If I had to describe Remy on the Disney Dream in one word it would be…delicieux. But not just scrumptious to the palate. Remy is a completely extraordinary experience from the moment you grace the entrance where glass Remy is poached upon the chandelier, until you waddle, duck confit like, out the doorway.
While my husband and I may not have traveled all across the globe, we have journeyed beyond the ATL a fair amount and subsequently, eaten at many fine dining restaurants. Not one can compare to Remy.
It was dumb luck that we were the first guests (including anyone else on the Dream during that particular sailing) to partake in chef Lallement brand spanking new menu!
While the hubs was excited to savor any and all gourmet deliciousness put in front of him, my palate is a little more.. finicky. Some might even say comparable to a five year old. The new menu at Remy on the Disney Dream is not a la carte, but rather divided up into two sections: The American side and The French side. Truth time; I was not blown away just by looking at my options. TBH, both my husband and I wanted the same side (The French side) But that’s no way to dine all fancy smancy like, especially where you can try one of literally everything! When in Rome (or France!) as they say.
Alcohol is something that is rarely complimentary anywhere you dine, so starting off our fine dining experience with a champagne cocktail was a refreshing treat. It was called ‘The Collette’, named of course after the character in the movie Remy, is brandy, bubbly, and a candied pineapple. Fizzy deliciousness! Patrick is not a champagne lover like, at all, but he enjoyed this drink well enough, much to my dismay. My palate is much less elementary when it comes to booze; all types and flavors, keep em’ comin’!
When it comes to gourmet restaurants, I become Nick Miller from New Girl: ‘This place is too fancy and I don’t know which fork to stab myself with.’ White tablecloth restaurants typically make me a little uncomfortable. But once you are seated and interact with your professional, yet down to earth wait staff, any perceived, potential stuffiness is lifted. But seriously, when you have had three courses before the appetizer ever arrives, you’ve really moved up in the world. Being of the French persuasion, cheese served between most every plate is a given. But much like Palo is the elevated, not as heavy version of Italian fare, Remy is fine French cuisine, with light cream sauces and dollops of creme fraiche in lieu of heavy sauce and pounds of butter.
Out of the succulent lobster tail, the chicken wrapped in flakey pastry, the sablefish, and the lamb medallions, the hindmost was the only item I didn’t love. And that is only because I still find comfort in (and refuse to wash) my almost three decade old lamb chop puppet. Every foodie knows that plating and aroma are essential to fine dining. Each dish is served with a dollop of this (typically creme fraiche or some type of cream) and a paint brush line of that(mostly chocolate!) and the fragrance of the preparation of fresh ingredients coming from the kitchen is heavenly.
For me, the most memorable component was the sablefish. Aside from it being one of the only menu items I was able to pronounce (other than chocolat), this was by far the most delicious, delicate, piece of anything I have ever put in my mouth. While it appeared to be a quite undercooked, it fell apart beautifully with a fork and both texture and flavor exceeded my wildest expectations. The ocean meat floated upon a lemon butter cream sauce in an incredibly ‘grammable’ manner. I still wax nostalgia over this dish daily, particularly a couple of weeks ago when a failed attempt at homemade ravioli warranted Doordash delivery.
Patrick had the Wagyu beef, which could also be cut with ease using a fork. While medium rare beef is not my thing, (chefs recommended temp on all beef and lamb) I must say the delicate texture and savor of the bite I took, had me singing a different tune. The joke is that Wagyu beef has been given a hot stone massage while listening to classical music before, well..you know. That adorable image does nothing for my appetite, but when put out of mind, this main course can be easily enjoyed by most everyone.
Dessert was a never ending smorgizboard of chocolate and other delicious flavors. We started out with our individual afters, a caramelized banana for me and literally, chocolate, for Patrick. That’s what makes Remy so unique; simplistic, elevated plates! We thought our server was pulling our leg when she brought out the first sweet treat and proceed to say, ‘just three more courses!’ And that didn’t include the chocolate mousse cake with ‘happy anniversary Britta and Patrick’ written on it in French! The banana and chocolate were followed by milk chocolate chef hats, homemade lollipops, and two delicious tarts; lemon and chocolate salted caramel. The latter, in my opinion, is the winner; I would eat salted caramel cardboard!
In the past, I had always been one to opt out of nominal fee experiences on cruises. Why pay more for food when it is already included in the price of your vacation? But if you are familiar with the value of Disney, then you already know it will be worth the cheddar. At $125 PP, Remy is a steal. Not just for the amount and quality of food, but the exceptional service and overall experience. If you get the opportunity to sail on the Disney Dream or Fantasy, be sure to make your reservation for Remy. It will be a memory you will talk about for years to come.