533 W. New England Ave., Orlando, FL | Directions 3278928.596006 -81.356473
Monday 11:30 AM - 1:30 PM
Tuesday 11:30 AM - 1:30 PM
Wednesday 11:30 AM - 1:30 PM
Thursday 11:30 AM - 1:30 PM
Friday 11:30 AM - 1:30 PM
Saturday 11:30 AM - 1:30 PM
Sunday 11:30 AM - 1:30 PM
Neighborhoods: Winter Park
I was throuroghly inpressed with everything!!! Will Return. – Firstly I dont know what got up the parisian's nose but we all know about those snooty parisians. Myself and my wife were looking for a place to have our 10th anniversarry dinner and our good friends reccomended Chez Vincent. We made reservations and requested a window table saying that it was our anniversarry. When we arrived there was a small crowd in the restaurand but lo and behold they had kept their word and we had a beautiful table by the window with a candle and fresh flowers.
The menu was varied and the waiter knew absolutely everything about each dish and the wine list, and he recommended a few favorites. I chose the escargot to start and my entree was Vennisson with a sun dried cherry and port wine sauce. My wife was boring and had the Filet with cracked peppercorn and cognag cream sauce. The escargot was divine I could have eaten a bucket load, and the Vennisson was singly the best I have ever had. I am not parisian but I have live in London, Sydney, San Fransisco Toronto and New York and have dined in most of the worlds countries through my travels with a major hotel business, and I stand by my vote that this was the single best Vennisson I have ever tried.
Anyways, From the first sip of wine to the sweet Tart Tatin for dessert, I was transported to a candlelit romantic dinner which I will remember always. I will be back many many times. Bravo Chez Vincent.
absolutely insane – I'am parisian born studying in Orlando, I really appreciate good restaurants in my home country and I have to say that "chez vincent" is by far the worst french restaurant in orlando.
every single ingredient of the meal had something wrong. I went there once and I won't go back. the bread was dry even inside, the mussels had a weird tast and the sauce didn't match, the sauce au poivre on the steak was more than oversalted and over pepered (it was the sauce au superpoivre and the chef must have trown the whole saltbox in the sauce), the vegetable looked not fresh at all ( the tomato was completely smooshed and the sauce on the chicken was just uneatable. after that, we went as far as ordering the deserts, they were very average, but the prices were not... This restaurant is a real shame for the french food.
Go here......and you'll return many more times after that – I love the food at this restaurant, I had frog-legs and lamb shank, both were delicious. The portions were big enough to fill you up without making you feel like you have just gained an extra 5 lbs. I'll definitely go back, maybe tomorrow? =)
With a charming atmosphere, attentive waitstaff and some delightful dishes, Chez Vincent is an intriguing addition to the Hannibal Square scene. – The Scene
Located in the artsy Hannibal Square area of Winter Park. The atmosphere is charming as ever?inviting, relaxing and intimate.
To start, there are few choices more French than the cuisses de grenouille (frog legs sauteed in a butter, garlic and parsley sauce) or feuillette d'escargots (sauteed snails in puff pastry with a port wine sauce). Two of the restaurant's most popular dishes are both referred to as l'assiette gourmande (gourmet plate)?a meat or seafood sampler of five different items with five different coordinating sauces. Both are enjoyable, and if one item is not to your taste, there are four others to try. One of the seafood standouts is saumon aux framboises (poached salmon in a tangy-tart sherry wine and raspberry sauce). Another is the snapper a l'estragon (snapper in a light sauce of tarragon, white vermouth and seafood fumet with a touch of cream). A nice accompaniment to any entree are decadent mashed potatoes whipped with heavy cream and Parmesan cheese.
The crepe a la vanille (a warm crepe rolled around vanilla ice cream and drizzled with chocolate syrup) tastes like a nondescript child's sundae. However, the gratin de fruits rouge (seasonal berries drowned in warm cream) and tarte tartin (the classic French "upside-down apple pie" served warm with fresh cream or vanilla ice cream) are both acceptable endings.
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