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‘Monsieur Paul’ Restaurant Debuts December 11 Upstairs at Epcot France Pavilion

“Monsieur Paul restaurant introduces the culture and the authentic taste of French cuisine that Chef Paul Bocuse introduced to the world,” says Jerome Bocuse, son of the famous French chef and president and owner of the company that runs the new restaurant re-opening December 11 in the France Pavilion at Epcot World Showcase.

Upscale but less formal than the former Bistro de Paris, the new decor captures classic French architecture with fresh colors and a touch of modernism. “The newly renovated restaurant inherits the air of hospitality of my father’s restaurant as each staff member goes above and beyond to offer the warmest, most inviting service possible,” says Jerome.

‘Monsieur Paul’ Restaurant at Epcot France Pavilion

Monsieur Paul will be decorated with mementoes of Chef Paul Bocuse’s extraordinary culinary honors – he achieved three Michelin stars for 48 straight years at his famous Lyon restaurant, Auberge du Pont de Collonges. The Bocuse family has an important place in the culinary world, most recently with Paul Bocuse being named “Chef of the Century” by The Culinary Institute of America. “Monsieur Paul” was the name cooks used in the 1950s to address a young Paul Bocuse in the kitchen to differentiate him from his father George Bocuse, also an established chef—and the nickname has stuck throughout Paul’s life.

“My father, Paul Bocuse, first opened Les Chefs de France here at Epcot in 1982 with Chefs Gaston Lenôtre and Roger Vergé – it was the first and only Bocuse-affiliated restaurant in America,” says Bocuse. “Things have now come full circle, with me having the opportunity to open a restaurant here bearing my father’s name – I’ve seen the dining scene change and we are evolving with it.”

‘Monsieur Paul’ Restaurant at Epcot France Pavilion

The aim is not to replicate the dishes from the Lyon restaurant, but to serve both classics and interpretations of them in a setting that’s more contemporary.

The white linen tablecloths and tuxes for servers are gone, creating an upscale-but-less-formal approach to French dining. Crisp white shirts, purple ties and long black aprons give the servers an “elegant-but-approachable look,” says Bocuse.

‘Monsieur Paul’ Restaurant at Epcot France Pavilion

The new menu, created by Chef Francesco Santin who worked with Chef Bocuse in his restaurant in Lyon for 15 years, is built on the Bocuse tradition of French classical cuisine with “the freshest ingredients, the perfect temperature and just the right seasoning,” says Jerome.

“Chef Santin brings invaluable experience from Lyon to the restaurant, including his knowledge of the classic dishes, techniques, and flavors of France,” says Bocuse. “ However, it is still important for us to showcase American ingredients.” For instance, a classic Bocuse fish entrée prepared in France with rouget (red mullet) is re-imagined at Monsieur Paul with red snapper from Florida.

‘Monsieur Paul’ Restaurant at Epcot France Pavilion

Guests can expect dishes such as Soupe aux Truffles V.G.E. (black winter truffle and beef broth soup), Homard du Maine à L’Armoricaine, riz Pilaf (Maine lobster, vegetable brunoise, bisque, rice Pilaf) and Carré d’Agneau en croute d’herbes, pissaladière Niçoise, cassolette de flageolet (herb crusted rack of lamb Niçoise style tart with goat cheese, onions, arugula cassoulette of flageolet beans). For a sweet finish, Soufflé chaud au grand Marnier (warm Grand Marnier soufflé) and Entremet au trois chocolats (triple chocolate cake) are just two of the desserts.

“We want guests to experience authentic French cuisine – but they don’t have to dress up and spend a lot of time,” says Jerome. “We’ve thoughtfully adapted Monsieur Paul to our guests’ vacation experience. ”

Monsieur Paul will be open seven days a week for dinner beginning at 5:30 p.m. Reservations can be made by contacting 407-WDWDINE or online at

Bon Appétit!


  • I was looking at the menu on allears and it states that while MP accepts the DDP, there is an additional charge for the prix fixe menu of $30.50 (for standard DDP) and $14.50 (for deluxe DDP or higher). Does this mean if you have the DDP you can only order from the prix fixe menu? And that in addition to using two entitlements per person, there’s also an additional charge?

  • On Christmas day, We’ll be celebrating my husband’s birthday! Yes, he is a Christmas Day baby. We can’t wait to try the new menu!

  • Hello Pam,
    I love your posts. I was wondering if this was a signature restaurant? Thank you!
    Allie 🙂

  • Wow! The Grand Marnier Souffle from Disney Cruise Line is my absolute favorite. I can only imagine this one will be even better! Now, how to I fit this into my regular EPCOT dining plans?!

  • We booked an ADR for “Bistro de Paris” back in September knowing that the change was coming. Will that ADR still carry over to Monsier Paul’s?

  • Will there be vegan options at this restaurant?

    • Ask for vegan options when you make your reservation. The chefs are happy to accommodate!

  • I am very happy to see they are retaining classic French cuisine while putting a fresh modern twist to it. I must admit I was concerned when I first heard the announcement that Bistro would be refurbed and changed but now that I have seen some pics and read some of the menu items I can’t wait. I am Very Excited to try this new experience ASAP!! Can’t wait!!!

  • If I make a reservation to the bistro de paris, will it carry over to the new restaurant?

    • Yes, reservations for Bistro carry over to the new restaurant.

  • I second Rochelle’s comment! We’d love to try this during our March trip. When will online reservations relect the new restuarant? It still shows Bistro on the site.

  • YUM! Monsieur Paul is definately on my list of new restaurants to try. One or two table service dining credits?

    • Dinner will use two dining credits.

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