WALT DISNEY WORLD, Fla. -- With the lively atmosphere of an authentic brasserie along the Rue de Seine, Epcot's celebrated Chefs de France restaurant welcomes diners to a true French dining experience.

THE MENU: Gastronomic creations of its three famous owner-chefs, Paul Bocuse, Gaston Lenotre and Roger Verge, are featured. Their gourmet restaurants in Lyon, Paris, and Cote d' Azur are known around the world as the epitome of French cooking.

Michel Cipolla, a veteran chef and hotelier who formerly managed major hotels in Monte Carlo and Cannes, is the general manager of the restaurant with Paul Bocuse's son, Jerome, as assistant. He is a graduate of the Culinary Institute of America. Bruno Vrignon, also a long-time associate of the three chef-owners in France, is the executive chef. He trained under Paul Bocuse in his original restaurant in Lyon.

DINING DOWNSTAIRS: While retaining its Belle Epoque exterior styling, Chefs de France has quadrupled in size, incorporating the outdoor dining area formerly known as Au Petite Cafe. French windows swing open to let in the sounds of sidewalk musicians during most days.

Tables and banquettes are arranged for a better view of the quay-side promenade and the popular nighttime "IllumiNations: Reflections of Earth" spectacular on World Showcase Lagoon. The dining area is surrounded on three sides by large windows giving it a light and bright feeling.

DINING UPSTAIRS: Known as Bistro de Paris, the restaurant retains a slightly more formal but pleasantly casual look. It operates as a separate, more upscale restaurant.

The red-blue-yellow menu design is repeated in serving-hosts' ties with the image of the Eiffel Tower on a bed of chef toques. Hosts wear black vests typical of the brasserie waiters throughout France, while hostesses wear traditional French waitress dresses.

The cuisine retains its allegiance to the celebrated owners with such favorites as canard à l'orange, roast breast of duck with a sweet and sour orange sauce; soupe a' l'oignon gratinee; or marmite du pêcheur parfumée au safran, a traditional Mediterranean seafood casserole.