Per Se (Food Porn)

There aren’t enough superlatives to describe the experience that is Per Se… So I’m just going to go straight to the photos…

The (beautifully) handwritten check. It’s all in the details…

Salmon cornet.

Started with Oysters and Pearls — Sayayon of Pearl Tapioca with Island reek Oysters and Sterling White Sturgeon Cavier

Fluffy, croissant-esque bread with six imported salts. And, of course, their famous butter that comes from a lady with six eight cows (one named Keller).


Terrine of Hudson Valley Moulard Duck Foie Gras – Field Rhubarb, Freddy Guy’s Hazelnuts, Celery Branch Ribbons, Greek Yogurt, Petite Mint and Aged Balsamic Vinegar with Toasted Brioche. (Side story of the night: when your brioche gets a little cold, they replace it with hot brioche–pretty awesome.)

Chatham Bay Cod “En Croute” – Per Se Chorizo, Pea Tendril Raviolo and Cilantro Shoots with Toasted Almond Butter

Butter Poached Nova Scotia Lobster Mitts – Young Artichokes, Green Garlic, Petite Parsley and Heirloom Carrots with Barigoule Emulsion.

Four Story Hills Farm’s Supreme De Poularde – Brown Butter “Pain Perdu,” Oregon Morel Mushrooms, Wilted Dandelion Greens and Fava Bean Tapenade with Blis Maple Syrup Jus.

Snake River Farm’s Calotte De Beuf – Moelle Confit, Broccolini Tempura, Hakurei Turnips and Braised Spring Onion with Bordelaise Vinaigrette.

Degustation of Hoosick Falls Spring Lamb – Asperges en Deux Facons, Compressed French Breakfast Radishes and Frisee Lettuce with Sauce Gribiche.

Monte Enebro – Croustillant de Pignons de Pin, Roquette Leaves and Red Beet Essence with Sour Cherry Pate de Fruit.

Guava Sorbet – Black Sesame Nougatine and Kiwano Melon with Whipped Green Tea.

Swiss Roll – Chocolate Roulade, Manjari Chocolate Cremex and Chocolate-Covered Banana with Glace a la Creme Fraiche.

Lemon Gingersnaps – Jamaican Gingerbread and Meyer Lemon Marshmallow with Pain d’Epices Ice Cream.

Special Requested Dessert – Coffee and Donuts.

Another little something extra. Vanilla bean creme brulee.

Another something. Yogurt Pot de Cremeux with Hibiscus Jam (we think).

The post-dinner kitchen tour. Immaculate. Unbelievably immaculate.

Ok. A bit about the restaurant.

  • It is one of only six three star restaurants in the US.
  • They have an in-house florist who does the centerpieces and flowers.
  • There is a webcam that goes to Thomas Keller’s other three star restaurant in California (The French Laundry) located in the kitchen–the webcam is mechanized and can zoom, pan, and tilt via remote control.
  • There are lots of little nods to French Laundry. For example, blue (nonfunctional) doors at the entrance are identical to those at FL. Also, lamp shades have laundry symbols on them.
  • Their most expensive wine is $18,000.
  • It’s all about you at this place. We requested a kitchen tour and an off-menu dessert and got both. We also requested paper menus to keep–it comes in its own little folder.
  • They start you off with some salmon cornets and gruyere gourgeres–traditional Thomas Keller starters.
  • The skyscrapper where Per Se is located, Time Warner Building, subsidizes their rent and also houses Masa–another three star restaurant.
  • Thomas Keller’s motto is “product and execution” and he obviously excels at both.

Here it is. I officially have 2/5 Thomas Keller restaurants under my belt. Well on my way to getting all of them before the end of the summer.