(10 Columbus Circle)
“Per Se is the urban interpretation of The French Laundry.” ~Per Se
Last Saturday, we dined at Thomas Keller’s Per Se with my cousin, Joel, and his girlfriend, Casey (of CaseyCulture). We had been eagerly anticipating this night since we made the reservation a month ago – and passing by Per Se’s big blue doors, we began an exceptional culinary experience that we won’t soon forget. Michael and the other staff at Per Se were incredibly friendly and made sure that our dining experience was perfect – complete with a visit to the kitchen.
(There are many photos to follow…
most are a little dark and maybe a little blurry since I didn’t use a flash.)
Champagne to start….
Pierre Gimonnet, Blanc de Blancs, “Cuvée Deux Côtes,” 1er Cru, Cuis
~Blanc de Blancs is definitely one of my favorites. While Per Se doesn’t have a pre-planned wine pairing to go with the tasting menu, they will “put something together” upon request… which we did and it was definitely a smart move.~
Amuse-bouche…
Gruyere Gougeres
~These French cheese puffs were to die for! Little bits of flavor heaven. The recipe is actually in The French Laundry Cookbook
– I may attempt it if I’m feeling ambitious one day.~
“CORNETS”
Salmon Tartare with Sweet Red Onion Creme Fraiche in a sesame seed cornet
~The salmon tartar and red onion creme fraiche complemented each other so well – more amazing flavors!~
This slightly sweet, freshly baked roll was served with salted and sweet butter. So much for avoiding the bread to save room for the rest – this was just too good to pass up.
“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar
~Sadly, I did not get a picture of this dish which is classic at The French Laundry. I don’t eat shell fish, but judging by the oooh’s and aaah’s at the table, this dish was insanely good (and remained one of the favorites of the night).~
Paired with …. Schloss Gobelsburg, “Heiligenstein,” Kamptal, Riesling
“SALADE DE PETITS OIGNONS”
Niçoise Olive Papadum, Onion Blossoms and Cherry Belle Radishes with Italian Parsley Coulis
~This salad was beautiful and interesting.~
CRISPY SKIN FILLET OF PACIFIC MADAI
San Marzano Tomato Marmalade, Globe Artichokes, Italian Capers, Petite Basil and Agretti with Hen Egg Emulsion
~The sweetness of the tomato marmalade with the tartness of the mustard was an unexpectedly pleasant combination.~
SCOTTISH LANGOUSTINES “POÊLÉ”
Gnocchi “Parisienne,” Green Apple Mustard Purée and Pearson Farm’s Pecans with Brown Butter Custard
Paired with …. Martinelli “Charles Ranch” Chardonnay, Sonoma Coast
~This chardonnay was wonderful – the buttery style that we love.~
LIBERTY FARM’S PEKIN DUCK BREAST
The French Laundry’s Mangalitsa Ham, English Peas, Glazed Turnips and Pea Shoots with Black Truffle Jus
~This is definitely some of the best duck I’ve ever had – one of my favorite dishes of the night.~
Paired with …. Morey-Saint-Denis Lucie et Auguste Lignier, Burgundy
DEGUSTATION OF HOOSICK FALLS’ SPRING LAMB
“Cassoulet” of Pole Beans and Garlic Scapes with Baby Mint-Lamb Sauce
~Lamb 5 different ways – this dish was also a favorite among our group. Wish I knew the name for that little contraption for holding the bone.~
Paired with …. Columella Syrah, Swartland, South Africa
“DORSET”
Sequoia Cherries, Buckwheat Streusel, Candied Walnuts and Garden Mâche with Buckwheat Honey
~More wonderful presentation – after setting the plate before us, the server drizzled honey over the cheese. Dorset is a semi-soft, washed-rind cow’s milk cheese from Vermont. The honey, cherries, and walnuts complimented the buttery and pungent flavor of the cheese perfectly.~
MANGO SORBET
Rice Pudding and Rice Wafer with Whipped Jasmine Tea
“COFFEE AND DOUGHNUTS”
Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts
~A surprise course! And again, so tasty! At this point, I’m wondering if I will have room for the dessert course I chose from the tasting menu.~
Paired with …. Château Rieussec, Sauternes
“TRUFFE AU CHOCOLAT ET PISTACHE”
Pistachio “Bavarois,” Bitter Chocolate “Marquise” and “Pain de Gênes” with Mast Brothers’ Chocolate Ice Cream
~This was Jeff’s pick.~
ICED RASPBERRY PARFAIT
Macerated Pudwill Farm’s Raspberries and Hazelnut Mousse with Raspberry Sorbet
~This was my pick for dessert. This dish took raspberries to a new level – my favorite was the sorbet.~
(mini) Creme Brulee
“MIGNARDISES”
Selection of Chocolates
~We tried the peanut butter and creme fraiche which were both amazing.~
very tiny hard candies
caramel, nougat, and truffles
And finally, one of the things we were looking forward to all night – a visit to the kitchen. By the time we were done eating, it was well after midnight and things seemed to be winding down in the kitchen….though every night the chefs prepare the menu for the following night.
The monitor below is a live feed from the kitchen at The French Laundry which allows Keller to keep an eye on everything happening at his restaurants.
Per Se was a truly exceptional and memorable experience - I would definitely return, but probably to the salon where you can order a la carte. Now we just need to make it to The French Laundry on one of our trips to Napa….
