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Old 02-02-2012, 06:18 PM   #1
ehagerty
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Remy's - Pictures & Ruminations - UPDATED for January, 2013 Dinner

We loved it!

We were expecting it to be great, and it exceeded expectations.

Context is everything, of course.

There's the "value-for-the-dollar" debate, and Palo's is still the champ on that dimension.

But, as with all dining choices, they are not mutually exclusive. The fundamental question turns out to be "how many of each one?"

As with most of my dining "reviews," this one will consist mostly of pictures, the menu (thank goodness you get a copy) and my memory. I only take notes when I dine alone, and then, I usually only remember for the first 3 courses.

So, be forewarned, there are better (more complete, accurate) reviews available than this one!! I read Brenda's shortly after I got home from this trip and thought to myself - "well, there's all anyone needs to know - no need to rush my post"

Sooner or later though, I get around to doing my disboard-post-thing - laying out our experience, in its own meandering way. But here's the thing about me - I don't usually get all the details until the 2nd or 3rd iteration of something. For example, the first time I rode RnR. Got off - so excited - babbling "gotta go on again." Meanwhile, DH was waiting for an assessment outside of the layout inside, as his stomach is averse to loops and upside down. "Are there loops? Do you go upside down?" he asked. "I don't know, but it is soooo much fun," I replied. Of course, it took him hours to recover. I realized that day that I don't pay attention to details my first time through. Same thing with movies. Same thing with Remy's. I knew it was great. I loved it. Can't wait to go back - but if you need food notes, you'll have to get Brenda's post.

Enough already, on with the show!

We arrived early for our "consult" with the wine sommalier, Sebastian. We did not know what to expect, nor are we so knowledgeable that we need "help" - you have to have a starting point to "help" someone - we just suggested he pick our pairings and left it at that! Because that type of consult does not take too long, we wandered onto the deck outside Meridian.

Waiting on deck, outside Meridian






Sunset off the deck






David, Remy's Manager, showing the wine collection which faces into hallway






...with special attention to the Chateau La Tour 1961 that Anton Ego references in the movie....







The hallway also contains my favorite light fixture on the ship - a Chihuly-like, murano glass. We will take up the discussion of interior design notes in general, and light fixtures in particular, on a different thread.......







Your standard table for 5, set for 4






David, pointing out that the picture is Remy's view






...and Gustav's Kitchen







...with us in front






.
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Last edited by ehagerty; 02-01-2013 at 06:48 PM.
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Old 02-02-2012, 06:33 PM   #2
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Interesting: David was our server at Remy last June. He was phenomenal.
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Old 02-02-2012, 06:56 PM   #3
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I love the pictures and review! If we ever get to sail on the Fantasy, dining at Remy is a must for me. It sounds divine!

Quote:
Originally Posted by ehagerty View Post
The hallway also contains my favorite light fixture on the ship - a Gilhooly-like, murano glass. We will take up the discussion of interior design notes in general, and light fixtures in particular, on a different thread.......

I have to say something here as it's making me . I live in the PNW, so I might be one of the few to notice this. Jeff Gillooly was married to Tonya Harding, the skater that was involved in the attack on Nancy Kerrigan. Dale Chihuly is the glass blower.

Thank you for the great giggle

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Old 02-02-2012, 07:16 PM   #4
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remy

Quote:
Originally Posted by Kirbo View Post
I love the pictures and review! If we ever get to sail on the Fantasy, dining at Remy is a must for me. It sounds divine!



I have to say something here as it's making me . I live in the PNW, so I might be one of the few to notice this. Jeff Gillooly was married to Tonya Harding, the skater that was involved in the attack on Nancy Kerrigan. Dale Chihuly is the glass blower.

Thank you for the great giggle

I belive he did the chandliie on the wonder and yes Im also from the PNW. I got it about jeff gillooly what a name no wonder(No pun intened) he changed his name to stone enough of that
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Old 02-02-2012, 07:53 PM   #5
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Great so far and anxiously awaiting more...fingers and toes are crossed that DH and I are able to get a reservation on the Fantasy in June. Were you able to easily get a reservation?
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Old 02-02-2012, 08:16 PM   #6
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[SNIP] I belive he did the chandliie on the wonder
He was commissioned to do both the chandeliers on the Magic and Wonder!
But they are made of plastic/acrylic rather than glass for safety reasons, but both look really cool and fit the themes!

ehagerty,

That decor look's amazing! I think they have captured the ambiance of Remy as best they can in a real life environment! I hope it was like that when you sat down to eat!

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Old 02-02-2012, 09:47 PM   #7
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I'm in. Can't wait to try Remy in October.

Jill in CO
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Old 02-02-2012, 10:37 PM   #8
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Can't wait to read more. Any tips or must do's for me- we are doing Remy in March!!
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Old 02-04-2012, 07:29 AM   #9
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Amuse Bouche






I have to admit, I don't recall what this was.... something green on the bottom, crouton in the middle, something with cream/fat on top.... I'm sure it was delicious. Next time I WILL take notes!!

=====================================

Bread & Butter





Very reminiscent of the quality of breads and presentation at VnA. Rich, flavorful bread, sweet unsalted butter - with a silver salt cellar on the left from which you can add the amount of salt you want.
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Old 02-04-2012, 07:36 AM   #10
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Next Course - Seafood

Jamon Wrapped Shrimp
Iberico Ham wrapped Florida Shrimp with Melon

Michel Picart Vouvray '08











Seared Tuna






Langoustine Royale
Royale Norway Lobster with Nage Reduction


Taittinger Prestige Cuvee Rose NV







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Old 02-04-2012, 07:46 AM   #11
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Rataouille, Asparagus, and more lobster!

Tomato Rataouille
In Calamarata Pasta with Cuttlefish


Michel Redde Sancerre '08











On the Rataouille - DS does not really like tomatoes. He was tenatative about the ingredient, but enthusiastic about actually eating the dish reference in the movie. He liked it so much, he ordered it again - for second dessert!!

On the wine service - even though the picture is not the best quality, I am including them here so illustrate how professional and elegantly executed the wine pairings were done.


============================================


Asperge Verte
Asparagus with Black Truffles and Vin Jaune Source


Domaine Louis LaTour Pouilly Fuisse '09









Homard Maine
Maine Lobster with Spicy Bouillon







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Old 02-06-2012, 02:07 PM   #12
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So the portions are small, correct? I am not a fan of feeling overly stuffed and the thought of a 3 hour meal is a bit daunting
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Old 02-06-2012, 02:13 PM   #13
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Lovely photos thus far! Can't wait to see the rest!
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Old 02-06-2012, 04:01 PM   #14
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Question

Was the majority of the menu seafood? I'm alergic to shellfish and don't care for fish .... perhaps I should just stick with Palo!
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Old 02-06-2012, 04:49 PM   #15
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So the portions are small, correct? I am not a fan of feeling overly stuffed and the thought of a 3 hour meal is a bit daunting
Yes, small portions, but I think my problem was I filled up a bit on the wine pairings. Hard to let the wine go to waste, but no way I could finish it all. And watch the bread too

Loved the truffle brioche

Loving these pics
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