New Adult's Restaurant on the Dream! Remy- French inspired cuisine ! - Page 2 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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That looks like the menu they prepared for the media event they held in a NYC restaurant to announce Remy. It's somewhat abbreviated, based on the menu description in the press release.
There are some food photos accompanying the press release, only some of which found their way onto that menu:
Japanese Wagyu Beef with Garlic Potato Puree
Smoked Bison with Fennel and Oranges (on the printed menu)
Roasted Muscovy Duck with Rhubarb
Citrus Turbot
Not photographed but mentioned in the press release are the asparagus with truffles and the lobster nage that appeared in the menu.
and since everyone needs dessert:
Chocolate Fondant with Crunchy Praline
White Chocolate and Meyer Lemon Purse with Blackberry-Violet Sherbet
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Co-Author, PassPorter's Walt Disney World, PassPorter's Disney Cruise Line, and PassPorter's Disneyland and Southern California Attractions
Disney Cruise Line and Michelin-starred Chef Create Perfect Pairing with French-inspired Remy On the Disney Dream
In an exquisite, top-deck restaurant with incredible ocean views, Disney Cruise Line debuts Remy – its first-ever premier dining option. With French-inspired, gourmet cuisine by two award-winning chefs, Remy melds classic and contemporary styles in a sophisticated new dining concept exclusively for adults on the Disney Dream.
Chef Arnaud Lallement from l’Assiette Champenoise, a Michelin two-star restaurant just outside Reims, France, and Chef Scott Hunnel from award-winning Victoria & Albert’s at Walt Disney World Resort, are collaborating to create a French-inspired menu featuring superior products and seasonal ingredients sourced from around the world.
Master Pastry Chef Erich Herbitschek of Victoria & Albert’s at Walt Disney World Resort and Chef Mattieu Gerard Siegrist of l’Assiette Champenoise will lend their talents to create Remy’s savory breads and delectable dessert offerings.
French-trained Chef Patrick Albert, executive chef for Remy, oversees an all-star culinary team that will provide guests with a superb experience and epicurean excellence each day aboard the ship.
“Remy, a first-of-its-kind onboard experience, takes Disney Cruise Line dining to new heights,” said Ozer Balli, vice president, Disney Cruise Line Hotel Operations. “The extraordinary success of Palo on the Disney Magic and Disney Wonder encouraged us to create this elegant, upscale and even more intimate dining experience for the Disney Dream.”
Dinner at Remy is a lavish and leisurely affair, starting with a signature chilled Champagne cocktail made tableside, followed by eight to nine small courses complemented by a stellar wine list. Lallement’s cuisine is simple and stylish, such as roasted lobster with cream, and fresh asparagus with black truffles and vin jaune. It earns l’Assiette Champenoise two stars (of a possible three) from Michelin, making the experience “excellent cooking and worth a detour.” Hunnel’s innovative dishes offer small tastes of everything from wild caviar to Kobe beef and Japanese Wagyu strip loin. His cuisine earns Victoria & Albert’s the coveted AAA Five Diamonds, a rating accorded a mere 0.19 percent of restaurants in North America and the Caribbean.
Polished touches at Remy include a tableside trolley for serving international cheeses, decanting stations for wines, and post-prandial coffee service including French press and grand crème.
With a subtle nod to the hit Disney•Pixar film “Ratatouille” and its petite French star Remy, the softly lit main dining room with seating for 80 is designed in Art Nouveau style with a palate of soft greens, deep reds and rich gold. The restaurant’s classic French design features graceful sinuous lines on chair backs, etched in glass and in wall treatments, Nouveau-style floral and leaf design in the carpet and warm lighting. The famous Remy character is subtly and artfully integrated into the design.
Tables are elegantly set with Frette linens, Riedel glassware, Christofle silverware and china made exclusively for Remy, with gracious accents such as purse stools for women’s handbags. The attentive serving staff is part of the sophisticated story, dressed in long white aprons, black jackets or burgundy vests, and bow ties. “From the moment our guests walk through the door, they are seamlessly transported to a fine French dining experience,” said Balli.
The private Chef’s Table dining room seats 16 and offers a glimpse into the kitchen. The room is furnished with rich “Ratatouille”-inspired décor – bold red carpet, chairs and drapes with touches of gold, opulent chandeliers, and scenes of Paris on the walls. The private Chef’s Table dining room has its own entrance to the kitchen to allow the chefs easy access, and offers a special multi-course menu.
A glass-walled wine room with marble flooring has seating for up to 16 guests amid more than 900 bottles of wine including a fine rare selection of Old World wines balanced with a solid selection of New World wines. Once dinner is booked and guests are on board, they are invited to meet with a sommelier in Remy’s wine room to taste and pre-select their wines for the evening.
Remy Private Dining Room
In an exquisite, top-deck restaurant with incredible ocean views, Disney Cruise Line debuts Remy on the Disney Dream. With French-inspired, gourmet cuisine by two award-winning chefs, Remy features superior products and seasonal ingredients. The private Chef’s Table dining offers a glimpse into the kitchen and offers a special multi-course menu
Japanese Wagyu Beef with Garlic-Potato Puree
Remy is a premier dining option on the Disney Dream, offering French-inspired, gourmet cuisine by two award-winning chefs
Citrus Turbot
Remy is a premier dining option on the Disney Dream, offering French-inspired, gourmet cuisine by two award-winning chefs
Chocolate Fondant with Crunchy Praline
White Chocolate and Meyer Lemon Purse with Blackberry-Violet Sherbet
Dinner
An additional charge is required to dine at Remy and has yet to be determined.
Boasting a French-inspired menu featuring superior seasonal ingredients from around the globe, dining at Remy is a leisurely affair. Beginning with a signature chilled Champagne cocktail that is prepared at your table, dinner is comprised of 8 to 9 small courses accompanied by a stellar wine list. Elegant touches include a tableside trolley for international cheeses, decanting stations for wines, and an after-dinner coffee service offering French press and grand crème.
Exact serving times for dinner and menu items are soon to be determined
Meridian
Located between Remy and Palo, Meridian is an adults-only lounge inspired by the early—and adventurous—days of sea travel, where Guests can enjoy a pre-dinner or post-dinner cocktail amid an indoor ocean view setting or breezy outdoor deck. The décor incorporates navigational tools, maps on the walls, and an illuminated constellation map above the maitre d' station. Meridian's outdoor deck also provides a perfect spot to watch a romantic sunset or to relax with a cigar selected from a fine assortment available at the bar.
"His cuisine earns Victoria & Albert’s the coveted AAA Five Diamonds, a rating accorded a mere 0.19 percent of restaurants in North America and the Caribbean."
The only Five Diamond restaurant in Florida. I believe he is both Cordan Bleu and CIA trained.
I have eaten at both V&A and The Mansion at Turtle Creek (Five Diamond and Michelin four star) and the Mansion is several steps above. But that $300 (in 1991) is also "several steps above". I've had the pleasure (oh yeah! ) of eating at several 2 and 3 star restaurants in France as well as the US and Canada and Remy sounds like a great addition.
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I figure we'll learn a bit more about Remy before then. TAs are going to need some pre-briefing so they can support their clients, after all. Some policies will be related to group reservations for the Wine Room and Chef's Table, also a TA concern. Will some of this leak out? It usually does.
I wouldn't expect to see most of this in the form of a press release. Some may just slip out onto the DCL web site, for sharp-eyed folks to find.
I expect, though, that they'll try to keep the pricing quiet until T minus 120 days. Well, maybe T minus 130 days at the max. The more time folks have to talk about it beforehand, the harder it is on DCL (complaints about price and policy, pressure to change things before booking opens, etc.)
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WOW, I didn't know Jennifer could throw a monitor that far and still hit my 
head!
(in 1991) is also "several steps above". I've had the pleasure (oh yeah! 
) of eating at several 2 and 3 star restaurants in France as well as the US and Canada and Remy sounds like a great addition.
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