I went to the Remy Champagne Brunch on the Fantasy on Sept. 30, 2018. I thought I'd share some photos. Feel free to share your own if you'd like.
If you've never been to Remy brunch, before you are seated at your table, you are led to a small room where you are given a glass of Champagne and an amuse bouche of some sort of Spanish ham. Then the chef arrives to sperg on French/Italian/Spanish ham, black footed pigs and various porcine diets. He then gives a description of each course on the menu. After that, the sommelier appears, describing the different types of champagne you will enjoy with your brunch, should you choose that option (the champagne after the first glass is a $30 up charge). I tell you this, because you are not seated immediately. (If, like me, you choose not to eat before this meal, you may find yourself getting hangry at this point.) Finally, you're seated at your table where you meet your server who brings you a lovely tray of brioche made with black truffles served with butter and sea salt. I did not get a photo of the bread, sadly.
Here's the menu...
Glass of Rose Brut
that was served with this delicious asparagus/caviar/egg dish. You can see the brioche above the plate.
After that, we were served smoked salmon with a creme citron, roe and a silky potato puree. This course used to be served with halibut a Thai sauce and potato puree. Although the salmon was delicious, I prefer the halibut.
Then it was time for another glass of champagne. This was called Pommery Pop Gold.
We were served pork belly with pureed peas. This was my least favorite course. I know this is blasphemy, but I am not keen on pork belly. The peas were excellent, though.
This was my favorite course. It was very autumnal. It was chicken breast, corn puree and bacon. I believe the brown sauce underneath the chicken is a veal demi glace. See those Brussels sprouts? They're actually spinach rolled with bacon fat to look like Brussels sprouts.
Then it was time for the final glass of champagne--Moet & Chandon Ice. This was my least favorite champagne, probably because I dislike dessert wines. I also think ice in champagne is weird, even though I understand it's purpose here.
Finally, we were served Rum Baba for desert. Again, this was one of those situations where I have enjoyed previous years' offerings. Last year was Paris-Brest; that was truly amazing. But I enjoyed this as well--just not as much as the Paris-Brest.
And that was it! There were also some caneles served with our check. I absolutely adore them.
This meal is what I anticipate the most when I am on a cruise. Luckily, the next day was the Castaway Cay 5K.
If you've never been to Remy brunch, before you are seated at your table, you are led to a small room where you are given a glass of Champagne and an amuse bouche of some sort of Spanish ham. Then the chef arrives to sperg on French/Italian/Spanish ham, black footed pigs and various porcine diets. He then gives a description of each course on the menu. After that, the sommelier appears, describing the different types of champagne you will enjoy with your brunch, should you choose that option (the champagne after the first glass is a $30 up charge). I tell you this, because you are not seated immediately. (If, like me, you choose not to eat before this meal, you may find yourself getting hangry at this point.) Finally, you're seated at your table where you meet your server who brings you a lovely tray of brioche made with black truffles served with butter and sea salt. I did not get a photo of the bread, sadly.
Here's the menu...
Glass of Rose Brut
that was served with this delicious asparagus/caviar/egg dish. You can see the brioche above the plate.
After that, we were served smoked salmon with a creme citron, roe and a silky potato puree. This course used to be served with halibut a Thai sauce and potato puree. Although the salmon was delicious, I prefer the halibut.
Then it was time for another glass of champagne. This was called Pommery Pop Gold.
We were served pork belly with pureed peas. This was my least favorite course. I know this is blasphemy, but I am not keen on pork belly. The peas were excellent, though.
This was my favorite course. It was very autumnal. It was chicken breast, corn puree and bacon. I believe the brown sauce underneath the chicken is a veal demi glace. See those Brussels sprouts? They're actually spinach rolled with bacon fat to look like Brussels sprouts.
Then it was time for the final glass of champagne--Moet & Chandon Ice. This was my least favorite champagne, probably because I dislike dessert wines. I also think ice in champagne is weird, even though I understand it's purpose here.
Finally, we were served Rum Baba for desert. Again, this was one of those situations where I have enjoyed previous years' offerings. Last year was Paris-Brest; that was truly amazing. But I enjoyed this as well--just not as much as the Paris-Brest.
And that was it! There were also some caneles served with our check. I absolutely adore them.
This meal is what I anticipate the most when I am on a cruise. Luckily, the next day was the Castaway Cay 5K. 
)