Le Cellier Steakhouse

Le Cellier Steakhouse in the Canada Pavilion has been rated in the top five places to dine at WDW for some time now. I must admit that I haven’t eaten there since 1983 so I made a personal commitment to go on my April WDW trip. I showed-up around 5pm and since I was alone I was seated in 10 minutes without a reservation! I had two young Canadian girls greet and then seat me in a very dark dining room. They also sat me in a discreet place so no one would feel sorry for me having to eat alone. But now that I think about it some might be jealous that I could eat in peace without screaming kids or quarreling grandparents.

As soon as my eyes got accustomed to the rooms lighting I ordered a Perrier and they brought me some crusty bread and butter to get my appetite going. Since I’m in a place known for their steaks I decided to go for their seafood and give them a good test! For my appetizer I ordered their Seared Scallops with Wild Mushrooms, Black Garlic, Apple Salad, and Éphémère in a Beer (apple beer) Reduction ($14.00). They delivered the plate and the first thing I noticed was the Scallops were hiding under some baby greens! Once I removed their cover I discovered 3 jumbo Scallops and two long Wild Mushrooms. The Scallops were Superb! Cooked perfectly, tender sweet and still warm I must say this chef knew what he (or she) was doing. The Mushrooms were naturally smokey and the sauce tied it all together perfectly. We are off to a great start!

Next I ordered their Pan-seared Pacific Halibut with Herb Whipped Potato, Porcini Mushroom, and English Pea Nage ($38.00). The timing of this dish was right-on. After finishing my appetizer there was a two minute pause so I could savour my just finished dish and and enjoy some of my Perrier water. So here now is my Halibut! It too had a little blanket of baby greens and was set on top of the Herb Whipped Potatoes and surrounded by a very green English Pea Nage (poached peas). The Halibut was great! Cooked perfectly, flaky and full of flavor. This is one of the best cooked cuts of Halibut I have ever had. Seriously! It is so easy to screw-up this fish by overcooking it (dry) or under-cooking it (mushy). The Pea reduction and Mushrooms blended with the potatoes made a very nice complement to the fish. Next time I cook Halibut, I’m including a pea reduction.

All-in-all this was one great meal and I encourage everyone that dines here to be bold and order the fish!

5 thoughts on “Le Cellier Steakhouse

  1. In 2007 we paired Le Cellier (LUNCH) with the Candle light Show. It cost us (1) Tbl Service under our plan. Has that changed in 2012? If so, how? Rumors say it went to (2) Tbl Services which doesnt make sense since the lunch menu is still cheaper than the dinner menu. That would force the value concious to only book (DINNER) for the best value. Thank You.

Leave a Reply

Your email address will not be published.