TestingH2O
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- Jun 10, 2014
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I haven't seen many reviews of the Remy brunch, so I thought I'd share our experience from the 6/22/19 Fantasy sailing. This was our first time dining at Remy. We've done Palo brunch on all of our previous cruises but wanted to splurge in honor of my dad's 75th birthday.
Our reservation was at 11:30 and we Arrived about 5 minutes early. We waited in Meridian until it was time to begin. If you don't already know, the staff has photos of the people expected for the different reservation times. This means they can greet you by name when you arrive.
To begin, everyone walks to the wine room in the center of Remy. There, you are given a plate with Pata Negra Ibérico ham and a glass of Taittinger champagne. You eat this course standing up (hence no photos) while the chef talks about the history of the ham and the food you are about to enjoy. The menu is set and half of the dishes are designed by the American chef and half are done by the French chef.
The sommelier then joins the group and discusses the champagne you are currently drinking as well as the pairing option.
For our group, there was a gentleman who was from Spain and knew a lot about different types of ham. That conversation was really interesting to hear. I was a little bothered by the people showing up 10+ minutes late who also tried to talk over the chef. It felt very rude and made it harder to appreciate everything he was telling us.
After the introduction, you meet up with your server to go to your table. I loved our location by the window.
Our server was Angelie from France. She was a delight. She had trained in hospitality in France and then worked at several upscale hotels and restaurants in London. We enjoyed talking to her.
We discussed wine with the sommelier and my mom and I decided to share the pairing. I was very glad we did this as a full pairing would have been too much alcohol for us and we would not have enjoyed the food as much. My dad opted to have a glass of white wine that the sommelier recommended. He really enjoyed it and was able to convert it to a full bottle to have at dinner. This was a wine not sold outside is Remy, so it was definitely a treat for us as well.
Angelie brought the fresh baked bread and unsalted butter before our second course.
Sea salt is served with the butter so you can add it to your taste.
The second course was an asparagus dish with egg yolks by the French chef. It was served with a champagne butter sauce let me tell you, champagne butter is a culinary concept I can definitely support. The Taittinger rosé was very nice.
The third course was a mixed meat pate wrapped in pastry and served with some lightly pickled vegetables from the French chef. This was very good and even my dad, who doesn't usually care for paté, enjoyed it. I was surprised how much the flavor of the champagne seemed to change with the meal. This was the only course not served with a special sauce.
Next came a scallop dish also by the French chef. My mom usually doesn't love scallops but she said she'd eat these every day. This was by far my favourite course. It was a scallop mousse topped with a toasted piece of brioche. I don't remember the specifics of the sauce but it was lovely wnd light. The wine, Pop champagne, was also delicious but had more body than the rosé.
The American chef made the chicken course. The meat itself was so juicy even without the chicken jus that was added. The chicken itself was topped with a delicious cornbread stuffing. I thought the champagne paired better with this dish than the scallop. I think it almost overwhelmed the scallop and, after tasting it with the chicken, I might recommend trying to stretch your rosé if you opt for the pairing.
Next came dessert. This was a vanilla rum soaked baba. Wow. The chef described the baba as being a sad looking cupcake until it had been rum soaked. All I know is that, once it arrived to us, filled with cream, it was amazing. They gave you a small pitcher of the vanilla rum on the side to either add to the dessert or drink by itself. I opted it drink it and it was delicious. The Moet Ice paired perfectly. The sommelier had joked that this is the least expensive Louis Vuitton you can buy since he had designed the bottle. Lol. He also said Remy was the first American restaurant to put Moet Ice on the menu. I don't know if that's true.
The final treat was not listed on the menu. This tray of canelé was amazing. They were so crispy on the outside but soft in the middle. Mmmmmm. My only regret was that I was too full to enjoy more than one.
Overall I was blown away by the Remy experience. We spent the full two hours on our brunch and enjoyed every minute of it. While I would still be happy to do Palo brunch again, I also feel that Remy was with the price we paid. The champagne pairing was excellent but sharing it was the right amount of alcohol for my mom and I. A full pairing would have just been too much. Unlike Palo, I left brunch eager to try Remy for dinner some time. Palo is very good, but the Italian food offered just doesn't seem different enough from what I can get locally. Remy though is a unique food offering that I can't find easily.
Feel free to ask questions if you have any.
Our reservation was at 11:30 and we Arrived about 5 minutes early. We waited in Meridian until it was time to begin. If you don't already know, the staff has photos of the people expected for the different reservation times. This means they can greet you by name when you arrive.
To begin, everyone walks to the wine room in the center of Remy. There, you are given a plate with Pata Negra Ibérico ham and a glass of Taittinger champagne. You eat this course standing up (hence no photos) while the chef talks about the history of the ham and the food you are about to enjoy. The menu is set and half of the dishes are designed by the American chef and half are done by the French chef.
The sommelier then joins the group and discusses the champagne you are currently drinking as well as the pairing option.
For our group, there was a gentleman who was from Spain and knew a lot about different types of ham. That conversation was really interesting to hear. I was a little bothered by the people showing up 10+ minutes late who also tried to talk over the chef. It felt very rude and made it harder to appreciate everything he was telling us.
After the introduction, you meet up with your server to go to your table. I loved our location by the window.
Our server was Angelie from France. She was a delight. She had trained in hospitality in France and then worked at several upscale hotels and restaurants in London. We enjoyed talking to her.
We discussed wine with the sommelier and my mom and I decided to share the pairing. I was very glad we did this as a full pairing would have been too much alcohol for us and we would not have enjoyed the food as much. My dad opted to have a glass of white wine that the sommelier recommended. He really enjoyed it and was able to convert it to a full bottle to have at dinner. This was a wine not sold outside is Remy, so it was definitely a treat for us as well.
Angelie brought the fresh baked bread and unsalted butter before our second course.
Sea salt is served with the butter so you can add it to your taste.
The second course was an asparagus dish with egg yolks by the French chef. It was served with a champagne butter sauce let me tell you, champagne butter is a culinary concept I can definitely support. The Taittinger rosé was very nice.
The third course was a mixed meat pate wrapped in pastry and served with some lightly pickled vegetables from the French chef. This was very good and even my dad, who doesn't usually care for paté, enjoyed it. I was surprised how much the flavor of the champagne seemed to change with the meal. This was the only course not served with a special sauce.
Next came a scallop dish also by the French chef. My mom usually doesn't love scallops but she said she'd eat these every day. This was by far my favourite course. It was a scallop mousse topped with a toasted piece of brioche. I don't remember the specifics of the sauce but it was lovely wnd light. The wine, Pop champagne, was also delicious but had more body than the rosé.
The American chef made the chicken course. The meat itself was so juicy even without the chicken jus that was added. The chicken itself was topped with a delicious cornbread stuffing. I thought the champagne paired better with this dish than the scallop. I think it almost overwhelmed the scallop and, after tasting it with the chicken, I might recommend trying to stretch your rosé if you opt for the pairing.
Next came dessert. This was a vanilla rum soaked baba. Wow. The chef described the baba as being a sad looking cupcake until it had been rum soaked. All I know is that, once it arrived to us, filled with cream, it was amazing. They gave you a small pitcher of the vanilla rum on the side to either add to the dessert or drink by itself. I opted it drink it and it was delicious. The Moet Ice paired perfectly. The sommelier had joked that this is the least expensive Louis Vuitton you can buy since he had designed the bottle. Lol. He also said Remy was the first American restaurant to put Moet Ice on the menu. I don't know if that's true.
The final treat was not listed on the menu. This tray of canelé was amazing. They were so crispy on the outside but soft in the middle. Mmmmmm. My only regret was that I was too full to enjoy more than one.
Overall I was blown away by the Remy experience. We spent the full two hours on our brunch and enjoyed every minute of it. While I would still be happy to do Palo brunch again, I also feel that Remy was with the price we paid. The champagne pairing was excellent but sharing it was the right amount of alcohol for my mom and I. A full pairing would have just been too much. Unlike Palo, I left brunch eager to try Remy for dinner some time. Palo is very good, but the Italian food offered just doesn't seem different enough from what I can get locally. Remy though is a unique food offering that I can't find easily.
Feel free to ask questions if you have any.
