Disney Cruise Line Disney Dream

Venue Overview

Right across from Palo, on deck 12 aft, this other extra fee French restaurant ($75) is for adults only. If you have seen “Ratatouille”, you may remember that Remy is the name of the fantastic rodent chef, and this, supposedly, is his restaurant. This is the most upscale dining experience on the Dream. Reservations are required and can be made online prior to your trip or on the first day of your cruise. We recommend doing so because this place books up fast.

Art Nouveau decoration is enriched by soft lighting, accented by green, red, and gold tones. The carpets and the lighting are adorned with floral and leaf patters. High windows show out to great views over the ocean, a perfect setting for a romantic night out.

This multiple course meal starts with a complimentary glass of chilled Champagne cocktail prepared at your table. The menu is crafted by Chef Arnaud Lallement from l’Assiette Champenoise – a Michelin Star restaurant just outside Reims, France – and Chef Scott Hunnel from the award-winning Victoria & Albert’s at Walt Disney World Resort. And it shows. The food is the peak of spectacular.

You can choose between two pre-selected menus, or craft your own many-course dinner. The menu is divided into three parts:
Freshness: Royal Norway Lobster with nage reduction, green asparagus with black truffles, duck breast sausage and confit with strawberry-rhubarb puree, and a tomato ratatouille in pasta with cuttlefish; Sea: Main lobster with spicy bouillon, seared tuna with black olives in sherry vinaigrette, Atlanitc sea bass with Thai sauce, shrimp wrapped in Iberico ham and melon; Earth: poularde with creme albufera, Australian Wagyü tenderloin, Agneu Fermier lamb loin with herbs and fennel, porcini crusted veal with mushroom ragout.

There is also a tableside trolley with cheeses, decanting stations for wines, and after-dinner coffee service.

Lunch / Dinner

Dinner began with the Champagne cocktail previously mentioned, as well as our choice of bread from french baguette, whole grain roll, and an amazing black truffle brioche with chunks of truffle accompanied by unsalted butter, and salt. So you can salt your own butter, right?

For an amuse-bouche, the waiters served a watercress soup with chive-garlic cream and a thinly cut slice of bread on top. Crack the brad and mix it into the soup and receive a delicious, mouthwatering spoonful right from the start of your meal.

For our menu, we chose the following:

*Langostine royale with nage reduction and cream. This course was sweet and tasty. It did not need to be cut at all, it melted in the mouth right away. The sauce was worthy of a French King.
*Tomato ratatouille in calamarata pasta with cuttlefish, drizzled with eight-year balsamic vinegar. The pasta was served al dente, and the tomato and cuttlefish were perfect together.
*Atlantic sea bass, grilled crusty on one side and topped with a flavorful sweet and sour sauce made of white wine and carrots. This succulent dish dissolved in the mouth till you came to the complimentary crunchy part where our palate was met with even more flavor.
*Seared tuna with qual eggs, calamari, black olives, and radishes. This was by far the worst dish we had all night. It tasted alright, but the eggs and tuna were not good together. It was not terrible, but there was nothing noteworthy either. We were a little disappointed. Good thing there were several more courses to go.
*Porcini veal with mushroom ragout and a ri de veau (sweetbread). All of this was tender and superb. The mushrooms alone were way too salty, but with a piece of veal, the combination made for some of the best mushrooms we’ve ever had.
*Australian Wagyü tenderloin with braised short ribs. A delicious red wine reduction sauce came on top of this course with some grilled vegetables, a carrot puree, and a side dish of garlic mashed potatoes. The potatoes were a little too much, considering the meat alone would have made a hefty course, but all in all it was a fantastic dish. The meat was perfectly medium rare, the carrot purre was great, and though the mashed potatoes and the short ribs made this a heaping platter of food, they were quite good as well.

Before dessert, your server will bring by a selection of mostly French cheeses. You are allowed to take as much as you want, from a very soft goat cheese to harder, sharper cheese, but good luck after plowing through the list above.

Dessert

Dessert gets fancy at Remy’s: Vacherin Framboise, two layers of meringue filled with a scoop of strawberry sorbet and one of vanilla ice cream, topped with raspberries and raspberry sauce, in a martini glass, garnished with balls of meringue and more sorbet; Tanzanie Chocolat, white chocolate gelato; Reglisse Chicoree; Tropical fruit mousse on almond cake.

After coffee, there are small sweets of truffles and lollipops. As a final surprise (spoiler alert), there are some handmade truffles in a thank you card in your room when you return.

Wine List

Remy’s wine list is a little different and significantly more extensive. You may order off the list available in all the other restaurants, or you may order from a specifically French menu featuring the best of the best. Champagne from Ay, Reims, and Epernay (considered the best regions) are available, as well as sparkling wine from the US. You may select from white and red Bordeaux, Burgundy, wines from Rhone, Loire, Provence, Alsace, and Jura.

Most of these selections are expensive, the cheapest French bottle starts at $42 and goes up to over $1,000. You can find some cheaper bottles on the regular menu, and some can be had by the glass instead.