V&A Compared to Remy

eva

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For those of you that have been to V&A and Remy on DCL, what are the similarities and differences? We have been to Remy on the Fantasy and really enjoyed it. But if it V&A is very similar, I am not sure it will be on the top of my list. Not because we didn’t like Remy, but mainly the cost and “been there done that” type of thing.
 
Similar but higher quality because they have access to seasonal and fresh ingredients that Remy cannot provide and the menu changes much more frequently because of that. I would suggest that if you consider a multi-course tasting menu to be "been there, done that" once you've had it, then it's probably not for you. We personally feel like every meal is a new experience so we've been to V&A 9 times (scheduled number 10, planning number 11) and have done Remy dinner twice, brunch once and dessert experience once. We like to do this at least once or twice per year now.

The cost is significantly higher than Remy - for us, probably 2.5 times the cost although it depends on whether you do upcharge things like wine pairing, Miyazaki beef, white or black truffles, caviar, etc. But still much more expensive since you've already paid part of the meal cost on the cruise because Remy is an upcharge over and above what you've already paid for meals plus V&A is 8-12 courses whereas Remy can be as few as 6-7.
 
Actually, Remy may be one of the closest experiences I've ever had to V&A, and I've eaten at both multiple times as well as fine dining establishments around the world. The chef creators for Remy are none other than V&A's Scott Hunnel, and Arnaud Lallement, a 3-Michelin-starred chef from France. They both exert significant quality control over menu and ingredients, and what is able to be done on a cruise ship is nothing short of amazing.
 

ummmm - confused? V&A is generally used as a "Victoria & Albert's" abbreviation. That's a serious 5 Star, at The Grand Floridian.
To my knowledge - there is only one V&A... and it's stunning.

Has someone tried to duplicate V&A on a ship? I really hope not :(.
If speaking of WDW proper? Victoria & Albert's is FAR past any anything else.
Plan on about $750, party of two, for this stunning experience :).

For reference - the dedicated V&A Website...

http://www.victoria-alberts.com/

Remy is a luxury dining experience on the Disney Dream and Disney Fantasy (Disney Cruise Line) with food created by Chef Scott Hunnel from Victoria & Albert's and advising Chef Arnaud Lallement. This should clear it up for you: https://disneycruise.disney.go.com/onboard-activities/remy-restaurant/
 
Victoria and Albert's is better of the two in my opinion. You get fresher ingredients compared to being on a cruise. I have loved every meal I've had Victoria and Albert's, there were a couple dishes at Remy I didn't like. It surprised me because when I go to V&A I've eaten many types of food I normally hate and loved everything so I thought it would be the same at Remy. For me, Remy was a one and done experience (and I got engaged there so it holds a special place for me) V&A I've gone back to a number of times and plan to in the future. I've done a bunch of dining reviews of it, here's a link to my most recent experience there. It starts about halfway down the page

https://www.disboards.com/threads/w...d-1-3-skipper-canteen-complete.3718229/page-6
 
Victoria and Albert's is better of the two in my opinion. You get fresher ingredients compared to being on a cruise. I have loved every meal I've had Victoria and Albert's, there were a couple dishes at Remy I didn't like. It surprised me because when I go to V&A I've eaten many types of food I normally hate and loved everything so I thought it would be the same at Remy. For me, Remy was a one and done experience (and I got engaged there so it holds a special place for me) V&A I've gone back to a number of times and plan to in the future. I've done a bunch of dining reviews of it, here's a link to my most recent experience there. It starts about halfway down the page

https://www.disboards.com/threads/w...d-1-3-skipper-canteen-complete.3718229/page-6

It's like you read my mind. I agree with everything you said. We go to V & A approximately once a year and have never been disappointed. Every meal there is an experience and absolutely amazing. Remy was fine, but is one and done for us. I would choose V & A over Remy without hesitation.
 
Thanks for all the replies. So it seems that V&A has fresher ingredients to choose from. Is there any other difference from Remy? One thing I loved about our experience at Remy was the ability to meet with the mater sommelier earlier that afternoon to discuss wine pairings for dinner. We have a group of 5 and wanted to buy a bottle for each course. It was so classy to just go and have all the food and wine already ordered. It was a great experience. Loved the little stool for your purse and being escorted to the restroom. I assume V&A does all that and more.
 
I guess everyone’s experiences are different, because we’ve never had anything but outstanding service at Remy, and have loved everything we’ve ever eaten there. Whereas at V&A, we had one meal where our serving team was aloof if not surly, and had another experience where our beef was served at what was clearly the wrong temperature (they did apologize and replace it, though).
 
Have not been to Remy, but been to Palo twice and V&A blows it away. Both are really good, but Palo is not even close.
 
Thanks for all the replies. So it seems that V&A has fresher ingredients to choose from. Is there any other difference from Remy? One thing I loved about our experience at Remy was the ability to meet with the mater sommelier earlier that afternoon to discuss wine pairings for dinner. We have a group of 5 and wanted to buy a bottle for each course. It was so classy to just go and have all the food and wine already ordered. It was a great experience. Loved the little stool for your purse and being escorted to the restroom. I assume V&A does all that and more.

V&A will contact you about a week to ten days before your reservation to review any allergies, preferences, special occasion etc. They have a wine pairing established as an option but I’m sure you could say that you’re interested in customizing a special pairing and they’ll set it up. Enjoy!!
 
Have not been to Remy, but been to Palo twice and V&A blows it away. Both are really good, but Palo is not even close.
palo is not supposed to be close. It has always been sort of the italian themed CA Grill at sea to me - I think that is a closer comparison. And while I love CA Grill it's no V&A!
 
Thanks for all the replies. So it seems that V&A has fresher ingredients to choose from. Is there any other difference from Remy? One thing I loved about our experience at Remy was the ability to meet with the mater sommelier earlier that afternoon to discuss wine pairings for dinner. We have a group of 5 and wanted to buy a bottle for each course. It was so classy to just go and have all the food and wine already ordered. It was a great experience. Loved the little stool for your purse and being escorted to the restroom. I assume V&A does all that and more.

V&A used to have two different dining experiences: a 7-course and a 10-course. The 7 course had two options for each course plus some upcharge items if you wanted them; the 10 course was pre-selected with some upcharge items available (they will always show the prices for the upcharge items). Now they do an 8-12 course menu with pre-selected courses plus some upcharge items. The number and selection of those courses will be based on what the chef feels like doing plus what's in season and they're able to acquire plus modifications required for your preferences, dislikes and allergies and usually follows a progression from lighter to heavier proteins (e.g., vegetarian through seafood through poultry and pork through beef or other red meats then cheese course then 1-2 desserts). They will call about a week in advance to capture allergies/preferences. I'm at the point where I will inform them of my allergies and then leave absolutely everything to them.

Because they change menus based on availability and preferences/allergies, everyone gets their own personalized menu - if you have allergies that require a modification to what the menu might normally have had that night, it will be different from your dining companion's menu. So your menu will also display the optional wine pairing that has been chosen specifically to match your courses. If there's something on the menu that you really don't want/like when you see it, they'll do their best to find an alternative, but my advice is to try it. I will even eat ingredients that I don't generally like (mushrooms for example) because something made by a talented chef changes the whole ballgame.

One time a few years ago, DH's menu had an option for an ounce of caviar with blinis, sour cream and egg paired with a glass of iced vodka which he ordered. The next time, caviar was on the menu but no paired vodka listed. He asked for the chilled vodka with that and they had it, no problem (they must keep bottles in the freezer). The next time it wasn't on the menu at all but he asked if it was possible to get caviar and vodka and voila, it appeared. Last time it was listed on his menu. They keep records of previous diners. When they called me the last time they read back to me what it said on my file about allergies and asked if I had any new ones (I did). I wonder if they noted his liking for caviar on his file and added it to his menu specifically because of his past history.

If you want a specific wine or have specific likes and dislikes, you can tell them that when they call you but I've always found the wine pairings to be excellent. V&A often is able to buy wines from small productions so can have access to some very unique wines. If you add any of the upcharge items, they will have another wine chosen to match that. Or you can reject the pairing and ask for one or more glasses to pair with specific courses, or order a bottle or two that will match with all of the courses of the diners so that they can all partake, or they can substitute, or whatever. They'll work with you.

Yes, they will have a stool for your purse, I don't recall if they still escort you to the washroom or not, they'll either match your napkin to your clothes (black if you're wearing dark, white if you're wearing light) or use non-lint-bearing napkins so that they impact your clothing and when you do return from the washroom, they'll get you a fresh one. At the end of dinner, they'll present the women with a rose and they'll bring this big box of chocolates that you choose from so you only get your favourites.
 
Have not been to Remy, but been to Palo twice and V&A blows it away. Both are really good, but Palo is not even close.
An apples to oranges comparison. Palo is a modestly-priced upcharge restaurant on a cruise ship (recently increased to $40 pp after a number of years at $30 pp), certainly not intended to be destination dining on the level of V&A (or even on the level of Remy, for that matter). The comparison to Remy in this thread is more realistic. We’ve dined at V&A and at Remy twice each (along with the Remy brunch one time). V&A has fresher ingredients, so greater variety from visit to visit, very attentive service, and great wine and other additional ingredient options. Remy has more limitations as to ingredients, comparable service, and nice wine and additional ingredient options. We typically spend about 1.5 times as much out of pocket at V&A compared to Remy, but a portion of the Remy cost is buried in the cruise fare, so a straight up comparison is difficult.
 


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