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Remy: Exquisite Dining Atop Disney Dream

Pam Brandon

by , Food Writer, Walt Disney World Resort and Disneyland Resort

We walked through the door and magically were transported across the ocean to one of Paris’ time-honored restaurants, with quiet music and the mellifluous ring of fine china, crystal and silver as a backdrop for our lavish, leisurely evening at Remy, the first-ever premier dining option for Disney Cruise Line. Inspired by one of my all-time favorite Disney films, “Ratatouille,” the elegant dining room is Art Nouveau style with a palate of soft greens, deep reds and rich gold.

Premier Dining at Remy Aboard the Disney Dream

Servers dressed in formal black and white offered crisp Frette linens as my guest and I settled for a delightful evening on a recent preview cruise. We had the good fortune to visit the Disney Dream at Disney’s invitation in order to help her crew prepare for the upcoming maiden voyage.

In Remy, guests must be 18 and older, and men must wear jackets, so it’s a formal affair, with serious French waiters at your beck and call. If you’re intimidated, the easiest approach is to order from one of the two tasting menus: “Goût,” the inspiration of award-winning Chef Scott Hunnel from Disney’s Grand Floridian Resort & Spa; and “Saveur,” the creation of Chef Arnaud Lallement from l’Assiette Champenoise, a Michelin two-star (out of a possible three) restaurant just outside Reims, France. Both are advising chefs for the sophisticated new restaurant. French-trained Chef Patrick Albert, executive chef for Remy, oversees an all-star culinary team.

We sipped a delicious signature chilled Taittinger Champagne cocktail made tableside, followed by five small courses – we paired wines with each for an additional cost. Favorites? The smoked bison with fennel salad and blood oranges, shown below; coastal turbot with Lallement’s signature vin jaune sauce and velvety gnocchi, and buttery Australian Wagyu.

Smoked Bison from Remy Restaurant Aboard the Disney Dream

But my favorite of all was the simple, inspired “Déclinaison Tomate,” which I called “tomatoes four ways” – the essence of beautiful French cuisine in four sublime tastes. No dish is more than three or four delicious bites, leaving room for sweet endings like a vanilla-poached pear or the to-die-for dark chocolate praline with icy cocoa sherbet topped with a spicy foam.

And those wines! The restaurant offers two wine lists: a special French list with 200 vintages from most every region in France, from which our dishes were paired, with some are available by the glass for ordering a la carte from the menu; and “Remy’s Vault,” a separate and exclusive wine list with rare wines from all over the world.

Remy’s Vault is a small velvet box that is presented at the table by a white-glove sommelier. The vault offers 24 “best-of-the-best” wines from around the globe with the name of each wine engraved on a silver-plated plaque. On that list – a 1947 Château Cheval Blanc, the wine requested by the food critic in “Ratatouille,” that is considered one of the best vintages in the world – Château Cheval Blanc. A single bottle is $25,000!

Je n’ai plus faim” (I am no longer hungry), I told my waiter as we savored the last bite of dessert, but we couldn’t resist the post-prandial sweets that arrived on a silver platter: tiny salted caramels, whimsical lollipops and macaroons. After nearly three and a half hours of dining, we were ready for a late-night stroll around the ship.

For big spenders, after-dinner libations include Rémy Martin Louis XIII Rare Cask, one of the most sought-after cognacs for connoisseurs, aged in centuries-old casks and served from an elegant Baccarat crystal decanter. We simply couldn’t imagine another sip.

An additional charge of $75 per person is required to dine at Remy, in addition to the cost of wine and alcoholic beverages. Wine pairings for the two tasting menus selected from the French list are an additional $99.

This is quintessential Paris dining on the high seas. Bon appétit!

Comments

  • For Frank and Jessica:
    The charge for Remy is $75 per person for the meal AND $99 per person for the wine pairings for a grand total of $348. I don’t believe that includes the automatic 15% gratuity for the wine, either, so your total cost would run $378 for two people, and many throw in an extra tip for Remy (or Palo) since the service is so good.

  • Thanks for the wonderful article, Pam. Can you please clarify the price for the wine pairings? Is it $75/person for dinner and an additional $99/person for 5 wine pairings. OR is it $75/person for just dinner or $99/person for dinner w/ wine pairings. I’m hearing conflicting reports and no one on the cruise phone line has the knowledge to answer any of my questions.

  • was that $99 wine paring charge per person?

  • Neighter my husband nor I are wine drinkers. Will this be frowned upon lol?

  • Thanks for your response above Pam! Do you know if they limit you to 5 courses if you order a la carte or can you opt for say 6 or 7 if you want to try something again that you really enjoyed?

  • Are there vegetarian options at Remy’s? Thanks.

  • I agree with Erin from RI. I have a 5 year old who has eaten in some very nice restaurants in his lifetime, including a very pleasant meal at CA Grill. His comportment has been appropriate, and complimented by many, each time. He would love to attend a slightly shortened meal of this type, and would greatly benefit from the experience. He is a very open-minded diner, and would be willing to try anything. In fact, escargot at Les Chefs last month were a big hit with him. While he might not be quite ready for a full Remy’s experience, a luncheon experience such as the one described by Erin would be perfect!

  • One of my mottos is that children learn through experience. Has Disney ever considered offering a dining etiquette special meal at restaurants such as Remy’s? Even if it was a midday service and only offered once a cruise, I think children should have the opportunity to experience the very best while practicing being their very best.

  • I have reservations to dine at Remy on Mar 3rd of this year and am very anxious to experience it! Do you know if diners are limited to 5 courses or can you order additional ones if you like (like at Palo or the other restaurants on board)?

    • I experienced the 5-course tasting menu, but you can order a la carte off the menu.

  • I wasn’t even able to get a single reservation for my cruise and now I need to go twice to taste both menus! Time to book another cruise…

  • What a fantasy-come-true. Nice write up, you have a great job.

  • Yes, even your brief notes and sole picture of the bison evokes the food I recently experienced at Victoria and Albert’s. However, as wonderful as it all sounds, it’s a bit disheartening to know one has to pay a tidy sum to experience Remy’s which rather goes against the whole one-cost voyage experience. Will Remy’s be treated similarly to Palo?

  • Thanks Pam. Im sure is food is amazing. I cant wait to try it

  • Is that padding on the wall above the one booth supposed to look like Cogsworth from “Beaty & The Beast”? Because it certainly looks like that to me. Too funny.

  • it sounds so good! will the experience be close to Victoria & Albert?

    • Very similar. You can see the influence of Victoria& Albert’s Chef Scott Hunnel, advising chef for Remy.

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