Taste, Shake and Indulge - Oct 30th
We arrived at Bistro de Paris at about 2:25, checked in and were escorted upstairs. Tables were pre-assigned and set for 6.
Our seminar was the last one of the festival, and our host Excelle, was very enthusiastic and friendly, coming around to meet and mingle with each table.
At each seat the following was found:
A shaker with muddler, strainer and straw. An empty glass, a plate with lemon and mint, and a side plate with two madelines (one orange, one chocolate chip) and a square of 55% dark chocolate.
Shortly after we were seated we were presented with:
A grand mimosa, orange juice, champagne and grand marnier.
Delicious!
After a brief history of Grand Marnier, servers brought around tasting portions (generous ones I must say) of Grand Marnier Cordon Rouge, Grand Marnier 100th Anniversary and Grand Marnier 150th Anniversary.
Nibbling on madelines and chocolate between steps, Ecxelle pointed out the different tasting notes in each type of Grand Marnier.
The most interesting part of the seminar was the cocktail making. Servers assisted in separating the shakers from the glasses. The cocktail wasvery refreshing, but we were pretty close to finished after a mimosa, 3 shots and a cocktail!
The dessert presentation came next, and 4 servers demonstrated the technique of making crepes Suzette.
We loved the event and felt it was great value for the money, however, that much alcohol is not a great idea when heading out into the sunny crowded mayhem of Epcot on a Saturday at F&W! Lol