Food photos from the Disney Fantasy - Page 3 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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Holiday Coffees
A few little treats
Fruit Tart and Brownie
Carrot Cake and Chocolate Chip Cookie on a Stick
All the pretty layers...Candy Cane Chocolate Mocha Latte
So I just came to realize that with everything going on on my life, taking care of my mom, problem with my eye and my dads passing that I never finished posting my food photo's. and after Cheryl so graciously set up this Disney Cruise Line food photos after I asked her. Life is back on track. Kind of. So let me show you the rest of our vacation food porn!
What better place to start off...Remy... Champagne cocktail Amuse-Bouche…Deep fried tomato soup…yes a cube of tomato soup, breaded and fried. We were asked to wait a few minutes for it to cool enough to eat. Just pop it in your mouth and incredible tomato soup. Rolls with butter and sea salt Palate cleanser…it tasted like a vanilla custard but I’m sure it wasn’t
Taittinger Champagne
Signature “R” on napkins
Entrees Alaskan King Crab…Cannelloni, Hearts of Palm and Caviar Vinaigrette Saint Pierre…John Dory with Chorizo Espuma and Spicy Carrot Mousse Pigeonneau…Young Pigeon Pie with Foie Gras, Spinach and tomato Cochon Cul Noir…Black pork loin with Siffon Potato, Pork Trotter Stew and Glazed Ham
Declinaison Tomate…Variations of tomato, Tart, Iced, Parmesan Espums and Tomato Lobster…with Vanilla, Bisque and Lobster Roe Foam Turbot Cotier…Coastal Turbot with Vin Faune and Gnocchi Australian Wagyu…This was something new described as a deconstructed taco
Cheese cart and cheeses
Next..Dessert Red napkin for final course
Peruvian Chocolate…Gelato
Chocolate…Praline with edible gold Champagne and chocolaty compliment to dessert A little anniversary surprise from Vincent
Even more surprises
This was the most memorable meal I have ever had. Disney Magic perfected!
Lunch Buffet at Cabanas Lots to choose from Freshly carved corned beef…with horseradish and Parsnip puree soup…very good A few desserts…shared by two Sticky toffee bread pudding…Not a pretty looking dish but I could have easily gone back for seconds!
Animator's Palate ~ Animation Magic Show night Sour Dough bread with Roasted Red Pepper Dip AP Menu Tuxedo…Sparkling wine, Ketel One Vodka and Chambord Appetizer Trio…This was a new combination and I’m not sure what the first one was. I want to say Duck breast, prosciutto and cranberries, mini buffalo salad and shrimp with Aioli sauce. This was very good. Also the Popcorn soup is no longer on the menu. Wild Forest Mushroom soup…now on the kids menu. Ask and you shall receive. Oven-baked Lobster Tail…served in the shell with lemon butter, bean casserole, and saffron rice The perfect finish…dessert! Banana Crème Brulee…with caramelized bananas. I missed out on this on our Remy night. So I asked for it. Celebration Cake
Until I saw your pictures of Remy, I had forgotten that it was patterned after Victoria and Albert's. We ate at V&A in June and our Amuse-Bouche was the lobster jar on the right in your king crab picture. Also, one of our dessert courses was the Peruvian chocolate timbale with the roasted white chocolate gelato -- YUM!
It's interesting to see how the menu changes at Remy, too. We ate there when we were on the Fantasy last May. Except for the deep fried tomato soup (wasn't that incredible? ), all your courses look different than ours.
More of my food pics, whih my husband thinks I'm crazy.
First pic: Lamb chop and other stuff from Cabanas when we first boarded.
2nd: Beer Mug
3rd: candy sculpture at Palo's
4th: Bottle of wine is a bit dark, but it was the most expensive wine we ever bought, and it was great! Celebrated our anniversary.
last Chocolate souffle from Palo's!!
We bought the mug on our first cruise (2001), and brought it back. This time we left the mug and got a token, so we didn't have to carry it around, it is kinda heavy. Each time you "refill" the mug, they give you a new one,no cross contamination.
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Disney Magic - Oct 2015
for you!
), all your courses look different than ours.
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