If we can DREAM it, we can do it! ..... another 30 day vacation Update 02/07

[dizneeat]

Great update!

Thank you! Lots more to come.

I am definitely hitting the Bacardi store while I am in Nassau! Vanilla Rum sounds like a winner! Do they give samples?

those little wraps look so yummy!

The Tortuga store is bigger!
You can easily hit both, they are very close together. On the ship you will get a map of Nassau and both are marked in there. From the custums house, Tortuga is a 90 second walk and Bacardi maybe 2 minutes.
They both have rum cake to sample. Chocolate is my favourite.

The food on board is really yummy. You will like it ..... and there is PLENTY of it.

She's back!!!!

I need to do more exploring of nassau

YES, I am back!
Took me nearly three weeks, but here I am again. Now, if only I would be able to catch up on my pre-trippie as well.

We have been to Nassau quite often up to now and have always explored somewhere new. While the city of Nassau looks somewhat run down in places, we have only come across really friendly people.

 

[WDWFAN2020]

So envious .. a 30 day Disney vacation!!!!!

 

[Mickey'sMainMami]

Joining in!

 

[dizneeat]

So envious .. a 30 day Disney vacation!!!!!

We always stay for at least 4 weeks in the summer. Makes more sense considering the airfare from Europe.

Joining in!

You are right on time for the second part of our vacation!

 

[dizneeat]

Day 17, August 27

A little bit of shopping, a French dinner and no fireworks ……. - Part 3


After we had finished our rather big meal we wobbled back to our stateroom to plop onto the chairs on the veranda and enjoy the wonderful day with another drink.







But our time on the veranda was short as they power washed the outside of the ship and the cast members working there were moving towards us.



So we sorted out our Fish Extender gifts and headed off to hand them out again. We took our sweet time and stopped ever so often to enjoy the enchanted art. Then we turned a corner and while walking past an open stateroom we peeked in and saw Narciso, our stateroom host from the year before. And even before we could say a word he came running out to hug us and tell us how happy he was to see us too. We stood in the hallway and talked for quite some time. And when after some time he had to go back to working he told us that he had brought gifts back from the Philippines for us.
He was a bit busy the next few days, but since we were going to stay on board anyway he promised to visit us in our stateroom during the next few days. We both could not believe that for the second time we had met him just by accident.
Once we were done handing out gifts, we walked back to our stateroom and after removing the gifts out of our Fish Extender we sat on the veranda enjoying some more drinks



and wondering what a small world and ship it was. We watched a little TV, but all too soon it was time to get ready again for our dinner at Remy.
This time we knew that Mathieu would be there, so we packed a little gift bag full of chocolate right away. Then we changed into our Remy clothes and climbed the two flights of stairs to the restaurant. We signed in and the cast member at the desk was a bit surprised, as she had two servers noted. We told her that we had been there for lunch and had had a very nice young server, but that we knew Mathieu and his wife and would really love to have him as our server.
She made a note of it and asked us to have a seat in Meridian. There were several other guests, some of them were then led into Palo and a few of them into Remy and finally it was our turn. We were led to a lovely table by the window



and Mathieu was right there to greet us. He handed us the menu and explained it a bit, before the sommelier came over to ask if we wanted the wine tasting with it. We had had it the last time and it was just too much in too short a time for me, so we politely declined.
And then it was time for Mathieu to prepare their signature champagne cocktail, Colette.



They do it with a lot of finesse and it was fun to watch. Once we had received our cocktails



we only had a few moments and their first little treat was served. A small fried cube which they tell you to put in your mouth in one piece as the inside is liquid.



They are not lying when they say this. It explodes in your mouth, but it tastes really nice. Next they came round with a small plate with different breads. We both chose the



truffle brioche and it was served with a



small portion of butter and some coarse sea salt. We sat, enjoyed the buttered brioche and the cocktail and the view of the sea outside our window.



Then it was time for the Amuse-Bouche,





the Foie Gras Siphon, served with Macadamia nut espuma. It was pretty nice. There is not much time to sit and enjoy, like we do in Europe, the food is served at a very steady pace and once we had finished the Amuse-Bouche we were quickly served the next course,



the Tomate, Jus et Croustillante, finely diced tomatoes, topped with a cream cheese mouse, served with



“Tomato Water”. And while the Jus was nice and cold it definitely was too much for me. The rest of the dish was pretty nice and refreshing. And when we had finished it, we were offered some more bread, so Tom chose



a small baguette type roll, while I took



a slice of the whole grain baguette.


To be continued ............

 

[annmarieda]

Ann, in the beginning he ticked me off, but when he returned with the wrong breakfast for a second time we just could not help but laugh.

We don't have Starbucks here, so whenever we get one I get the "loaded" stuff, cream and all. It would be a different story if I could have a Starbucks whenever I wanted.
We did get a Subway last month though! Yes, we are getting more and more of the US stuff here too!

Oh my! I guess it didn't occur to me that Starbucks had not taken over the entire world. Here...there are two in my very small town (is there maybe 8k people?) Go 20 minutes to the next town over and there is 4 more. It is CRAZY!!!

Day 17 sure was beautiful! Your meal at Remy is so fancy! YUM! And how cool to run into your old stateroom host again.

 

[MEK]

The start of your meal at Remy looks amazing and I think I am starting to get full just looking at your pictures. I would love to do Remy, but have decided not to on our first cruise. But hopefully there will be a second cruise and an opportunity to try it then.

Looking forward to reading more about your fabulous meal. And what a view!

 

[dizneeat]

Oh my! I guess it didn't occur to me that Starbucks had not taken over the entire world. Here...there are two in my very small town (is there maybe 8k people?) Go 20 minutes to the next town over and there is 4 more. It is CRAZY!!!

Day 17 sure was beautiful! Your meal at Remy is so fancy! YUM! And how cool to run into your old stateroom host again.

Yes, our part of the world has yet to be discovered by Starbucks. There are a few in Vienna and whenever we get there we make sure to stop by, but that is the closest we have (about 200km)
I agree with you, Remy LOOKS fancy. But, if you take the ingredients apart it is really mostly regular things with a fancy name.
We would not have eaten there again, if we had not run into Mathieu, but spending time with him and sharing a lot of laughs was just too tempting to give up.
And running into Narciso was awesome. And we were so stunned that he actually had thought of us during his visit home to the Philippines. We should discover that lateron .......

The start of your meal at Remy looks amazing and I think I am starting to get full just looking at your pictures. I would love to do Remy, but have decided not to on our first cruise. But hopefully there will be a second cruise and an opportunity to try it then.

Looking forward to reading more about your fabulous meal. And what a view!

The thing with the fancier restaurants on board for us is that you are never really hungry when you go there. There are too many food options right there in front of your nose.
We DID go to Palo on our first cruise on the Wonder and really enjoyed it, but ever since I have always said, try to enjoy the main dining rooms on your first cruise, there is so much going on there. If you can, I would try to get Palo brunch (or even Remy lunch) though. Gives you a taste of what else is in store.

 

[dizneeat]

Day 17, August 27

A little bit of shopping, a French dinner and no fireworks ……. - Part 4


And when we had finished it, we were offered some more bread, so Tom chose a small baguette type roll, while I took a slice of the whole grain baguette.

I was SO not prepared for the next course,





Langoustine Tartare. Thinking of tartare, I had the impression that there should be some kind of texture, while this was very finely minced langoustine, thinly spreaded all over the plate.
I was much happier with the next course,





Hailbut Bouillon Dashi, perfectly cooked halibut on top of a lovely kind of luke warmish broth which had Julienne vegetables and herb ravioli in it, very nice. The portion size was really good, not too much and not to small either.
We had just finished the fish course when the first one of the two meat courses was served,



Herb crusted lamb, lamb loin encrusted in herbs, perfectly cooked to medium, with a baby carrot and some fresh peas and some micro herbs. There was only a garnish of carrot puree and pea puree. The meat just melted in your mouth and was really good.
And while we ate Mathieu would drop by now and then to share some tidbits of his wedding and life on board. We all had a blast.



There were still several courses to go and the next one came out right after they had taken away our plates from the previous course. It was the main meat course,



the Boeuf Kobe, which was



Kobe beef, cooked medium,



accompanied by perfectly cooked baby veg,



some really concentrated beef jus and



the best mashed potatoes ever. They had a very light hint of garlic and were so creamy and fluffy light.
They were topped with a cornel of pulled Kobe beef which was to die for. Such a wonderful combination and so well cooked.
We were pretty full after we had finished our main course and Mathieu left us a few minutes until he returned with



the Plateau de Fromages, the Cheese trolley. We were a bit unsure of what to try, so we asked him to select for us. He did, and put all of his favourite cheeses on the plate, then told us what to eat with which cheese and which ones to compare. He was so right about them all, and they were just heavenly.





We knew there were still two more courses to come, so we kept on “fighting”. At least we had made it to the desserts. The first one to be served was





the Pina Colada, Pina Colada mousse, topped with a cornel of Pineapple sorbet and some dried, candied pineapple. It was light and creamy and very tasty. I was pleased to see the last course,





chocolate! It was the same dessert we had had for lunch, just without the hot chocolate poured around it. It was a wonderful and thankfully pretty small chocolaty treat. But there are still the Mignardises, a tasting of sweets from the kitchen.


To be continued ............

 

[jenseib]

I know and admit I am not cultured, but the meals at Remy just look so unappetizing to me. I want to like it and try it, but each review I read just makes me not want to all the more. LOL. Plus the price ...

 

[MEK]

I think the rest of your meal looks really amazing. I am a pretty adventurous diner so I know I would try absolutely everything. It looks lovely!

And that sky in the background - perfect!

I am going to try for a Palo brunch. I have heard wonderful things about it!

 

[annmarieda]

What a nice picture of the two of you.

Meal looks good... maybe. Not sure bout the tare tare.. desserts look amazing though!

 

[Mom&RN]

If the food tasted as good as it looked that must have been an amazing dinner! What beautiful food presentation. I'm a big cheese lover and your cheese pate looked amazing! So did the chocolate - yum!

 

[wiigirl]

Great update!

 

[eandesmom]

I'd be happy with just that cheese plate

Perhaps it is because I spent so many years in the restaurant business but when I see meals like Remy it reminds me of a phrase we used to use with certain chefs who really focused on the art of things and that often those types of dining experiences could be more "interesting" than delicious. Not that they can't be both and at times are but I often get the impression of trying to hard for the sake of impressing others, rather than necessarily focusing on what might be more important to me. I enjoy doing that type of thing occasionally but boy would it make jeff crazy, So not his cup of tea. Not that he isn't adventurous, he is but just not his thing.

Really lovely picture of the two of you!

 

[Linda67]

Hi Karin

I am so far behind with everyone's TRs!

Great review of Remy. It looks like you enjoyed some of the courses more than the others but had a great evening anyway

We absolutely loved our dinner there and I had a totally vegetarian dinner that was simply incredible

Looking forward to the next instalment

 

[michelle9343]

What a nice picture of the two of you.

Meal looks good... maybe. Not sure bout the tare tare.. desserts look amazing though!

I agree what a nice picture of you guys!!

 

[scottny]

I am now very hungry.

Great update and pics. The food looked so good.

 

[englishrose47]

Wow Karin that was a MEAL!!! Soooo many courses , how did you eat it all ???Everything looked wonderful!!I recognized one of the cheeses , Blue cheese , maybe stilton???

 

[Teri1]

I enjoyed the pictures of your meal at Remy. Love the picture of you and Tom.