Our table at Remy was in a corner of the main dining room, right next to the glass wall (every once in a while I thought I saw a glimmer of ocean, but it was mostly too dark to see out). Like at V&A, I loved being a corner table because it felt a little cozier. There was a door behind me, but people rarely went through it-- it was the private room with the Chef's table. At Remy the Chef's table is not in the kitchen.
I really loved the feel of Remy. It was very formal and elegant, but a little more casual than V&A. Now, we always felt comfortable in V&A, but Remy felt... maybe a bit sexier?
Our sommelier, Rasmus, came by to mix an aperitif for us. All Remy guests are served this signature cocktail: Champagne, pear vodka, a piece of dried apricot, and one blueberry. It was delicious and very refreshing!
Rasmus was one of our favorite parts of our entire honeymoon. He was Swedish, tall, thin, blonde, with a very pointed face and exceptionally long fingers. We are almost positive Rasmus is a vampire. His hair never moved, ever. He seemed to appear and disappear at will, with no warning. And he always had a rolling wine cart with him, how did he get it there without you seeing? Vampire. Part of his uniform included a long, dark coat that looked very cape-like. His knowledge of wine was fascinating. With each pour, he would tell us not only about the wine, but also about the region it was from, and what the region was like during the production's time period. He also talked about it like the three of us were taking a journey to that region: "For this course, we return to the Bordeaux region, crossing over the Garonne River..." Like we were going to hop into a map. When he presented a new bottle of wine, his long fingers would very slowly slide up the bottle. We were both enthralled by Rasmus, and ashamed of being so pathetically average in his presence. Seriously, Rasmus could not have been entirely human. He was just better than that.
I wish more than anything that we had a picture of Rasmus, but we don't. Brandon made a little sketch of him a few days later
Then our waiter, Jerry, came by and brought our menus. I think it must be a requirement that to work at Remy you have to be really interesting. Jerry's Cast Member nametag said he was from Texas (not a city I recognized or remember), but he had a British accent. As soon as he left the first time, Brandon and I both leaned in, then we just started giggling, because we knew we were each going to say the same thing. That was a head-scratcher.
We examined the menu a bit, and decided to each go with one of the "tasting" menus. Remy has two head chefs-- Scott Hunnel (from V&A) and Arnaud Lallement. Hunnel's tasting menu is American and Lallement's is French. Each was five courses total. I decided to go with the French menu, and Brandon got the American (that way we would get to taste the most things). Brandon swapped out two of his courses; one was duck (which we don't eat) and the other we had already had at V&A! Jerry said the substitutions were no problem at all. He also took our picture for us
Rasmus came by to ask about drinks for dinner, and we both decided to have a wine pairing. Rasmus probably could have asked if we wanted swill with dinner and we would have said yes.
and then what happened?
