Le Bernardin hadn’t replaced Eric Ripert, nor was Chef Lallement there for regular diners. 
Instead, a small group was invited to experience the premium dining that will be available at Remy, a dining option on the newest addition to the Disney Cruise Line – the Disney Dream.
The Disney Dream is set to sail its maiden voyage on Jan 26, 2011. Remy — paying homage to the diminutive French star in Disney-Pixar’s hit “Ratatouille” – will offer an 8 to 9 course menu created by Chef Lallement in collaboration with Chef Scott Hunnel, from Victoria & Albert at Walt Disney World resort. The French-inspired menu will feature seasonal ingredients from around the world.
If the food at Remy aboard the Disney Dream is anything like what I experienced that night, it’s not to be missed.
Like Palo (serving Northern Italian cuisine), eating at Remy will incur a surcharge. Disney says surcharge for Remy has not yet been determined, yet the folks at the dinner I attended thought it would be about $75, excluding wines. But stay tuned for that. The current charge for Palo is $15
The word that best describes this dining experience – orgasmic…truly orgasmic.
Our sample meal – prepared by both chefs – began at a champagne reception with Taittinger Prestige Rose along with Roasted Shrimp with Granny Smith Apple Chutney; Eggplant 
Cannelloni with Marinated Tuna and a Dome of Goat cheese with Carrot and Cumin Coulis.
Once seated, the chefs tickled our tongues with a sip of fresh Tomato Water served aside a Parmesan Espuma and Tomato Concassé, with Cromesqui of Tomato complemented by the Taittinger Prestige Rose.
The first course consisted of Smoked Bison with Fennel Salad and Honeybell Oranges (liquified fennel and leeks, and hearts of palm,) matched perfectly with a Domaine Ostertag Riesling Muenchberg 2007.
Market Fresh Green Asparagus with slices of Black Truffle and Vin Jaune came next, accompanied by Chassagne-Montrachet 1er Cru (Morgeot) Clos de la Chapelle Domaine du Duc de Magenta 2007.
A simple 
bite of Lobster Nage served with Corton Charlemagne Grand Cru Louis Jadot 2006 in Magnum, followed by a bite-size piece of Wild Turbot with Citrus, Spring Onions and Daikon served with Louis Jadot Chevalier-Montrachet les Demoiselles Grand Cru 2006.
The fork-tender Japanese Wagyu with Garlic-Potato Puree and Petite Carrots came with two wines: Château Latour 1989 and Château Mont-Redon Châteauneuf-du-Pape 1990.
Not having room for any more, the desserts and post dessert-desserts kept coming. I had to try a smidgen of each from a Chocolate Fondant, Crunchy Praline with a side of spicy ethereal Tabasco Foam to a White Chocolate and Meyer Lemon Purse with Blackberry-Violet Sherbet with homemade Nougats, Lollipops, Caramels, Canneles, Chocolates, Pet de Nonne, Lemon Curd too!
The ending libation: Champagne Taittinger Nocturne NV.
If you’re planning a Disney Cruise, be sure to make Remy reservations in advance. You can do so 75 days ahead of departure (those with club status, can book even further ahead). To learn more about or to book a Disney Dream cruise, visit www.disneycruise.com
– bonnie
.
My cousin recommended this blog and she was totally right keep up the fantastic work!