Matt has been on a little bit of a sweet kick lately, which is great because I can sample dessert items for review here on the blog and not have to worry about eating it all myself! We were recently walking toward France at Epcot, and Matt decided he wanted to stop by Boulangerie Patisserie for something sweet. We got in line and waited as he looked at all the options, but finally decided on the Mousse au Chocolat.
The chocolate mousse is topped with tiny bits of dark chocolate and the crunchy, spherical sprinkles that have become a popular dessert topping at WDW the past year or so.
One of France’s items at Food & Wine Festival got a bit of an update this year. Since I’ve enjoyed the Parisian Cosmo Slush, a combination of Ciroc Vodka, Grand Marnier and Cranberry Juice, I knew I would love the Grey Goose Cherry Noir Vodka in place of the Ciroc.
The $9.75 price tag is a bit, but considering the quality of alcohol used, it’s not unexpected. There was also a generous amount of alcohol in the batch I enjoyed, too. They cherry flavor was also noticeable, which made me happy, and overall the beverage was nicely tart.
Previous years versions came served in a martini glass, which also seems to have been the case earlier in the festival. Mine came in a cup, instead. I’m not complaining, because I’m fairly certain there was more beverage for my buck this way!
Since I didn’t get to try this drink until the final weekend of the festival, I’ll have to break out my blender to mix it up at home! What did you think of the Eiffel Sour Cosmo Slush? How do you think it compared to the version with Ciroc from last year?
A Food & Wine Festival Fan Favorite is the France kiosk. One staple you can always find on the menu is the Escargots Persillade en Brioche. While I prefer my escargots not “en brioche,” it’s Matt’s favorite preparation, and it’s also an item we revisit every year.
The bread is soft and soaked with the butter parsley and garlic blend that the escargot is cooked in. There was a big piece of escargot in each piece of brioche as well as smaller chopped bits. While I like to stick to trying new things every year, this dish is one that we can’t pass up. I really need to start making it at home!