10 Courses at Remy on the High Seas: Part 1 – Wine and Starters

STAFF, SERIES, OUR FOODIE, Theme Parks — By on November 1, 2012 at 01:01

Story by staff writer Ann McElfresh. Photos Copyright © Ann McElfresh.

In August our resident foodie, Ann McElfresh, and her friend and fellow Milliver’s Travels staff member, Betsy Villanella, were the lucky ducks who got to cruise on board the Disney Dream. We’ve got several stories for you from their cruise (see Related Posts to your right). This one—presented in three posts to cover an amazing ten-course meal—is the follow-up to Ann’s story Enchanted Dining on the Disney Dream.

THERE ARE CERTAIN events in your life that serve as a marker in time. I remember where I was—spellbound—when Princess Diana married. I measure life Before and After the time I served in the Marines. Life sadly, unquestionably, received another marker when the Twin Towers fell.

My life will forever be (happily) measured by the day I had the best meal of my life, at Remy on board the Disney Dream. Being a devout foodie and former food blogger, this meal was the highlight of my cruise.

Remy-plate

Welcome to Remy

Remy is the flagship restaurant of the Disney Cruise Line and, I later learned, the number one restaurant on the high seas. That’s right, folks. Disney does it better once again! I’m thrilled to share this meal in pictures with you and I hesitate to apologize for its length . . . this meal deserves more words than I can provide!

THE WINES

Within 24 hours of making my reservation, I received a call from Disney Dining to schedule an appointment with the sommelier to discuss my wine pairings. Okay, I gotta be honest, how cool is that?!

I don’t know much about wine (except I enjoy a glass with a meal) but when I met Rei, who is part genius, part alchemist and part mad scientist, I knew this was gonna be great!

Remy-Bottle-Wine-tile

This Bordeaux is a $25K bottle of wine – it is also the wine that was
ordered in the Disney movie Ratatouille. I didn’t get to sample it,
but I had a lovely wine selection during my meal.

I explained that I’m a wine novice. Rei is NOT! He only—and I mean ONLY—works with the Top 100 Restaurants in the world. Guess what?! If you’re number 101, you don’t get Rei.

He’s a Master Sommelier and he collects fine wine as a hobby. (Being a foodie, I GET that!) In his wine cellar, you literally need a bicycle to ride from one end to the other, and he’s the nicest, sweetest, most gracious advocate of the art of wine.

I told him to surprise me with delicious choices that a novice would enjoy. Each glass was a perfect pairing and truly enhanced the meal. It was worth every penny, every sip and the headache I knew I would have later. A different glass with eight of the ten courses.

Remy-Wine-Glasses

A row of delicious wines

But, believe it or not, the headache didn’t come. The food and wine gods were smiling!

A DELIGHTFUL START

When I entered Remy I was transported to a more elegant world than I had ever been to. I was warmly greeted by our head server, and he introduced me to those who would be at my service. The maître d’, the sommelier, and two back waiters: everyone wore full tuxedos and I couldn’t wait to get started! I was walked to my table by the maître d’.

Remy-Restuarant

The interior of Remy and the view from my seat

As I sat in a cushy, high-backed booth chair facing the sea, I was poured a greeting cocktail table-side. Crisp, light and refreshing, it was a mix of mint-infused pear vodka and Tattinger champagne poured into a glass with bruised mint, a blueberry and a piece of dried apricot. Which made the champagne fizz until my drink was finished!

Remy-Mint-Champagne

A “welcome to Remy” cocktail: light, refreshing and TASTY

While I was sipping my drink, contemplating my good fortune and anticipating the meal, I was handed on a silver tray—compliments of the chef—FRIED SOUP! No kidding. She explained the temperature wasn’t too hot and it was meant to be picked up and popped in your mouth. Crispy on the outside and tomato soup on the inside—amazing. I was already impressed. I didn’t take a picture. It was delicious and I was too eager!

Selections of freshly-baked French breads were offered along with unsalted French butter and fleur de sel (French sea salt) served on the side. I had a baguette, whole grain bread and brioche. I tried them all, but the baguette was the winner. I also adore salt on my buttered bread!

Remy-Baguettes

Stunning artisan breads with unsalted French butter and fleur de sel

A BIG SURPRISE

It seems the latest trend in the culinary world is amuse-bouche. In French, that’s literally “mouth amuser.”

(I dunno, but it sounds like an appetizer to me!)

I was wary, but also game to try anything. It didn’t sound as incredibly delicious as it was. It’s flavor defies description. Salted caramel and macadamia nuts with a foie gras foam and a sprinkling of black pepper. Soft, wispy, salty & sweet, it disappears in your mouth like vapor and leaves you wanting more.

Remy-Amuse-Bouche

Amuse-bouche – what a concept

The amuse-bouche delighted my palate, woke up my taste buds and had me sitting up straight. I never understood, I never GOT it until now. . . .

Dip your spoon in, savor, and when it’s gone, amuse-bouche has done its job. It left me wanting more and anticipating what was next in equal measures.

Coming tomorrow . . . The Favorite, Clouds of Wonder, “Something I Was Always Too Afraid to Try” and more!

———

Ann McElfresh

Ann McElfresh has had the opportunity to travel and live overseas during the course of her husband’s career in the military and they didn’t stop after he retired! An enthusiastic home cook, she has an extensive “bucket list” of places to see, foods to eat and dishes to cook. A former popular food blogger at Cooking Healthy for Me, Ann is now enjoying retirement with her Honey Bunny.

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    9 Comments

  • Betsyv says:

    Simply put?… Marvelous!
    Your photos, and descriptions are wonderful!
    This beginning is all it should be …like the “amuse-bouche”.
    In your own words Ann: “It left me wanting more and anticipating what was next in equal measures.”
    Cant wait for your next post!
    This article makes me wish I had tried Remy’s too!
    Maybe on the next cruise.
    Thanks for sharing

    • Ann
      Twitter: AnnHolly
      says:

      Betsy! Thank you for such a nice comment! It was such an amazing meal….and a delight to share with you! Hugs, girlfriend!

  • Roz Wilson says:

    I’m not really a foodie,but Remy looks very irristable. The photo’s made me experience a craving for a good piece crusty artisian bread!The elegance of Remy reminds me of the luxurious dining room of the Titanic,rich mahogany woodwork,crisp, white linens and fine china. Not to mention the attention and pampering from the waiters. Who wouldn’t want to wine and dine there?
    Roz Wilson

    • Ann
      Twitter: AnnHolly
      says:

      Hi Roz! That has to be one of the nicest comments! You described the luxury of the meal perfectly! What a terrific analogy! Thanks for visiting and you’ll LOVE the second course!

  • Kim says:

    Oh Ann! You left me hanging on your virtual words! Can’t wait to read the next installments!

    • Ann
      Twitter: AnnHolly
      says:

      Hi Kim! The next installment is SO delicious! I’m glad you liked it…and you made my day! Thank you!

  • Susan says:

    I love reading your stories! One day Ill convince you to write a children’s book! Wish I had been with you for this meal! Sisters Rock!

  • JM Merchant
    Twitter: JMMerchant86
    says:

    I love it Ann, your anticipation and excitement zing through this post like an electric current. A delightful read 🙂 x

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