Located within Epcot park, Chefs De France is the main restaurant in the France pavilion. It is a is a casual family restaurant serving nouvelle French cuisine inspired by culinary legends Paul Bocuse, Roger Verge and Gaston Lenotre and the restaurant’s menu is a reflection of classic French cookery.
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servings
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- 3 shallots finely chopped
- fresh tarragon chopped
- butter for sauteing
- 2 cups White Wine
- 2 tablespoons vinegar
- 1 cup Heavy Cream
- 14 ounces unsalted butter
- 2 chopped tomatoes
- salt and freshly ground pepper to taste
- 12 scallops
- Rice Galette see note
- leaves sauteed pear baby tomatoes fried herband fresh dill for garnish
Ingredients
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- Saute shallots and tarragon in butter.
- Add wine, vinegar.
- Let cook for few minutes.
- Add cream.
- Let cook until mixture reduces in volume by half.
- Add butter a little at a time.
- Add tomatoes, stirring.
- Season with salt, pepper.
- Season scallops with salt, pepper.
- Saute in butter until golden and cooked.
- Serve on top of rice gallette.
- Ladle sauce around edges.
- Garnish.
- Saute 1 chopped onion in butter.
- Add 5 ounces risotto, chicken and clam bases and saffron to taste.
- When risotto is cooked, mix in 2 ounces Parmesan and 4 ounces of butter.
- Mixture should be thick.
- Place on sheet pan and flatten out.
- Cool in the refrigerator.
- Once cooled cut into squares or triangles.
- Saute in butter until browned for presentation
Flavoring bases are concentrated pastes sold in all major supermarkets. Look for them on the top shelves in the area where they sell bouillon. Never substitute bouillon!
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