I came across pics I’d taken during my last dining experience at Per Se earlier this year and realized they had not made it to Sagacious Palate – – please forgive the very late post, but it’s one that even if late, sharing the experience is worth it.
My return to Per Se left me breathless. Although it had been awhile, I remember the moments of transformation when my palate made contact with the marvelous creations that flowed from the kitchen – – it happened again and I must say I was very pleased and gratified to have returned. The tranquility, thoughtfulness and elegantly executed service was second to none, just as I remembered. Once again, I left Per Se as mesmerized as I was the first time I encountered the vision of Chef Thomas Keller.
Chef de Cuisine, Eli Kaimeh and head sommelier, Michel Couvreux made this return exceptional. The Tasting Menu was amazing!! Enjoy and visit soon!!!
Billecart-Salmon, Rosé, Mareuil-sur-Aÿ
Amuse Bousche
Amuse Bousche
TSAR IMPERIAL OSSETRA CAVIAR Hen Egg “Crêpe,” Yukon Gold Potato “Mille-Feuille,” Kendall Farms’ Crème Fraîche and Horseradish “Beurre Blanc”
TSAR IMPERIAL OSSETRA CAVIAR Hen Egg “Crêpe,” Yukon Gold Potato “Mille-Feuille,” Kendall Farms’ Crème Fraîche and Horseradish “Beurre Blanc”
Királyudvar “Cuvée Ilona” Tokaji 2008
Assorted Salts
SLOW POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS Caramelized Onion Gelèe, French Leeks, Chicories and Tellicherry Pepper Yogurt Served with Toasted Brioche
Sagacious Palate 