Friday, January 10, 2020 - dinner at Remy
One thing was NOT subjective about this dinner. No argument, discussion or waffling here. The service was absolutely outstanding! We felt like royalty from the moment we stepped up to the podium.
The first thing that happened after we were seated was the table-side preparation of the signature, complimentary cocktail, the Colette. This is a delicious (not too sweet) combination of champagne, Creme de Cassis pearls, Grand Marnier, vodka and dried pineapple. I know this because Google is my friend, not because I remember the details. And though Peter and I both really enjoy Creme de Cassis, we don't know what the pearls are. TBH, neither of us remembers any "pearls" of any kind in our drinks, but in looking closely at the photo of the drinks, I think I do discern a whisper of something cassis-colored.
Like I said, these were delicious, and also, there's something about that feeling you get when a cart is pushed over to your table and something magical and tasty is prepared for your enjoyment right in front of you, involving you in the process. The table-side production is taking this theater to the next level, the incorportation of more of the senses! A feast for the eyes as well as the mouth, and an increased feeling of anticipation and excitement for the drink itself, but also all the rest of the magic that will follow it!
Our wonderful server explained that there are 2 tasting menus, one Saveur (by Chef Lallement) and one Gout (chef Hunnel). He described it as one more French, one more American, IIRC. We could either pick and choose course by course from each menu to customize to our tastes, or do what he suggests, which is to order full-course meal from each chef so we could taste everything. Of course we went with that choice. I'm going through my pictures, I didn't take notes because I just wanted to savor the experience, and now, sadly, I can't really remember what eveything is and the photos aren't always even helpful! I will try to unravel it for you...and invite you to chime in and share your knowledge and expertise in everything Remy!
Amuse bouches:
some kind of canapes? Look at the presentation a silver platter!
some kind of soup?
No, not soup, lol! This next photo is of the same dish pictured above - looks like perhaps smoked salmon? tomato with pesto and cheese? craime fraiche? So sorry I didn't take notes!
Amazing bread service with salt and multiple flavored butters. They were so good, it was so hard to stop eating bread!
Maybe this first course is the Langoustine Royale? That looks like caviar on the side. I feel like I had some langoustine in a roll and it tasted great but felt very undercooked on the inside, and since this is a roll, i think this is it.
I have no idea what this is. Wait, maybe this is is the langoustine? That may mean the one above is the smoked bison?
Next course...A scallop? Pork?
Fish
Photo limit for this post, more coming up!