Something Just CHANGED at EPCOT's Most Popular Restaurant…And We're Checking It Out

Le Cellier is probably one of the most popular restaurants in EPCOT’s World Showcase, with the cheddar cheese soup and poutine there being almost legendary.

You’ll find Le Cellier in the Canada Pavilion, and although it’s fashioned to be a steakhouse, it offers plenty of dishes on its menu if you’re looking for some variety. Well, now, two NEW items have landed on Le Cellier’s menu, so we visited the restaurant to try them out.

So you start your meal with the Bread Service with two types of bread. One bread is like a Pretzel Bread, while the other is a darker multigrain bread. Both breads are delicious and soft, but we really think we like the Pretzel Bread the best. You also get a medallion of soft salted butter, which pairs beautifully with both breads. There’s also a little maple sugar on top of the butter that adds just a touch of sweetness.

The Braised Lamb Shank is new. It’s served with Black Barley Risotto, Braised Fennel, Maple-glazed Carrots, Garden Greens, and Jus for $51. This is a very savory item, but although we expected the meat to fall off the bone, it was more of an issue where you had to pull the meat apart. We think it may have been slightly overcooked. Parts of the lamb shank were chewier than others.

It did have a really good flavor, though, with some nice slow-cooked herbs on it and a hint of wine and jus. The flavors are earthy and luxurious. The black barley risotto is chewy and hearty, and pops in your mouth when you chew it. The fennel adds a nice licorice-like notes. We also liked the glazed carrots and garden greens that added balance to the earthy flavor of the meat.

The Oysters Rockefeller is a new Enhancement that you can order for $22. This is like a really luxurious form of oysters. They’re topped with a buttery spinach, herbs, and bread crumbs, with the oysters sitting on a bed of rock salt. We expected those toppings to add flavor, but they were really just kind of bland in that sense.

The oysters are briny and goopy with some butteriness, but most of the flavor is coming from those toppings…and it’s not a lot. You can taste a bit of herbiness, though. The spinach was very pliable and cooked down well. Then you get a crunch from the bread crumbs. But this still needed more flavor, maybe like some garlic or even extra butter.