 Hey friends tonight We are gonna be dining at Victoria and Albert's here at Disney's Grand Floridian Resort And I am so excited. This is the fanciest restaurant here at Walt Disney World It has five diamonds and five stars in all the major categories from travel networks And it's very expensive and pricey and I've always wanted to eat here and tonight's gonna be my very first time So I want to a little make a little video to show you guys We're gonna eat some food drink some wine and have a fancy Victoria and Albert's kind of night Any hoes Let's go do this Here it is Disney's Grand Floridian Resort And this is where the restaurant is Victoria and Albert's a part of getting a reservation here Valet parking is included with it So you get free valet parking if you plan on coming to this restaurant kind of fancy This is such a bucket list item for me And it's not something like a lot of people get the chance or opportunity to do So I'm very thankful that I'm even here in this predicament where I can experience this and make a video for you And it's a very hard to get reservation. In fact, it's probably the hardest to get reservation in Walt Disney World Dates come available every 60 days And I had to wake up at exactly like 5 a.m. And I was there at 6 a.m To get the reservation and it was gone within minutes So I was lucky enough and there's only like under 20 tables allowed per day like per day You know what I mean in each dining room and we'll get to all the details about everything a little bit later in the video But it's safe to say for two people. It's gonna cost you around a thousand dollars to eat at Victoria and Albert's Disney's Grand Floridian Resort would have the most luxurious Restaurant in Walt Disney World. It's so beautiful in here the piano when they're playing down here It's so nice and I think we're gonna make our way up to the second floor. That's where the restaurant is I just love being here though. It's so elegant and really transforms us to a different time fancier time Like I mentioned, I've always wanted to come and dine at this restaurant But I've kind of been afraid to come and I get anxiety Being in environments that I really don't know anything about, you know, I mean, I'm not a very adventurous eater I eat foods very plain But at least I'm coming with some friends that you know They have a little bit or maybe an expanded palette and I'm always eager to learn things like that You know, I mean, I've never experienced something like this before so I can't tell you what it's gonna Be like until I do it, you know, I mean and that's also a reason why I want to come and experience this because I think After this I can officially say I've eaten at every single restaurant in Walt Disney World, you know, I mean So I hope you guys enjoy it and also please forgive me if I don't know what I'm talking about Because like I like I said, I it's hard for me to pronounce words I don't know what fork to use and I'm just a just a regular guy here with a steamboat Millie Mickey hat on At least I got some good friends some friends to help me Here are my friends for this evening Kristen right down Main Street Sean Mr. Planters, Mr. Peanut Or you're Mr. Monopoly He's out doing all of us. I know This man, I mean when we found out we were coming to Victorian Alberts There was it was no question what Sean was gonna be wearing the top hat the cane the soup with the tail I mean it of course it had to be done Like I mentioned there's a dress code that is strictly enforced no, you know ball caps I'm gonna probably check that when I get in there, but if you have any questions I'll put a link in the description and it'll take you to the know before you go by Walt Disney World They'll have the exact specs price and policies just so you can reference them because like I said Maybe a lot of people might want to watch this video to see what it's like to actually come dine at a restaurant like this Or Victorian Alberts, you know, I mean the the the the top tier restaurant here at Walt Disney World Maria and Chris from Lake Buena Visitors is also gonna be joining us to First time your first time right Yeah Well, that's because of the 60 is a 60 days. Yeah, because so once the the day opened Yeah, I was up by like 5 a.m. So we just happened to get up at the same time at the same day Hey, let's go to yeah There are three different dining rooms here at Victorian Alberts They have the regular dining room and then they have Queen Victoria's room and then they had the chef's table Which is a private table in the kitchen and they all vary on menu and prices the the regular dining room Where we're gonna be eating tonight is just around 295 dollars per person and then it goes to like 375 for the Queen Victoria's room and there's only four couples in there a night So it's a very quiet quiet setting and then it's about five hundred dollars a person for the chef's table And that's all you I mean for you and your party. You're just in the kitchen talking one-on-one with the chef And I think it's really cool And I know some people might think it could be expensive But this is like a five to six hour event like you're in there for a long time and it's an experience more than just a meal I know people that spend more money on Taylor Swift concerts and not saying that's not a bad thing either But you know, it's depends on what you can do and how much it costs to entertain you for a night And tonight I'm kind of excited to experience it do something. I've never done before Inside Disney's Grand Floridian, you have the main lobby with the piano player and it's very fancy And on the second floor you have Victorian Elberts right up here Very very fancy walking through here. I like the rug and the carpet little foyer Yeah Very very fancy. And as you can see right up there Forbes a travel guy Victorian Elberts verified as one of the finest properties in the world 2023 five diamond Very fancy We are gonna be using very small cameras and microphones while we are in the restaurant So it may sound loud But we're probably just gonna be talking in our normal voices and you're gonna be able to hear, you know Everyone at the table even The cast members are gonna be taking care of us because of these little mics and the cameras that we have are no bigger than a Cell phone. They don't have a big lens It's very very discreet And I think it's perfect for this setting because I didn't know how to approach that You know I mean because it's a very intimate setting and I don't want to be a disruption to anybody else So for the most part we're gonna be very quiet low-key with some fancy equipment and Hopefully you guys enjoy Thank you Welcome drink from our zero-proof pairing this evening This is gonna be a warm apple cider It's made with two different kinds of apples Sub-shining these dates a little bit of clove and cinnamon, but it's made purposes Now open up your outfit Cheers, please enjoy Tastes like Christmas honestly It's so delicious The service so far has been exceptional They escort you to the table if you have to get up to use the restroom They escort you to the restroom They tuck you into the table like a little blanky. They tuck you in they put napkins on your lap it's very very fancy and Like I said, this is gonna be several hours So I'll be in and out kind of highlighting some of the things but I don't want to talk too much You know, I mean you'll hear us talking, but mostly it's because the mics We're gonna have actually on the table, so it's gonna pick up a lot But for the most part, you know, just gonna kind of show and let you guys see it all for yourselves Wow, thank you This is very cool So please feel free at your convenience open your invitations to dying Inside the envelope tonight, you'll find your choice of two minutes First menu you'll see is listed as our dining room menu, which is historically served to the 12 tables here in our main dining The second menu is our chef's degustation or chef's tasting menu Historically served in the Queen Victoria room and also the chef's table tonight Chef Matthews extending the invitation to enhance to the entire dining room So you'll have your option of either menu to choose tonight The chef's menu will include two additional courses, which is the main difference between the menus The first additional course flown in fresh from off the coast of North Fork Long Island It's a beautiful filet of wild striped bass Butter poached and served with a brioche carabinero prawn toast in a beautiful aromatic Eastern Asian lobster sauce Then the second additional course on the chef's menu is the Miyazaki A5 This is the imported Japanese wagyu beef coming from the Miyazaki prefecture on the southernmost island of Manila in Japan A region known for farming cattle for over 400 years Going back to meet the chef. Oh wow. It's so pretty This is amazing Thank you. You want to take a picture with chef. Yes. I don't know if we slip to Sarah So far everything has been exceptional and I can't believe we got our own custom menus And we're also going to be able to eat or dine off of the chef's menu from the chef's table But it is three hundred and I think ninety five dollars. The price is on the bottom there But I'm doing it. I think most of us are doing it. Some of us are doing the wine pairing But I'm just honored and we got to go to the back of the kitchen like this is beyond like I've never experienced anything like this and when I said it's probably gonna be the most fanciest menu or fanciest dining experience It definitely is like already Cocktails For the whole fashion Which is meant to give And then add the seltzer to the cocktail Starting our chef has designed these bites to be enjoyed using your natural utensils So we're actually going to bring some warm towels so that you can try to your fingers after words So if we start to the left, we are going to have a new zealomangosteen tartlet Inside of a crispy-flavored tartlet shells. We're going to find some grilled legosteen along with an avocado wheelie Along the top you're going to have a carrot and mandarin veil If we move into the center, everyone is going to have a Danish pastry called an evil skewer This one has been produced using some sweet potato Everyone is going to find some Preserved persimmon puree and then four of you are going to have a low-movi barricade on the top For four of you. We will have a venison carpaccio sandwich This reminds me of like the three-shell method from demolition man. Do you ever see that movie? The demolition method. You know what I mean? It's like you don't know how to use the three shells. I don't know Oh I'm I'm pretty shocked that the first two things I've eaten I had no idea what they were and I was so nervous Ended up being amazing. Yeah, I don't know what that was, but it was good I'm worried that this is going to ruin the streak for me Mini ice cream looking sandwich And this is coming from an area called the montanide de rems Which is a very hilly infertile region just to the south and west of the capital city This is a region that's famous for growing the pinot noir used in some of the most exceptional wines in the world Sorry, I love that one. So they actually uh grow pinot noir Chardonnay and pinot mounier all in champagne and those are the three building blocks of uh of champagne I found a nice little corner over here So whenever I step out, you know, I'm just going to give you guys a quick recap If not, I'm just letting the camera roll and catching just you know our discussion with the servers and stuff like that I really don't want to dive into pacifics or anything like that. So mostly when I'm talking I'm either talking to other people sitting at the table and not talking to the camera Just kind of listening. I've been taking it all in a lot. The music is kind of beautiful And I love the sparkling water like I love how you got fancy water I wish it had the really cool water the uh the uh cell bar they I think it is It's like glacier water, but they don't have any. They're out of stock. It's okay. I got some at home though There it is the vichy canta cut alone Fancy sparkling water here. I've never seen anything like that. So me and they got a pairing. Thank you Yes, fancy water for spain from spain for our Wow I love it bubbly blessed The caviar has arrived We have for you the royal belgian oestetra caviar You're finding it laid over top of the parsnip puree Four of you are going to find some smoked bone marrow along with that parsnip puree Now the majority of our produce comes to us from here in ohio from farmer lee jones's garden Look at this I've never had caviar like this before No, I'm dipping it like chips and guac or salsa and they got bone marrow underneath there with a parsnip A guac over none, but it tastes really good Brutal green tea is essential our green tea called fucajica chant We then infuse it with the juice of strawberries top it with the foam of marcha And then this is a dehydrated shiso leaf in here unfamiliar. Shiso is a japanese herb with the flavors of mint and basil Wow The menu itself has everything laid out and honestly, I can't understand like I some of the You know wards that they use to describe the food. I really don't understand So I'm just like going at it and the first two things that I bet I was like I have no idea what this is It was just presented to me and I took a bite and I loved it first one I was like wow and I'll put a list like the menu. I'll show you you've seen a little bit of the menu, but I'm like wow, holy moly like I was so afraid and then I was like this is really nice And then we got to the third thing wasn't that great, but you know, like there's going to be some things I like and some things I don't like because I you know, I mean I've never I don't need you know fancy stuff It's going to be exciting when I get to the quail. I want to try the quail. I like quail. I think So the appetizer course this evening is you want the ginger taste compressed Along the top you're going to find some penguins with some thin and shaved compressed kohlrabi then in the light dish at the base you have grilled kohlrabi that was rubbed in a sweet wire lemon oil from california The crab meat is along the top of the grilled kohlrabi then we're finishing with the crab-induced kohlrabi sauce with a black lime and honey milk Oh How is it you need to be the one? Crab's good. Crab's good You see you got the crab in there. I first I thought it was like a corn soup But this is a hollandaise sauce and it's um, what's that word they use? Ambitious? Fumcious Something more on the fatty Okay Along with the lemongrass and ginger aioli Then I'm adding a caramonero base sauce with white soy Yuzu and caloria chili I've never had sea bass before so I'm a little nervous But like I said, it's about adventure and learning Wow they are pretty easy to eat Is that the sea bass? They're buttery almost like a lobsters Like a lobster Of course this evening we have put it down with pasta It was produced using something that looks like a dowel rod with a wooden block Similar to the process of making meal here, Steph is making the pasta and rolling it across the wooden block Allowing the grooves to form in the gargoyle It has been dressed in a cauliflower purée You're going to find some romanesco and cauliflower along with it. And then we have santa barbara kuni So you have the raw piece along the top along with the sea butter finishing the pasta We'll still get carrot in the style of a botargo with some yuzu and chili Claw ranjilli And then we have a green purée in the middle that has a base of castle botana olives Along with raw pieces of leaf pistachios with parmesan, parotta, and green gargoyle Thank you so much It's a char d'lis with some lamb belly bacon and crushed pistachios Personally, I don't think anything is gonna live up to that a5 wagyu at the end And it's kind of sad because we have to wait till the very end to actually get to it I've had a5 before in Epcot and so far, I mean, I really loved The pasta was really cool. And it's cool that, you know, we heard a little backstory about how it's from Hoboken And that's where the Roosevelt's team is the chef, you know, got some inspiration there And then also the lamb chop. I've never liked lamb before I've never been like I've never been a fan of lamb and that was one of the best things I've ever eaten Like if you you realize how amazing that is like that's like someone saying they don't like a certain Like item and then liking it because of how it was prepared Like there's I don't think there's any place on the earth I'm gonna be able to like lamb like I did tonight and that kind of boggles my mind Thank you Or at the same time The salmon has been pan seared While the quail was dry aged with something called shio koji So shio koji is a fermented rice product that is used in the preparation of making sauté So it gives a little extra Goumame to the dish before being dry aged and grilled over Japanese beef chocan taro Now on the side from every morning, we have some sunflower seeds So chef Gabriella wanted to produce something that gave you the feeling of texture of risotto But didn't leave you feeling full and heavy afterwards So she's taken these sunflowers in front of the cookbook With the sunflowers for I'm sorry, the Sanchoed and mascarpone cheese puree Finishing with crispy sanchoed chips with mustard greens and parigord large truffles First time Coming to us from the Miyazaki prefecture It was grilled over Japanese beef chocan charcoals And laid over top of the bed of caramelized bite-length onions At the base, we have a vinaigrette with black vinegar, salt, and chili On the side, you're finding a short braised dairy rice called koshi goba Browned in the style of a yaki and dairy using french butter and wagyu renderings Underneath the rice patty, you're going to find some sauteed hedgehog mushrooms along with braised oxtail We're then finishing the rice patty with onion jam Crispy onions and a house prepared for a coffee Hedgehog Yes an A5 81 point score Oh my lord I accept the sticker I Hate me This looks like a beautiful Faustalavan is the celebration very similar to a mardi gras but in the in the nordic countries So this uh the holiday happens on the sunday before ash wednesday And as opposed to wandering around a french quarter drinking tons of hurricanes The people of specifically denmark will actually travel to all of the bakeries in their town Each bakery will have created a different kind of ball for the Faustalavan festival And so this is technically a Faustalavan bowler And so our Faustalavan bowler is based on the idea of pretzels and beer So we take a pate de choux a pastry We then cut it in half and fill it with a caramel sauce that's made with milkstout beer pretzel ice cream And malted corn flakes with a little bit of 23 karat gold leaf powder So it's meant almost as a little ice cream sandwich and uh, let me tell you I hope you enjoy it because I know you will Oh boy And once we lined it up with candy-toned spiel Now the sphere is sitting at the top of the gingerbread foie gras cookie With some chantilly cream at the base With some coconut sponge cake and sugared almonds And you're going to find cardamom and brown buttered twill in the shape of a snowflake Some bites to welcome you We will conclude this evening With some bites to say goodnight Say thank you for joining us and just enjoy some last thank you Beautiful flavors here Courtesy of our pastry team. Oh, they look amazing All those little mandalines So we'll start there if you like on top of the high pedestal This you know these are technically what our pastry team will do is they go more by it like our true season So our winter We had our holiday desserts, but then we had our winter desserts premiere on the winter solstice around december 21st 22nd And so that was of course the first day of our Snowflake in a citrus wonderland which was our dessert that you just enjoyed and now we move of course into our winter Friandese now as I said on the elevated plate Uh, I'm sure you're all familiar of how important gingerbread is to us here at the Grand Floridian during the holidays and during our winter So this is our gingerbread madeline to uh For you to enjoy as we move to the small plate in front of you. Uh, this is our take on a raspberry bake well if you're Dinner was amazing and now I think we're gonna head home And i'm gonna give you a little recap and let you guys know everything my thoughts And kind of break it down a little bit more detailed. Well, I don't even know how detailed I can get but I liked it a lot I Was gonna bring you back some of that a5 wagyu, but they only gave me enough for uh one or two bites So here's a nice little cookie for you. Whoop And she also has a pizza pad You can't grab it. What are you doing here? You want to break it? Oh, there you go She has a little pizza pad you put all this little uh Little cookies inside here and then she has to find it or you put them over here too I had a piece there. You got a little little Pads right there. Bada boom Yeah, good stuff And with that we are done here tonight Uh, I'm all dressed down now back at home I wanted to close out the video give you like my final thoughts on everything because really can't go into it Much while you're in there. I thought it was everything and more than everything I expected Like I thought it was such fun and amazing atmosphere. I thought it was going to be stiff, you know uncomfortable, but uh, I mean most of the weight staff and uh the chefs and like everyone was just kind of warm and welcoming and uh like I enjoyed my overall experience I thought it was so fun Uh being adventurous and trying foods that I've you know never even had an interest in trying before But getting a great opportunity Where you can see a team of people putting together a very small portion of food And it makes you you know kind of respect it a little bit more So, you know what I mean, uh, and you kind of feel like okay Well, if I'm not you know that big into this type of thing if I'm gonna try it I'm gonna try it at a very good moment and you can't ask for a better moment than that And some of the things I absolutely loved like the sea bass was great And uh the a5 I loved it was so good I mean, they only give you a little bit though. They can't give you a lot. Obviously. It's very very expensive Uh the uh the lamb I thought I never would like like lamb like I talked about it Uh, a lot of the things were very cool And I know I didn't show much of it in the video because like I said It's not like I could just break it down into like a little like small food review I knew I wanted to kind of just show you and have uh, it was great because uh, The wait staff that was taking care of us They were kind of talking about each of the items and I was like oh Well, they can probably describe it a lot better than I would ever be able to So I kind of left that in and just went with the flow of like the evening and it ended up being amazing We were there for holy moly. I'd say We got there around five ish and we left around 11 p.m. Yeah And uh, I uh when I first got there, uh the original dining room menu It was like 295 and then they gave us the option to upgrade to the chef's table menu After we went in the kitchen, we got to meet the chef and uh, I was so pumped after that. I was like, I'm doing it Uh, so it ended up being a 395 almost 400 Uh, and uh, of course I bought some drinks, you know, I bought an old fashion stuff So uh, just around 500 a person like I said if you end up going as a couple It's safe to say you'll spend around a thousand dollars per person Just because if you plan on having drinks or any pairings or anything like that But if you're really tight and you're just going to go straight like still water You could probably get it for about 300, you know 350 a person Like uh, then you also have the gratuity and tax that you have to add into and uh, you know The staff there is beyond exceptional We, uh, you know left great, you know gratuity for them because honestly, it's an art form And they only have one table most of the night like that whole entire restaurant revolves around you The whole entire restaurant there's only like 12 12 other tables in the restaurant And they're not like getting up and leaving and like going like other tables are coming in Like we're here and we're there for like several hours So you got to make sure you take care of them because it was like I felt so amazing And like I said, even if you know a lot of people now, that's like probably the most expensive dinner I've ever bought and like I said, I Definitely will remember this as a night of memorable moments I had a great time and it was amazing, you know trying something unique I would definitely do it again. I could tell you I've had you know fun times some You know nights, you know at concerts or sporting events or even that bars where you spend a lot of money that you know You can't even remember, you know what I mean? So like a lot of people like oh, it's very expensive if you're into Creating a great moment like some great, you know memories of food and cuisine This is definitely worth it. And you know what it's just hard to get a reservation And the police, uh, you know exceeded all expectations for me on a level of experience Uh, and uh, just like I said being able to create a great memory like that. I'll never forget it So I hope you enjoyed the video. I enjoyed making it and uh, we'll see you next time Bye