News: More Details About Remy’s Ratatouille Hide and Squeak at the 2015 Epcot Food and Wine Festival

Editor’s Note: The price for the Remy Map has been lowered from $9.95 to $7.95.

The 2015 Epcot Food and Wine Festival is fast approaching! In little more than a month — September 25, to be exact — the event will kick off a celebration that lasts more than seven weeks.

One of the events that is sure to appeal to families and kids of all ages is Remy’s Ratatouille Hide and Squeak!

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This special scavenger hunt sends you on a journey throughout World Showcase in order to help Remy find all of the ingredients for his world-famous Ratatouille. [Read more…]

Guest Review: Bistrot Chez Rémy at Disneyland Paris

Join us in welcoming Guest Author Mark Zambrano with a review from Disneyland Paris. Today, he takes us to the brand new Bistrot Chez Rémy!

Welcome to Chez Remy

Welcome to Chez Remy

Bistrot Chez Rémy is the new 370 seat table service restaurant located on La Place de Rémy at Walt Disney Studios Park, the largest in Disneyland Paris.

Immaculately themed with Disney details around every bend, this rat-sized addition to Disneyland Paris is a fantastic chance to step inside the wonderful world of Ratatouille.

Atmosphere

Follow the signs from Toy Story Playland to La Place de Rémy, where roofs are crowded with crooked chimneys, classic Parisian street lamps line the cobblestone streets, and hidden Rémy’s abound.

Imagineers seemed to have spared no expense creating this “Pixar Paris” that transports guests to the City of Light right in the middle of a Disney Park.

Remy Lamp Post

Adjacent to the incredible new ride, Ratatouille: The Adventure – L’Aventure Totalement Toquée de Rémy, is Bistrot Chez Rémy, serving French food with flare and shrinking diners to the size of Rémy & Co. with the help of some very oversized furniture, cutlery, and other accoutrements.

Chez Rémy Sign

Chez Rémy Sign

Bistrot Chez Rémy Outdoor Awning

Bistrot Chez Rémy Outdoor Awning

Chez Rémy Door Detail

Chez Rémy Door Detail

As soon as you walk through the door of Chez Rémy, you are immersed in Ratatouille. From Chef Gusteau’s Golden Fork award, Rémy’s honorary Doctorate of Culinary Arts, Anton Ego’s famous critique or the famed “Anyone Can Cook!” cookbook, the walls are awash with memorabilia to set the mood.

Make sure to pay special attention as you walk past the check in desk – you might just spy a 5 euro note framed on the wall. It’s the tip left by Chez Rémy’s very first customer!

Chez Rémy Check In Podium

Chez Rémy Check In Podium

Chez Rémy Podium Up Close

Chez Rémy Podium Up Close

Chez Rémy Waiting Area

Chez Rémy Waiting Area

Chez Rémy Waiting Area Seating

Chez Rémy Waiting Area Seating

Chez Rémy Decor

Chez Rémy Decor

Chez Rémy

Chez Rémy

Chez Rémy Wall Decor

Chez Rémy Wall Decor

Chez Rémy Lobby Decor

Chez Rémy Lobby Decor

Continue on to the dining room where champagne corks serve as stools, giant plates divide the booths and lights come courtesy of candles on spoons. Tropical drink umbrellas add flare to jelly topped tables, Christmas lights hang through giant copper pots on the ceiling and measuring spoons dress the walls with tacks.

You can tell great pains were taken to replicate the final scene of the movie to a T. As we were guided to our table (AKA the top of a sardine can), we barely had enough time to take it all in.

Chez Rémy Dining Room

Chez Rémy Dining Room

Chez Rémy Table

Chez Rémy Table

Chez Rémy Tables

Chez Rémy Tables

Chez Rémy Table and Decor

Chez Rémy Table and Decor

Chez Rémy Dining Room Details

Chez Rémy Dining Room Details

Chez Rémy Dining Room

Chez Rémy Dining Room

Chez Rémy Dining Room

Chez Rémy Dining Room

Chez Rémy Lighting

Chez Rémy Lighting

Chez Rémy Decor Detail

Chez Rémy Decor Detail

Chez Rémy Seating Areas

Chez Rémy Seating Areas

Eats

Our bottle cap chairs were surprisingly comfortable as we perused the menu – all prix fixe with the exception of dessert, if you so choose. While offerings are limited, there should be something for everyone on the menu – including vegetarians. The dish made famous by [Read more…]

Guest Review: Disney Cruise Line’s Remy

Join us in welcoming back Victoria Kabakian! She’s treating us to a review of the ultra-posh Remy — a Disney Cruise Line fine-dining restaurant.

Welcome to Remy

Welcome to Remy

The crème de la crème of Disney Cruise Line dining is without a doubt Remy, the Ratatouille inspired restaurant on the Disney Dream and Disney Fantasy. On a recent cruise on the Disney Fantasy, I finally got to check out the “other” adults-only dining option from Disney Cruise Line.

The classic ships (Disney Magic and Disney Wonder) only feature Palo, a wonderful Italian restaurant inspired by Venice, but the two newer ships have also added this French culinary experience deriving half its menu from Chef Scott Hunnel from Walt Disney World’s Victoria & Albert’s and half from Chef Arnaud Lallement from L’Assiette Champenoise, a Michelin three-star restaurant in Tinqueux, France, to create a gastronomic collaboration that is worth every penny (and calorie).

Atmosphere

Located on deck 12 aft (that’s the ship’s rear end for you land-lubbers), Remy is the ultimate tribute to the most perfect “little chef” there ever was. Even before entering the main dining room, two of the wines that are featured in the film Ratatouille are displayed in the wine case: a 1961 Château Latour (featured in the scene where Chef Skinner and Linguini are drinking in the office) and a 1947 Cheval Blanc (featured in the restaurant review scene with Anton Ego). And by the way, you can actually purchase these wines at Remy from their wine vault if you’d like. They cost $13,000 and $25,000 respectively.

1961 Château Latour

1961 Château Latour

1947 Cheval Blanc

1947 Cheval Blanc

Wine vault

Wine vault

Past the wine display is the intimate and elegant dining room, with windows stretching from end to end. This is truly the perfect setting for enjoying a view of the sunset during your meal. In fact we did, and trust me, it was stunning.

The view from our table

The view from our table

Sunset

Sunset

Details featuring Remy and his brother Emile can be found throughout the main dining room. Remy is found hidden in glass atop one of the vibrant chandeliers. He is carved in wood on the backs of chairs. Remy and Emile are stitched into the fabric of the booths and their figures frame every mirror in the space.

Remy atop one of the lighting chandeliers

Remy atop one of the lighting chandeliers

Rat detail on the back of a chair

Rat detail on the back of a chair

Part of the gorgeous dining room

Part of the gorgeous dining room

Rats stitched onto a booth

Rats stitched onto a booth

Remy on one side of a mirror

Remy on one side of a mirror

And his brother Emile on the other side

And his brother Emile on the other side

Upon further exploration, there are two additional dining rooms: a small wine room and of course the beloved Gusteau room, which is a replica of Gusteau’s restaurant in Ratatouille and even features a painting depicting the kitchen at Gusteau’s. A hand-woven carpet (one of three on the ship — the others are found in the atrium and the bridge where the ship is navigated). We’re told it took several months to create.

The Gusteau Room

The Gusteau Room

The hand-woven carpet is a focal point

The hand-woven carpet is a focal point

The painting of Gusteau’s kitchen

The painting of Gusteau’s kitchen

Eats

Although Remy also offers a Champagne brunch (at a $50 surcharge) on sea days, on this recent cruise we decided to splurge on dinner (a $75 surcharge plus $99 more if you add the wine experience, which we did not). First and foremost, the meal begins with a very special Champagne cocktail inspired by a very special character in the film, Colette.

 

The Colette

The Colette

The Colette is prepared tableside and includes a bit of strawberry, a mint leaf, some Absolut Pears, and Taittinger Champagne. By mixing the Champagne with a spirit, the bubbles dissipate, but by adding a small bit of dried apricot at the end, it creates an effervescent effect that mimics the natural bubbles in Champagne. It’s like a fun magic trick that you get to drink. Cheers.

Tableside preparation of the Colette cocktail

Tableside preparation of the Colette cocktail

After the strawberry and mint, they add the Absolut Pears

After the strawberry and mint, they add the Absolut Pears

Taittinger Champagne

Taittinger Champagne

Adding the bubbly

Adding the bubbly

The dried apricot replaces the lost bubbles

The dried apricot replaces the lost bubbles

The finished product

The finished product

Even before menus are presented, another taste of apparent magic hits your plates. The amuse bouche is a small sphere of deep-fried tomato soup. How is it made, you ask? Well after guessing that it’s prepared similarly to the way Chinese soup dumplings are made (using gelatinized broth in the filling, which then essentially melts when its heated), our amazing server Guiseppe confirmed that my suspicions were on the right track. How does it taste? Like deep-fried tomato soup, and oh so good.

Deep Fried Tomato Soup

Deep Fried Tomato Soup

A selection of fresh breads including tiny baguettes, multi-grain, and caramelized onion brioche are offered up next along with creamy butter from Vermont and sea salt from Bordeaux in France. The baguettes feature the perfect sound that Colette describes in the film as being a sign of great French bread. It has that crackle and that perfect taste and texture. The brioche is delicate and rich, another classic French creation. The multi-grain is the only bread I didn’t try.

The rat-detailed bread plate

The rat-detailed bread plate

Bread Selection

Bread Selection

Butter and Sea Salt

Butter and Sea Salt

The menu is divided in half with two tasting menus (with a la carte options as well so you can easily mix and match). The Saveur menu (meaning “flavor” in French) is created by Lallement, while the Goût menu (meaning “taste”) is created by Hunnel. Both are exquisite options, and while my sister opted to stick to the Goût side of the menu, I tried a little bit of each.

Dinner Menu

Dinner Menu

Our next treat from the chef before starting our official first course is langoustine with lobster bisque and lettuce reduction. The bite of langoustine is perfectly tender and succulent atop the super flavorful mound of bisque. The flavor of the sea really shines through here, creating a lovely start to this very special meal.

Langoustine with lobster bisque and lettuce reduction

Langoustine with lobster bisque and lettuce reduction

For our first course, we both selected the Wagyu carpaccio with ratatouille, basil coulis, 8 year aged Modena balsamic, and Parmesan crisps. The cold ratatouille is actually hidden underneath paper-thin layers of one of the world’s most famous beefs. The soft textures of the beef and ratatouille are offset by the Parmesan crisps, while the basil coulis and aged balsamic each provide contrasting nuances of herbaceous freshness and sweetness.

Wagyu Carpaccio

Wagyu Carpaccio

Ratatouille hidden underneath

Ratatouille hidden underneath

For our second course we tried the scallop crusted with masago (Japanese pearl rice) and served with a curried coconut broth, shiitake mushrooms, and bok choy. The scallop itself is the largest scallop I’ve ever seen in my life. It is perfectly cooked, still soft and slightly under in the center, with a lovely crisp texture on the exterior from the masago. The curried broth is so full of flavor, I wanted to tip the edge of the bowl directly into my mouth and slurp. Don’t worry, I didn’t. Anton Ego wouldn’t approve of that behavior!

Scallop with curried coconut broth

Scallop with curried coconut broth

Our third course is a polenta and chicken egg yolk stuffed ravioli served over a mixture of corn, black barley and poulet rouge topped with a sweet corn emulsion. This course truly encompasses the chicken AND the egg. I love the sweetness in this dish from the three different uses of corn (polenta in the filling, and corn in the base and in the emulsion). The chewiness from the black barley adds a great textural element, and of course the oozing yolk is the highlight of the dish.

Ravioli

Ravioli

Mmmmm, runny yolk!

Mmmmm, runny yolk!

My sister’s entrée from the Goût side of the menu is onion ash and black Hawaiian salt dusted lamb medallions, asparagus, marble potatoes, and pickled onions. The meat is succulent with a very unique flavor from that onion ash dusting. My sister only spared me one bite (but it was a wonderful bite) and she couldn’t stop swooning about her choice. It really is a lovely dish.

Lamb

Lamb

My entrée from the Saveur side of the menu is cold smoked and pan-roasted Wagyu beef with carrot puree, baby carrots, an orb (thanks, molecular gastronomy) filled with more carrot puree and braised short rib, spinach coulis, and served with a tableside drizzle of Bourguignon sauce. The beef is cooked perfectly and is so utterly tender. The bit of carrot puree and braised short rib that is encapsulated on the dish (not too visible in the picture, unfortunately) is a really neat surprise. It almost bursts in your mouth with sweet carrot puree and then that delicious meatiness that is short ribs. Oh yes. No regrets.

Wagyu Beef

Wagyu Beef

At this point because we were here for my birthday (belated, but still worth celebrating!) the chef actually came out and took a photo with us and then signed personalized menus for us. What a great treat!

Personalized signed menu

Personalized signed menu

Next it’s time for the famous Remy cheese [Read more…]

News! Ratatouille Themed Restaurant Will Open in Disneyland Paris this Summer

The popularity of the Disney-Pixar film Ratatouille has inspired a new ride and restaurant opening in Walt Disney Studios at Disneyland Paris this Fall!

Ratatouille - The Ride!

Ratatouille – The Ride!

And it’ll be brought to guests from the viewpoint of Chef Rémy — the rat who followed his cooking passion despite his kind being unwelcome in the kitchen.

Chef Paul Bocuse (Monsieur Paul) will oversee the project, which includes the ride Ratatouille: L’Aventure Totalement Toquée de Rémy.

The Ride!

Taking place inside the film’s Chez Gusteau, guests will explore the restaurant from Rémy’s point of view. While sitting in a “rat” vehicle, a thrilling adventure takes place with antagonist Chef Skinner on the chase.

Watch out for Chef Skinner!

Watch out for Chef Skinner!

The Restaurant!

The adjacent restaurant, Le Bistrot de Rémy, will open in Summer 2014 and, of course, feature ratatouille on the menu!

With Chef Bocuse at the imagineering helm, we know it will definitely be something to get on your dining list if you’re visiting Disneyland Paris this year!

Chef Bocuse and Chef Remy

Chef Bocuse and Chef Remy

Source: [Read more…]

News! Be Our Guest Restaurant Menus and Food Photos!

For those who haven’t heard about this fun new spot yet, Be Our Guest Restaurant will (soft) open to great fanfare on November 19th in the New Fantasyland at Walt Disney World’s Magic Kingdom.

Enchanting diners with references to the “Beauty and the Beast” film, a rose motif and French atmosphere will be showcased throughout the restaurant.

Yesterday we reported on the Be Our Guest Restaurant beer and wine menu that will be offered during the dinner meal. The big news here is not that French wine will be uncorked inside the Beast’s Castle, it’s that alcohol will be served for the first time within the Magic Kingdom. Historically, Walt Disney had kept Disneyland a “dry” location with the exception of the private Club 33. The Magic Kingdom had followed this tradition.

But now that we’ve raised our glasses to toast Be Our Guest, it’s time to take a look at the food!

Be Our Guest Restaurant Dinner Menu

For dinner-time, the meal will be more elegant with table-service, French wine, and seating available in the West Wing and the Ballroom. The Be Our Guest dinner menu adds additional appetizer choices and more gourmet entrees.

For Starters, one of the dinner menu options is Mussels Provencal with White Wine, Tomato, Garlic, Onion, Basil, and Butter.

Mussels Provençal

The Charcuterie Plate includes assorted cured meats and sausages served with [Read more…]

Disney Cruise Line: “Hidden Remy” Photo Tour and Food Review

Disney Cruise Line’s Remy is a signature restaurant aboard the fleet’s newest ships — Disney Dream and Disney Fantasy. Inside this opulent restaurant, understated (and hidden) images of the “Ratatouille” Chef Remy have been placed throughout the dining room. Reader (and WDW Moms Panelist) Jonas Karp uncovers some of the hidden Remys before sharing his mini-review and food pics!

Atmosphere and Hidden Remys

When you arrive at Remy, there’s a LOT to take in!

But once you’ve scanned the room, you’ll start to see a familiar image peeking at you from some well-hidden places! Remy — the main character from Disney’s Ratatouille, is hidden throughout the restaurant!

Wait, don’t sit just yet! Did you check out the back of your chair?!

Back of Chair

Remy can even be found atop the chandeliers!

Remy Lighting

And just when you think this is just a squiggly form of modern art, you notice that Remy’s profile is popping [Read more…]

“Learning to Cook” on Disneyland’s Main Street

Last year I was enchanted by this Disneyland Main Street window vignette of Ratatouille, and I just came across some pictures that I wanted to share with you.

I’ve always been a fan of miniatures, and seeing teeny-tiny, intricately detailed replicas of regular kitchen items in this vignette had me staring for at least 30 minutes at the scene trying to take it all in.

Linguini and Remy spiral around the kitchen

A little, bitty Remy is sitting on Linguini’s head in this shot, and (I wish I’d taken video for you!) Linguini is [Read more…]