish course, meat course, imported cheese plate, and dessert. Pricing has not been revealed as of the writing of this article.

Below is the full menu:

Starter Cocktail

Apéritif, amuse-bouche

Glass of Champagne with a cheese puff gougère

Hors d’oeuvres (Appetizers – Choose One)

Salade de homard du Maine, vinaigrette aux fruits de la Passion

Maine Lobster salad with passion fruit vinaigrette

Cassolette d’escargot à la cressonnière sur une émulsion de pomme de terre

Escargot cassolette with watercress and potato emulsion

Soupe de moules aux pistils de safran

Saffron mussels soup

Fish Courses (Choose One)

Bar en croute feuilletée, sauce Choron, grand mets de Monsieur Paul

Sea bass in puff pastry, sauce Choron, Monsieur Paul style (served for two or more)

Snapper en écailles de pommes de terre

Snapper in potato scales, Thyme sauce

Coquilles Saint Jacques au potimarron et sirop d’érable

Seared scallops served with maple pumpkin velouté

Meat Courses (Choose One)

Carré d’agneau rôtie en cocotte, choux vert frisé farci aux champignons des bois et châtaignes, jus court au thym frais

Rack of lamb roasted in a cocotte, curly green cabbage stuffed with mushrooms and chestnuts, fresh thyme juices

Filet de bœuf rôti, fricassée de cèpes, pomme de terre mousseline, sauce Bordelaise

Center cut beef tenderloins grilled, porcini fricassee, mashed potatoes mousseline, Bordelaise sauce

Volaille Fermière en fricassée aux morilles, riz pilaf à la Matignon de légumes et truffes

Chicken fricassee with morels, rice pilaf with vegetables and black truffles

Cheeses

Assiette de fromages

Imported cheeses plate

Desserts (Choose One)

Sphère de chocolat au lait, glace au chocolat, sauce tiède au chocolat et cognac

Chocolate almond cake, chocolate cream, hazelnut biscuit, chocolate ice cream, warm chocolate Cognac sauce

Tarte aux pommes fine, crème d’amandes

Thin apple art, almond cream

Vacherin classique

Meringue, vanilla ice cream, raspberry sorbet, vanilla Chantilly, raspberry coulis

Back in August 2020, Eric Weistroffer, Executive Director for JBI, LLC, reached out to WDWNT to announce that the restaurant would open at a future date. That December, the restaurant was used as an expansion of Chefs de France, which operates underneath.

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