Remy
So, I have been excited for this dinner all cruise! We got dressed up and went to Deck 12 Aft. How wonderful! We had been invited to visit the wine vault and pick wines for our meal, but we declined. The up charge is steep, and we aren't that into wine pairings, we just love food! We are greeted at the Palo/Remy desk, and escorted in. The restaurant is so quiet and elegant. We are seated and meet our server. He is from France, and has a beautiful accent. We had fun talking to him during the meal. He was very nice, and was telling me the French words for things. They only have 3 tables each, so the service is excellent.
And our server took a pic of us in our fancy duds. No photographer in Remy
He then made me the Colette, a cocktail with fruit and champagne, and DH had plain champagne. As we are talking to the server, we are given our choices of bread. We are seated by the window, but it's dark out, so there is nothing to see. There are many open tables, and I later asked our head server in the main dining room what's up with that. He said it's intentional, but may change in the future.
OK, on with the food (
I love food porn!!)
After we have a little of the cocktails, we are given an Amuse-bouche. It's like tomato soup inside a puff. Pop it on your mouth and eat it up. While I'm not a fan of gushers gum, and was a bit concerned, it was delicious. Delicious will be the theme for the rest of this report, as we really didn't have a thing we didn't LOVE all meal! A meal that took over 3 hours and was an event unto itself.
We had the tasting menu, I had the Saveur and DH had the Gout. It was recommended by our server, and since we didn't know what to expect anyway, we let him lead the way. The menu was created by 2 different chefs. And we were told the story of the chefs and the menu. A total of 10 courses to taste, plus a cheese course and other goodies

I'm in food nirvana. As we are eating, I'm thinking what a great job the waiter did picking our path on the menu. Things I love that DH is ok with and visa versa...
My Bread
Ratatouille with olive oil ice cream
Langoustine Royale -mine- 2 dishes of lobster
hot
cold
Smoked Bison -DH-
Declinaison Tomate -mine- 3 dishes of tomato, and a drink
crustless tomato tarte
soup- that little cube was tomato sorbet
tomato and ricotta
Pineapple tomato cocktail that takes 2 days to prep
Lobster -DH- no pic
Tubot Cotier -mine-
Wild Loup de Mer -DH- no pic
Pigeonneau -mine- Pigeon in puffed pastry no pic...I was too busy eating
Australian Wagyu -DH- no pic
The cheese course -
Then the cheese is brought over to the table, and some more bread to spread it on. I know why the cheese in under glass, when he opens that thing up the smell of all those cheeses could knock you over. I got 3 kinds of brie. DH got some brie and something really stinky and runny. I tasted a drop and it was totally gross. OK, so that was the only thing I didn't like in the whole meal.
and finally dessert
Fondant Chocolate Croustillant, Sorbet Cacao and Jus Mousseux -mine-
That is gold on the end, and it was fluttering around. So pretty!
and a panacotta
Vanilla Poached Pear -DH- That is pulled sugar, which actually broke when he touched it
Our dinner was finished. I was blissful! The chef had come out during the final courses and was talking with the guests. I told him how much I loved that tomato drink. We enjoyed the meal, and it was worth the upcharge to try it! As we were leaving, the waiter said it is custom in France to give a rose to the lady, and I was given a beautiful rose.
When we returned to the room, there were chocolates and a thank you note waiting for us...
My rose living in The Yard- and it stayed beautiful for the trip
We were also excited that we got new lanyards -DH was excited for his gold
And some goodies from DVC too
And that was a full day and I crashed soon after!