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 CornetCheese & CrackersService at Per Se is always stellar, if not look at this 6 person dropLobster Bisque, shaved white truffles from AlbaOysters & Pearls, sabayon of pearl tapioca with Island Creek oysters and Regiis Ova white sturgeon caviarTartare of citrus cure Shima Aji, persimmon puree
Whey-Poached sea scallop, royal Kaluga caviar and horseradish creme fraiche
Sashimi of geoduck, celery branch relish, Virginia peanuts and Kendall farms creme fraiche
Hokkaido sea urchin, lovage panna cotta and crispy salsifyMarco de Bartoli, Vergine, Riserva, Marsala 1988Hen egg custard, ragout of black winter truffles
Chateau d’Yquem, Sauternes 1977
Hudson Valley Foulard duck foie gras, ‘assaisonne au confit de canard’, marinated sunchokes, Pearson farms pecans, quince mostarda
Sauteed Hudson Valley Moulard duck foie gras, poached prunes, young fennel, English walnuts
Domaine Ganevat, Chardonnay / Savagnin, Cuvee de Garde, Cotes du Jura 2010
Charcoal-Grilled Kona Kanpachi, burnt Meyer lemon, scallion oil, Honeycrisp apple vierge
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 trufflesBread & Butter, smoked paprika parker house roll and Diane St. Clair’s Animal farm buttersynchronize truffle shaving. White & BlackCarnali risotto biologico, shaved black winter truffles and parmesan mousselineHand-cut tagliatelle, shaved white truffles from Alba, Castelmagno and Beurre NoisettePaitin, Soiri Paitin, Barbaresco 2001Horsepower, Grenache, Sur Echalas Vineyard, Walla Walla Valley 2013La Dame de Montrose, Saint Estephe 2010Sirloin of Miyazaki Wagyu, melted caraflex cabbage, ruby beets, pearl onions and steak sauceSirloin of Miyazaki Wagyu, melted caraflex cabbage, ruby beets, pearl onions and steak saucePrime Rib of Elysian Fields Farms lamb, spaghetti squash rosti, pickled cranberries, winter chicories, and Jus d’AgneauGougere, aged gruyere with shaved black winter truffles
Taylor Fladgate, 30 Year Tawny Port
‘mignardises’
The classic: ‘Coffee & Doughnuts’
Selection of desserts from Per Se‘The Last Word’, green chartreuse trifle, finger limes, juniper-scented pearsChicory-Chocolate pudding, caramelized banana mousse, Nicoise olives, crunchy hazelnut pralineFrozen Orange Custard, cocoa nibs, maple nougatine, gingersnap crumbleSelection of chocolate bon bons
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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Chef Corey Chow is an inspiration!
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