It really depends on what you define as "French". Lots of people associate it with heavy sauces and, as has been mentioned, foie gras and escargot. I have had foie gras at Remy but I've also had gnocchi and carpaccio which are both Italian, very few courses with sauces and many other dishes which I wouldn't necessarily describe as what people think of as traditionally French. Not only has part of the menu been designed by Scott Hunel, but the "French" part may be partially a description of the techniques used (i.e., classically trained in French cooking methods) but the inspiration is something completely different.
As to whether there is anything meat based, I'm allergic to all seafood and one of my dinners there was a progression of all kinds of proteins from light to heavy and included chicken, lamb, pork, beef, and I can't recall the fifth, while DH's had a lot of fish as well as heavier proteins in the later courses. With a champagne pairing and concluding with some kind of maple-based dessert which I wouldn't describe as French other than perhaps the pastry technique. I am eagerly awaiting my next cruise on the Fantasy so that I can book brunch and dinner again.
There are many courses. I don't like pate or foie gras, so I usually let my husband have that coarse, if there is one. I would try snails if they served them and just let DH have them if I didn't like them. I am not a fan of lamb or undercooked eggs and don't really like beef that much. The undercooked egg dish, lamb carpaccio, and wagyu beef were some of the best dishes I had. Be adventurous and open minded. You won't be disappointed.
