While the food on the Disney Fantasy cruise ship is widely considered to be some of the best of the big cruise lines, Disney decided to take it a step further by offering two adult-only, fine dining experiences, Remy and Palo. These two restaurants offer gourmet, multi-course meals for a small surcharge. On our recent trip, my husband and I made a reservation for the Champagne Brunch at Remy restaurant and we were extremely pleased that we did!
DIStracted Tip: The Champagne Brunch at Remy is not offered every day of your Disney Fantasy or Disney Dream sailings, and there is limited seating, so be sure to book your brunch ahead of time!
At the helm of your dining experience are two award winning chefs, Chef Arnaud Lallement and Chef Scott Hunnel. Chef Arnaud capitalizes on his experience working at a three-star Michelin restaurant in Reims, France as he brings a French flair to the menu; at the same time, Chef Scott draws from his time as head chef at Victoria and Albert’s in Walt Disney World, which embodies the American fine-dining experience. While a dinner at Remy consists of your choice of an American or French dining experience, at Brunch, you get the best of both worlds, a combination of both French and American dishes, created especially for you by the two head chefs.
DIStracted Tip: You will receive a phone call from the staff at Remy prior to your meal, ensuring that no one in your party has any allergies or other food restrictions. In our case, my husband has a tree-nut allergy, so the chefs altered my husband’s meal to comply with his diet. Be sure to inform Remy at least 24 hours ahead of time of any food restrictions so they can accommodate your needs.
When we arrived at Remy we were greeted by the hostess, brought to our table, and promptly welcomed by our waiter, Giuseppe. Giuseppe provided us our custom menus and noted what we would be eating while pointing out any modified dishes to accommodate my husband’s allergies. Once we were comfortable with the menu, Giuseppe brought us our glass of champagne which complemented the first course, the Jamon Iberica, a Spanish version of prosciutto. We also received what I think is the best bread ever, a loaf filled with large chunks of black truffle, accompanied by homemade butter and sea salt. I could have made a meal on the bread alone!
Once we had devoured the starting course, we were presented with our second course, a gorgeous mélange of at least five types of tomatoes on a petite tart. And while the tomatoes were refreshing, the third course brought it up another notch. The Lobster “salad” was a delicate strip of mango hugging several large pieces of lobster meat, all topped with mixed greens and caviar. This dish was delicate, yet so flavorful.
Giuseppe was very attentive throughout our dining experience, and checked after each course whether we were satisfied with both the food and the pace at which we were enjoying each course. Following the lobster course was another another fish with an entirely different flavor profile from lobster. The fletan, a light flakey fish, was set upon creamed potatoes with a Thai sauce and that was one course I wish I could have licked the bowl once I was done! The mix of the sweet and spicy Thai sauce was an excellent complement to the light fish. The fifth course, which was also the heaviest, was a Berkshire pork in a cannellini bean puree. Perched atop the three pieces of pork was a fried piece of jamon and sliced artichokes. It was definitely a satisfying main dish.
After a brief rest to try to free up some space in our bellies, Giuseppe brought out the final course, dessert. For me, that consisted of hazelnut ice cream and profiteroles filled with a hazelnut cream. The nut-free dessert for my husband was pineapple served in a variety of preparations. Both of us were delighted with the sweet finish just the same. And just when you think the experience is complete, Giuseppe brought us out a sweet surprise, complements of the chef; half a dozen petite rum cakes. Unfortunately, we had no space left, but they gladly wrapped them for us to enjoy later on.
Overall, the Champagne Brunch lived up to its fine dining reputation and we look forward to the next time we sail on the Disney Fantasy, so that we can enjoy Chefs Arnaud and Scott’s delectable creations.