{"id":2293,"date":"2026-11-12T19:18:41","date_gmt":"2026-11-12T19:18:41","guid":{"rendered":"https:\/\/www.touschezmickey.com\/en\/la-foret-secrete-disneyland-hotel-restaurant\/"},"modified":"2026-11-12T19:18:41","modified_gmt":"2026-11-12T19:18:41","slug":"la-foret-secrete-disneyland-hotel-restaurant","status":"publish","type":"post","link":"https:\/\/www.touschezmickey.com\/en\/la-foret-secrete-disneyland-hotel-restaurant\/","title":{"rendered":"La For\u00eat Secr\u00e8te: an out-of-reach dining experience?"},"content":{"rendered":"\r\n

La For\u00eat Secr\u00e8te: Jean Imbert’s take on the Founder’s Club<\/h2>\r\n\r\n\r\n\r\n

The Founder’s Club<\/strong>, located on the Castle Club floor, was a small private room with a breathtaking view of Disneyland Park, where evenings as magical as they were exclusive took place.<\/p>\r\n\r\n\r\n\r\n

When the Disneyland Hotel reopened in January 2024, it only had two restaurants: the Royal Banquet<\/strong>, an all-you-can-eat buffet restaurant, and la Table des Lumi\u00e8res<\/strong>, an elegant table-service restaurant. The Founder’s Club space had therefore not reopened, and by December 2024 there were already rumours that a new fine-dining restaurant would open at the Disneyland Hotel, led by an internationally renowned chef.<\/p>\r\n\r\n\r\n\r\n

<\/div>\r\n\r\n\r\n\r\n
\"The
The former Founder’s Club (left) – The new La For\u00eat Secr\u00e8te dining room (right)<\/em><\/figcaption><\/figure>\r\n\r\n\r\n\r\n
<\/div>\r\n\r\n\r\n\r\n

But as you can see above, La For\u00eat Secr\u00e8te has nothing in common with the Founder’s Club any more. It’s a place the chef, who shot to fame on Top Chef, actually knew very well. <\/p>\r\n\r\n\r\n\r\n

Chef Jean Imbert and his special bond with Disneyland Paris<\/h2>\r\n\r\n\r\n\r\n

Back in 2018, Jean Imbert had already set up shop at the Disneyland Hotel to create “Petit Jean<\/strong>“, a pop-up restaurant <\/strong>where the chef was already serving an exceptional menu inspired by the world of Disney. It was a 12-course tasting menu inspired by Disney classics (and it already cost \u00a3130 (150 \u20ac) at the time).<\/p>\r\n\r\n\r\n\r\n

\r\n

The Michelin-starred chef of the Plaza Ath\u00e9n\u00e9e<\/strong> sums up his attachment to the world of Disney perfectly: “I have a very special bond with Disneyland Paris, because all the enchantment of the films that make me dream comes to life here. This restaurant is heavily influenced by my childhood memories, especially of coming to the park, and also by my favourite films. I’m delighted to help showcase French gastronomy at Europe’s number one tourist destination.<\/em>“<\/p>\r\n\r\n\r\n\r\n

<\/div>\r\n\r\n\r\n\r\n
\"The
The Bewitched Apple: 2018 vs 2025 <\/em><\/figcaption><\/figure>\r\n\r\n\r\n\r\n

Do you notice the resemblance between the two dishes above<\/strong>? Chef Jean Imbert seems to have gone back to what made that pop-up experience such a success, while going much further with the staging and the attention to detail in every dish.<\/p>\r\n<\/blockquote>\r\n\r\n\r\n\r\n

Unique, immersive culinary creations<\/h2>\r\n\r\n\r\n\r\n

Who hasn’t drooled over Remy’s ratatouille<\/strong> in the animated film Ratatouille? Through the dishes on the set menus and the \u00e0 la carte menu of this new restaurant, chef Jean Imbert takes us on a journey and immerses us in the magic of the greatest Disney classics.<\/p>\r\n\r\n\r\n\r\n

Now it’s my turn to make your mouth water by sharing the most iconic dishes of this new experience. <\/p>\r\n\r\n\r\n\r\n

Dishes on the 3-course Discovery menu (\u00a3122 (140 \u20ac))<\/h3>\r\n\r\n\r\n\r\n

Here is the cheapest menu offered by Jean Imbert, with 3 courses. Note that amuse-bouches and petits fours are served during the meal.<\/p>\r\n\r\n\r\n\r\n

\"\"\/
From left to right: Up amuse-bouche, Aladdin’s Tagine, Sands of the Lost Ark Crumble<\/em><\/figcaption><\/figure>\r\n\r\n\r\n\r\n
<\/div>\r\n\r\n\r\n\r\n
    \r\n
  • “Under the Sea”: langoustine, shellfish, citrus (starter)<\/li>\r\n\r\n\r\n\r\n
  • Fairy Godmother’s Soup: red kuri squash gnocchi, chestnut, sorrel (starter)<\/li>\r\n\r\n\r\n\r\n
  • Mrs Potts’ Broth: root vegetable ravioles, black truffle (starter)<\/li>\r\n\r\n\r\n\r\n
  • Caribbean Cocotte: seared tuna, passion fruit, tamarind (main course)<\/li>\r\n\r\n\r\n\r\n
  • Prince Ali’s Tagine: poularde stuffed with dates and preserved lemon (main course)<\/li>\r\n\r\n\r\n\r\n
  • Duck with Rays of Honey and Sunshine: orange and turnip (main course)<\/li>\r\n\r\n\r\n\r\n
  • Sands of the Lost Ark: vanilla, caramel, preserved lemon, almond crumble (dessert)<\/li>\r\n\r\n\r\n\r\n
  • Mickey Souffl\u00e9: Peruvian chocolate and Piedmont hazelnuts (dessert)<\/li>\r\n\r\n\r\n\r\n
  • Princess Aurora’s Cake: blueberries, vanilla and timut pepper (dessert)<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

    Dishes on the 5-course Tasting menu (\u00a3174 (200 \u20ac))<\/h3>\r\n\r\n\r\n\r\n

    I don’t know about you, but personally, everything on this menu makes me want to try it!<\/p>\r\n\r\n\r\n\r\n

    \"\"\/
    From left to right: Under the Sea, Remy’s Ratatouille, the Bewitched Apple<\/em><\/figcaption><\/figure>\r\n\r\n\r\n\r\n
    <\/div>\r\n\r\n\r\n\r\n
      \r\n
    • Under the Sea<\/li>\r\n\r\n\r\n\r\n
    • Mrs Potts’ Broth <\/li>\r\n\r\n\r\n\r\n
    • Remy’s Ratatouille: tomato water condiment and white balsamic<\/li>\r\n\r\n\r\n\r\n
    • Tony and Joe’s Spaghetti: confit veal, tomato veal jus, Comt\u00e9 emulsion<\/li>\r\n\r\n\r\n\r\n
    • The Bewitched Apple: basil, finger lime<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

      Dishes on the children’s menu (\u00a361 (70 \u20ac))<\/h3>\r\n\r\n\r\n\r\n
        \r\n
      • Sherwood Forest Egg Mayonnaise: parmesan and herb twigs<\/li>\r\n\r\n\r\n\r\n
      • Fairy Godmother’s Soup<\/li>\r\n\r\n\r\n\r\n
      • Hungry Little Bear’s Delight: chicken, honey jus and candied carrots<\/li>\r\n\r\n\r\n\r\n
      • Festival of Lanterns: fish & chips, tartare sauce<\/li>\r\n\r\n\r\n\r\n
      • Gusteau’s Cordon Bleu: veal escalope, Comt\u00e9, mashed potatoes<\/li>\r\n\r\n\r\n\r\n
      • Alice’s Biscuits: strawberry and chocolate<\/li>\r\n\r\n\r\n\r\n
      • Chip & Dale’s Iced Hazelnut: hot chocolate emulsion<\/li>\r\n\r\n\r\n\r\n
      • Petit Jean’s Fruit Salad: crisp tuile, vanilla juice<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

        Are the menus really too expensive? <\/h2>\r\n\r\n\r\n\r\n

        On social media, lots of guests complain about the sky-high prices at this latest Disney restaurant. And it’s true: if I were to go with my family, I’d easily spend \u00a3609 (700 \u20ac) to \u00a3696 (800 \u20ac) (that’s 4 menus at \u00a3122 (140 \u20ac), plus drinks). That’s a sum I simply can’t afford, and neither can a great many people.<\/p>\r\n\r\n\r\n\r\n

        But let’s not forget how unique and exceptional this new venue is. You should also know that the average price of a fine-dining restaurant in France in 2025 is between \u00a335 (40 \u20ac) and \u00a3261 (300 \u20ac)<\/strong> (depending on the prestige of the establishment). <\/p>\r\n\r\n\r\n\r\n

        For comparison, here are the prices of some menus at the chef’s other restaurants: <\/p>\r\n\r\n\r\n\r\n

        Restaurant<\/th>Menu<\/th>Menu price<\/th><\/tr><\/thead>
        La Palme d’Or (Cannes)<\/td>5-course Tasting menu<\/td>\u00a3191<\/td><\/tr>
        La Palme d’Or (Cannes)<\/td>3-course Discovery menu<\/td>\u00a3122<\/td><\/tr>
        Plaza Ath\u00e9n\u00e9e<\/td>Le Menu de Jean, 3 courses<\/td>\u00a3296<\/td><\/tr><\/tbody><\/table><\/figure>\r\n\r\n\r\n\r\n

        With a menu at \u00a3122 (140 \u20ac), the price isn’t excessive after all! Especially as La For\u00eat Secr\u00e8te offers something no other restaurant in the world does: a magical setting. Not to mention chef Jean Imbert’s talent and the originality of the dishes.<\/p>\r\n\r\n\r\n\r\n

        So yes, not everyone can afford to spend that much on a restaurant. But as you know, anything rare comes at a price! And besides, magic is priceless!<\/p>\r\n","protected":false},"excerpt":{"rendered":"

        The Disneyland Hotel’s third restaurant, La For\u00eat Secr\u00e8te is chef Jean Imbert’s latest venture. An exceptional place, but is it worth the price?<\/p>\n","protected":false},"author":1,"featured_media":2294,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[120],"tags":[],"class_list":["post-2293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-disneyland-paris"],"_links":{"self":[{"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/posts\/2293","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/comments?post=2293"}],"version-history":[{"count":0,"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/posts\/2293\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/media\/2294"}],"wp:attachment":[{"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/media?parent=2293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/categories?post=2293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.touschezmickey.com\/en\/wp-json\/wp\/v2\/tags?post=2293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}