Remy- worried about food selections

[cboyer]

We are cruising in May and I went ahead and booked Remy because I have heard it is a don't miss, but when I look at the menu, I don't know what half of the stuff is and I am a pretty picky eater. Has anyone done Remy already? Will they work with a less sophisticated eater?

 

[ga9497]

I would skip Remy if you are a picky eater and go with Palo instead

Remy is a tasting menu and really is based on what they are offering that day. The menu you see is just a sampling. We didn't have half the items that was listed on the online menu but everything was great. The only thing I didn't care for was the pigeon breast. Just not my cup of tea

Or you can be adventurous and try it

 

[Presentation]

It’s not just you.

We sail on 3/7

I have reservations at Palo and Remy’s.

I’m 50/50 on the fence about canceling Remy’s.

 

[Bullseyebaby]

Good to know.... is there a menu for Remy posted? We love Palo, but I was thinking of trying to book Remy because it's so exclusive. I am a picky eater, so it sounds like we'd be better off just sticking with Palo.

 

[Presentation]

....is there a menu for Remy posted? ...

Yes, I saw it yesterday. I can not seem to find it now.

It was a link to a photo. I talked about the Cntrl + trick to see better after finding it.

 

[tufbuf]

Remy is mainly French cuisine and even the chef is French. I think you would have to be a little bit adventurous with food to truly appreciate it. I am not adventurous with food but I am willing to try new flavors and hubby and I went for the 5-course dinner which was fantastic! Now with all the cruises we have done, we have not had the chance to have dinner in Palo, mainly because it is fully booked by the time I book and we always want to have dinner with our little girl. They serve Italian though and I love Italian food. We wil try it one day. We are booked for the high tea and brunch though on our next cruise.

 

[jessrose18]

I'm picky too but really want to eat there ... I saw a copy of the menu on allears

 

[cmaasfamily]

I say this not having dined there (booked for June, however! Can't wait!)...

It really depends on your definition of 'picky' and 'adventurous'. Picky is probably a bigger concern! Adventurous to me is a food cart in Asia or South America - could be great, could lead to hallucinations!

If your not familiar with French cooking - especially at the high end like Remy appears to be, tastes will be subtle and probably not too much of a concern, usually very rich - although I don't see that much in the sample menu. BUT you will find textures that are not common in American food. Most people I know who say they are picky eaters are more sensitive to texture than taste.

Maybe book it if you can get a time you like then try a French restaurant or a recipe at home. If you like it, keep the reservation, if not, cancel!

 

[sistert]

As a cook in a French restaurant that offers a chef menu, I had to chime in on this one. For those who just want to see the menu, either scroll to the bottom of my post or go to the Disney Cruise Line website.

I can only speak for myself and experience so mileage may vary:

Chef/tasting/degustation menus are the chef's chance to not only create an "experience" in dining, but for the diner to join him or her in that experience. Many times that includes a chance to try ingredients or combinations that you probably normally order due to expense or unfamiliarity. Because these are typically multi-course affairs (5-12 courses), smaller portions let you sample and hopefully enjoy each plate without filling up too quickly. Add a wine pairing and it's a time to remember.

If you don't like a number of the ingredients being offered that night, I'd say pass. To ask the chef to change the menu to suite you is in bad form. If you have allergies or specific needs (e.g. vegetarian) you can ask but don't get upset if they can't accommodate.

I had the pleasure of experiencing my first chef's menu last year when my Chef gave me one as a birthday present. WOW! There were two courses that contained ingredients I'm not much fond of (smoked salmon and scallops) but I tried them anyway and in both cases enjoyed far more than expected. I am not exactly a picky eater, willing to try just about anything once, but there are plenty of ingredients I just don't like.

To enjoy Remy's you need to be able to trust the Chef and have a willingness to at least try something new. Sometimes out of your normal comfort zone.

For me, the smoked bison looks amazing!

For others, it's not cow so it's not peeking any interest.

Think about what you would order at the rotation restaurants. Do you typically order steak or something similar each evening, split your choices between known and interesting, or throw caution to the wind and pick something you've not had before each time. If you're in one of the last two categories, read on. For the rest, you'll better spend your extra money at Palo's where the food and service are still fabulous and the menu is playful while being more comfortable.

Is trying something new, with service even more over the top than Disney already gives, while looking spiffy (dress code) to boot worth the extra $75? Knowing how much most chef menus cost, this is a good deal.

It is not limited to French cuisine. It's what most people associate with these types of menus but I've seen it in many cuisines. Komi in DC is chef's menu only and has a Greek influence. Inn at Little Washington is "American" and has two styles of chef menu, one where you can pick from a selection of items per course or "The Gastronaut's Menu" which is a set menu for those who just want to sit back and let each plate magically appear.

So after all that yammering, should everyone eat at Remy's or any similar type of restaurant? Of course not! If it's not your thing, you're just going to feel like you've wasted your money. Life is too short for that. If you want to try something "exciting and new" (yes I was having a Love Boat moment), give it a shot.

------------
Appetizer

Saveur Tasting Menu

- Langoustine Royale
- Declinaison Tomate
- Turbot Côtier
- Pigeonneau
- Fondant Chocolat Croustillant, Sorbet Cacao and Jus Mousseux

Goût Tasting Menu

- Smoked Bison
- Lobster
- Wild Loup de Mer
- Australian Wagyu
- Vanilla Poached Pear

Soups and Salad

Fraicheur/Freshness

- Langoustines Royale Sauce César, Royal Norway Lobster with Caesar Sauce
- Alaskan King Crab Cannelloni, Hearts of Palm and Caviar Vinaigrette
- Declinaison Tomate Tarte, Tomate Glacee Basilic, Siphon Parmesan et Tomate, Tomato Variation Tart, Iced, Parmesan Espuma and Tomato
- Smoked Bison With Fennel Salad and Blood Oranges

Main Course

Mer/Sea

- Turbot Côtier "Vin Jaune" Gnocchi, Coastal Turbot with Vin Jaune and Gnocchi
- Lobster With Vanilla, Bisque and Lobster Roe Foam
- Saint Pierre Chorizo Espuma, Carotte Epicée, John Dory with Chorizo Espuma and Spicy Carrot Mousse
- Wild Loup de Mer With Cannellini Bean Sauce, Artichokes and Jamon Iberico

Terre/Earth

- Pigeonneau Tourte, Foie Gras, Tomate et Epinards, Young Pigeon Pie with Foie Gras, Spinach, and Tomato
- Australian Wagyu With Garlic-Potato Purée and Petit Carrots
Cochon Cul Noir
- Pomme de Terre, au Siffon, Pied de Cochon, Salade Black Pig Loin with Siffon Potato, Pig Trotter Stew and Glazed Ham
- Veal Tenderloin Sweetbreads and Braised Shank with Marble Potatoes

Dessert


- Fondant Chocolat Croustillant, Sorbet Cacao and Jus Mousseux Dark Chocolate, Praline, Cococa Sherbet
- White Chocolate and Meyer Lemon Purse With Blackberry-Violet Sherbet
- Croquant Acidulé Sorbet Citron, Lemon Acidule`bite, Lemon Sherbet Chef Siegrist (A. Lallement)
- Vanilla Poached Pear With Cassis Mousse and Hazelnut Meringue

 

[Jessica_Mouse]

I am nervous but excited for Remy -- my DBF and I have a reservation for our May 1st sailing.... I am a vegetarian, which I was nervous about them making alterations for me, but I called DCL and they assured me that they could!!!

 

[sistert]

I am nervous but excited for Remy -- my DBF and I have a reservation for our May 1st sailing.... I am a vegetarian, which I was nervous about them making alterations for me, but I called DCL and they assured me that they could!!!

Glad to hear they can make adjustments (and I suspect you'll be pleasantly surprised) for you. Don't be too nervous, go with the excitement. This is not something you do everyday. Think less about the food and more about the total package that is the evening to come. I look forward to hearing your thoughts.

 

[Bullseyebaby]

Thanks sistert for your perspective! Not to sound immature... but is that Pigeonneau... Pigeon, as in the bird?? I am a picky eater but I do like to try new things but some of the stuff on the menu just doesn't appeal to me at all. I'm glad I read it before I booked it. We will stick with Palo. We've eaten there 2x and it's been amazing!!

 

[LVaughn]

I'm quite willing to try new foods. It appears that a tasting menu is similar to omakase in Japanese cuisine, which basically means that the chef decides what you will eat. I eat sushi/sashimi as often as possible, and look for omakase wherever I can find it. I've tasted foods I wouldn't even have known to order this way, and have truly enjoyed each experience. Then again, those of us from New Orleans are known to "live to eat" instead of the other way around.

My next sailing is on the Fantasy next June, and I'm looking forward to having this experience. Bon appetit!

 

[ga9497]

Thanks sistert for your perspective! Not to sound immature... but is that Pigeonneau... Pigeon, as in the bird?? I am a picky eater but I do like to try new things but some of the stuff on the menu just doesn't appeal to me at all. I'm glad I read it before I booked it. We will stick with Palo. We've eaten there 2x and it's been amazing!!

Yes it is pigeon breast and the only thing that I didn't care for that was brought out. Everything else was amazing and can't wait to dine there again in November. The bison pictured above was very tasty and ended up being one of my favorite things. I had never had bison before

When you dine at Remy you can choose from the Saveur Tasting Menu, the Goût Tasting Menu or pick from the options under entrees and create your own tasting menu. The menu listed above is what was served in January when I dined there

 

[sistert]

Thanks sistert for your perspective! Not to sound immature... but is that Pigeonneau... Pigeon, as in the bird?? I am a picky eater but I do like to try new things but some of the stuff on the menu just doesn't appeal to me at all. I'm glad I read it before I booked it. We will stick with Palo. We've eaten there 2x and it's been amazing!!

LOL! Yes, pigeonneau is pigeon. Young pigeon to be exact. On other menus it would be listed as squab (sounds much more exciting doesn't it?). I've had it once while in cooking school. Not something you find often in the US. Taste-wise, it's pretty good; getting past the image of eating "sky rat" takes a bit of determination. Pigeon for eating is farm raised so it's very clean. Actually on this dish, it's not the pigeon but the foie gras I'd pass on. I have no issue with how it's produced, I just don't like the taste/texture. Like eating butter without the buttery goodness.

Other menu items of interest:

Wild Loup de Mer is typically sea bass but here in Maryland I've seen it referring to rockfish. They're serving it with Iberico ham which should be interesting and tasty combination.

Lobster With Vanilla, Bisque and Lobster Roe Foam - Typically when chefs do foam it's more of an accent than the whole dish (unless you're talking about Chef Ferrán Adriá of El Bulli fame). You probably could taste it then push it to the side if it's not working for you.

Saint Pierre Chorizo Espuma, Carotte Epicée, John Dory with Chorizo Espuma and Spicy Carrot Mousse - Hmmm... the Chorizo Espuma is a puree of chorizo sausage and probably onions or shallots, maybe some stock or wine, to make a sauce. I'd give it a shot.

Black Pig Loin with Siffon Potato, Pig Trotter Stew and Glazed Ham - This sounds piggy rich. Nothing should taste bad. I'd say people who think too much about what a pig trotter is will probably pause before trying this combination. Oh yeah, pig trotters are pig feet. I attended a piggy picnic once (each station had some pig preparation) and one had a pig trotter stew with black trumpet mushrooms. I have to admit I mostly ate the mushrooms out of it but the meat was very tasty. The pig feet were cooked and the meat picked so that's was all that was in the stew with the mushrooms. Some restaurants keep the feet intact so that may be disturbing if you're not ready for it.

Veal Tenderloin Sweetbreads and Braised Shank with Marble Potatoes - I am in the camp that sweetbreads are not my thing. I've tried them a few times and they just aren't something I enjoy. Fried, they tasted like deep fried fat off of a pork chop. Sauteed or braised, the texture was too much like Jell-O and not in a good way.

Of course the menu may be and probably will be so who knows what goodies will be featured. I plan to give it a shot on the Fantasy in 2012 for my birthday (assuming it's called Remy's on that ship).

 

[sistert]

I'm quite willing to try new foods. It appears that a tasting menu is similar to omakase in Japanese cuisine, which basically means that the chef decides what you will eat. I eat sushi/sashimi as often as possible, and look for omakase wherever I can find it. I've tasted foods I wouldn't even have known to order this way, and have truly enjoyed each experience. Then again, those of us from New Orleans are known to "live to eat" instead of the other way around.

My next sailing is on the Fantasy next June, and I'm looking forward to having this experience. Bon appetit!

Yes, I couldn't think of the name of the Japanese menu but I knew they had one. I've seen several books on the subject (need to add one to my collection). Lucky you to live in New Orleans with some of the most original food I've eaten in some of the most original establishments (I miss the Decatur Gator). I envy my mom who just arrived there this evening. Apparently you all got some wind and water damage.

I plan on trying Remy's or whatever it will be called on the Fantasy in April 2012 so I'll definitely report back.