Enchante, one of two adult-only dining venues on the new Disney Wish, was an experience we highly suggest. We had the honor of being one of the first guests to dine at this exquisite restaurant. We were not necessarily fans of Remy on Disney Dream and Fantasy, but this is a far different story. Chef Arnaud Lallement, who also created Remy, took things to a new level with Enchante. From the moment you walk in and see the venue’s light, bright, elegant design with all tables facing out to take advantage of the incredible ocean views, you know this will be something special.
Enchante has selected vendors specifically for the food they prepare. Interestingly, a greenhouse in Ohio supplies the restaurant with all its micro vegetables and micro greens. They are loaded at the port of embarkation. Depending on the length of the cruise they will have more flown into a port on the itinerary to ensure that they always have some on hand and that they are always fresh.
This dedication to his craft foreshadows the exquisite meal you are about to enjoy.
There are a few ways to experience the menu. One is a nine-course experience, The Collection. This is a chef’s choice dinner and changes daily based on what the Chef has available. The second is a six-course adventure, The Passion where you are taken on an experience that is laid out ahead of time. The third, is an a la carte option where you can choose from various options to create your game plan. We decided on The Passion, and it was indeed an incredible evening.
The Collection and Passion have the option to add a wine pairing. This restaurant on the Dinsey Wish had some of the best wine lists we have seen at sea or otherwise and rivals some of the best wine cellars of the top restaurants. The wine pairings are additional to the meal price. We opted for a unique opportunity to share a 2015 Chateau Pichon Longueville Pauillac bottle. 2015 was one of Bordeaux’s last great years, and the wine was simply magnificent.
The evening begins with a champagne cart to choose from various champagnes that range from fruity to dry, young to full barrel, and price points to go from $20 to $65 a glass. We chose a half-barrel-aged vintage of Bollinger.
The first course is a pre-course of 6 different canapes (3 each) with a range of bites that run from left to right, light to rich, as you move across the plate. We were not disappointed by them, and they all paired nicely with the champagne.
The first course was an incredible tour of the tomato. First up was a tomato that was cooked for 12 hours in garlic butter and layered with anchovies, olives, herbs, and edible flowers.
We had a tomato ratatouille with a tomato confit in a tomato broth and a tomato vinaigrette with focaccia bread for dipping. The final and most unique was a glass of tomato water. This was made using 12 different varieties of tomatoes that were blanched, placed in a straining bag suspended over a jar and allowed to drip out of the bag into a jar.
This tomato water had a surprisingly light, refreshing, slightly salty and alkaline flavor. Chef took some of this tomato water and created small ice balls used to chill the tomato water.
Second course was a stone crab tart that replaced the sea urchin on the menu. This is one of Chef’s signature plates. The crab sat on a bed of seaweed covered in gelatin with cajun spices, topped with caviar eggs and fresh flowers.
The third course was a turbot fillet pan-seared and brushed with corn oil. It was served with yellow wine cream and a celery and onion montage cooked with chicken stock and topped with chestnut shavings.
The fourth course is Pigeon pie. The squab pigeon is cooked medium-rare, surrounded by a puff pastry, layered with spinach, foie gras, and tomato. It is accompanied by a buckwheat toile and a cream sauce and a pigeon jus. We had never had pigeon before and I found it to have a similar taste to chicken but was cooked very similarly to the way you might cook duck.
The fifth course was a series of petit fours. The first plating is a series of bite-sized chocolate. One combines dark and white chocolate, and the others are lemon meringue tart with lime zest. The second is a coffee Crème Brulé, with coffee dust and a coffee bean on top, and the third is an apricot fruit roll-up. They were all delicious. I liked the coffee Crème Brulé, and Dave liked the apricot fruit roll-up the best.
The sixth and final course was a praline with chocolate ganache and then covered in dark chocolate with a silver leaf accompanied by chocolate sorbet with chocolate crips and a chocolate emulsion. This was simply incredible. This chocolate ode was exquisite, rich, but worth the bites!
Chef owns a 2 Michelin Star restaurant in the Champagne region in France and a family-owned small hotel. He was on the ship for four days to open the restaurant, which we were told is rare. He was delightful and very attentive to all the guests dining that evening. The platings were creative and attention to detail only helped to enhance the evenings meal. As an aside, many of the serving plates used in Enchante were made from a metal that allowed them to be bent into any shape that the restaurant used to highlight the dishes coming out. This level of attention to detail can be found throughout the restaurant, whether it be the food, the curated wines, or the décor. If you book on the Disney Wish, find a way to get on the list for this restaurant. It is a must-do!
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