10 Courses at Remy on the High Seas: Part 3 – Cheese, Desserts, Coffee and Roses

STAFF, SERIES, OUR FOODIE, Theme Parks — By on November 3, 2012 at 01:03

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. This series—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.

Read Part 1 (Wine and Starters) and Part 2 (Pasta, Lamb and Pampered Beef)

CHEESE, PLEASE!

My wine pairing was complete, but my meal continued. Next came cheese! Out came a beautiful cart full of French cheeses. They explained each of the cheeses: where they’re from, what they’re about and what to expect flavor-wise.

Being the foodie that I am, I asked lots of questions and asked them to surprise me with the selection rather than pick my own.

Remy-cheese-cart

A beautiful selection of French cheese

I also asked if they could add to my evening (and bill) a wine or cordial of our sommelier Rei’s choosing, to match whichever cheese they selected. Rei and his wine pairings had been SO perfect for my meal, I couldn’t pass up the opportunity to have something with the cheese . . . and I was surprised by his choice.

Rei decided on a glass of 75-year-old port. Thick, rich, savory and sweet—it was perfect! He said he enjoys a glass at the end of the day with a good book, and I can see why. I enjoyed my glass with good cheese.

While I cannot remember the names of the cheeses, the flavors and textures will stay with me forever!

I mentioned that I was a fan of Brie and a smooth, buttery Brie was included. It had the softest, mildest rind I’ve ever had in a Brie.

They also had a Brie that had been bathed daily in kirsch (a cherry liquor). I was intrigued with this and very happy they selected this one. The cherry flavor was distinct in the cheese without overwhelming it. It was incredible!

Remy-French-Bread

The cheeses selected for me, and a beautiful, dark flatbread with raisins

Next, they included a mild blue cheese that paired perfectly with the port, and when I had a bite of cheese and a sip of port, I was teased with the flavors of vanilla. Another inspired choice!

The final cheese was the one I was most intrigued by and this was my favorite. When the cheese cart was presented, they explained that the mark of this cheese’s quality was the crystals inside. When you bit into it, you could hear the pop of wafer-thin crystals . . . but you couldn’t see them! The cheese was mild, nutty and delicious. The texture was amazing.

DESSERTS, IN THE PLURAL

They took away my plates, left an entire ROW of stemware to remind me of the wines I had enjoyed, and gave me a colored napkin. The end of the evening had arrived.

Remy-wine-pairings

Such tasty wine . . . and it’s getting dark outside

After this meal, I wasn’t sure about dessert. How could you top it? But Disney didn’t go with the flow—they went with the unexpected.

Pina Colada Crème Brulee! Pineapple-coconut crème brulee topped with dots of sour rum reduction and topped with coconut, brulee’d pineapple and a sugar toile.

Remy-Pina-Colada-Brulee

Pina Colada Creme Brulee—so delicious, light and refreshing

Texturally, this had it all: smooth, crunchy, chewy. Light, flavorful, and a surprisingly good choice.

COFFEE AND CHOCOLATE CAKE

However, dessert also came in courses. First, coffee. Rich but mild, strong without being bitter and served, once again, in their amazing dinnerware.

Remy-Black-Coffee

Coffee, a fine end to any meal

Along with the coffee came a crunchy chocolate cake. It had a zillion thin layers of crispy cake and chocolate mousse. Topped with chocolate ganache and gold leaf.

Remy-chocolate-cake

The dessert that had it all: chocolate,
chocolate and more chocolate—and gold leaf

When you dipped your spoon into it, you could hear the layers crack. It was a chocolate fantasy! The chocolates were smooth, mild and you had a taste of light and dark chocolate.

Remy-chocolate-cake-2

Layers of crispy, creamy, sweet cake

When the meal was complete and everything was cleared away, they left me with my coffee and full tummy to sit and happily remember my night.

Not done yet!

My headwaiter came back with a selection of super-miniature delights on a silver tray. Everything handmade! A raspberry marshmallow, a purple lollipop, a lemon tart with a shortbread crust, a macadamia salted caramel, nougat with almonds, a chocolate bar filled with chocolate nougat and an egg coconut cake.

This took me almost 45 minutes to consume. Each was a one-bite wonder and meant to be savored!

Remy-desserts-tray

Tiny, sweet bites—an amazing end to an amazing meal

AN UNEXPECTED VISITOR AND A PARTING GIFT

Then the chef came out to ask about my meal. Being a foodie I bombarded the poor man and we had a 20-minute conversation regarding the preparation of the meal. He was patient, kind and enthusiastic about my interest and his art—and it was most certainly ART.

The maître d’ came with my two long-stemmed roses (thorns removed; no detail is too small) and a box of house-made chocolates. He told me it was a pleasure to serve me and thanked me for coming.

Remy-Roses

Beautiful roses and a beautiful meal


Remy-box-choclates

Another unexpected gift: house-made chocolates

Thanking him in return, I told him this was an evening I will remember forever. He presented the bill (once again on silver) and I was more than happy to pay for the privilege of so fine a meal. While it was the most expensive meal I’ve ever had, the price was a bargain for this unforgettable experience.

If you ever get the opportunity, don’t pass up the chance to enjoy Remy. My life is far richer because of it!

———

SEE ALSO

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

10 Courses at Remy on the High Seas: Part 2 – Pasta, Lamb and Pampered Beef

———

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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    7 Comments

  • Roz Wilson says:

    This one is my favorite! Roses and chocolate who could resist.The crunchy dark and light chocolate cake embellished with gold really takes the cake! What a romantic night of dreamy desserts and fine wine. And I bet it wasn’t even Valentines!
    Roz Wilson

    • Ann
      Twitter: AnnHolly
      says:

      You’re right, Roz…it wasn’t Valentines day! They are truly spectacular every day! The chocolate cake was amazing….

      Thanks for reading!

  • Betsyv says:

    ANN!
    This whole article series was wonderful!
    That chocolate cake looks heavenly. I could have been happy with just the cheeses and wines,(and that wonderful steak)but everything looked and sounded so tasty I can see why you say it was the meal of a lifetime!
    Thank you for sharing this my friend. I really enjoyed every photo and description. The perfect foodie article!

    • Ann
      Twitter: AnnHolly
      says:

      Awww, thanks, Betsy! It was an amazing meal….there was a lot to say about something like that! Next time we go on the Dream, we’ll have to go to Remy….right?!

  • Estrella Azul
    Twitter: EstrellaAzul
    says:

    Oh, Ann, I love love love all three parts of your 10 courses series. And being mostly a desserts enthusiast (boy, I’m seriously eyeing that chocolate!), I’ll state that here 🙂

    Thank you for the wonderful descriptions and pictures!

  • Andy
    Twitter: disunc
    says:

    I want one of everything! Somehow eating a Yodel while reading all this….just aint cutting it! Great read & GREAT mouth watering pics.

  • JM Merchant
    Twitter: JMMerchant86
    says:

    Amazing, a perfect end to your perfect night and a wonderful series.
    Thank you so much for posting this for us Ann 🙂
    x

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