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Old 02-01-2013, 07:13 PM   #1
ehagerty
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Remy Brunch - January, 2013

From the menu
Bonjour and welcome to Remy, Disney Cruise Line's luxurious gourmet French Restaurant. Remy creates a dynamic landscape where the talents of Chef Arnaud Lallement from L'Assiette Champenoise, of a two-star Michelin restaurant in Reims, France and Scott Hunnel, from award-winning Victoria and Albert's at Walt Disney World, combine to deliver a menu of Epicurean excellence.

Prepare your taste buds to be dazzled by this delectable display of contemporary and modern French cuisine, accompanied with some of the world finest wines. Be our Guest on your journey in a Champagne Brunch of culinary delight and exquisite service.


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

Chef Benoit and Manager David greeting guests








Display of Champagne available on board the ship (not the selection for the brunch pairing)






Brunch starts in the wine room, with Jamon Iberico






Chef Benoit's introductions






Florian, the ship's sommelier, describing the Champagne







Champagnes on display that ARE the pairings for brunch







Taittinger - with a Disney Cruise ship on the label
(available only on DCL) - everyone at brunch received a complimentary glass of this.







Cheers







.
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Old 02-01-2013, 07:22 PM   #2
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Moving from Wine Room to Dining Room

Sample table for two, by the window; ocean-view. Sea salt on the table for you to mix into the butter (or any purpose) as you see fit. Souvenir menus resting inside the Remy menu "sleeve" beside the plate.







Cushy booth, set for two (recessed from the window)






David, showing how Remy has been integrated into the design of the chair.





and upholstery






Here, he is pointing out the pictures on the wall, as DS and DF have not seen them before.






Our table, bread & butter






.
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Old 02-01-2013, 07:27 PM   #3
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Soup & Lobster

Sweetcorn Emulsion
Taittinger Prestige Cuvee Rose NV











Checking the color






Lobster Cannelloni, Caviar





.
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Old 02-01-2013, 07:30 PM   #4
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Egg

Poached Egg
Pommery Gold '06

























.
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Old 02-01-2013, 07:33 PM   #5
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Shrimp

Shrimp, Potato, Emulsion






Moet & Chandon Ice NV







.
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Old 02-01-2013, 07:37 PM   #6
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Dessert

Praline






We liked this so much, we requested it again for dinner - and there is a better picture of it on that thread.



Final treats - suckers, marshmallows, and the other thing






.
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Old 02-01-2013, 09:06 PM   #7
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Looks incredible! I've seen the menu before and the items were different. Did DCL update Remy brunch menus? Is it still a set menu or do you now choose dishes? And is this on the Dream, or Fantasy? I'm now even more excited as I have reservations for the Feb 23 sailing on the Fantasy
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Old 02-01-2013, 09:19 PM   #8
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Everything looks wonderful. We've done Remy 3 times for dinner, which were incredible . We're planning on doing the the champagne brunch in June when we sail on the Fantasy. After viewing the photos, it's going to be tough waiting for June to roll around.
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Old 02-02-2013, 05:52 AM   #9
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Thank you for sharing! These are different to what we had in October on the Fantasy but look so good. And I love seeing Florian again!
Wendy
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Old 02-02-2013, 11:44 AM   #10
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Quote:
Originally Posted by huskydogg View Post
Looks incredible! I've seen the menu before and the items were different. Did DCL update Remy brunch menus? Is it still a set menu or do you now choose dishes? And is this on the Dream, or Fantasy? I'm now even more excited as I have reservations for the Feb 23 sailing on the Fantasy
I don't know if they updated the brunch menu, as this was my first brunch here - however, the Dis-Foodie-FB group all commented that is was good to see change, so I am guessing "Yes."

It is still a set menu, unlike dinner, where you have choices. I don't know what they do if you don't like something - try to accommodate, I guess.

This was on the Fantasy (Jan 14, 2013).
Quote:
Originally Posted by darkwing818 View Post
Everything looks wonderful. We've done Remy 3 times for dinner, which were incredible . We're planning on doing the the champagne brunch in June when we sail on the Fantasy. After viewing the photos, it's going to be tough waiting for June to roll around.
It will be worth the wait. We are holding a reservation for next January, with hopes of doing more of these. The premium food options have become more of the sailing attraction than port excursions at this point (not that they are mutually exclusive), since we have been in the ports so many times (good problem to have, I know).
Quote:
Originally Posted by wendym View Post
Thank you for sharing! These are different to what we had in October on the Fantasy but look so good. And I love seeing Florian again! Wendy
Thanks for subscribing. Florian was great.
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Old 02-02-2013, 11:53 AM   #11
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Florian is directly responsible for our new expensive champagne habit.
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Old 02-02-2013, 12:13 PM   #12
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Quote:
Originally Posted by oybolshoi View Post
Florian is directly responsible for our new expensive champagne habit.
Which one did you develop an affinity for? I actually bought a couple of bottles of Verve Clicquot Yellow label - one for New Year's Eve ($42) and one for sail away from our verandah at our liquor store stop on the way to the ship ($53) based on the Flying Fish Dinner (12/14). It is a problem being exposed to the "good stuff." I don't experiment at $50/bottle - but, apparently, I will BUY at $50/bottle, if I KNOW it will be good. We also repeated the champagne testing (Dream) because we had some newbies - also fun, but I didn't rush out and buy any.

Will be posting much more, including mixology with Damian, various tasting and excursions! Stay tuned.
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