Pompidou’s Patisseries Dessert Experience is an afternoon adults-only dining event held in Remy. The 6-course experience is named after the dessert chef from the film Ratatouille and is offered at 3:30 PM on a sea day on cruises of 4-nights or longer aboard the Disney Dream and Disney Fantasy. This review will cover our experience which I barely touched on in our recent Disney Fantasy day 6 trip log.
Looking back, the experience has gone through a few name alterations, originally it was called Remy Presents Pompidou’s Patisseries Dessert Experience, when DCL began to promote this event it became, Remy Featuring Pompidou’s Patisseries Dessert Experience. For the most part, it is listed as Remy Dessert Experience with the longer verbiage appearing in the description with another variant appearing on the menu. One last note, this is different from the Petites Assiettes de Remy (Small Plates of Remy), a 6-course culinary journey offered on select embarkation evenings.
Upon arrival to the the podium outside Remy and Palo on Deck 13 aft, we checked-in for the dessert experience and had a seat in Meridian.
This is one of those experiences where there is just one seating which everyone is taken into Remy and seated in the main dining area at about the same time.
These stools are not just for purses. They are also used for the camera that blogger feels the need to bring into the classy restaurant. Although, I can tell you from past experiences, photos of Remy food never do it justice.
The menu is pretty barebones providing only hints at what is in store for each course. I am all for this as it really adds a bit of mystery to the overall experience.
The sommelier provided an overview of the wine experience which is offered for an additional $25 per person. Although it would have been highly bloggable, neither myself nor my wife were interested in the sweet wines. I will say, a good number of the other guests this afternoon opted for the full dessert and wine experience.
The 3 wines included with the experience are listed below. There was a fourth bottle on the table during the experience, the Chateau d’Yquem – Sauternes 1998 France, which was unused. Not sure if was there because of the 1998 vintage which is the same year the Disney Magic set sail, or just to let people think they were getting a class of wine from a half bottle that runs around $100.
- La fleur D’or – Sauternes 2011 France
- Diszhako – Tokji aszu 2007 Hungary
- Pillitteri – Ice Wine 2007 Canada
It was now time for Executive Chef Patrick to begin presenting each course as for obvious reasons, the Executive Pastry Chef of Remy was a little busy. Up first was the Pomme, which is French for apple.
The second course was the Poire, a delicious layered pear offering with a thinly sliced pears garnish. I ate this so quickly, I cannot even tell you what each layer tasted like, but it was really good.
The third course was the Tarte Citron Fruit Rouge. This was another great dish and at this point it shot up to #1. I was immediately drawn to the plating and just look at that raspberry, the raspberry is filled with even more deliciousness. This one was Emily’s favorite overall.
Cutting into the tarte revealed a lovely lemon curd. Emily & I love anything citrus in general. Patrick began to introduce the fourth course by asking us to guess what we thought it might be. When I saw coco my brain processed it as cocoa. Knowing the final course was chocolate, this had to be something else… IT WAS COCONUT RAVIOLI. NO IT WAS COCONUT RAVIOLI ATOP DICED PASSIONFRUIT WITH PASSIONFRUIT ICE CREAM WITH LIME FOAM & ZEST. This immediately shot up to my favorite dish. I know we are not finished, but this was my favorite course of the Remy Dessert Experience. Emily said this was her #2 favorite, as she loves passionfruit. This was a truly delicious & unique dish.
After years of enjoying the foams at Remy, I finally decided to ask how they do it… Chef Patrick revealed that their magic wand (my corny words) is a Bamix hand-held food processor with a disc attachment. I’m trying to find a way to justify the purchase.
The fifth course, the Praline Vanilla. The dessert seems to be inspired by the Foie Gras Siphon with a macadamia nuts served during Remy dinner. It was another excellent dessert. They referred to it as vanilla soup. The chef toyed with us by telling us they were going to top the dish with parmesan cheese, but as they were grating it onto our desserts, Emily & I knew right away that it was white chocolate. The crunch of the macadamia nuts with the creaminess of the soup was lovely. We did tell Chef Patrick we’d love a Wine and Cheese experience.
The sixth and final course was the Chocolat Croquant accented with gold leaf.
To finish the Remy Dessert Experience, we were all treated to a complimentary glass of Taittinger champagne. Emily’s face lit up, as she is a huge Taittinger fan. In fact, she was going to inquire if she could purchase a glass, so to have it served complementary, she was thrilled. As of this sailing, Taittinger runs $16/glass on the ships.
The dessert experience at Remy is $50 per person and includes one complimentary glass of champagne. The optional wine pairing experience can be added for $25 per person. As always, the Remy experience never ends without a care package. During the dessert party, we were both given two macarons.
I felt Chef Patrick did a wonderful job introducing each dessert and moving around to all the tables in the dinning room. It was also nice to see the Executive Pastry Chef come out for a curtain call at the end of the experience.
Coming into this experience and the other reason we skipped the wine pairing was the concern we be leaving with a sugar rush. I was pleased to find that the desserts were well balanced and not at all heavy or overly sweet. Did I/we make a mistake skipping the wine pairing? In general, we prefer dry wines so it may have put me into that sugar rush zone I wanted to avoid.
Overall, we enjoyed the Remy Dessert Experience, but both of us agreed that for us it may be one of those ‘one and done’ experiences even knowing there is built in repeatability as the dessert offerings continually change. When I first started writing this review of the dessert experience, I felt it would be better priced at $30. However, as I reflect on the dessert experience, I realized that the price of the Remy Dessert Experience is effectively $34 per person if you take in consideration the Taittinger is $16 a glass. Although, if you pass on the champagne, the experience is still $50.
By no means am I implying it was not a fun and delicious experience; I would just rather put the $50 per person towards the Champagne Bunch or Remy Dinner, both of which we really love and try to do at least one (or both!) of them when we sail on the Dream class ships.
I’d love to read your thoughts on the Remy Dessert Experience in the comments below, especially if you added the wine experience.