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!