Dear Abby is ready now to share her memories of another magical restaurant experience in Disney World -- the award-winning Albert and Victoria's in the magnificent Grand Floridian Resort Hotel.
Many scoff at Disney restaurants, but make no mistake, my pets; this is world-class dining! Albert and Victoria's has earned 4 stars from Mobil, 5 diamonds from AAA, Wine Spectator's Award of Excellence, and Zagat's Triple Crown for food, decor and service. The menu is described as "American Regional".
If you go -- and you must -- keep in mind that Albert and Victoria's is the only restaurant on Disney property where one is truly required to dress for dinner, meaning coat and tie for gentlemen, dressy attire for ladies. Of course, Abby was well prepared -- George had made sure of that by encouraging her to make reservations at Palio (The Swan), Bistro de France, and Citrico's .
Albert and Victoria's is an intimate, formal restaurant located upstairs inside the Grand Floridian. Abby and George were seated near a huge floral display in the center of the dining room beneath the domed ceiling painted to resemble a Victorian lace parasol. The columns surrounding the dome were decorated with lavish holiday garlands of greenery with pink poinsettias, shiny gold and pink ball ornaments, bows of gold silk organza and crystal teardrop pendants. Very pretty!
Cherubs adorned the chandeliers of "old gold" with creamy parchment lampshades. Italian Provincial armchairs were upholstered in pale butterscotch leather. Tables were dressed in floor-length cloths of ivory/white-striped brocade. Each table was set with gold-rimmed ivory Royal Doulton china, shell-patterned Sambonet Italian silver flatware and Schott-Zweisel crystal. Flickering candles in silver hurricane lamps set a romantic mood. In a corner of the lovely dining room was a beautiful lady softly playing Christmas carols on her harp. The entire effect was simply enchanting!
Two servers were assigned to your Dear Abby for the evening. Albert, our butler, was dressed in brown tuxedo with pale gold vest and bow tie, and Victoria, our maid, in long brown skirt and white ruffled Victorian blouse. It was unnecessary for Dear Abby to take notes because Albert and Victoria presented us with beautiful, personalized keepsake menus! (For this reason, you will be asked to spell the names of each person in your party when making reservations.)
An amuse bouche before the first course was a nice little surprise -- miniature crab cake with mustard aioli. Hot rolls were delivered with butter in one of those ornate silver Victorian butter-keepers with ice in the bottom. Butter was molded into a round cake with a raised "V&A" monogram.
Abby's first course was Warm Duck Confit with Fuji Apple and Warm Sherry Vinaigrette. Dear George chose the In-House Cured Canadian Salmon with Shaved Fennel and Chipolte-Lime Vinaigrette. With this course, a light, floral Champagne, Nicolas Feuillatte Brut Premier Cru, Epernay. Dear Abby had not planned to imbibe, but then George quoted John Maynard Keynes to her: "My only regret in life is that I did not drink more Champagne." Well, Abby has no desire to add to her list of regrets!
For the second course, both Dear Abby and George chose the Seared Scallop with Baby Bok Choy and Coconut-Thai Curry Broth. The large perfectly browned scallop was garnished with micro greens and enoki mushrooms. This dish was paired with a slightly sweet German wine, Ayler Kupp, Spätlese, Mosel-Saar-Ruwer 1999.
Abby's soup course was a classic Chicken Consommé. Her beloved had the Potato-Leek Cream. The soup was presented elegantly -- on gold-rimmed plate lined with a lace doily, upon which sat a saucer, which in turn held the footed soup bowls. Nice.
For the main entrée, Abby chose the Poached Maine Lobster with Salsify Gratin and Buddah Lemon Beurre Blanc (Abby still wonders why the sauce was named "Buddah"). The lobster was more moist and tender than any she has ever tasted. It was topped with a garnish of crispy fried carrot "threads". The lobster was paired with Louis Jadot, Saint-Véran "Chappelle aux Loups" 1999. This was a white burgundy with a distinct hazelnut flavor. She made a note to remember this wine when George and Chef Henri restocked the wine cellar (our Pouilly-Fuissé at home is also from Maison Louis Jadot).
Dear George's main course was Colorado lamb with Goat Cheese Gnocchi and Rosemary Jus. He had a glass of Suso, Gran Reserva, Unica, Léon, 1985, a Spanish red wine which he enjoyed immensely with the lamb.
The cheese course was a total delight, served with Dow's 1995 Vintage Port. Abby must admit that she enjoyed this one. Most Ports are too sweet for Abby. This was rich and fruity, yet noticeably drier than others she had tried. Abby's favorite of the cheeses was the Passendale (a cow's milk cheese from Belgium). The Royal Stilton was delicious as well, served with three thin slices of Burgundy Poached Pear fanned out prettily on the plate. A nice multi-grain bread was served with the cheese course as well.
Finally, dessert and coffee! Abby usually prefers citrus-flavored desserts, but mention Valrhona and her head snaps around! She chose the Pyramid of Valrhona Chocolate Mousse with Glazed Strawberries. The perfect little pyramid of mousse was constructed atop a square of chocolate genoise. This dessert was very, very delicious.
George had the Caramelized Banana Gateau. Of course, Abby was so absorbed in conquering her pyramid that she did not pay very much attention to George's dessert, which he described as "banana heaven".
At the end of Christmas Eve dinner, just as the long-stem roses were being presented to the ladies, one of the guests noticed that it was past midnight -- therefore, Christmas! At this announcement, the harpist began to play "Joy To the World", and there was much happy socializing and "Merry Christmas" wishes exchanged among our little group of strangers in Disney World.
Another magical moment!
Abby!
Many scoff at Disney restaurants, but make no mistake, my pets; this is world-class dining! Albert and Victoria's has earned 4 stars from Mobil, 5 diamonds from AAA, Wine Spectator's Award of Excellence, and Zagat's Triple Crown for food, decor and service. The menu is described as "American Regional".
If you go -- and you must -- keep in mind that Albert and Victoria's is the only restaurant on Disney property where one is truly required to dress for dinner, meaning coat and tie for gentlemen, dressy attire for ladies. Of course, Abby was well prepared -- George had made sure of that by encouraging her to make reservations at Palio (The Swan), Bistro de France, and Citrico's .
Albert and Victoria's is an intimate, formal restaurant located upstairs inside the Grand Floridian. Abby and George were seated near a huge floral display in the center of the dining room beneath the domed ceiling painted to resemble a Victorian lace parasol. The columns surrounding the dome were decorated with lavish holiday garlands of greenery with pink poinsettias, shiny gold and pink ball ornaments, bows of gold silk organza and crystal teardrop pendants. Very pretty!
Cherubs adorned the chandeliers of "old gold" with creamy parchment lampshades. Italian Provincial armchairs were upholstered in pale butterscotch leather. Tables were dressed in floor-length cloths of ivory/white-striped brocade. Each table was set with gold-rimmed ivory Royal Doulton china, shell-patterned Sambonet Italian silver flatware and Schott-Zweisel crystal. Flickering candles in silver hurricane lamps set a romantic mood. In a corner of the lovely dining room was a beautiful lady softly playing Christmas carols on her harp. The entire effect was simply enchanting!
Two servers were assigned to your Dear Abby for the evening. Albert, our butler, was dressed in brown tuxedo with pale gold vest and bow tie, and Victoria, our maid, in long brown skirt and white ruffled Victorian blouse. It was unnecessary for Dear Abby to take notes because Albert and Victoria presented us with beautiful, personalized keepsake menus! (For this reason, you will be asked to spell the names of each person in your party when making reservations.)
An amuse bouche before the first course was a nice little surprise -- miniature crab cake with mustard aioli. Hot rolls were delivered with butter in one of those ornate silver Victorian butter-keepers with ice in the bottom. Butter was molded into a round cake with a raised "V&A" monogram.
Abby's first course was Warm Duck Confit with Fuji Apple and Warm Sherry Vinaigrette. Dear George chose the In-House Cured Canadian Salmon with Shaved Fennel and Chipolte-Lime Vinaigrette. With this course, a light, floral Champagne, Nicolas Feuillatte Brut Premier Cru, Epernay. Dear Abby had not planned to imbibe, but then George quoted John Maynard Keynes to her: "My only regret in life is that I did not drink more Champagne." Well, Abby has no desire to add to her list of regrets!
For the second course, both Dear Abby and George chose the Seared Scallop with Baby Bok Choy and Coconut-Thai Curry Broth. The large perfectly browned scallop was garnished with micro greens and enoki mushrooms. This dish was paired with a slightly sweet German wine, Ayler Kupp, Spätlese, Mosel-Saar-Ruwer 1999.
Abby's soup course was a classic Chicken Consommé. Her beloved had the Potato-Leek Cream. The soup was presented elegantly -- on gold-rimmed plate lined with a lace doily, upon which sat a saucer, which in turn held the footed soup bowls. Nice.
For the main entrée, Abby chose the Poached Maine Lobster with Salsify Gratin and Buddah Lemon Beurre Blanc (Abby still wonders why the sauce was named "Buddah"). The lobster was more moist and tender than any she has ever tasted. It was topped with a garnish of crispy fried carrot "threads". The lobster was paired with Louis Jadot, Saint-Véran "Chappelle aux Loups" 1999. This was a white burgundy with a distinct hazelnut flavor. She made a note to remember this wine when George and Chef Henri restocked the wine cellar (our Pouilly-Fuissé at home is also from Maison Louis Jadot).
Dear George's main course was Colorado lamb with Goat Cheese Gnocchi and Rosemary Jus. He had a glass of Suso, Gran Reserva, Unica, Léon, 1985, a Spanish red wine which he enjoyed immensely with the lamb.
The cheese course was a total delight, served with Dow's 1995 Vintage Port. Abby must admit that she enjoyed this one. Most Ports are too sweet for Abby. This was rich and fruity, yet noticeably drier than others she had tried. Abby's favorite of the cheeses was the Passendale (a cow's milk cheese from Belgium). The Royal Stilton was delicious as well, served with three thin slices of Burgundy Poached Pear fanned out prettily on the plate. A nice multi-grain bread was served with the cheese course as well.
Finally, dessert and coffee! Abby usually prefers citrus-flavored desserts, but mention Valrhona and her head snaps around! She chose the Pyramid of Valrhona Chocolate Mousse with Glazed Strawberries. The perfect little pyramid of mousse was constructed atop a square of chocolate genoise. This dessert was very, very delicious.
George had the Caramelized Banana Gateau. Of course, Abby was so absorbed in conquering her pyramid that she did not pay very much attention to George's dessert, which he described as "banana heaven".
At the end of Christmas Eve dinner, just as the long-stem roses were being presented to the ladies, one of the guests noticed that it was past midnight -- therefore, Christmas! At this announcement, the harpist began to play "Joy To the World", and there was much happy socializing and "Merry Christmas" wishes exchanged among our little group of strangers in Disney World.
Another magical moment!
Abby!
