Disney4me Posted January 1 Report Share Posted January 1 We got to sail on the Disney Treasure, and it was a blast! Welcome to the Disney Treasure! We boarded Disney’s newest cruise ship thanks to a media event, and during our sailing, we experienced SO many of the offerings onboard. From entertainment to lounges to the rotational dining offerings, we had a blast! And now, we’re taking you along with us to one of the ship’s more exclusive dining locations. Atmosphere For this review, we’re heading to Enchanté! This is one of the adults-only restaurants on the Disney Treasure, and it’s themed to Beauty and the Beast, with decor inspired by the lovable Lumiere. This is the ship’s most elegant dining experience, with a gourmet menu created by Michelin-starred Chef Arnaud Lallement. Enchanté Reservations are required for this restaurant and can be made online before your cruise or onboard the ship. This is a premium dining offering that’s available for an additional fee and not included in your sailing. Formal or semi-formal attire is recommended for your meal. The chandelier! The restaurant space is absolutely stunning, and it would be a great dining option for celebrating a special occasion while on the ship. Menu There are three different multi-course choices for dinner at Enchante – the Passion or Potager (vegetarian) tasting me menus are $135, and the Collection — which includes more courses — is $205. We chose the Passion and Potager menus. A menu card Eats Now let’s dig into the eats! To start our meal, we had a course of three different canapes. From left to right in the photo below, we first had the beef tartare with parmesan crisp and jellied beef consummé. We really liked this one, but it wasn’t perfect because the beef was very quickly overwhelmed by the parmesan. The jelly doesn’t quite come through texturally or flavor-wise. We think this would’ve been slightly improved by a higher salt level. Next was the croquette, which had an incredible gruyere flavor with a kick of spice. There was some nice acidity from the vinegar as well. Delicious! On the right is the sea bream tartare in a wonton wrapper. It’s a very light bite with a somewhat bland, not unpleasant fishy flavor. Nothing really to write home about. Canapes For our beverage, we ordered the Taittinger Champagne. It had dry, crisp, grassy notes, with no notes of citrus. A nice pairing for the meal! Notice the stamp on this bottle — it was made specially for the Inaugura cruises of the Disney Treasure. Our champagne for the evening Next up was the bread course, which was PHENOMENAL. This comes with the crusty bread that you would expect in a French restaurant, but the butter is really the star. It’s creamy and amazing and you salt it yourself to get that perfect balance of flavor. TBH, we could’ve stopped right here and been happy with just champagne, bread, and butter. If butter could be life-changing, this butter would be it. Bread and butter Now, it’s time for the first course, officially! We started with leeks braised in a vegetable stock along with an egg yolk wrapped filled with egg yolk foam and topped with freshly grated egg yolk. It’s finished off with champagne cream foam. We really loved this! We expected it to be cold, but it’s served warm, and the leeks are perfectly cooked and full of flavor with the vegetable broth. It’s savory and delightful and somehow tastes rich even though it’s veggies. The egg yolk tubes are so strange but so so delicious. This tastes like the first bite of egg yolk when you get a perfect poached egg. The champagne foam is hardly detectable, but does add an exciting note to a complex dish. This was overall very French but super modern at the same time. Kicking off the first course! The next dish in this course was house-made potato gnocchi glazed in creme fraiche with freshly-grated parmesan and a parm sauce. The gnocchi were perfectly light and fluffy with a texture that reminded us of mashed potatoes. They’re well-seasoned on their own but the addition of the grated cheese added a rich and sharp flavor you wouldn’t get from the gnocchi alone. This definitely had comfort food vibes! House-made potato gnocchi We also got the pan-seared halibut and “all about carrot.” This comes with carrot and harissa sauce, and carrots puffed up in the oven with clarified butter and finished with a yellow wine sauce. The carrot dish here is incredibly good and thoroughly demonstrates the earthy sweetness of the vegetable. The halibut is cooked well, and the carrot-harissa paste on the plate adds so much zing and flavor. Note — this dish was modified because one of our diners has a shellfish allergy. Pan-seared Halibut The next item we tried was the All About Onion, which is pearl onions filled with a pickled onion puree, other onions dipped in brown butter and seared, with a yellow wine sauce. We noticed during our meal that the chef tends to play with one ingredient, and this dish is a great example of that — you really get to taste the full spectrum of onion. The onion puree was mellow and zingy from being pickled, and the onion herb paste was delightfully sharp. The seared onions had an incredible bite to them, and they were up there with some of the best things we’ve ever eaten. The wine sauce is packed with flavor because of the reduction. This was a real standout! All About Onion Next was the poached chicken with watercress coulis, ravioli with Kalamata olives, pork fat, and black trumpet mushroom, plus hazelnut and parmesan condiment and a chicken curry sauce. This chicken was amazingly tender and well-seasoned just on its own. No knife needed. The ravioli’s genius lies in mixing pork fat into the filling — olives and mushrooms needed something to tie them together and adding the fat makes this a softer filling, with flavor that balances out the salty, earthy taste of the olives and mushrooms. The watercress didn’t add much overall, but the hazelnut and parmesan condiment added some sweet and salty flavor. Poached Chicken with Watercress Coulis Last in this course, we had the beet root ravioli with a beet root puree, petite turnips, freshly grated beet root, horseradish cream, and tio pepe emulsion. Beet Root Ravioli Next up was the cheese course! At Enchante, the server brings out a cheese cart, and you can make your own selections. There were several different options availalbe. First was the comte, which was a semi-hard cow’s milk cheese. The Mimolette comes from Lille, France and has an orange color from annatto seed with a cow’s milk base. That was the hardest cheese we’d ever experienced, and our server struggled to cut it away from the rind. It had a nutty flavor similar to sharp cheddar. The brie on the plate is made near Paris and was soft and buttery with a slight nod to the earthier flavors that brie takes on as it ages. We really liked pairing it with the fig jam. The triple cream was our least favorite cheese on the plate. It has a high fat content that kind of coats your mouth when eaten, and it’s almost TOO creamy. Pairing it with a bit of honeycomb did help cut the heavy dairy taste of this one. Last but not least is the roquefort. We were able to request either a stronger or milder version of this cheese, and we choose the stronger option. This sheep’s milk cheese was salty and sharp, and we ate EVERY bite. Cheese course To wrap up our meal, the waiter donned white gl0ves to serve a surprise petit fours course, which came out of a stunning Lumiere-adorned box! With this course, we weren’t given plates, but instead encouraged to enjoy these items as finger foods. First is the chocolate bon bon filled with pear and salted caramel — this was a delicious bite that was not as chocolatey as we initially expected. The burnt flavor of the salted caramel shined through here. The shortbread biscuit with lemon confit was made with a delightfully soft biscuit on the bottom. The lemon confit was bright in both appearance and taste, and even though this wasn’t very sweet, it was quite satisfying. The Guinness crème brûlée we love love loved! This version has the slightly bitter burnt sugar taste of the crème brûlée melding with the caramel notes of the beer. For a playful addition to a serious meal, we had the strawberry lychee fruit roll up. Chef Arnaud really plays with jelly textures here and it was flavorful and fun to eat. Then, there were the mini pavlovas with meringue, strawberry, and a whipped vanilla ganache. We were quite full at this point, but these were SO good that we had to eat two. The meringue and whipped ganache textures were light, airy and perfectly balanced. With the strawberry adding a ton for flavor it was basically the most elevated strawberry shortcake we’ve ever encountered Petit Fours Course Served alongside the petit fours was the tartelette with mango, pineapple, coconut, and passion fruit. This was over-the-top fruity in a really good way! A problem you often run into with tarts is a really dense shell that’s hard to eat with delicate fillings, but this one was not like that. The pastry was sturdy, but soft enough to eat without detracting from the soft layers inside. Pretty and quite delicious. Inside the tartelette That’s a wrap on the meal! How’d it stack up? Overall In the end, this was one of the most spectacular meals we’ve had in a Disney restaurant! The experience is truly incredible, and you can see that there’s a lot of care put into the creation of the menu and the creativity behind the presentation. Our table The flavors were truly spectacular and unique, and we would definitely try this again if we had a special occasion to celebrate or just wanted to experience a truly phenomenal dining experience. Because food on a cruise is included, the extra fee you pay here is deeply discounted from what you would expect to pay for this experience on land — where we speculate this meal would cost $250-$400 per person. This might not be for you if you don’t want to spend the extra money or time — keep in mind that a multi-course meal like this will take 2-3 hours. It’s a specia experience we recommend you try at least once, though! Thanks for coming along with us to Enchanté! We’ll keep you updated with more info from the Disney Treasure. Click Here for All the Details on the Disney Treasure! What You Need to Know About Disney Cruise Line Learn All About Disney Cruise Line and Its Various Ships Explore Disney’s Mega Cruise Ship – The Wish A Full List of What You CAN’T Bring on a Disney Cruise These Are the BEST Times to Book Your Disney Cruise The Best Ways to SAVE SPACE in Your Tiny Cruise Cabin 10 Things You NEED on Your Next Cruise (That You Won’t Think to Pack!) What It’s Like to Live on a Cruise Ship for 6 Months Join the DFB Newsletter To Get All the Latest Disney News Delivered Right to Your Inbox! Click here to Subscribe Would you try this restaurant? Tell us in the comments! Disclosure: In nearly all circumstances, Disney Food Blog writers and photographers pay full price for their own travel, hotel, food, beverage, and event tickets. We do this because it’s important to us as journalists to ensure not only that we give you unbiased opinions, but also that you can trust us to do so since we’re paying our own way. On rare occasions, when we are invited by a company to attend a preview as media, and when we choose to accept that invitation, we will always make you, our readers, aware of that situation. Today, we were invited by Disney Cruise Line to attend their media preview of the Disney Treasure. Note that when we attend events as media we are 1) Not required to review that event/food on any of our channels, and 2) Not required to review that event/food favorably. You can always count on DFB to give you a 100% unbiased and honest review of any event that we attend, food that we eat, or beverage that we drink. You can see more in our Disclosure Policy. Thank you for reading. — AJThe post REVIEW: We Had a 0 Meal on the Disney Treasure, and It Was Worth Every Penny first appeared on the disney food blog.View the full article Quote Link to comment Share on other sites More sharing options...
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