My second day in Orlando was a busy one. It started with breakfast a Bull & Bear , followed by lunch at Pho 88 , chocolate-making at Farris and Foster’s , beer-drinkin’ at the Orlando Brewing Company , and it concluded with a lovely dinner at Le Coq Au Vin .
Le Coq Au Vin offers a fresh twist on traditional French cuisine by implementing new world flavors with classic dishes. They utilize the philosophy “from farm to the table” by using many products that are indigenous to Florida. The chef/owner even grows all of the herbs (and some of the produce) that he uses in his cooking outside of the restaurant.
Our meal started with a number of appetizers, which we shared among the table.
We had Escargot in garlic butter.
Lobster Macaroni & Cheese.
Souffle au Fromage (Gruyere cheese soufflé with grits).
Grilled Ahi Tuna and Boudin Noir and French Style Garlic Sausage Combo (traditional blood sausage, French-style garlic sausage, and caramelized onions topped with applesauce).
I tried all of the appetizers, but, of course, the escargot was my favorite. What can I say, I have a thing for snails! 
For my entree, I selected the Le Poisson Bronze.
Le Poisson “Bronze” was Bronzed Fish with toasted pecans and citrus beurre blanc coated with 10 spices, cooked in a cast iron skillet, with chayote butternut squash and Creole plantain. Doesn’t that sound delicious? The menu description immediately caught my attention– and the actual dish did not disappoint! The chayote butternut squash and Creole plantain were to die for!
Just before dessert, the chef owner, Reimund Pitz, sat down at our table and chatted with us. It was Friday night, so the restaurant was quite busy, but he still made the time to talk with us and answer all of our questions. Chef Reimund was a super nice guy.
For dessert, the table shared six souffles in three different flavors: Grand Marnier, Chocolate, and Raspberry. I wasn’t hungry at all, but I tried a few bites of each souffle and pretty much finished off the Grand Marnier one myself!
What a day! I’ve definitely never eaten like that before! 
My second day in Orlando was a busy one. It started with breakfast a Bull & Bear , followed by lunch at Pho 88 , chocolate-making at Farris and Foster’s , beer-drinkin’ at the Orlando Brewing Company , and it concluded with a lovely dinner at Le Coq Au Vin .
Le Coq Au Vin offers a fresh twist on traditional French cuisine by implementing new world flavors with classic dishes. They utilize the philosophy “from farm to the table” by using many products that are indigenous to Florida. The chef/owner even grows all of the herbs (and some of the produce) that he uses in his cooking outside of the restaurant.
Our meal started with a number of appetizers, which we shared among the table.
We had Escargot in garlic butter.
Lobster Macaroni & Cheese.
Souffle au Fromage (Gruyere cheese soufflé with grits).
Grilled Ahi Tuna and Boudin Noir and French Style Garlic Sausage Combo (traditional blood sausage, French-style garlic sausage, and caramelized onions topped with applesauce).
I tried all of the appetizers, but, of course, the escargot was my favorite. What can I say, I have a thing for snails!
For my entree, I selected the Le Poisson Bronze.
Le Poisson “Bronze” was Bronzed Fish with toasted pecans and citrus beurre blanc coated with 10 spices, cooked in a cast iron skillet, with chayote butternut squash and Creole plantain. Doesn’t that sound delicious? The menu description immediately caught my attention– and the actual dish did not disappoint! The chayote butternut squash and Creole plantain were to die for!
Just before dessert, the chef owner, Reimund Pitz, sat down at our table and chatted with us. It was Friday night, so the restaurant was quite busy, but he still made the time to talk with us and answer all of our questions. Chef Reimund was a super nice guy.
For dessert, the table shared six souffles in three different flavors: Grand Marnier, Chocolate, and Raspberry. I wasn’t hungry at all, but I tried a few bites of each souffle and pretty much finished off the Grand Marnier one myself!
What a day! I’ve definitely never eaten like that before!