Remy is one of the specialty restaurants on the Disney Fantasy. As the name would suggest, it is a French-themed restaurant with a reference to the Disney movie. It is open for dinner every night with both set menus and a la carte. On some sea days, it is also open for brunch which is what we tried. The cost was $75/person. They also had two champagne flights available for an extra charge. And you could also order other drinks or wine at an additional charge.
The brunch started with gathering in a small reception room where we met the executive chef and the sommeliers. The chef explained all the courses we would have. The sommeliers explained the champagne options. Then the chef explained the amuse bouche which was a delicious bundle of ham. The pigs used for this are raised almost exclusively on acorns and you could taste the nuttiness. It paired wonderfully with the Moet Chandon champagne.
We were then brought to our table which had great views of the ocean. They also presented the menu.
My wife elected to indulge in the Champagne Journey which would pair a different champagne with each of the five courses. That cost $140/person. It was a chance to try several unique champagnes including Dom Perignon.
I elected to get a glass of white wine for my first three courses and a red for the main.
The first course was a lobster tart.
This was a lobster salad surrounded by pastry. There was a vanilla aioli and mango couli which went well with the saltiness if the lobster. I was nervous that the vanilla would overwhelm the dish but it was balanced.
It was paired with this champagne.
And this is the white wine I tried.
Bread service was also provided. Homemade butters from left to right were a peppered, regular unsalted and a nori (seaweed). All had balanced flavors but I preferred good old unsalted. There was a salt pig where you could add some sea salt to your taste.
Next course was a short rib ravioli served with a delicate cheese sauce.
This was my favorite dish of the brunch. Delicate pasta filled with tender short ribs. There were some "blobs" of truffle. The perfect bite a little bit of every topped with some of the truffle. Definitely a dish where you wanted to lick the dish to get all that delicious sauce and truffle.
It was paired with this champagne.
This champagne had the funkiest flavor. It is aged twelve years and it a blend of about eight different years. Certainly like no other champagne I have tasted before.
The next course was Toothfish served over a mashed potato "foam".
This was a new fish to me. The chef had explained earlier that this was a relatively new fish to restaurants. It had a meaty texture, not unlike halibut but not quite as delicate. The potato foam was prepared by straining mashed potatoes and then placing them in one of those CO2 dispensers they use for whipped cream That was paired with Dom Perignon. It was my first time trying this champagne and it does live up to it's reputation. Delicate, fine bubbles that melt in your mouth.
The next course was Wagu Beef tenderloin with gnocchi and lemon aioli along with a pan sauce.
This was paired with this champagne. And the sommelier chose this red wine.
The rose champagne surprisingly paired so well with the beef. The red wine was light like a Pinot Noir but had some notes that reminded me of a tawny port. It actually wasn't that tasty by itself. But when you had the perfect bite of beef and gnocchi it was magical. While the beef was terrific and cooked properly, the gnocchi was really the star of this plate. So fluffy and perfectly cooked. My wife and I both remarked that we can never have gnocchi again since this will be the highest standard.
Next was dessert which was an apple tart with French vanilla ice cream.
This was paired with a sweet rose champagne which the sommeliers suggest you serve over ice which cuts some of the sweetness. We had this champagne previously on a cruise in Greece. It is very refreshing.
The apple tart was okay but didn't have much apple flavor.
As a parting gift, we were brought some caneles which are a traditional French pastry.
These were a bit like mini souffles with caramelized sugar. The outside was crisp and the inside was soft and custardy. The sugar had been caramelized almost to the point where it was burnt. But that actually helped cut the sweetness.
A great finish to a wonderful brunch.
