on January 22, 2011 at 10:03 AM
Sounds pretty good!
on January 22, 2011 at 10:36 AM
Great review. Which dining experience do you prefer - Victoria & Albert's or Remy's?
on January 22, 2011 at 12:34 PM
That's a difficult question to answer. I've always enjoyed all the elements of Victoria & Albert's, which for a small restaurant offers three unique dining experiences: the main dining room, the chef's table in the kitchen, and the newer Queen Victoria Room. Scott Hunnel always has something new and wonderful to try there.
Remy adds another dimension. And that it offers a fine dining experience as you sail through the Caribbean, well, that's another layer. I've also been fortunate to visit l'Assiette Champenoise last July, and it's also quite good.
Put all three restaurants on land (or all three on the water, for that matter) and which would I prefer? I love the elegance of Remy (rat images notwithstanding) and for as much as I enjoy V&A, its Victoriana decor is not to my taste. How about if we take all the best elements and put them together into one restaurant? Hmmm, I think that's exactly what Remy has done, hasn't it?
on January 22, 2011 at 1:59 PM
I've never been big on the Victorian decor, either. Too fussy. I think I'd probably prefer Remy's, then, though the chef's table at V&A's has always been a dream of mine.
on January 24, 2011 at 10:26 AM
Whilst Remy sounds like a first class restaurant I do have one small niggling criticism. Not that my criticism is confined to Remy either. Simply put I much prefer restaurants that don't confuse their identity. Remy, one would suppose, should be a French restaurant serving French food.
Italian delights such as Cannelli beans and Gnocchi or Spanish hams and spicy Chorizo sausage, as wonderful as they might be, are not to my mind essentially French.
I would have hoped for a more definitive French menu here, accompanied by fine French wines, rather than something pan-european. That said I would have no reservations about paying the extra supplement to book a table at Remy and, based on Scott's excellent review, am sure that the food would be of the highest order whatever it's origins.
on January 24, 2011 at 3:35 PM
Excellent point, Rob. I hadn't even thought of that.