christinaspring
Mouseketeer
- Joined
- Apr 26, 2012
- Messages
- 142
Loving your TR!!! Cant wait for the next installment 
)
)
A Disney Fantasy comes true! Inaugural Eastern sailing TR--Now updated 5/10/12- Remy
- Thread starter Quicklabs
- Start date
TDluvsDaisy
DVC Member BCV
- Joined
- Dec 29, 2010
- Messages
- 833
So anyone wanna give hints on how to work the shower? ;P
Love the trip report by the way!! Ready for the next installment. Wink Wink.
Love the trip report by the way!! Ready for the next installment. Wink Wink.
Quicklabs
DIS Veteran
- Joined
- Dec 13, 2005
- Messages
- 1,980
Precisely 90 days before our sailing, I was up at 12 midnight to make reservations for Remy and Palo. The big day finally arrived. Day two was Remy. After our first dinner on the ship being so tasty, we were wondering if maybe we made a mistake and that it wouldn't be "worth it"
I'm here to tell you--it was worth it. You won't be able to wipe the smile off my face as I recall that meal until the end of time. Really. It was that good.
We got a little "invitation" in our room the day before, reminding us about our dining. On the day of our meal, we got a second card, inviting us to come to the restaurant at 5:00 to meet with the sommelier to pick out wines for our 6:20 meal. What?? A full 80 minutes of my life just going over wine? I'm just not that cultured, plus I didn't want anything to cut into my spa'ing time.
It was formal night anyway, and we got dressed up some. When we checked in, they led us to Meridian, where we chatted with some nice people who were also waiting. We also admired the wallpaper. No kidding--it looks like little passport stamps all over the wall. And there's a great view from Deck 12. It's pretty classy. With that and the wine thing, I was beginning to worry if I would feel out of place and waaaaaaay out of my element. Since we were already paying an extra 150 smackaroos to eat there, I told Mr. Quicklabs: "Okay, we're just gonna get the iced tea to drink. We are NOT paying another $99 for the wine; I don't care what they think of us." (Yeah, I was getting a little "defensive attitude" going on there.)
Here's Mr Quicklabs in Meridian. I was thinking maybe I should have told him to wear a tie. Check out the wallpaper
I loved the way they made the doors to the deck. What you can't see are the meridian lines on the floor.
After just a few, we were escorted into Remy. The maitre d' stopped briefly by the wine cabinet to point out the vintages that were referenced in the movie, "Ratatouille." I just smiled, but inside I was thinking, "Does he really think we're gonna order a $20,000 bottle of wine? Oh yeah, they're gonna love me when I order my iced tea. WITH LEMON!" (I took this picture later in the cruise).
We were walked all the way through the main dining room. "Great", I thought to myself, "they're going to put us next to the kitchen with the riff raff." (Why was I so testy?")
And they sure enough did put us next to the kitchen. Right into the Chef's Private Dining Room! Yep, we were gonna sit where the VIPs eat. Look at me, Mom! THere were only 8 seats in the whole dining room, and there was just one other couple seated. Ho-lee smokes! I couldn't believe it. Wouldja just LOOK at this place? After the other couple left (about an hour after we arrived), we had this whole beautiful room all to ourselves (and about five or so of our closest server friends).
Our main server, Yannick, who just couldn't have been any more professional or nicer, introduced himself. The maitre d', Nicholas, brought my purse its own little chair! I'm not kidding you. This room has special little stools for purses. So, there it was, my (at least seven year old and it looked it) little $35 Vera Bradley purse, sitting like the Queen of all Handbags, on her own little stool next to me. Nicolas treated her like she was a Gucci or a Pucci or who knows what.
The table was awash with fine china, silver and Riedel crystall.
Yannick talked with us about our dining preferences and gave an overview of what we were about to experience. Another cute French guy (I don't remember his name) came over to make us the Colette cocktail at tableside. It starts with a little raspberry and mint leaf. Then, he poured some minted pear vodka into each of our cocktail glasses (I just know that everyone out there has minted pear vodka sitting in your liquor cabinets at home!). Then he topped it off with some Taittinger champagne and finally, to keep the champagne from going flat, added a little slice of apricot. I'll let the expression on Mr. Q's face tell you how he liked it.
There was soft lovely music playing in the background. I recognized one of my favorites, "The Last Time I Saw Paris." I was struggling to remember the name the songwriter. When Yannick came back to the table. he told me that he looked up the songwriter me since he knew how annoying it could be trying to think of it and let me know that it was Jerome Kern. (He was right--I'd have driven myself crazy trying to remember it). He had Googled it. He didn't make a really big deal of it, but I tell you that little story to let you know the level of service and the attention to detail. It wasn't hovering. It was, well, just perfect! (I keep using that word).
After that, we began to order. Mr. Q said absolutely, we will have the wine pairing. I wasn't about to protest one bit. I knew this would be a very special evening, and iced tea just wasn't going to cut it for me.
Next came, the amuse bouche. It looked just like a small breaded "puff", but it actually contained one perfect sip of tomato bisque. Then came a small order of ratatouille. Seasoned perfectly. Anton Ego would have been licking his plate on that one.
Mr. Q decided to order (mostly) on the the tasting menus. I decided to go for the other (the French-er version). We mixed it up a bit to suit our tastes. They were more than happy to accomodate any request.
Each course we ate, we kept saying, "This is one of the best dishes I've ever had." And we're old! And we've eaten in a lot of places all over the world. Even very nice ones. But the meal just kept topping itself. Smoked buffalo, wild turbot, pork tenderloin and belly, roasted quail, a perfect scallopswith black olives, a jumbo shrimp in a lettuce cream sauce, Australian waygu beef. And the sauces! Ooooooooooooooooh the sauces.
(Excuse me, I have to wipe the drool off the keyboard).
Honestly, when the silver cover was lifted off the dishes, the aroma just made us want to stick our faces directly in the food. It was food perfume! I wanted to dab it behind my ears. By the way, the covers were lifted off at the same time by Yannick and an assistant server. Why not? LOL
Each course was paired with wine, which the handsome sommelier explained. His name was Christopher. I was re-thinking my decision that I should have gone in early to meet with him. With Mr. Q. Of course.
We were now up to six courses. Really.
Then came the cheese cart. Yannick talked about each of the 12 or so cheeses. We each chose 4 little pieces of cheese. We worshipped that cheese cart like we at a holy shrine. (The Blessed Shrine of St. LeBeau Fromage?)
Then there was dessert. Yes, it is sparkling with gold flecks. And those little clear caviar looking things are Caramel pearls. I used to scoff at molecular gastronomy--I promise, no more scoffing. This stuff was amazing.
Then, there was a little plate of other little goodies.
And then another!
Just when we were thinking there couldn't possibly be anything else they could bring to us or do for us, Chef Patrick Albert came out to speak with us. And he is so gracious and lovely. You'll never believe this, but he looks a lot like Gusteau. That wasn't the wine talking. Anyway, I asked him to sign a little card for my book, which he inscribed, "Bon Appetit" Chef Patrick.
Then, Yannick announces there is another surprise. And he brings us out yet another bite. This looks like a little poached wonton on a large spoon, like the kind you eat Chinese soup with. He tells us to eat it in one bite. And it was this little cognac scented liquid surrounded in sweet cream. Just like we started with with the tomato bisque puff. One perfect bite of "liquid"
Did I tell you about the coffee and tea service with dessert? No? Well, good heavens! Mr. Quicklabs had coffee in some fancy pot and I had tea in a tea press. Yannick explained that this was called Monkey Tea because the leaves were so fine and so high up, that they could only be picked by monkeys. Really? I mean REALLY? Could ya do anything else to delight me? Should I refuse to drink anything but monkey tea from now on? It was delicious.
We were presented with the check and with two gorgeous long-stemmed red roses that were so fresh and wonderful, they looked picture perfect all week in our cabin.
When we returned to the cabin, there was a box of handmade chocolates, a thank you note, and a vase filled with water, awaiting my roses.
So here's Yannick and Nicolas.
And here's Mr. Quicklabs and me, looking about as happy as we can possibly be.
Yes, it was an expensive meal. We had added a very good tip to an already BIG bill. But you know what? I'm going to remember that meal for as long as I live. Mr. Q will, too. It was the highlight of the trip for us. The highlight of lots of highlights. Four and a half hours worth of pure delight. It was worth every penny and then some.
On the way out, if you look in just the right spot, there is a little chandelier. There's a hidden Remy in there. We learned on the ship tour later in the week that the tiny crystal Remy, not much bigger than your fist, cost Disney $10,000. I doubt most people even notice it. I didn't until it was pointed out days later.
And one more thing. If you look carefully in the movie, Ratatouille, you will see the silver vase of red roses. I took this picture several days later; you will see one is missing. That one was mine.
I have no idea why we were seated in that room that night. We are no VIPs. We're not even IPs. Just two ordinary Ps. I guess the answer is Pixie Dust.... we were simply dusted with magic that night for no reason at all.
Thanks for reading along...Next up, another Day at Sea
I'm here to tell you--it was worth it. You won't be able to wipe the smile off my face as I recall that meal until the end of time. Really. It was that good.
We got a little "invitation" in our room the day before, reminding us about our dining. On the day of our meal, we got a second card, inviting us to come to the restaurant at 5:00 to meet with the sommelier to pick out wines for our 6:20 meal. What?? A full 80 minutes of my life just going over wine? I'm just not that cultured, plus I didn't want anything to cut into my spa'ing time.
It was formal night anyway, and we got dressed up some. When we checked in, they led us to Meridian, where we chatted with some nice people who were also waiting. We also admired the wallpaper. No kidding--it looks like little passport stamps all over the wall. And there's a great view from Deck 12. It's pretty classy. With that and the wine thing, I was beginning to worry if I would feel out of place and waaaaaaay out of my element. Since we were already paying an extra 150 smackaroos to eat there, I told Mr. Quicklabs: "Okay, we're just gonna get the iced tea to drink. We are NOT paying another $99 for the wine; I don't care what they think of us." (Yeah, I was getting a little "defensive attitude" going on there.)
Here's Mr Quicklabs in Meridian. I was thinking maybe I should have told him to wear a tie. Check out the wallpaper
I loved the way they made the doors to the deck. What you can't see are the meridian lines on the floor.
After just a few, we were escorted into Remy. The maitre d' stopped briefly by the wine cabinet to point out the vintages that were referenced in the movie, "Ratatouille." I just smiled, but inside I was thinking, "Does he really think we're gonna order a $20,000 bottle of wine? Oh yeah, they're gonna love me when I order my iced tea. WITH LEMON!" (I took this picture later in the cruise).
We were walked all the way through the main dining room. "Great", I thought to myself, "they're going to put us next to the kitchen with the riff raff." (Why was I so testy?")
And they sure enough did put us next to the kitchen. Right into the Chef's Private Dining Room! Yep, we were gonna sit where the VIPs eat. Look at me, Mom! THere were only 8 seats in the whole dining room, and there was just one other couple seated. Ho-lee smokes! I couldn't believe it. Wouldja just LOOK at this place? After the other couple left (about an hour after we arrived), we had this whole beautiful room all to ourselves (and about five or so of our closest server friends).
Our main server, Yannick, who just couldn't have been any more professional or nicer, introduced himself. The maitre d', Nicholas, brought my purse its own little chair! I'm not kidding you. This room has special little stools for purses. So, there it was, my (at least seven year old and it looked it) little $35 Vera Bradley purse, sitting like the Queen of all Handbags, on her own little stool next to me. Nicolas treated her like she was a Gucci or a Pucci or who knows what.
The table was awash with fine china, silver and Riedel crystall.
Yannick talked with us about our dining preferences and gave an overview of what we were about to experience. Another cute French guy (I don't remember his name) came over to make us the Colette cocktail at tableside. It starts with a little raspberry and mint leaf. Then, he poured some minted pear vodka into each of our cocktail glasses (I just know that everyone out there has minted pear vodka sitting in your liquor cabinets at home!). Then he topped it off with some Taittinger champagne and finally, to keep the champagne from going flat, added a little slice of apricot. I'll let the expression on Mr. Q's face tell you how he liked it.
There was soft lovely music playing in the background. I recognized one of my favorites, "The Last Time I Saw Paris." I was struggling to remember the name the songwriter. When Yannick came back to the table. he told me that he looked up the songwriter me since he knew how annoying it could be trying to think of it and let me know that it was Jerome Kern. (He was right--I'd have driven myself crazy trying to remember it). He had Googled it. He didn't make a really big deal of it, but I tell you that little story to let you know the level of service and the attention to detail. It wasn't hovering. It was, well, just perfect! (I keep using that word).
After that, we began to order. Mr. Q said absolutely, we will have the wine pairing. I wasn't about to protest one bit. I knew this would be a very special evening, and iced tea just wasn't going to cut it for me.
Next came, the amuse bouche. It looked just like a small breaded "puff", but it actually contained one perfect sip of tomato bisque. Then came a small order of ratatouille. Seasoned perfectly. Anton Ego would have been licking his plate on that one.
Mr. Q decided to order (mostly) on the the tasting menus. I decided to go for the other (the French-er version). We mixed it up a bit to suit our tastes. They were more than happy to accomodate any request.
Each course we ate, we kept saying, "This is one of the best dishes I've ever had." And we're old! And we've eaten in a lot of places all over the world. Even very nice ones.
But the meal just kept topping itself. Smoked buffalo, wild turbot, pork tenderloin and belly, roasted quail, a perfect scallopswith black olives, a jumbo shrimp in a lettuce cream sauce, Australian waygu beef. And the sauces! Ooooooooooooooooh the sauces.(Excuse me, I have to wipe the drool off the keyboard).
Honestly, when the silver cover was lifted off the dishes, the aroma just made us want to stick our faces directly in the food. It was food perfume! I wanted to dab it behind my ears. By the way, the covers were lifted off at the same time by Yannick and an assistant server. Why not? LOL
Each course was paired with wine, which the handsome sommelier explained. His name was Christopher. I was re-thinking my decision that I should have gone in early to meet with him. With Mr. Q. Of course.
We were now up to six courses. Really.
Then came the cheese cart. Yannick talked about each of the 12 or so cheeses. We each chose 4 little pieces of cheese. We worshipped that cheese cart like we at a holy shrine. (The Blessed Shrine of St. LeBeau Fromage?)
Then there was dessert. Yes, it is sparkling with gold flecks. And those little clear caviar looking things are Caramel pearls. I used to scoff at molecular gastronomy--I promise, no more scoffing. This stuff was amazing.
Then, there was a little plate of other little goodies.
And then another!
Just when we were thinking there couldn't possibly be anything else they could bring to us or do for us, Chef Patrick Albert came out to speak with us. And he is so gracious and lovely. You'll never believe this, but he looks a lot like Gusteau. That wasn't the wine talking. Anyway, I asked him to sign a little card for my book, which he inscribed, "Bon Appetit" Chef Patrick.
Then, Yannick announces there is another surprise. And he brings us out yet another bite. This looks like a little poached wonton on a large spoon, like the kind you eat Chinese soup with. He tells us to eat it in one bite. And it was this little cognac scented liquid surrounded in sweet cream. Just like we started with with the tomato bisque puff. One perfect bite of "liquid"
Did I tell you about the coffee and tea service with dessert? No? Well, good heavens! Mr. Quicklabs had coffee in some fancy pot and I had tea in a tea press. Yannick explained that this was called Monkey Tea because the leaves were so fine and so high up, that they could only be picked by monkeys. Really? I mean REALLY? Could ya do anything else to delight me? Should I refuse to drink anything but monkey tea from now on? It was delicious.
We were presented with the check and with two gorgeous long-stemmed red roses that were so fresh and wonderful, they looked picture perfect all week in our cabin.
When we returned to the cabin, there was a box of handmade chocolates, a thank you note, and a vase filled with water, awaiting my roses.
So here's Yannick and Nicolas.
And here's Mr. Quicklabs and me, looking about as happy as we can possibly be.
Yes, it was an expensive meal. We had added a very good tip to an already BIG bill. But you know what? I'm going to remember that meal for as long as I live. Mr. Q will, too. It was the highlight of the trip for us. The highlight of lots of highlights. Four and a half hours worth of pure delight. It was worth every penny and then some.
On the way out, if you look in just the right spot, there is a little chandelier. There's a hidden Remy in there. We learned on the ship tour later in the week that the tiny crystal Remy, not much bigger than your fist, cost Disney $10,000. I doubt most people even notice it. I didn't until it was pointed out days later.
And one more thing. If you look carefully in the movie, Ratatouille, you will see the silver vase of red roses. I took this picture several days later; you will see one is missing. That one was mine.
I have no idea why we were seated in that room that night. We are no VIPs. We're not even IPs. Just two ordinary Ps. I guess the answer is Pixie Dust.... we were simply dusted with magic that night for no reason at all.
Thanks for reading along...Next up, another Day at Sea
kdeans1010
DIS Veteran
- Joined
- May 2, 2012
- Messages
- 720
OMG your trip report is amazing. I am totally jealous of the Remy thing. If you don't mind me asking how much was that bill. I was looking at doing some sort of thing for my dad.
And I dig the lab references. I am a lab and golden retriever owner.
And I dig the lab references. I am a lab and golden retriever owner.
Quicklabs
DIS Veteran
- Joined
- Dec 13, 2005
- Messages
- 1,980
Quicklabs
DIS Veteran
- Joined
- Dec 13, 2005
- Messages
- 1,980
I think the chef from V&A was one of the two collaborators on the Remy menu. So I may need to put that one on my "bucket list."
kdeans1010
DIS Veteran
- Joined
- May 2, 2012
- Messages
- 720
Okay. That much. Okay... Note to self. I booked a brunch reservation for Palo on Costa Maya day.
TinkLoverSam
DIS Veteran
- Joined
- Oct 10, 2009
- Messages
- 3,052
Yes Chef Scott Hunnel is the executive Chef at V&As in WDW and he is the "American" Chef at Remy's the name of the French Chef escapes me right now...
I can't wait for October so I can go to Remy's! We did V&As Chef's Table for our wedding dinner and I can't wait to try Remy's!
SCRAPBOOKQUEEN
Mouseketeer
- Joined
- Feb 20, 2007
- Messages
- 341
Subbing. Wow, sounds like a great trip. I would love to book on either the Dream or Fantasy. Saving my $$$$$$$.
Scrapbookqueen
Kellie
Magic 9-5-08
Scrapbookqueen
Kellie
Magic 9-5-08
bobbi565
DIS Veteran
- Joined
- Feb 9, 2007
- Messages
- 871
Thank you for allowing me to live vicariously through your Remy experience! DH and I decided we just can't justify that kind of splurge on this trip, so we will stick with the Palo dinner. Maybe someday...
I'm really enjoying your trip report. Thanks for all the fabulous pictures and interesting details. The next year can't pass fast enough for me!
I'm really enjoying your trip report. Thanks for all the fabulous pictures and interesting details. The next year can't pass fast enough for me!
DMMarla07860
DIS Veteran
- Joined
- May 12, 2005
- Messages
- 7,443
I think I remember seeing you guys around the ship
jennyjinx3
DIS Veteran
- Joined
- Nov 28, 2011
- Messages
- 4,763
LOOVVVING THIS! What I wonderful look inside Remy! Thanks
MyHappilyEverAfter
Earning My Ears
- Joined
- Jan 21, 2011
- Messages
- 41
Loving your Trip Report!! 
And Thank You - You just solidified our trip to Remy!!
We (I should clarify) I was on the fence, but your TR just made me so excited to try!
Sounds like the experience will be well worth every penny.
ps... I also love the pics of your puppies!
And Thank You - You just solidified our trip to Remy!!
We (I should clarify) I was on the fence, but your TR just made me so excited to try!
Sounds like the experience will be well worth every penny.
ps... I also love the pics of your puppies!
Quicklabs
DIS Veteran
- Joined
- Dec 13, 2005
- Messages
- 1,980
I think I remember seeing you guys around the ship
I hope we weren't doing anything weird! LOL
LOOVVVING THIS! What I wonderful look inside Remy! Thanks
Thanks for reading and you're welcome.
You have the best of both worlds then. I love all retrievers.
You'll love Remy! And thanks for the nice words about my girls.Loving your Trip Report!!
And Thank You - You just solidified our trip to Remy!!
We (I should clarify) I was on the fence, but your TR just made me so excited to try!
Sounds like the experience will be well worth every penny.
ps... I also love the pics of your puppies!
OKraysLoveDisney
Mouseketeer
- Joined
- Mar 16, 2006
- Messages
- 160
What a wonderful trip report and pics! We are on the Eastern Caribbean sailing May 19 and can't wait! We cancelled our Remy res cuz we thought it would be "too much food" and too hoity toity for us, but now we may try to get a res once we board next week.
Quicklabs
DIS Veteran
- Joined
- Dec 13, 2005
- Messages
- 1,980
I was worried about that, too. And as for too much food, they're small tasting portions. You won't be stuffed. Please let us know if you end up going!
What a wonderful trip report and pics! We are on the Eastern Caribbean sailing May 19 and can't wait! We cancelled our Remy res cuz we thought it would be "too much food" and too hoity toity for us, but now we may try to get a res once we board next week.
catgirl
Mouseketeer
- Joined
- Jan 27, 2008
- Messages
- 492
I'm loving your pictures! Thank you so much for sharing your Remy experience. I'm a picky eater & don't drink wine, so I would never do this, but I love hearing about it and getting a glipse inside the resturant. I can't wait to hear & see more.
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