In this larger-than-life eatery, guests can take their seat around an oversized jam jar lid table and sit on a giant champagne cork. We went to meet Virginie, Head Chef at Bistrot Chez Rémy.
Hi Virginie! Can you tell us what’s special about your job at Disneyland Paris?
One of the main differences is the variety – there’s obviously a managerial element, where my role is to lead, supervise and put things in place to ensure that my team works efficiently and that they have what they need to succeed. I also design the restaurant menu to create a culinary experience and service that reflects the establishment’s excellence.
Can you tell us which restaurants you worked in before starting work at Bistrot Chez Rémy, a table service restaurant?
Throughout my career, I’ve worked in a variety of restaurants, starting with quick service restaurants such as Café Hyperion, Chalet de la Marionnette and Cowboy Cookout Barbecue. I then moved on to the world of buffets, working in the kitchens of Plaza Gardens Restaurant and Agrabah Café Restaurant. Disneyland Paris is quite clearly committed to career mobility!
What training did you undergo to become a chef?
I’m really self-taught. My career path is pretty unusual because I don’t have a background in catering – I studied for a general baccalaureate and a BTS diploma in accounting. I first discovered the culinary world when I arrived at Disneyland Paris in 1996 and got a job at Cowboy Cookout Barbecue. I was trained in-house, learning the basics of cooking and also took courses at Disneyland Paris. Over the years, I became a Team Leader and then sous-chef at Plaza Gardens Restaurant for 7 years before becoming head chef at Agrabah Café Restaurant, and finally transferring to Bistrot Chez Rémy.
As the first female head chef at Disneyland Paris, I take immense pride in my career journey. I really believe that with perseverance and hard work you can achieve your goals, and Disneyland Paris gives you everything you need to succeed.
Do you exchange ideas with other restaurant chefs at Disneyland Paris when creating your menus?
Creating the menus is a real collaborative effort. I do exchange ideas with the other chefs at the resort, but I call on my sous-chefs and my team most of all. Like any manager, a chef needs to know how to work with the right people to deliver high-quality results.
Inspiration comes from all over the place: our past experiences, seasonal products to include, but also outside influences. When it comes to the menu at Bistrot Chez Rémy, it’s relatively easy to find inspiration as there are Parisian bistros all over the region!
Finally, our menus are approved by the Product Executive Chefs, who we meet with regularly. They are the guardians of storytelling and validate all the menus.
Can you tell us more about the cuisine you serve? What type of food can our guests expect when they eat in your restaurant?
Bistrot Chez Rémy offers traditional, refined cuisine inspired by Parisian bistros. Bistronomy is our watchword! Our goal is to take guests on a journey through Parisian fine dining.
Do you base your menus on the restaurant’s decor and typical Parisian surroundings?Yes, at Disneyland Paris each restaurant has its own unique theme. We draw inspiration from the decor, and we respect the storytelling when creating our menus. The immersion is extended all the way down to the food on the guests’ plates! For example, at Bistrot Chez Rémy, the dishes on the menu plunge visitors into the Parisian atmosphere and spirit seen in the film Ratatouille, with its famous ratatouille and trompe-l’œil desserts in the shape of cheese and the restaurant’s plate.
Can you tell us about the current menu?
The menu at Bistrot Chez Rémy offers simple, traditional French dishes with exquisite presentation, such as pâté en croûte, roast cod, vegetable stew, lemon tart, éclairs and more. We also take the time of year into account by offering seasonal specialities. At the moment, guests can enjoy duck confit with garlic and parsley potatoes or a fruit pavlova, but soon we will be offering more wintery flavours.
