for the visually inclined


Per Se

Respect for food is a respect for life, for who we are and what we do. Thomas Keller

If there's one thing my husband and I are willing to spend money on, it's food! And not just any food, but food that leaves such an impression that you'll still be thinking (and drooling) about it two years later! Our first encounter with this sort of dining experience was back in January 2007 at Per Se in New York. We took many pictures, but due to technical limits of our digital camera in a very dimly-lit restaurant at night, they aren't really worth posting. However, we loved it so much we decided to go back again in February earlier this year, except this time with a much better camera! Before I give my picture summary of our meal, I must say that both times, I was (pleasantly) surprised that I actually thought the food was worth the money. Not to say that I wouldn't expect anything less from Thomas Keller... but if anyone out there is looking for a once-in-a-lifetime-you-won't-ever-regret fine dining experience... where all your servers coordinate together to make sure your eating utensils are angled correctly with your sitting position every ten minutes and each course is "revealed" at exactly the same time as those sitting around you... this is the place to go!

Gougères "Cornets" Salmon Tartare with Sweet Red Onion Crème Fraîche The signature canapé served at every meal at per se and The French Laundry. Sooo good. "Oysters and Pearls" Sabayon of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar, another signature dish. "Mousseline de Lentilles du Puy" "Matignon" of Root Vegetables and Black Winter Truffles This was a canapé of fluke with jalapeño, but we don't remember the other garnishes... Two kinds of butter for the bread French baguette and ciabatta "Cappuccino" of Forest Mushrooms Mushroom Biscotti Sautéed Hudson Valley Moulard Duck Foie Gras "Ragout de Lentilles du Puy," Wilted Dandelion Greens and Globe Artichokes with Duck Sauce Sunchoke "Flan" Confiture of Meiwa Kumquats and Broccolini Florettes with Tellicherry Pepper "Aigre-Doux" Sautéed Fillet of Pompano Red Wine Braised Cabbage, Caramelized Salsify and Toasted Pecan Emulsion "Salade de Pomme de Terre" Squire Hill Farms' Ameraucana Hen Egg, French Breakfast Radishes, Crosnes and Field Mizuna with Black Winter Truffle Coulis Pan Roasted Gulf Shrimp Little Neck and Razor Clams, Holland Peppers, Fennel Bulb and Saffron Melba with "Bouillabaisse" Broth "Ravioli Gnudi" Spinach and Rainbow Swiss Chard Dumplings with Chard Ribs, Musquée de Provence Pumpkin and Sage-Brown Butter Four Story Hill Farm's Milk Fed "Poussin" "Croquette de Cuisse," Heirloom Beets, "Puree de Pruneaux d'Agen" and Garden Mache with "Sauce Perigourdine" "Minestrone" Rancho Gordo Bean "Pansotti," Sweet Carrots "Parisiennes," Globe Artichokes, Cipollini Onion Shoots, Petite Basil and Celery Branch with Roasted Garlic Emulsion Marcho Farm's Nature Fed Veal Tenderloin "Panade de Trompettes de la Mort" "Poitrine et Ris de Veau," Glazed Sweet Carrots, Fork-Crushed New Crop Potatoes and Frisée Lettuce with "Sauce Beurre Colbert" "La Serena" White Wine Poached Royal Blenheim Apricots, Fennel Bulb, Holland Peppers and Petite Cilantro with Yellow Pepper Syrup "Casinca Chevre" Confit of Sunchokes, Pickled Pearl Onions and Sylvetta with Blood Orange Marmalade Diane St. Clair's Buttermilk Sorbet Pecan Sablé and Coffee Gelée Pineapple Quince-Cider Sorbet "Pain au Lait," Rice Pudding and Maple Gelée Jen's cappucino Cranberry Cobbler Cranberry Compote and Mascarpone Sherbet "Mille-Feuille de Poire" Walnut "Bavarois," Bosc Pears and Candied Walnuts with Licorice Ice Cream "Coffee and Doughnuts" Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts Tahitian Vanilla Crème Brûlée And as if we haven't had enough... house-made chocolates A snack for later...

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