Per Se (Salon) ***

December 10th, 2017
Chef Thomas Keller / Corey Chow
3 Stars Michelin Guide
No. 87 at The World’s 50 Best

Champagne Laurent Perrier Rose

Many… many years ago I had my first experience at Per Se when I visited New York for a couple of days. Per Se was one of my first fine dining restaurants ever, and I was very intimidated and excited at the same time. Holding 3 stars from the prestigious Michelin Guide and 4 stars from the New York Times (at that time) it was a culinary adventure. Many years have past, and after over half a dozen of visits, I consider Per Se the best example of ‘Fine Dining’ in the USA.

Pictures of my last meal at Per Se (Salon). Worth every single moment.

Salmon Cornet
Cheese & Crackers
Service at Per Se is always stellar, if not look at this 6 person drop
Lobster Bisque, shaved white truffles from Alba
Oysters & Pearls, sabayon of pearl tapioca with Island Creek oysters and Regiis Ova white sturgeon caviar
Tartare of citrus cure Shima Aji, persimmon puree
Hokkaido sea urchin, lovage panna cotta and crispy salsify
Marco de Bartoli, Vergine, Riserva, Marsala 1988
Hen egg custard, ragout of black winter truffles

Domaine Ganevat, Chardonnay / Savagnin, Cuvee de Garde, Cotes du Jura 2010
Fricassee of pacific abalone, roasted cepes, wilted arrowleaf spinach and hollandaise with shaved black winter truffles
Bread & Butter, smoked paprika parker house roll and Diane St. Clair’s Animal farm butter
synchronize truffle shaving. White & Black
Carnali risotto biologico, shaved black winter truffles and parmesan mousseline
Hand-cut tagliatelle, shaved white truffles from Alba, Castelmagno and Beurre Noisette
Paitin, Soiri Paitin, Barbaresco 2001
Horsepower, Grenache, Sur Echalas Vineyard, Walla Walla Valley 2013
La Dame de Montrose, Saint Estephe 2010
Sirloin of Miyazaki Wagyu, melted caraflex cabbage, ruby beets, pearl onions and steak sauce
Sirloin of Miyazaki Wagyu, melted caraflex cabbage, ruby beets, pearl onions and steak sauce
Prime Rib of Elysian Fields Farms lamb, spaghetti squash rosti, pickled cranberries, winter chicories, and Jus d’Agneau
Gougere, aged gruyere with shaved black winter truffles
Selection of desserts from Per Se
‘The Last Word’, green chartreuse trifle, finger limes, juniper-scented pears
Chicory-Chocolate pudding, caramelized banana mousse, Nicoise olives, crunchy hazelnut praline
Frozen Orange Custard, cocoa nibs, maple nougatine, gingersnap crumble
Selection of chocolate bon bons
View of Columbus Circle

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Memories of a gourmand

Committed to bring people together at the table through food and drinks. I love to travel the world to find the most amazing experiences.

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