<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Monsieur Paul Will Open Dec. 10 in Former Bistro de Paris Space at Epcot

Written By Scott Joseph On November 28, 2012

bocuseBistro de Paris, the upstairs restaurant at Epcot’s France pavilion that was closed earlier this year for renovations will reopen December 10 as Monsieur Paul, a nod to superchef Paul Bocuse. The restaurant will be elegant but a little less formal than the Bistro; price point will be about the same or a little higher, so count on this being a theme-park splurge.

No one associated with the restaurant is talking, but I’ve learned that some of Bocuse’s signature dishes will be on the menu. Count on truffle soup, classically prepared lobster and rack of lamb. The layout of the room will be basically the same, but the lighting will be brighter.

Also opening will be Boulangerie Patisserie Les Halles, a bakery in a newly constructed building that will provide freshly baked goods not only for visitors to the bakery but also for the pavilion’s two restaurants. Les Halles, of course, is the district in Paris known for its shops, markets and restaurants.

The other restaurant, of course, is Les Chefs de France, a partnership that originally included Bocuse, Roger Verge and Gaston LeNotre. LeNotre died a few years ago. Only Bocuse, now in his 80s, still visits the restaurants regularly. His son, Jerome, oversees the operations in Florida.

Paul Bocuse is considered by many to be the original celebrity chef because he was the first chef to put his name on the restaurant. Paul Bocuse — the restaurant — is a major destination just outside Lyon, France.

{jcomments on}

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Notify of
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter