ukintheus
DIS Veteran
- Joined
- Aug 3, 2009
- Messages
- 2,320
I've never done any type of trip report, so bear with me. 
Some of the early photos were blurry, I was trying to juggle the camera, a glass of bubbly, plate, fork & napkin. 
DH & I were on the Fantasy Eastern 5/5 sailing and had dinner in Remy on Sunday, 5/6. It was our first time in Remy, and it was as wonderful as everyone had said it would be. Suprise awaited though! The Maitre'D asked if we would like to attend the first ever Remy lunch on the last at sea day on Thursday, 5/10 and without even drawing breath to think about it, we said Yes!! This is in part because I have a friend who is a Platinum CC member and I knew it would be my only chance to actually do something before she does, with me being a lowly Silver and all.
Edited to add: We were told that this is still in the experimental phase. This lunch had several "white coats" overseeing things, and the Maitre'D said that there were some things that had already become apparent that would need to be worked on. There is no official word yet, as far as I know, on when this might be rolled out as a permanent offering.
We recognized several people at the lunch as being in the dining room on Sunday, so it seemed that they offered invitations to those that had dined in Remy very early in the week, possibly just from the night we dined. The upcharge was $50 per person, and included a 5 course lunch with wine pairings.
Dress code was a collared shirt, no tie and no jacket. It was intended for it to be a more informal affair, while still maintaining the overall feel of Remy.
There was an 11:30 am seating and a noon seating. We were at noon, and those already seated appeared to be on their second course.
Everyone was invited into the wine room and the Chef gave a brief presentation and explained about the first course, which they sliced and presented to us while the Chef was talking.
Here is the menu:
This is the first course, Pata Negra, which was a delicious ham from a black skinned pig. The Chef told us the pig would be our first and last course, he gave an excellent presentation on how they procure specialty meats and cheeses, and how they managed to manhandle the very large, and very heavy meat slicer. He offered for anybody to give the meat slicer a test run, it is completely different from one you would find in a regular store as it doesn't use the pressure of gravity to feed the meat. They were also very generous in portion sizes, and several people had a second helping.
This was the bread service, very similar to the one in the evening.
Second course was the Gnocci Chili and it was absolutely superb, so soft and buttery and melt in your mouth. It was paired with a rose, which I loved.
Third course was Lobster Cannelloni and Caviar which I thought would win hands down for my favorite. It was delicious with a lobster salad in the canelloni that was so flavorful, and a piece of claw meat with caviar garnish, it was very light but it didn't blow me away.
Fourth course was Sea Bass over Scrambled Eggs with corn and a Thai sauce. Let me just say, this was by far my favorite course, setting apart dessert, which just can't be compared by me, because chocolate and champage will always win. The Sea bass was pan seared on one side, and then had been finished in the oven so it ws absolutely perfectly cooked. The scrambled eggs were to die for with the combination of the sweet corn and some of the Thai sauce.
This was how it was presented at the table:
And here it is with the sauce added:
The champagne pairing for this was served out of the cutest bottle - I had to take a photo. They did give us the bottle to take (empty of course), but a photo was good enough for me to keep packing to a minimum. The poor waiter was being made fun of terribly by all his coworkers as he had cut his hand. I promised to swear faithfully if I ever told the story that it was doing something daring and his life had been in danger. The real story is that at night he is the server for the cheese course, and had cut his hand on the cheese slicer that morning while cleaning and polishing it.
I guess the moral of the story is, don't trust me to tell a story. But I digress...here's the bottle.
Next up was the pork loin with turnips. It was a pretty big chunk of pork, and again was excellent. The turnips were incredible, these weren't just your average turnip! I asked the Chef about them afterwards and he said that they cut them a certain way, then steam them with spices and aromatics, and then finish them in the oven. You could taste the spices on them, they were wonderful. The pork had just a small layer of fat that was just perfectly crisped.
Last course - Chocolate with chocolate and champagne. You can't get much better than that. The chocolate roll was very similar (if not identical) to the one that is offered as part of one of the deserts (I forget which one), but it was still wonderful.
The pairing was the new Moet Chandon Imperial Ice, which is designed to be served over ice, and it was absolutely yummy!! This was my favorite pairing of the entire lunch.
A few mignardises were offered, although we took them to go.
The entire lunch took about an hour and a half, definitely not as leisurely paced as dinner, but a nice lunch pace for sure. We enjoyed every minute of it, and it was nice to be in Remy during the day and enjoy the beautiful view from the windows.
Some of the early photos were blurry, I was trying to juggle the camera, a glass of bubbly, plate, fork & napkin. DH & I were on the Fantasy Eastern 5/5 sailing and had dinner in Remy on Sunday, 5/6. It was our first time in Remy, and it was as wonderful as everyone had said it would be. Suprise awaited though! The Maitre'D asked if we would like to attend the first ever Remy lunch on the last at sea day on Thursday, 5/10 and without even drawing breath to think about it, we said Yes!! This is in part because I have a friend who is a Platinum CC member and I knew it would be my only chance to actually do something before she does, with me being a lowly Silver and all.
Edited to add: We were told that this is still in the experimental phase. This lunch had several "white coats" overseeing things, and the Maitre'D said that there were some things that had already become apparent that would need to be worked on. There is no official word yet, as far as I know, on when this might be rolled out as a permanent offering.
We recognized several people at the lunch as being in the dining room on Sunday, so it seemed that they offered invitations to those that had dined in Remy very early in the week, possibly just from the night we dined. The upcharge was $50 per person, and included a 5 course lunch with wine pairings.
Dress code was a collared shirt, no tie and no jacket. It was intended for it to be a more informal affair, while still maintaining the overall feel of Remy.
There was an 11:30 am seating and a noon seating. We were at noon, and those already seated appeared to be on their second course.
Everyone was invited into the wine room and the Chef gave a brief presentation and explained about the first course, which they sliced and presented to us while the Chef was talking.
Here is the menu:
This is the first course, Pata Negra, which was a delicious ham from a black skinned pig. The Chef told us the pig would be our first and last course, he gave an excellent presentation on how they procure specialty meats and cheeses, and how they managed to manhandle the very large, and very heavy meat slicer. He offered for anybody to give the meat slicer a test run, it is completely different from one you would find in a regular store as it doesn't use the pressure of gravity to feed the meat. They were also very generous in portion sizes, and several people had a second helping.
This was the bread service, very similar to the one in the evening.
Second course was the Gnocci Chili and it was absolutely superb, so soft and buttery and melt in your mouth. It was paired with a rose, which I loved.
Third course was Lobster Cannelloni and Caviar which I thought would win hands down for my favorite. It was delicious with a lobster salad in the canelloni that was so flavorful, and a piece of claw meat with caviar garnish, it was very light but it didn't blow me away.
Fourth course was Sea Bass over Scrambled Eggs with corn and a Thai sauce. Let me just say, this was by far my favorite course, setting apart dessert, which just can't be compared by me, because chocolate and champage will always win.
The Sea bass was pan seared on one side, and then had been finished in the oven so it ws absolutely perfectly cooked. The scrambled eggs were to die for with the combination of the sweet corn and some of the Thai sauce.This was how it was presented at the table:
And here it is with the sauce added:
The champagne pairing for this was served out of the cutest bottle - I had to take a photo. They did give us the bottle to take (empty of course), but a photo was good enough for me to keep packing to a minimum. The poor waiter was being made fun of terribly by all his coworkers as he had cut his hand. I promised to swear faithfully if I ever told the story that it was doing something daring and his life had been in danger. The real story is that at night he is the server for the cheese course, and had cut his hand on the cheese slicer that morning while cleaning and polishing it.
I guess the moral of the story is, don't trust me to tell a story. But I digress...here's the bottle.
Next up was the pork loin with turnips. It was a pretty big chunk of pork, and again was excellent. The turnips were incredible, these weren't just your average turnip! I asked the Chef about them afterwards and he said that they cut them a certain way, then steam them with spices and aromatics, and then finish them in the oven. You could taste the spices on them, they were wonderful. The pork had just a small layer of fat that was just perfectly crisped.
Last course - Chocolate with chocolate and champagne. You can't get much better than that. The chocolate roll was very similar (if not identical) to the one that is offered as part of one of the deserts (I forget which one), but it was still wonderful.
The pairing was the new Moet Chandon Imperial Ice, which is designed to be served over ice, and it was absolutely yummy!! This was my favorite pairing of the entire lunch.
A few mignardises were offered, although we took them to go.
The entire lunch took about an hour and a half, definitely not as leisurely paced as dinner, but a nice lunch pace for sure. We enjoyed every minute of it, and it was nice to be in Remy during the day and enjoy the beautiful view from the windows.
