Concierge Level thieves
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Today was another sea day. We were able to sleep in a little bit and
only got up around 7.30. There was no need to be up and about as we
had a brunch reservation at Palo at 11am. But once we were up, we
were up and at 8.30 we decided that it might be okay if we squeeze
in a little breakfast. So down to the Royal Palace we went again. We
were quickly signed in and taken to a table. |
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Tom ordered some coffee, I only ordered some orange juice, and then
we decided on what to have to eat. Tom went for his favourite, the
Swiss Bircher Muesli,
Muesli with raisins, shredded apples and yogurt and I ordered the
Mornin' Tug Boat, a fresh
blend of strawberries, bananas, almonds, raisin granola and low-fat
yogurt, again. I just love this yoghurt, Tom didn’t hold back and
ordered The Big Breakfast,
a large filled omelet on savory toast with grilled tomatoes, bacon
and baked beans topped with caramelized onions. I had decided
against Eggs Benedict and just gotten
the Express, Scrambled
eggs, grilled ham, bacon, sausage. and hash browns. It was way past
9am when we finally finished our breakfast and headed back up to our
stateroom. And guess who we came across. The little thieves. They
ran when they saw us, but this time we did not give up and walked
after them. And after going all across the ship they pulled out a
key and headed into the concierge lounge. So we knew where the
thieves were staying, but what to do. We decided to let it be for
the moment and headed back to our stateroom. Needless to say the
little thieves had emptied out the Fish Extender again, but at least
the rest of our magnets was still on the door. And while we still
talked about it, Oana came walking up to us with nearly all the
missing magnets in hand. She had asked her fellow Cast Members to
take a look out for them and had found them all over the ship. We
thanked her and her friends and then put the magnets back on the
door. |
There was still some time left before we had to go to Palo and we
decided on walking around the ship for a little while. We did not
get far. Once we had reached the Cove Café we decided that instead
of walking around, why not have a nice coffee creation. So we walked
inside, I made it a point that we wanted our coffee in real glasses
and both ordered a Frozen
Cappuccino, 1/3 Espresso blended with vanilla ice cream. I got
mine with whipped cream on top as well. We sat inside the air
conditioned café and did some people watching. But soon enough it
was time to get ready for our Palo brunch. We returned to our
stateroom to find that again two of our magnets had gone missing.
And before we got changed I went and took them all down. There is no
reason to keep them up if those little Concierge level thieves were
going to steal them anyway. Once dressed appropriately for Palo we
walked up to the restaurant to sign in. We asked to have the same
server as the cruise prior and were granted our wish. Then we were
asked to wait at Meridian until our table was ready. It didn’t even
take 2 minutes and we were taken to our table. Our server was right
there to greet us, take our drinks order and when he returned he
took us for a tour of the buffet. |
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Now, we have been to Palo brunch so often, that I have the feeling
that we could do the spiel as well, but it was nice to see him
trying so hard. We were then left at the buffet with a plate in hand
to be filled. There are lots of yummy things on that buffet and we
had no trouble filling our plates. After returning to our table and
taking a few photos of our food we indulged in all the wonderful
offerings and a complimentary glass of
Mimosa. |
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And while we were still enjoying that first plate of food, our
server came by to ask if we had liked what we had sampled so far and
to ask if we had decided on any hot dishes. I was already pretty
full, but the server more or less insisted on us trying at least
something. So Tom ordered the Eggs Florentine. To our huge surprise,
the server also brought us a pizza, it was
half Grape and Gorgonzola
and half Goats cheese and Sundried tomato pizza. He was sure we
would like it and told us how wonderful it was. Well, we had had it
before and knew how good it was, so we stuffed ourselves even more.
Once we had finished pizza and
Eggs Julia there was
still dessert to conquer. |
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No matter how full I am there is always room for dessert. So back to
the buffet we went and we both loaded up a smaller plate to fill
that sweet tooth. Totally stuffed we signed the receipt and left a
nice tip for our server before we rolled back to our stateroom to
get changed and rest for a while. And after we had recovered from
the food overload we grabbed some drinks out of the fridge and sat
on the veranda for a while. But not for too long as the smoker
decided to smoke us all out again. So we headed back inside and
after a while decided to just walk around the ship for a while
again. And when we walked past the D-Lounge we saw that the “Anyone
can cook” presentation was just about to begin, so we headed inside
to sample a little more food. |
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The presentation was fun, they had a cook from Italy who was in the
Remy team and now showed us all how to make Lobster Ravioli. At the
end of the presentation we were served a small plate of the
Ravioli and a
glass of wine to go with
it. Once the presentation was over we sat on the loungers on deck 4
for a while in a smoke free environment, then looked through the Art
shop again, walked through the shops and picked up a few more things
and then returned to our stateroom. I started packing as we would
have to get off the ship in two days time and the next day was
Castaway Cay day. It was pretty easy to fill about half of our
luggage with things we no longer needed and by the time I was
finished it was time to get all dressed up again. We had an early
ADR at Remy again. Mathieu had promised us a different menu and that
was, what had make us change our reservation. All dressed up again
we headed up to Remy, where we were greeted with a smile and told
that Mathieu would be our server. We were then again asked to take a
seat at Meridian and it would not take long until we were called. It
actually took less than two minutes, as we had just sat down and
picked up the drinks menu when we were escorted into the dining
room. We were seated at a table right by the window and a moment
later Mathieu arrived to greet us and share some more jokes with us. |
Now, the last time we had dined at Remy, Mathieu had picked his
favourite cheeses for us to sample and while he did, we had taken a
photo of him doing so. Since we had had time to spare in the
afternoon Tom had now photoshopped Remy into it. He had now brought
his tablet with him, to show Mathieu. I am pretty sure the Maitre d’
was not happy about all the giggling going on at our table and
Mathieu taking off with the tablet to show it to anyone who wanted
to see it or not. He ever showed it to the Maitre d’ who then smiled
and rolled his eyes. First fun being had, Mathieu wanted to know if
we wanted some wine with our dinner and when we told him no, he told
us that when we had chatted last time we had told him that we liked
a special “Disney wine” and he had gone and organized it for us.
Well, the special Disney wine we had been talking about had been the
one from Diane Disney’s winery, Silverado, but what Mathieu had
organized was the Fairytale
Cuve. It is a nice sparkling wine and after a short deliberation
we decided to just roll with it. So Mathieu went to get the
Sommelier present it to us and then went to get his cart, to prepare
their signature cocktail,
“Colette”. It was as much fun sampling it, as it was watching
him making it. And once we had our drink in hand, an assistant came
over to serve the first Amuse-Bouche, the liquid filled little
breaded bite of cheese. And she quickly returned offering us some
brioche, baguette, butter and sea salt. |
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Then the real Amuse-Bouche arrived. It was a
Cold melon soup, served
with a spoonful of nicely
diced melon. Now, I am not a huge fan of melon, but didn’t want
to spoil it, so I spooned the melon bits into the soup and tried it.
It was quite nice actually, nothing I would go out of my way to
order again, but I was pleasantly surprised. Next was the
Tuna “Nicoise” Salade,
seared tuna, mixed leaves with a mild vinaigrette, caviar and a
quail’s egg. Now, that was right up my street. I really really loved
it. Next course that was brought out were the
Gnocci, served with a
white wine foam. I had a good laugh when the server asked me if we
had had gnocci before. Well, we go to Italy a lot and these ARE
Italian, and we last had had them at Remy for lunch. |
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We took our sweet time to finish the gnocci course and then it was
time for the next little masterpiece,
Seared Black Cod, served
with Pea Foam. Now the
cod was really nice and flaky and super moist. And everyone had told
us about the pea foam, which seemed to be one of the chef’s
favourites. If you have ever been to England and have tried “mushy”
peas, there you have it. When Mathieu asked about the pea foam I
could not help but tell him that it tasted like “runny mushy peas”.
We had a good laugh about it. But then we moved on to the next
course, Veal with Barbecue Sauce. The
presentation of this was absolutely awesome. The veal was so tender
and was served with a small breaded dumpling which was filled with
sauce. It was really wonderful. |
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The next course was the same we had had during our first visit.
Boeuf Kobe, which was
Kobe beef, cooked to a perfect medium, accompanied by perfectly
cooked baby veg, some
really concentrated beef jus
and the best mashed potatoes
ever. They had a very light hint of garlic and were so creamy and
fluffy light. They were topped with a cornel of pulled Kobe beef
which was to die for. We both didn’t mind at all that it was a
repetition. We slowly finished our food and as soon as we had put
the forks down, a server took our plates away and another server
came over with the Plateau de Fromages. We really wanted the same
cheeses we had had before, so we asked if we could wait for Mathieu,
who was tending to another table. |
Didn’t take very long and Mathieu picked his favourite
cheeses again for us. We
were so full already, so we really took some time to finish off the
cheeses and soon our first dessert arrived. It actually was two
desserts served in different styles. There were cornels of
raspberry sorbet and
vanilla ice cream sandwiched in between to squares of Meringue,
served with fresh raspberries and raspberry coulis. And the same was
served in a cocktail glass.
Raspberry sorbet, vanilla ice-cream, raspberry coulis and little
drops of Meringue. It was funny, as we had been told the different
methods of presentation would influence the taste and we just didn’t
believe that. But it was true, being served differently actually did
change the taste. And next was the
Chocolate Croustillant,
the same dark chocolate dessert that we had had during Remy lunch.
It was awesome, as this time they had put some raspberry coulis on
it. When the Mignardises came out we knew we would not be able to
eat it. So we again asked Mathieu to box it up for us. We paid our
bill, left Mathieu a hefty tip and then said our goodbyes. Again,
Mathieu and the Maitre d’ presented me with a long stem rose and we
promised to come see Mathieu again before we left. We wobbled back
to our stateroom, changed into far more comfortable clothes and
grabbed a drink out of the fridge to sit out on the veranda with. It
was nice and peaceful out there, and there was just a little breeze.
So enjoyable for a while, until the smoker used his veranda again.
Back inside we went, and after finishing our drinks we took the two
long stemmed roses and the sweets and walked down to guest services.
We didn’t see Bettina right away, but a Cast member got her from the
staff room and we handed her the roses and sweets and chatted for a
while. |
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She was so happy with her little gift and the little bag of Austrian
sweets we still had for her. I guess we chatted for quite a while,
until the line at Guest Services got a bit long and we did not want
to keep her from her work. We said our goodbyes for the night and
promised to be back the next day to finally say goodbye before we
had to disembark. A short stroll through the shops again and then we
slowly walked back up the stairs to our stateroom. When we walked
back to our stateroom the Concierge Level thieves came towards us
again, but they ran once they recognized us. Good for them. We
returned to our stateroom and went straight to bed. We were done.
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