Day 23 - Disney Fantasy Day 4 - continued - Remy
The big toe on my left foot was still throbbing and was now turning black. Id had it in ice for an hour and hobbled to the spa to get ready for tonight's dinner, now here I was back in the room trying to a squeeze a shoe onto a swollen foot. I had no choice as it was the only pair I had and further more tonight we were dining at Remy which has a strict jackets, collar, shirt and shoes policy.
I eventually managed to squeeze the shoe on and hobble down the corridors down towards the back of the boat and up to deck 12, here is the meridian bar which is flanked by restaurants, Palo and Remy. Both are high end adult exclusive dining experiences and whilst I had really enjoyed dining at Palo in the past this would be my first time at Remy. Remy is a 3 Michelin star restaurant and has been voted best in the world at sea. So despite my throbbing toe I was really looking forward to this meal.
We were a little early so we started the evening with a drink in the Meridian bar, I had a dirty martini but had to take it through to dinner as no sooner had I taken the first sip we were being called. We were shown through the restaurant to our table and we also saw the actual bottles of wines that are used in the Ratatouille movie, $265 a bottle if you so pleased. Our table had a lovely view looking out to sea and was booked to coincide with sunset, however tonight was raining so no sunset.
The table napkins were changed as we were seated as they didn't match our outfits, we were then left to ponder the wine and water menus, yes they had a water menu. A choice of different mineral waters from around the world, 8 still and 8 sparkling, ranging from $7 to $95 a bottle. The $95 bottle was from Norway and harvested from glaciers in the Fjords. We had the $7 Saratoga Springs mineral water, to be honest id have been happy with Zephyrhills. We also ordered a glass of wine each from the menu.
Dinner was preset tasting menu with a choice between a French and American chef, we both chose the US chefs menu but Sam did switch out one dish for the French chefs pigeon pie, I also added the Miyazaki beef to my course.
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The whole meal was extravagant from start to finish, the gold glitter on the butter, tarts served on the finest silver and a violinist playing by the table, everything was so very decadent. The service matched this and could not be faulted. Everything was done with such precision, each and every course our food was served simultaneously to us, our servers whilst very efficient, attentive and
knowledgeable were also friendly and welcoming. The attention to detail given to us over dinner was second to non, Samantha left the table to use the bathroom at one point during the meal and was escorted there by the arm of one of the waiters before being escorted back again.
So what about the food you all cry, it was amazing, every course was so full of flavour and perfectly cooked it was an absolute joy to have eaten it. The courses although small and dainty were rich and indulgent so were more than plentiful. The courses kept coming as the chefs would send out surprise dishes along with what we had ordered from the menu. We had so many incredible courses and we were told so much info about them that a lot of it got lost, I can say though that each and every course was amazing, tasted as it should and was perfectly presented.
Amuse Busch
Cauliflower Tartlet
Sweer Potato Tartlet
These little tarts were delicous and were the perfect start to our meal, nice and light but packing enough flavour do get those taste buds going
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UK-Trigg, on Flickr
Next up was a bread course, they had a good choice of artisan breads served with butter stencilled with gold
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The second course was a treat from the chef. Parsnip crisp with cauliflower puree and peas, this doesn't sound much on paper but those three flavours sang, the taste of parsnips, cauliflower and fresh pea was incredible.
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UK-Trigg, on Flickr
Next were the fish courses
Langoustine with coconut. This was lovely, langoustine cooked to perfection topped with crispy coconut and im pretty sure the cream had coconut and yuzu juice.
Halibut with Broccoli. As it says really, perfectly poached halibut, steamed broccoli and a cheddar cheese sauce.
Both of these courses were so good and like all good dishes left you wanting more.
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UK-Trigg, on Flickr
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Next up were the meat dishes
Pork with Pea Agnolotti. Berkshire pork cooked med/rare served with little pea raviollis, I forget the sauce but remember it being rich and velvety, lots of butter.
Kobe style beef with potato tatin. 4oz steak served with potato gratin and jus, Amazing steak and the potatoes were delicous too
Beef Miyazaki with wine pairing -This was an add on course.
Miyazaki is some of the finest beef in the world, I also had the Numanthia wine pairing -The 4oz steak was served alongside my Kobe so I could compare the two. Whilst both were unbelievably good the Miyazaki was knock out, flavour and melt in the mouth texture were on another level, you could eat the thing with a spoon too.
Pigeon Pie. Sam asked for this from the french side of the menu instead of the beef dish. Sam really enjoyed it, I tried it and it was good.
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Dessert Courses to follow