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Recipes for Dinner and a Disney Movie at Home

Tiana and Remy

Have you ever seen a meal in a Disney movie and thought, “I wish I could try that”? With these recipes, you can feed your curiosity and your craving for entertainment all in one exciting evening! Check out these recipes that pair perfectly with movies about chefs and cooking. They also go well with themed cookware and kitchen essentials from, where you can save 10% on select purchases with the Disney® Visa® Credit Card.1 Now, let’s get cooking!

Ratatouille Movie Recipes

Say “bonjour” to a delightful night: Serve up a screening of Ratatouille with a French dinner worthy of Gusteau’s. Follow this Disney recipe for the classic chicken dish Coq au Vin de Beaujolais, based on the fan-favorite entree from Les Chefs de France at EPCOT®. To channel your inner Remy, use a themed ramekin or shot glass from the EPCOT® Food & Wine collection.

Coq au Vin de Beaujolais

Coq au Vin de Beaujolais*

From Les Chefs de France, EPCOT®

Serves 4



    • 2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)

    • 1/2 teaspoon coarse salt

    • 1/2 teaspoon freshly ground pepper

    • 1 ½ ounces salt-pork fat

    • 2 tablespoons butter

    • 6 pearl onions, peeled

    • 1/4 pound whole mushrooms, washed and stems trimmed

    • 2 tablespoons flour

    • 1 garlic clove, peeled and crushed

    • 1 750 ml-size bottle of Beaujolais wine

    • 2 sprigs fresh thyme or 2 teaspoons dried

    • 2 sprigs fresh parsley or 1 tablespoon dried

    • 2 dried bay leaves

    • 1 to 1 ½ cups chicken stock


    1. Season the chicken with salt and pepper; set aside.
    1. Cut the pork fat into ½-inch cubes and place in a small skillet. Cover with cold water and bring to a simmer over medium heat; reduce heat and simmer for 5 minutes. Drain and pat cubes dry with paper towels.
    1. Preheat the oven to 350°F.
    1. In a large ovenproof pan, heat butter, pork fat and pearl onions over medium-high heat on the stovetop. When onions are golden brown, remove them and the pork fat with a slotted spoon; set aside.
    1. In the same butter, cook the mushrooms over high heat until lightly browned. Remove with a slotted spoon and set aside with the onions.
    1. Over high heat, sauté the chicken in the same pan about 3 minutes on each side, until brown. Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
    1. Remove chicken from the oven and reduce heat to 250°F. Add the garlic to the chicken and stir 1 minute. Return to stovetop, add wine, and bring to a boil, stirring constantly. Add herbs, onions, pork fat and mushrooms. Add stock if necessary to cover the meat. Cover the pan and bake in oven for 1 ½ hours.
    1. Remove from oven, place chicken in a serving dish, and strain sauce to remove vegetables. Discard fresh herbs; set aside. Taste sauce, adding salt and pepper to taste. If you prefer a thicker sauce, return to stovetop over medium heat. Knead together 1 tablespoon butter and 1 tablespoon flour and stir into sauce, whisking for 4 to 5 minutes.
    1. Serve the chicken, onions and mushrooms with the sauce and vegetables poured over it, accompanied with potatoes, rice or hot buttered noodles.


The Princess and the Frog Movie Recipe

Bring home the flair and flavors of New Orleans when you press play on The Princess and the Frog and prepare a plate of Cajun cuisine. Create jambalaya worthy of Chef Tiana, using this recipe inspired by the iconic Blue Bayou® Restaurant at Disneyland® Park! Complement your cooking with themed oven mitts or an apron featuring Tiana from the EPCOT® Food & Wine collection at

Jambalaya dish


Inspired by Blue Bayou® Restaurant, Disneyland® Park

Serves 4–6



Creole Sauce

    • 1/4 cup canola oil

    • 1 cup diced celery

    • 2 cup diced onion

    • 1 cup diced green bell pepper

    • 1 ½ teaspoons minced garlic

    • 1 tablespoon diced shallots

    • 1 (28 ounce) can diced tomatoes

    • 1 ½ teaspoons Cajun seasoning, plus more, to taste

    • 1 teaspoon coarse salt

Creole Rice

    • 2 tablespoons canola oil

    • 1 cup rice

    • 1 cup fish or chicken stock

    • 1 cup creole sauce


    • 2 links andouille sausage, cut in half lengthwise

    • 1/4 cup canola oil

    • 2 boneless, skinless chicken thighs, cut into 1/2-inch pieces

    • 16 medium shrimp

    • 1 teaspoon Cajun seasoning

    • 2 cups creole sauce

    • Creole rice

    • Salt, to taste


    • 1/3 cup sliced green onions


For Creole Sauce

    1. Heat canola oil in a large saucepan over medium heat for 3 minutes, until hot. Add celery, onion and green bell pepper and sauté for 4 minutes, until soft. Add garlic and shallots and sauté for 2-3 minutes.
    1. Add diced tomatoes and Cajun seasoning. Bring to a simmer. Cover and reduce heat to low. Simmer for 30 minutes. Add salt and additional Cajun seasoning, to taste.
    1. Keep warm until ready to use.

For Creole Rice

    1. Heat canola oil in a medium saucepan over low heat for 3 minutes, until warm. Add rice and stir constantly for 4 minutes, until rice has a light brown color.
    1. Add fish stock and creole sauce and stir until fully mixed. Increase heat to high and bring rice stock to a boil. Cover and reduce heat to low. Cook for 15 minutes. Turn off heat and rest for 10 minutes.
    1. Set aside.

For Creole Jambalaya

    1. Heat a large saucepan or Dutch oven over medium heat for 3 minutes, until hot. Score the andouille sausage by making crosswise cuts every 1/4-inch, making sure not to cut all the way through. Heat sausage in pan for 3 minutes on each side, until cuts begin to fan out and sausage is brown. Remove from pan and keep warm until ready to serve.
    1. Reduce heat to medium. Add oil and chicken thighs to pan and sauté for 5 minutes, until brown. Add shrimp and cook for 3-4 minutes, until pink.
    1. Add Cajun seasoning and rice. Stir in reserved creole rice.
    1. Add additional creole sauce to reach desired consistency. Season with salt, to taste. Add andouille to jambalaya.
    1. Garnish with green onions.


* Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Enjoy these dinner and movie pairings or use them as inspiration for a culinary creation all your own. And as you play chef, remember you can redeem your Disney Rewards Dollars toward kitchen gear and accessories at

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