Per Se

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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!!!

 

Champagne Rosé
Billecart-Salmon, Rosé, Mareuil-sur-Aÿ

 

Amuse Bousche
Amuse Bousche

 

Amuse Bousche
Amuse Bousche

 

TSAR IMPERIAL OSSETRA CAVIAR
TSAR IMPERIAL OSSETRA CAVIAR Hen Egg “Crêpe,” Yukon Gold Potato “Mille-Feuille,” Kendall Farms’ Crème Fraîche and Horseradish “Beurre Blanc”

 

TSAR IMPERIAL OSSETRA CAVIAR
TSAR IMPERIAL OSSETRA CAVIAR Hen Egg “Crêpe,” Yukon Gold Potato “Mille-Feuille,” Kendall Farms’ Crème Fraîche and Horseradish “Beurre Blanc”

 

Wine
Királyudvar “Cuvée Ilona” Tokaji 2008

 

Assorted Salts
Assorted Salts

 

FOIE GRAS
SLOW POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS Caramelized Onion Gelèe, French Leeks, Chicories and Tellicherry Pepper Yogurt Served with Toasted Brioche

 

Bread
Bread

 

wine
Domaine Thierry & Pascale Matrot “Les Chevalières” Meursault 2013

 

Salted and Unsalted Butter
Salted and Unsalted Butter

 

Fish
“CONFIT” FILLET OF AUSTRALIAN HIRAMASA “Barbajuan,” Hass Avocado, Parsnip “Fondant,” Celery and Ruby Red Grapefruit

 

Fish
“CONFIT” FILLET OF AUSTRALIAN HIRAMASA “Barbajuan,” Hass Avocado, Parsnip “Fondant,” Celery and Ruby Red Grapefruit

 

Assorted Breads
Assorted Breads

 

Special Lobster Dish
Special Lobster Dish

 

SEA SCALLOP
MILK POACHED DEER ISLE SEA SCALLOP Meiwa Kumquats, Marcona Almonds and Crispy Salsify Root

 

wine
E. Gugial “Brune et Blonde,” Côte-Rôtie 2010

 

PORK LOIN
KUROBUTA PORK LOIN “EN CROUTE” Melted Savory Cabbage, Honeycrisp Apples, Ruby Beets and Red Currant “Mostarda”

 

PORK LOIN
KUROBUTA PORK LOIN “EN CROUTE” Melted Savory Cabbage, Honeycrisp Apples, Ruby Beets and Red Currant “Mostarda”

 

Beef
SNAKE RIVER FARMS’ “CALOTTE DE BOEUF” “Pain Perdu, “Wilted Arrowleaf Spinach, Green Garlic, Tokyo Turnips and “Sauce Bordelaise”

 

Cheese
SPRING BROOK FARM’S “ASHBROOK” “Jamón Ibérico de Bellota,” Belgian Endive Marmalade, Candied Cashews and Banyuls Vinegar Gastrique

 

Wine
Dr. Hermann Riesling, Auslese, “Erdener Treppchen,” Mosel 2008

 

wine
Molino di Sant’Antimo, “Varco 84.” Brunello di Montalcino 2010

 

Dessert
Dessert

 

wine
Paul Marie & Fils, “JEP,” Pineau des Charentes

 

wine
Paul Marie & Fils, “JEP,” Pineau des Charentes

 

Dessert
Dessert

 

Dessert
Dessert

 

Dessert
Dessert

 

Dessert
Dessert

 

Dessert
Dessert

 

Dessert
Dessert

 

Cappuccino
Cappuccino

 

Per Se
Per Se

 

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