SLIDESHOWS

Creative Cuisine a la Disney
  • Guests enjoy a raw bar on ice, inside the walk-in refrigerator.
  • A range of vodkas are on hand at the martini bar, made of carved ice.
  • Chefs prepare samplings of Pacific black bass with fava bean puree.
  • "Mis-taken sushi" features confit tuna and sushi rice ice cream.
  • Executive chef Robert Ciborowski (right) supervises the line cooks.
  • A decadent display of desserts descends from the ballroom ceiling.
  • World champion pastry chef Laurent Branlard puts a creative twist on blueberry sundaes.
  • Blueberry ice cream, sautéed blueberries, lemon peel angel food cake and lemon vanilla cream.
  • Orange peel St. Honore with almond sable and chocolate crunch napoleon with hazelnut dacquoise and chocolate whipped cream.
  • Exotic cremeux shots feature raspberry compote and coconut fondant cake.
  • “On a stick” pistachio cream with toasted pistachio and vanilla mousse.

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