![\"\"](\"https:\/\/www.themouseforless.com\/blog_world\/wp-content\/uploads\/2011\/02\/Entrance-Sign1.jpg\" "\\"Entrance-Sign\\"")
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On this cruise, Chris and I were traveling with my brother, so it was great for him to experience this as well.\u00a0 He\u2019s never had a chance to do Victoria & Albert\u2019s, so the evening was all new for him.\u00a0 The three of us headed up to check in for our meal.\u00a0 When you get off the elevator, you step into the lobby and are greeted by Cast Members at a joint podium for Palo (to your left) and Remy (to your right).\u00a0 We gave them our name and told them which restaurant we were there for and they invited us to have a seat in Meridian, the lounge behind the podium while we waited for our table.<\/p>\n
We went in and got settled, and ordered some drinks.\u00a0 I opted for a cr\u00e8me br\u00fbl\u00e9e martini that was yummy. Chris chose a Limoncello basil martini and my brother went with just plain bourbon.\u00a0 We sat chatting about our cruise for a few minutes when, out of nowhere, we had a Cast Member on either side of us.\u00a0 Our table was ready, and one Cast Member was there to collect our drinks while the other was there to escort us into the restaurant and to our table.<\/p>\n
We were ushered into the restaurant, which is beautiful<\/em>, and taken to our table.\u00a0 Our table was in the main dining room, with a semi-circular booth that they suggested I sit on and two chairs for the guys.\u00a0 After we were settled they presented us with our drinks and we were introduced to our server, Jeremy.\u00a0 We were then given menus, and a bit of an explanation of the restaurant.\u00a0 We know, of course, where the name came from, but the menu has 3 parts.\u00a0 The menu itself was devised from a partnership between a French chef and an American chef.\u00a0 The French chef is Chef Arnaud Lallement from I\u2019Assiette Champenoise, a two Michelin Star restaurant in Reims, France.\u00a0 The American Chef is Scott Hunnel from Victoria & Albert\u2019s at Walt Disney World, of course ;o)\u00a0 There are two tasting menus, one by Chef Lallement and one by Chef Hunnel, as well as an \u00e0 la carte menu.\u00a0 You can mix courses between the tasting menus if you choose.<\/p>\n While we were pondering our menus, we were visited by a few people.\u00a0 The first was the drink trolley.\u00a0 At Remy, you will be greeted with a welcoming signature cocktail, the Colette, prepared tableside.\u00a0 The drink is made from the Tattinger Champagne made specifically for the Disney Dream, pear vodka, dried apricots, dried blackberries and mint leaves.\u00a0 After we were settled with our drinks, we were then able to choose our bread from an assortment; all of us opted for baguettes.\u00a0 Then, we were presented with what I thought was our amuse bouche, which we were instructed to place on our plates to let cool a bit.<\/p>\n Jeremy returned and we got down to the serious business of ordering.\u00a0 Chris decided to go with the Go\u00fbt menu as it stood.\u00a0 My brother chose the same menu, with one change, the dessert.\u00a0 I swapped out several courses to piece together my ideal meal.\u00a0 Once that was taken care of, Jeremy left and we tried our little bites.\u00a0 I\u2019m not quite clear on what it was, but it was fried on the outside and crispy while the inside was warm and tomato-ey.\u00a0 It was very yummy.<\/p>\n Shortly after that, our actual amuse bouche showed up. It was a plate, of course, of Ratatouille topped with Olive Oil Ice Cream.\u00a0 Initially that sounded strange, and I was a bit hesitant to taste the ice cream, but it was really good in the context of the dish.\u00a0 It\u2019s not a flavor I would order on its own, though.<\/p>\n After that, the food just kept coming.\u00a0 The courses were very well paced. Nothing is rushed or hurried, but there are a lot of courses.\u00a0 For the next course, we all had the same choice, Smoked Bison with Fennel Salad and Blood Orange.\u00a0 I love buffalo, so this was wonderful; three small bites of bison topped with blood orange.<\/p>\n For the next course, Chris and my brother both had Lobster with Vanilla, Bisque and Lobster Roe Foam, which they enjoyed.\u00a0 I had opted for a much more elaborate course of Declinaison Tomate, Variations of Tomato: Tart, Iced, Parmesan Espuma and Tomato.\u00a0 This was tomato four ways.\u00a0 The first was a version of a tomato mozzarella salad, and this was probably my favorite.\u00a0 The second was a tomato topped parmesan mousse.\u00a0 The third option was a gazpacho with a tomato sorbet.\u00a0 The fourth and final course was a tomato water – a champagne flute full of clear liquid that tasted just like biting into a tomato.<\/p>\n Then came the fish course.\u00a0 Chris and my brother both chose the Wild Loup de Mer with Cannellini Bean Sauce, Artichokes and Jamon Iberico.\u00a0 They really enjoyed their fish.\u00a0 I preferred mine, which was Turbot C\u00f4tier, Coastal Turbot with Vin Jaune and Gnocchi.\u00a0 The fish was very well cooked, and the gnocchi were probably the best pasta I\u2019ve ever had, creamy and delicious.<\/p>\n After fish, it was time for the meat.\u00a0 We had all ordered the same course this time, Australian Wagyu with Garlic-Potato Pur\u00e9e and Petit Carrots.\u00a0 The plates were presented to us and Jeremy explained that the black dot on our plates was fermented garlic.\u00a0 The fermentation makes it sweeter and takes away any bite that it would normally have.\u00a0 It really did add an amazing flavor.\u00a0 The beef was wonderful \u2013 really, it lived up to all the hype.<\/p>\n Then, once those plates were cleared, we had another visitor.\u00a0 This time, it was a cheese trolley.\u00a0 Remy has a wide selection of cheeses and you can choose from any or all of them.\u00a0 I didn\u2019t quite catch the name of the runnier cheese that I got, but I know that I opted for a French cheese that doesn\u2019t have an actual translated name – they just call it \u201csticky cheese\u201d.\u00a0 Both were great.\u00a0 My brother isn\u2019t a huge cheese fan, so he just tried the sticky cheese, and Chris just had some brie and some sticky cheese as well.<\/p>\n Finally, it was time for dessert.\u00a0 (By this time, I\u2019ve lost track of how many types of food we\u2019ve been presented with – it\u2019s just a lot, and it has all been wonderful!)\u00a0 Chris chose a Vanilla Poached Pear that also came with a cookie.\u00a0 My brother and I went with the Fondant Chocolat Croustillant, Sorbet Cacao and Jus Mousseux.\u00a0 The best way I can explain my dessert was to say that it was sort of like a way upscale Kit Kat bar, topped with a super-rich chocolate and edible gold leaf.\u00a0 Then, there was a glass of chocolate sorbet topped with hot chocolate foam.\u00a0 Everything was amazing.<\/p>\n By this time, I was stuffed\u2026or, so I thought.\u00a0 Little did I know I was going to be presented with a rose and a plate full of yummy, pastry, candy goodness as well as a clamshell of chocolates.\u00a0 You can\u2019t just insult a Chef like that, so I had to dig deep, and try to at least sample the gifts he\u2019d given us.\u00a0 I took a bite out of the chocolate.\u00a0 Then I took a few bites out of the crispy cinnamon glazed cookies.\u00a0 There were lemon mousse pastry bites, nougat bites, and salted caramel bites.\u00a0 Let us not forget the homemade orange marshmallows or the homemade lollipops!\u00a0 It was ALL delicious\u2026every last bite!<\/p>\n The much lighter side of Remy, one that you don\u2019t see at first glance, is that there are many hidden Remys.\u00a0 Some, you could stare at for the whole meal and not even realize it while others are a little less hidden.\u00a0 I\u2019ll post some pictures below. See if you can spot the famous mouse!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/p>\n<\/a><\/a>