The following review of Remy, one of the adult-exclusive restaurants along with Palo aboard the Dream class ships, is based on our dinner aboard the Dream in June 2019. As I mentioned in our trip report , the menu was recently updated for the summer. Remy continues to be the lone restaurant with frequent menu updates. However, there are still some similarities to our October 2018 and March 2019 dinners.
The foie gras, and cauliflower with lime zest canapés remain the welcome dish which replaced the fried tomato soup cube. Between the two canapés, the cauliflower is our favorite. The lime zest and the black pepper add a wonderful burst of flavor.
The all new bread which we first had in March on the Fantasy is so delicious, that I abandoned my steadfast rule of not filling up on bread, and had a total of 3 slices thought the evening. The dough is being made by a master bread maker in France and baked fresh on the ships. Paired with the butter and sea salt and you have a meal in and of itself.
One of the lovely treats at Remy is the complimentary Colette cocktail. For guests who prefer a non-alcoholic drink Remy offers a Linguini which is a passionfruit, jasmine tea, and raspberry puree mocktail. The photo below is not great as I will admit the drinks were at another table and the photo was taken over Emily’s shoulder and heavily cropped.
We both started out with the amuse-bouche. Under the crisp was a delightful parsnip puree over a curry cream. The crisp is dusted with a lime zest and black pepper just like the canapés.
The menus are curated by 3-Star Michelin Chef Arnaud Lallement and Chef Scott Hunnel of the AAA Five Diamond and Forbes Travel Guide Five-Star awarded Victoria and Albert’s at Walt Disney World.
Our server for the evening was Norman, and he was able to work out a menu for each of us based on my selfish allergy and Emily’s dietary preferences. We are still not jaded by the regular menu enough to consider any of the enhancements such as the caviar, or Miyazaki Beef. The enhancement menu also features a plug for Remy Brunch and Pompidou’s Patisseries Dessert Experience.
During our Champagne Tasting on embarkation day, we met Vincent, the sommelier from Remy. Vincent refused to serve the bottle of Champagne we brought to Remy until Emily correctly identified the grapes used in the production. To his surprise, she knew.
For my first course, I was served the Tomate from Lallement’s side of the menu. The Tomate was a two part course. The first was a trio of tomatoes each with a different coating: cherry, pineapple, and basil. Each combination was unique, but I like the basil the best. The second part was a tomato consommé with two tomato consommé ice cubes. The drink is extremely flavorful.
Emily first course was Hunnel’s Alaskan King Crab on watermelon. Norman introduced the dish as having some jalapeño, but it was not apparent.
We both receive the same second course, Hunnel’s Glacier 51 Toothfish. The Patagonian Toothfish comes from deep in the sub-Antarctic waters near Heard Island, over 2500 mile from mainland Australia. The fish was prepared using the la plancha method which with the high temperature sear results in crispy top and a tender body. This created a wonderful contract of textures. The toothfish was served on a bed of potato dill sauce and herb oil. Hands down, this was the best course we’ve ever had from Remy. I’d return in a heartbeat just for this dish alone.
After the toothfish, the rest of the dinner was downhill. Just kidding. However, in the future, if still on the menu, I’d prefer the toothfish for the final course.
Our third courses soon arrived. I was served Hunnel’s French quail which was wrapped in smoked bacon and topped with a cornbread crisp. Accompanying the quail were brussel sprouts and corn puree. The dish was finished with a quail reduction that featured Grand Mariner which gave the dish a lovely orange flavor.
Emily’s penultimate course was Lallement’s Maine Lobster (Homard). The lobster was joined by artichoke hearts and a butter sauce. The coral crisp was fishy.
My final course featured Lallement’s Wagyu Beef with a miso-sake sauce. The beef was joined by tender bacon rolls, pistachio cream, and onions.
Emily’s final dish was the Halibut (Flétan) accompanied with charred onions and a yellow wine cream. The halibut was prepared in the same la plancha method as the toothfish.
Sure, the main courses have been delivered and devoured, but we are far from finished. Its time for the cheese cart! Tonight, we were served a sampling of all the cheeses across two plates. The slices were the perfect size for sharing. This was also the time where I accepted the offer of the third slice of bread. One of the cheeses is so smooth and buttery that it would be a crime to not pair them up.
Remy is no joke, the courses add up. On days where we have Remy Dinner booked, I will eat a light breakfast, and an even lighter lunch just so I can enjoy each course along with all the extras. The red napkin, the official marker that we’ve made it to dessert.
Emily was served Hunnel’s blueberry dessert with a meringue top and scoop of sorbet.
I received the Chocolat dessert from the Lallement side of the menu. This dessert is actually featured in the book, Best of Arnaud Lallement. In a way, this reminded me of brownie brittle, but 1000x better.
The dessert after dessert was a blackberry tart. It was great, but nowhere near a good as the version we recently had on the Fantasy. If you recall, the tart we had in March gave us an Anton Ego moment where the first bite took us back to our childhood.
There comes a point in Remy Dinner when you hit the wall and need some fuel to get through the dinner, and more importantly back on your feet. This calls for a double espresso.
The desserts keep coming. Tonight we were treated to passion fruit rolls and yuzu chocolate chef hats.
In March, we were grandfathered into the previous Remy dinner pricing based on when we originally booked. Now, with the new pricing dinner starts at $125 per person. With the $30 increase, the question comes up, is it still worth it?
I don’t want to sound like a broken record, but I’m going to copy for the second time what I said in our Remy dinner review from last October and more recently March. Food, prices, itinerary, and favorite ship are all subjective and so are our reviews of Remy.
This time around I will change my answer a bit, if you enjoy fine dining then yes, the price is still worth it. We have never been disappointed with our Remy dinner experiences and therefore, I still highly recommend Remy dinner. I will note, that this was the first time we’ve had dinner in Remy on the Dream where the restaurant was packed.
Previous Remy Dinner Reviews
- Remy Dinner Review – Fantasy (2019)
- Remy Dinner Review – Dream (2018)
- Mini Trip Report Review – Dream (2017)
- Mini Trip Report Review – Dream (2015)
- Remy Dinner Review (2013)
I adore Remy. I think it’s worth it because my husband and I love food and trying new things. The prices are probably climbing because it is still in high demand even though it sometimes feels like a lot of people don’t go. My husband and I did every type of Remy experience on our honeymoon 4 years ago. We’re going on the Dream in February for our 5 year anniversary. We’re very excited to experience Remy again.
Hi Scott, what is your tipping policy at Remy for the meal itself (not extras like alcohol)? I have seen many conflicting things online about this and am curious on your thoughts before we dine there.
Crystal, what are the conflicting reports you are hearing?
I have seen anything from ” the tip is included in the upcharge” to “the servers do not receive any of it and you should tip 20% of what the meal would cost on land (which would be closer to $300 a person, so a $120+ tip for 2 people)” and everything in between. On Disney’s website itself, there is essentially no help as it simply says for Remy gratuities “at your discretion”. I come from restaurant service and always make sure to tip well, and don’t want to unintentionally tip less than what’s considered normal/expected due to misunderstanding.
I’ve heard similar. We tip comparable to a traditional restaurant experience. The uncharge in my opinion, is the amount added to the base MDR dinner, then tip. Basically, you can factor in a fixed price for the 4-course MDR dinner, say this $X + the current up-charge at Remy to get the dinner cost then tip accordingly. When the bill arrives the maitre d’ subtly mentions the line for service (the tip). In general, I would prefer to over tip than under.