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THREE MICHELIN STAR

CHEF Thomas Keller | French FOOD

City: New York City. 10 Columbus Cir, New York, NY 10019

MICHELIN WORTHY | REVIEW | NEW YORK CITY

Nine courses at Per Se, and then the food coma sets in. Course upon course, endless, but yet perfectly paced. Dining at this French three Michelin star fine dining restaurant is a whole experience. Just sit back and appreciate the care and precision that goes into each and every plate being served up.

At Per Se, be prepared for a leisurely drawn out evening, one to enjoy without being rushed. Throw in the spectacular backdrop of Central Park and busy bustling lights of Columbus Circle in the background, and you have one of the best views and location in New York City. So go with good friends, and savor each bite, every sip, with good conversation that will make for a memorable evening. Eventually the dinner will have to come to an end, and you will have to waddles yourselves out gracefully. But at least the shock of the price tab at the end of the night will be met with full bellies. No need for a White Castle run after this meal.

Opened in 2004, Per Se is Thomas Keller’s acclaimed New York interpretation of The French Laundry. This French restaurant is located in the Deutsche Bank Center at Columbus Circle. And just like at The French Laundry, the meal at Per Se will always begin with Keller’s signature Salmon Tartare Cornet, a most crave worthy bite indeed.

MICHELIN WORTHY | PER SE

Salmon Tartare Cornet with Crème Frâiche

A layer of red onion crème frâiche, topped with a small dome of marinated salmon tartare, perfectly placed in a small, sesame seed-studded, cone-shaped tuile (aka ice cream cone).

The story goes that Keller was about to leave New York to move to LA, and his friends took him to a Chinese restaurant and then to Baskin-Robbins after. It was when the man behind the counter gave him his order in a cone that he had his “a-ha” moment, and thereby inspired to create his own version of the ice cream cone afterwards. He “decided that every one who eats at the restaurant should begin their meal with this. People always smile; it makes you happy,” Keller explained, and thus the signature French Laundry and Per Se Salmon Tartare Cornet was born.

Signature “Oysters & Pearls”

Another signature Per Se dish- Sabayon of Pearl Tapioca, Island Creek Oysters, Regis Ova Caviar

*I’m not an oyster person, but I made an exception for this dish. It was so good, I fully savored that Sabayon of Pearl Tapioca with both the “Oysters” and the “Pearls”. Definitely a crave worthy bite at Per Se.

Hawaiian Hearts of Peach Palm

Norwich Farm Beets, Pistachios, Black Winter Truffle coulis

Maine Diver Sea scallop

Broccoli Rabe, Thompson Grapes, Sesame Seed Purée, sauce Japonaise

Four Story Hill Farm “Suprême de Poularde”

Salsify root, Melted Caraflex Cabbage, Black Winter Truffle emulsion

Carpacio of Montauk Fluke

Persian Cucumbers, ”Romesco”, Crispy capers

Dry-aged Beef Ribeye

Spinach Gratin, Pearl Onions

Gougére

Aged Gruyère and Black Winter Truffle

Cake with Satsuma Mandarin

Donuts and semifreddo

*Oh… this hit the spot, and worthy of a Michelin Per Se meal ending. Perfect semifreddo and warm donuts. Yum!

Hazelnut mochi

Dark chocolate torte

Candied macaron almonds, caramelized banana chutney

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