New Year's Eve Special : Have a Magical Dinner With a "Sparkling Experience" at Disneyland Paris Hotel ! by Robert Stallard

I rarely talk on Disney and more about food in the parks but here is one about Disneyland Paris "Sparkling Experience", one that you may have never heard about. This luxury dinner experience is "a real culinary experience where outstanding food and fine wines are blend to perfection" and a special report about it is perfect for a New Year's Eve article!

First, i'd like to thanks Robert Stallard, faithful Disney and more reader who enjoyed a lot this "Sparkling Experience" and who shot the pictures for D&M. He will tell you the whole story and how he had a magical evening at the Disneyland Paris Hotel. The "Sparkling Experience" is available every day - it is not the "New Year's Eve" dinner - and it is quite pricey - 199€ for adults, 49€ for children - but as you'll see you're treated like a king!






"The "Sparkling Experience" dinner happen only at Disneyland Paris hotel and anyone can book it for the evening. It starts with a cocktail in Cafe Fantasia.










Then come the moment of the choice of dishes in the menu. You can do your own choice or they will mix you a specialty not in the menu. I choose to let them surprise me.






They then took me to the California Gril restaurant where the dinner itself happen. My table had been reserved for me near the window.

I first got another cocktail as starter. Then the dishes started. The asked me if I wanted to choose anything from the menu again, and I said "surprise me!"  The waitress did explain each course and on my first time - as i did the "Sparkling Experience" twice, the second time for my birthday - I was stunned that on the meat course I had caviar in my gravy! They truly try to make your experience unforgettable...

The menu was composed of :

Appetizers : Salmon Rillettes, Madeleine with Parmesan and Cromesqui at the Brie de Meaux.






Starter : Melon gazpacho and ginger ; Parma's ham chips ; beetroots balloting







Hot starter : Tiger salad (salad, langoustine in tempura wagyu beef, sweet chili pepper and pesto sauce






Fish : Lobster with mushrooms risotto (shiitake & shimenji Japanese mushrooms), Carrots and zucchinis beads, Carrots purée flavored with Zuzu






Meat : Angus Beef filet with Stuffed potatoes with truffles, Californian sauce made with zinfandel wine, mushrooms and vegetables cooked in blood orange reduction





Cheese : Trolley with a selection of cheese





Dessert : Strawberry and chocolate entremets




Just after 10pm my waitress asked if I wanted my dessert but she advised me to first see the Illuminations show on the castle, then have dessert which I did. The manager took me personally with champagne and fruits to the Castle Club and opened the private Founder's Room. He had brought blankets for me because it was a bit chilly. He then turned out the lights and turned on the live music from the castle. I was so overwhelmed being alone watching the show. I had to sit down after alone and just get my emotions together. It was great having the music in the room and just being completely alone in the dark!













 After that I sat alone a while and ate my fruit. Went then down and had the dessert.

The Castle Club Founder's Room is a room where usually no one enter, here are some pictures.











It's was an evening where I felt special all along the evening. I also think that being in the Founders Room all by myself being treated like a king was incredibly special. When the maitre d'hotel left he turned out the lights and told me to enjoy it as it is very special and I will not forget it!

The pictures below were shot just before midnight when I left. Quite beautiful with almost no one else around inside the Disneyland Paris Hotel!




Well, let's thanks again Robert for this amazing report on the "Sparkling Experience" dinner which for sure looked delightful, magical and tasty! A bit pricey but i'm sure it worth the unforgettable evening!

You can follow Robert "Adventures with Duffy" on his Facebook page HERE.

Pictures: copyright Robert Stallard