REVIEW: We Tried Disney’s New ‘Beauty and the Beast’-Themed Restaurant and We’re Spilling the TEA

Come sail aboard the Disney Treasure with us!

The Disney Treasure, the latest addition to the Disney Cruise Line! Disney invited us out to be among the first to sail aboard the new ship and we’re bringing you all the ins and outs of this amazing vessel, including a full review of Enchanté! 

Background

Welcome to Enchanté! The Disney Treasure’s adult-only dining spot inspired by Beauty and the Beast that serves up French-inspired cuisine. This dining spot is available on the Disney Wish and the Disney Treasure and we got to stop by on our first sailing aboard the Treasure! This gorgeous dining spot features nods to the iconic movie and is considered the highest form of fine dining on this ship.

This dining spot features a gourmet menu selected by 3 Michelin-starred Chef Arnaud Lallement who also created the menu for Remy fine dining on the Disney Dream and Disney Fantasy.

Enchanté offers a fine dining dinner and pre-fixe or a la carte lunch. The restaurant has 2 intimate dining rooms and a private 10-seat dining room where you can sit in the candlelight inspired by Lumiere. Reservations are required for this spot which you can make online before your cruise or on-board based on availability. It’s important to note this isn’t included in your cruise fees and will be an additional charge.

Atmosphere

Inside the restaurant, you’ll see many blues and metallic embellishments which were designed to increase the ambiance while working together with the ocean views.

There are booth seating options as well as traditional tabletops.

We were seated at a traditional table. Once we were seated, there was a water glass and wine glass on the table as well as a placeholder for our menu.

The menu is brought out with an explanation of the inspiration behind the restaurant with Lumiere waving hello.

Food and Drinks

When it comes to the menu, there are three options when you’re dining for dinner. The Passion or Potager (vegetarian) tasting menus are $135, and the Collection — which includes more courses — is $205. We enjoyed Passion and Potager menus.

The Passion menu includes scallops, John Dory, pollock, farm-raised chicken, cheeses, and desserts. The Potager menu includes leek, pearl onion, potato gnocchi, beetroot, cheeses, and dessert.

We started with three canapes! From front to back we had a beef tartare, croquette, and a sea bream tartar.

The beef tartare with a parmesan crisp and jellied beef consume was very good but quickly overwhelmed by the parmesan. We loved the jellied but it is a bit overpowered as well and doesn’t quite come through texturally or flavor-wise. The parmesan added necessary salt here and the beef tartare would have been pretty flavorless without it.

The croquette was incredible! It was gruyere with a kick of spice and wonderful sharp acidity from the vinegar.

Finally, the sea bream tartar was in a wonton wrapper and it was very light and bright although a bit on the bland side. It didn’t have an unpleasant fishy flavor and overall was nothing to write home about.

For our beverage, we tried out the Taittinger Champagne. It was dry, and crispy, with grass notes. There were no notes of citrus which we had anticipated.

Next up was our bread and butter which was life-changing! The crusty bread was reminiscent of what you would expect in a French restaurant.

You salt the butter yourself and truly we could have stopped here with the bread, butter, and champagne and been happy.

We moved on to our Amuse Bouche next. Amuse bouche is French for small bites that are served before your meal. It was a green mole verse on the bottom with pickled radish, vegetable stuffing, and a tomato dashi water to finish.

There was an explosion of flavor here that was strong and aromatic. It was delicious but you wouldn’t want more than the three bites provided. It’s the perfect way to whet your appetite before the first course. Our first course was leeks braised in vegetable stock with an egg yolk wrapper filled with egg yolk foam and topped with freshly grated egg yolk and finished with champagne cream foam. 

We fell in love with this dish! It was warm and the leeks were perfectly cooked and full of flavor. It’s savory and delightfully rich. The egg yolk tubs were strange but delicious thanks to being perfectly seasoned. The champagne foam was hardly detectable but added an exciting note to the complex dish.

We tried the house-made potato gnocchi next! It was glazed in a Creme Fraiche with freshly grated parmesan and parmesan sauce.

This was light and fluffy and reminded us more of a mashed potato rather than gnocchi. They are well-seasoned on their own but the addition of the grated cheese and sauce add a richness and sharp flavor. It reminded us of comfort food.

The next dish we tasted was the pan-seared halibut and “all about carrot.” It was a carrot and harissa sauce with carrots puffed up in the oven with clarified butter topped with a yellow wine sauce.

This was surprisingly good and had a wonderful earthy sweetness from the carrots. The fish was cooked well and the paste added a lot of zing and flavor. The yellow wine sauce was light and foamy and packed with flavor. This dish was modified for us because of a food allergy.

All About Onion was next on our list. It was pearl onions with a pickled onion puree, onions dipped in brown butter seared with a yellow wine sauce.

The onion puree was mellow and zingy mixed with the sharp herb paste. It was like biting into a raw onion but it was such a small amount it was a very exciting part of the dish. The wine sauce was packed with flavor and these bites were maybe some of the best we’ve ever had.

The additional yellow sauce was so light and creamy which was very rich and heavy all at the same time. This was a real stand-out at the meal. After the onions, the poached chicken was next.

This dish was poached chicken, watercress coulis, ravioli with Kalamata olives, pork fat, black trumpet mushroom, hazelnut, and parmesan condiment with a chicken curry sauce. The poached chicken was so tender and well-seasoned.

The ravioli was genius thanks to the pork fat being mixed into the filling. The olives and mushrooms needed something to tie them together and adding the fat makes this a softer filling, with flavor that balances out the salty, earthy taste of the olives and mushrooms.

The watercress was forgettable but the hazelnut and parmesan condiment provided a sweet and salty flavor and some crunch to contrast with the tender chicken. The chicken curry sauce here added to the flavors of the plate without overpowering anything.

Beet Root Ravioli followed up the chicken! The ravioli came with petite turnips, freshly grated beetroot, horseradish cream, and a tio pepe emulsion.

We rounded everything off with a cheese course before dessert.

It was brought over to use on a beautiful cart where we got little bites of each. There was comte, a semi-hard cow’s milk cheese. Mimolette which was an orange color from annatto seed and cow’s milk. It was the hardest cheese we have ever experienced.  It had a nutty flavor and while milder than sharp cheddar, it had a similar flavor profile.

We also tried brie made near Paris. It was soft and buttery, with a slight nod to the earthier flavors that Brie takes on as it ages. There was also a triple cream which was our least favorite. This cheese has a high-fat content that coats the mouth when eaten which made it almost too creamy. We found a bit of honeycomb cut the “heavy dairy” taste of this one.

Finally, on the cheese front, we grabbed the roquefort. This was the stronger option of the blue cheeses. It was sheep’s milk cheese which was salty and sharp.

For dessert, our waiter donned white gloves to serve the surprise petit course which was served out of a Lumiere-adorned box.

We were encouraged to enjoy these as finger foods and weren’t given plates. We started this course with the chocolate bonbon filled with pear and salted caramel. This was a delicious bite that was not as chocolatey as we initially expected. The burnt flavor of the salted caramel shined through here.

The shortbread biscuit with lemon confit had a softer biscuit bottom rather than a cookie. The confit was bright in appearance and taste so it wasn’t overly sweet but it was very satisfying.

The Guiness crème brûlée had us in love with the slightly bitter burnt sugar taste that melded well with the caramel notes.

Strawberry lychee fruit rolls were next on our list. This is a playful addition to a serious meal. Once again, we see Chef Arnaud playing with jellied textures. It was flavorful and fun to eat!

We were getting full but couldn’t stop here! We tried mini pavlovas with meringue, strawberry, and a whipped vanilla ganache. Despite being so full we had to eat two! The meringue and whipped ganache textures were light, airy, and perfectly balanced. With the strawberry adding a ton of flavor it was basically the most elevated strawberry shortcake we’ve ever encountered!

We managed to make it to the end with the tartelettes with mango, pineapple, coconut, and passion fruit. 

This was over-the-top fruity and we mean that in a good way! A problem you run into with tarts is a dense shell that is hard to eat with the more delicate fillings inside – not this one. The pastry was sturdy enough to stand up to the filling but soft enough to eat without detracting from the soft layers inside. To help us not fall immediately into a food coma, we wrapped up with some coffee.

But how did we feel after all of this deliciousness?

Magic or Tragic?

If you’re thinking about getting Enchante reservations, stop by if:

• • You are interested in a true fine dining experience
  • You want a unique tasting experience
  • You’re looking for an exclusive adult only experience that is worth the price

You should skip this fine dining experience if:

• • You have a party larger than 10 adults on board
  • You don’t want to pay extra on your Disney Cruise
  • You have picky eaters in your party

We CAN’T WAIT for you to experience this adult dining experience during your first visit aboard the Disney Treasure if you chose to go! In the meantime, continue to follow us here at AllEars for more Disney Treasure and Disney Cruise Line news, tips, reviews, and more!

If you’re looking for a travel agent to help with your vacation, we recommend our friends at Mouse Fan Travel. They’re experts in the field with over 20 years of vacation planning experience, and they can help take a bunch of the stress out of the entire booking process for you!

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Let us know what you’re most excited to see and do aboard the Disney Treasure in the comments below!

Disclosure: We were invited by Disney to attend the media preview for the Disney Treasure. This did not affect our reporting of the event — our opinions are our own.

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