Remy Brunch Aboard the Disney Fantasy

Champagne Brunch at Remy: Disney Fantasy

One of the most exquisite French dining experiences can be found on the Disney Dream and the Disney Fantasy. Dinner at this exclusive adults only restaurant offers the finest in French cuisine complete with service by Michelin trained staff and an astounding panoramic view.

Recently Disney Cruise Line added a brunch at Remy (which previously only served dinner) which is offered on one sea day during a 7-day cruise. The brunch is $50 per person and an additional $25 for the champagne pairing. When you think of brunch on Disney Cruise Line you’re probably picturing the massive buffet style spread that Palo rolls out on sea days. The Remy brunch is actually very different than the Italian spread at Palo but not dissimilar to the dinner served at Remy nightly.

The brunch starts with a gathering in the wine room of the restaurant, which is a semi-private glass enclosed area near the entrance to the restaurant. The Chef and Sommelier are awaiting your arrival and will explain the brunch offerings to you while you enjoy a glass of champagne (included in the price) and a plate of Pata Negra. There is of course a fancy machine to slice the fancy meat because it has to be perfectly sliced paper thin. This antiquated looking machine is easily operated by turning the handle and ensures the perfect slice every time. Guests were offered the chance to take the machine for a spin (literally) and after encouragement from the Chef a few brave people gave it a whirl.

  The offerings for the Champagne pairing were on display in the wine room and described by the Sommelier. The Champagnes are each chosen to compliment your brunch course. There are four in all (one is complimentary and three come with the Champagne upgrade).

The first official course to be served was Gnocchi Chili. I’d like you note that I don’t like either of the things in the title but the dish was very good. The Gnocchi was unlike anything I’ve ever tasted in texture and flavor and paired with the beans and semi-spicy chili sauce (aka foam) it was an exquisite combination.

Champagne paring-Taittinger Prestige Cuvee Rose NV

 

Next up was the Lobster Cannelloni and Caviar. Pieces of Lobster meat were chopped and wrapped in a Cannelloni style noodle garnished with radicchio and caviar. A separate piece of baby lobster was garnished with caviar and plated next to a baby turnip. In the terms of “baby” sized vegetables this one was more like a fetus but it packed more punch than anything I’ve ever tasted. That tiny turnip nearly did me in as I don’t like turnips but didn’t expect such a small vegetable to make such a big impact!

Champagne Pairing (Pommery Gold 04)

Sea Bass over eggs with leeks and a Thai sauce were the next course and while I thought serving fish with eggs was extremely unusual everyone enjoyed the dish. I’ll admit I prefer the way Palo prepares the Sea Bass at dinner, but then again they aren’t serving it over eggs so the flavors are much more prominent. The Sea Bass was lightly flavored over a bed of almost Chorizo style scrambled eggs. The best way I can describe this is a Chorizo style egg with fish instead of sausage and with a Thai sauce as opposed to a salsa or ketchup. The eggs were very light in texture and flavor and the sauce added an unusual twist.

Gascogne Pork Loin with Turnips followed the Sea Bass. This pork is an elegant meat (much like the Pata Negra served at the beginning of the meal) and was accompanied by a dark sauce with a hint of sweetness. The turnips (tiny of course) were flavorful and adorable sharing the plate with the pork. While I really enjoyed the flavor of the sauce the pork wasn’t my favorite dish. It was admittedly a texture issue for me but everyone else gobbled theirs up.
                     Champagne Pairing Taittinger La Frencaise NV (Disney Fantasy Exclusive)

Just as a Disney movie lives in Happily Ever After so does brunch at Remy. A Duo Chocolate finishes off the brunch experience with an unexpected twist, a spicy chili sauce. The Duo Chocolate is hard to describe, in it’s most basic description it is chocolate mousse that is rolled over chocolate shavings and served with a chocolate chili sauce on the side. While I had my doubts about the chili sauce and the chocolate mousse it was very mild and unique.

                                           Champagne Pairing: Moet and Chandon Ice NV

I had to taste this wine if for no other reason than it had ice cubes in it and was being served that way at a fancy restaurant. I found great delight in watching my husband sip this white wine with ice in it, as he always make fun of my wine when I do the same. Apparently if your wine is served with ice at Remy it’s expected and acceptable but if you add your own at home you’re the center of scorn. On a side note; a previous Remy sommelier suggested chilling wine in the fridge or freezer as opposed to adding ice in your glass so it won’t get watered down (that is if you prefer your wine cold).

Overall the brunch was very elegant and the view during the day is really beautiful. The food wasn’t my ideal cuisine but the experience was beautiful and I’d recommend it to any foodie or someone interested in expanding their palate. To me, I would have preferred putting the money toward another dinner, particularly considering my husband did the wine pairing which made his brunch the same as the price of dinner. There are more options for dinner whether you prefer to choose a tasting menu or a variety of dishes ala carte.