Per Se
French Laundry, Thomas Keller, Michelin Star, World’s 50 Best, New York; these are the words that associates when it comes to the prestigious Per Se in New York City. Thomas Keller, a world class renowned chef and owner with numerous establishments such as Ad Hoc, Bouchon, Bouchon Bakery, The French laundry, and, of course, Per Se. Per se opened in 2004 and since then it had won numerous awards and honours; In 2010, it is one of the only seven restaurants in the United States to be awarded three stars in the Michelin Guide, and was named 11th- best restaurant in the world by San Pellegrino World’s 50 Best Restaurants 2013.
Chef de Cuisine: Eli Kaimeh
Food Type: New American, French
Per Se features two daily prix fixe menus, one of which is vegetarian. Before the meal starts guests are complimented with a butter ball snack, a ball shaped bread stuffed with butter; following the butter ball was the famous Salmon Cornet, a signature snack offered also at The French Laundry created by Thomas Keller. Then the actual prix fixe starts, first comes the famous “Oysters and pearls”, “Sabayon” of pearls tapioca with Island Creek oysters and Sterling White Sturgeon Caviar (this dish was claimed by many the best thing to eat), and it sure was the dynamic of flavour and texture was mind boggling. Next item was a slow poached elevages perigord moulard duck foie gras ($75 supplement), Hadley Orchards’ Medjool Dates, green almonds, Hakurei turnips, mizuna and aged balsamic vinegar; this dish was far too rich for one person since the portion was generous it can easily be shared by two. Then a beautifully cooked crispy skin Mediterranean Lubina, globe artichokes, sugar snap peas, shishito peppers, agretti and “anchoiade”. Next was the butter poached Nova Scotia lobster, “mousseline de crustaces,” potato “croquette” and pea tendrils; lobster was soft and full of flavour infused into the meat and the color contrast was terrific. Then a Wolfe Ranch’s bobwhite quail followed; cauliflower puree, meiwa kumquats, braised nettles and “sauce perigourdine”. Next is degustation of Four Story Hill Farm’s Berkshire pork, steamed prune pudding, cherry belle radishes, green garlic and horseradish “blanquette”. Then a Spring Brook Farm’s “tarentaise” reserve was the last main, “bouillon de boeuf en gelee,” Persian cucumbers, compressed scallions, cilantro and almond bialy; it was interesting how the chef could infuse that much intensity of flavour into a jello form. At this point, two and a half hours has passed and eight dishes after, comes the desserts portion of the meal. First was “rhubarb and custard,” swiss meringue, rhubarb soda, chamomile custard and buttermilk sherbet; this was simply amazing dessert; best way to describe it would be “A party in your mouth”. Then “toasted popcorn”, salted caramel ganache, chocolate-almond crumble and toasted “pain au lait” ice cream; aside from the “toasted popcorn” another option would be the coconut “parfait”, a mango rice pudding, whipped champagne mango and coconut sorbet delight. Ending off the amazing ten course meal are endless decadent chocolates and macaroons.
What makes Per Se such an iconic world class restaurant? Not only the food was amazing, the service was impeccable. Per Se is the what a prestigious restaurant should be in every way, if they can keep up what they have and continue to create amazing dishes, Per Se will soon be back in the top ten ranking in the future.
Food: 5/5
Ambience: 5/5
Service: 5/5
Website: http://www.perseny.com/