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Disney Dining

Updated on September 30, 2014

Le Cellier Steakhouse

Review of Le Cellier Steakhouse at Epcot

This steakhouse is located in Epcot, the Canadian pavilion. Steak and seafood lovers alike will enjoy this tasty cuisine. You will find this restaurant in the Canadian pavilion. It is conveniently tucked in the cellar of a Canadian Chateau. They serve excellent Canadian cuisine and, in my opinion, one of the best restaurants in Epcot. When you enter this steakhouse you will notice the stone arches and candle chandeliers that characterize the dining area.

If you have your heart set on eating here I recommend that you make reservations ahead of time. Depending on the time of year that you visit you may or may not get in without them. Lunch is served between 12 noon and 3:55 then dinner is served from 4 pm to 9 pm. Do not miss this fabulous Canadian cuisine. Not only do they have excellent food they also serve Canadian wines and traditional beers to those 21 years of age and older.

The candle lighting adds to the relaxing atmosphere. You can dine in pairs or dine with your entire family, they have something to please everyone in your party. Not only is the food outstanding but the service is as well. Is someone in your party handicapped? If so they do not need to get out of their wheelchair to enjoy this experience.

Epcot is a tour around the world. So on your world travels stop in to Canada and experience what they have to offer.

Velzipmur aka Shelly Wyatt

Maple Dip Dressing at Le Cellier

1/4 cup maple syrup

2 tablespoons light brown sugar

1 1/4 cups sour cream

2 tablespoons whipping cream


Mix maple syrup and sugar together. Blend in sour cream and whip on low speed with an electric mixer until smooth. Add whipping cream and whip on high until mixture is light and creamy. Serve with fresh fruit. Keep any unused portion refrigerated.

Tourtiere at Le Cellier

2 tablespoons vegetable oil

2/3 cup onion, finely diced

2/3 cup carrot, finely diced

2/3 cup celery, finely diced

1/4 teaspoon garlic, minced

1 pound lean pork, ground

1/8 teaspoon cloves, ground

1/2 teaspoon sage, ground

1 teaspoon salt

1/4 teaspoon white pepper

2/3 cup potatoes, finely diced

1/4 cup chicken broth or stock

Pastry for 2 crust 9-inch pie pan


Preheat oven to 400 degrees

Heat oil in a large skillet, over medium heat. Sauté onion until transparent. Add carrot, celery, and garlic and cook 3 to 4 minutes longer. Turn heat to high and add ground pork. Cook and stir until pork is lightly browned. Reduce heat and stir in seasonings, potatoes, and chicken stock. Cook for 5 minutes, or until potatoes are tender. Remove from heat and cool completely.

When filling is cooled, line a 9 inch pie plate with pastry. Add filling and top with remaining pastry. Seal the edges and decorate top of crust with any remaining pastry. Cut 2 vent holes in top of crust and bake for 30 to 40 minutes, or until crust is golden brown. Serve hot.

Chicken and Meatball Stew at Le Cellier

1/3 cup flour

1 teaspoon salt

1/4 teaspoon white pepper

2 pounds chicken thighs (about 6)

1/4 cup vegetable oil

4 1/2 cups chicken stock or broth

2 tablespoons butter

1 cup onions, chopped

1 clove garlic, chopped

1 cup carrots, sliced

2 medium potatoes, peeled, cubed

1 whole clove

1 bay leaf

Meatballs

Combine flour, salt, and white pepper in a small bowl. Dredge chicken thighs in flour and brown well on both sides in a large, hot skillet or Dutch oven in hot vegetable oil. Sprinkle any leftover flour on chicken while browning to help thicken stew. Add chicken stock and bring to a boil. Reduce heat and simmer chicken, covered, approximately 30 minutes, or until tender. Remove chicken form broth and set aside. Reserve broth.

In another skillet, heat butter and sauté onion until tender. Add garlic and cool another 2 minutes. Add remaining ingredients and cook until tender. Add reserved broth and simmer 10 to 15 minutes.

To serve, return chicken thighs to broth and add meatballs. Heat stew to a simmer.

Serve immediately.


Maple Syrup Pie at Le Cellier

1/2 cup butter, melted

1 cup heavy maple syrup

1/2 cup brown sugar, firmly packed

1/8 teaspoon salt

4 eggs, lightly beaten

1 1/4 cups pecan halves

1 9-inch pie shell, unbaked

Sweetened whipped cream


Preheat oven to 350 degrees

Blend together butter, maple syrup, brown sugar, and salt. Stir in eggs, mixing until well blended. Add pecans and pour into unbaked pie shell.

Bake for 40 to 45 minutes until firm.

Serve with sweetened whipped cream

Note: for a less rich pie, reduce butter to 1/4 cup

Le Cellier Epcot

Le Cellier Restaurant Epcot

A markerEpcot, Orlando, Florida -
Epcot, 200 Epcot Center Drive, Lake Buena Vista, FL 32830, USA
get directions

© 2013 Shelly Wyatt

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