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.

Latest News

Walt Disney World Swan and Dolphin Hotel to Get $125 Million Renovation

Expansive guest-room refurbishment will be completed in late 2016.

Rosewood Hotels Debuts in Asia

The new Beijing property has 283 guest rooms.

JW Marriott Debuts in India with Mussoorie Resort

The 115-room property sits at the foot of the Garhwal Himalayan ranges.

Melbourne, Australia, Convention Facility to Expand

In addition to new meeting space, more hotel rooms are in the plans.

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