Brunch Tasting

June 28, 2013

 L’Assiette Champenoise

Château de la Muire in Tinqueux, just two minutes from Reims, Champagne, is the home of l’Assiette Champenoise.

Nestled within a peaceful 4 acre park just two minutes outside of Reims and just a few miles from the region’s world-renowned vineyards is Château
de la Muire, a quaint hotel that is home to one of France’s greatest restaurants, L’Assiette Champenoise.
The dining room is graced with bay windows that provide an outstanding view of the park. In good weather, the outside terrace is the perfect place to
enjoy your aperitif or after-dinner drink and cigar. For those who wish to enjoy a romantic dinner under the star in a gorgeous setting, this is the
perfect place to come.
 From the Frette linens to the Bernardaud china, the Riedel glassware, and
the Christofle silver, everything in the dining rooms transports you to a
world of absolute luxury.

The dining room design is clean and contemporary, yet elegant and refined. It is a
canvas on which the artist presents his finest work, Chef Lallement’s fine French
cuisine.

The culinary artists at work in the kitchen of L’Assiette Champenoise. Here they are plating the Langoustine Royale, Royal Norway Lobster with Caesar Sauce.
 Owner/ Operator – Arnaud Lallement

At 35 years old Chef Arnaud Lallement has already collected a lifetime of achievements. After graduating from the Hospitality school in Strasbourg, Arnaud
spent some time refining his skills in leading grandes maîsons such as Chez Roger Vergé, Michel Guérard and Chez Chapel (Alain Chapel at Mionnay.)
In 1996 Arnaud came back to work with his father, Jean-Pierre Lallement, at L’Assiette Champenoise, a beautiful turn-of-the-century building surrounded by
a lush park. In 1999 at only 24 years of age Arnaud took control of the kitchens, working with great passion from inside his kitchens, creating his delicacies
with only the highest quality ingredients. In 2001 L’Assiette Champenoise got back the star it lost in 1994. A star that his father had previously held for 18
years. Unfortunately, Jean-Pierre Lallement was only able to enjoy this re-earned success for a short while, as the founder of L’Assiette Champenoise passed
away in May 2002 at only 51 years of age. In 2003 Arnaud published his first cookbook “Carnet des saveurs en champagne.” At 29, Arnaud was the youngest
chef to be selected by Alain Ducasse for his Fou-Food France project, a project inviting young provincial chefs to come to Paris and present their fine cooking
skills. In March 2005, L’Assiette Champenoise received its second star in the Michelin guide rouge. In 2007, the Lallement family celebrated their 20th
anniversary at L’Assiette Champenoise in Tinqueux, an adventure that began in 1975 in Châlons-sur-Vesle.
To this day Arnaud continues to cook with the same passion and dedication to fine cuisine that earned him a coveted spot amongst the pages of the Michelin
Guide Rouge as one of the finest chefs in the world.
 Victoria & Albert’s
The ultimate in fine dining at WALT DISNEY WORLD ® Resort and one of the finest restaurants in the Southeast, Victoria & Albert’s features Modern American
cuisine with exquisite products sourced from around the world – truffles from Italy, the finest caviar, fresh herbs from Ohio, beef from Japan, poulet rouge
from North Carolina, oysters from North Florida. Chef Scott Hunnel’s approach is imaginative and his food is an art form, featuring vivid colors and textures,
with exquisite wine pairings offered with each course. Recipient of AAA’s highest achievement, the Five Diamond Award, “Forbes Travel Guide” Four Star
rating and glowing reviews from Zagat and others, the restaurant in Disney’s Grand Floridian Resort & Spa evokes another era when dining was an elegant
ritual, with a knowledgeable maître d’hôtel and chefs in classic white toques.

Above: A glimpse into Queen

Victoria’s Room.
Above: The luxurious décor of Victoria & Albert’s located at Disney’s® Grand Floridian Resort & Spa sets the tone for the royal treatment
guests can expect when dining in central Florida’s only AAA five-diamond restaurant.

Your Experience
From the moment you walk through the door into this tiny oasis of opulence, Victoria & Albert’s captivates with the setting, the knowledgeable staff, the
fresh flowers, the fine tableware, the extraordinary food. Impeccable service creates a smooth and gracious dining experience, with an avant-garde menu
inspired by pristine ingredients from the global market. The evening might start with a small taste of prosciutto-wrapped Gulf shrimp with Florida melons and
Jamón Ibérico paired with a German Riesling, then Alaskan Red King Salmon with California asparagus, crab and sauce Béarnaise with a sip of Belgian ale.
Whether you enjoy seven courses in the Dining Room or ten to twelve at the Chef’s Table or in Queen Victoria’s Room, each bite is haute cuisine at its finest.
 Dining Room
Beyond the foyer’s marble pillars, the Dining Room’s classic rotunda features a
hand-painted dome and a stunning arrangement of fresh flowers at the center.
With fourteen tables elegantly dressed in Frette linens and handsome Wedgwood
china and silverware, the warmly lit room embodies a spirit of luxury and romance,
with a harpist complementing the intimate ambience. The waitstaff is in traditional
Victorian attire, and the chef wears a traditional toque as he visits tables. With two
seatings nightly, the Dining Room is a memorable experience for food-savvy diners.
Above: Guests dining at the Chef’s Table are in for a night of pampering
and indulgence with Chef Scott Hunnel as their host for the evening.

Chef’s Table

In a cozy alcove in the kitchen, guests at the coveted Chef’s Table get a front-row seat where Chef Hunnel starts the evening with a Champagne toast and
discusses ideas so that he can craft a personal menu. With up to 13 courses, the experience offers small tastes of everything from caviar to Kobe beef and
Japanese Wagyu strip loin, paired with wine and spirits. The dinner lasts nearly four hours, the time filled with marvelous tastes and Hunnel’s banter
between courses. For foodies, it’s never long enough, a meal as entertaining as it is delicious.

Queen Victoria’s Room

This new dining experience is the most exclusive at Victoria & Albert’s – an
elegant, intimate setting behind closed doors where French gueridon service –
tableside finishes for diners’ pleasure and entertainment – is making a
comeback. With just four tables and rich décor inspired by Old World dining
rooms of London and Paris, the tone is set for a luxurious, leisurely evening.
The sublime experience includes up to ten courses. Whether celebrating a
special occasion or simply looking for sensational cuisine, Queen Victoria’s
Room takes dining to new heights.

Above: Queen Victoria’s Room with rich décor inspired by Old World dining rooms of London and Paris
takes dining to new heights.
Chef de Cuisine – Scott Hunnel
Chef Scott Hunnel takes a refreshingly contemporary approach in the kitchen, with a straightforward
cooking philosophy: fresh, seasonal ingredients from around the globe with a focus on local markets
including seaports in Florida and area farms. Dishes are inspired by his gastronomic journeys, from truffle
hunting in Italy to markets and restaurants in Hong Kong, Bangkok and London. Hunnel was a James Beard
nominee for “Best Chef in the South” in 2007, 2008 and 2009, and was named Santé magazine’s “Culinary
Professional of the Year” in 2008. Always evolving, he enjoys collaborating with other chefs and credits
much of his success to his passionate, talented team. Originally from the Chicago area, Hunnel graduated
from the Joliet (Ill.) Junior College culinary arts program, where he worked in the Renaissance Hotel with
three master chefs, learning classic European techniques that are the foundation of his cuisine. Shortly
after graduation, he became a Cast Member at the WALT DISNEY WORLD ® Resort and was tapped as chef
for Victoria & Albert’s in 1995.

Master Pastry Chef- Erich Herbitschek

Master Pastry Chef Erich Herbitschek creates savory breads and signature desserts for Victoria & Albert’s,
from a sensational sourdough with fresh herbs to Plant City strawberry ice cream gâteau. Chocolate fans
rhapsodize about the miniature chocolate pyramid with warm almond-chocolate timbale. A native of Austria,
Herbitschek received his diploma from the Mollard Pastry School in Vienna and apprenticed at the Ludwig
Man Pastry Shop. He baked at hotels and resorts throughout Austria then headed to the United States as a
pastry chef at the Grove Park Inn and Country Club in Asheville, N.C. Next was Norwegian-American cruise
ship the M/S Sagajford, baking international pastries. He joined Hilton International, with stints in the
Philippines, Tokyo, New York and Hawaii. By the early 1990s, he was creating a stir with his edible works of
art, and has won numerous awards. Herbitschek joined Disney in 1995, and also oversees the resort bakery,
where he creates extraordinary wedding cakes for all of Walt Disney World® Resort.
 Brunch Experience
Remy Brunch by Chefs:
Arnaud Lallement & Scott Hunnel
50$ per person
Serrano:
iberico Jamon : Cured ham mainly from the south and southwest
region in Spain, 12-18 months old, minimum 75% cross bred
Docket: none
Cutlery: cocktail fork
Origin: Spain, northeast Pyrenees area
Spiel: Serrano Jamon: Cured ham, 12-18 months old
Remy offer the 5 nuts quality
Glass: Champagne flute
 Champagne Experience
25$ per person

1. Taittinger Prestige Rose NV

Spiel: to accompanied these homemade Gnocchi, a pink
Champagne, made with 70% Pinot noir and 30% Chardonnay, will
display fruity freshness and intense aromas of red fruit (cherry,
strawberry...)
2. Pommery gold 2004 “POP”
Spiel: Unusual charm, perfect with fish, red berries on the nose
softness and fine freshness on the palate.
3. Moet & Chandon Ice NV
Spiel: The world’s first champagne specifically created to be
enjoyed over ice, intense champagne with a bright fruitiness
(tropical fruits), seductive and elegant ideal to finish nicely our
champagne tasting.
Gnocchi Chili: by Chef: Arnaud Lallement
Docket: Gnocchi
Cutlery: entremet fork & entremet spoon
Origin: Italy
Spiel: dumplings made with Yukon gold potato, chili sauce,
Red baked beans, crispy rice
LOBSTER CANNELLONI, CAVIAR: by Chef: Scott Hunnel
Docket: Lobster
Cutlery: Fish fork, entremet knife
Origin: Maine
Spiel: Lobster cannelloni with vanilla aioli, caviar top lobster,
Lettuce and cherry radish
Sea bass, Egg, Thai: by Chef: Arnaud Lallement
Docket: Sea bass
Cutlery: Fish fork, fish knife
Origin: Chilien bass
Spiel: seared chilien sea bass, scrambled egg, leek, sweet corn, ginger &
Thai sauce
Veal Tenderloin, Mash potatoe s:
by Chef: Arnaud Lallement
Docket: Veal Tenderloin/ temperature MR
Cutlery: M.E.P fork, Steak knife
Origin: USA / Colorado
Spiel: Roasted loin with crispy mash potatoes, Bbq sauce et Herbs sauce
Paris Brest :
by Chef Arnaud Lallement
Docket: Praline
Cutlery: Entremets Spoon, Knife & Fork
Origin: France
Spiel: A caramelized choux pastry filled with hazelnut cream and finished with
Praline Ice Cream. Bon appétit!