French/American: Per Se

Eating Out

Hi Everyone!  Happy Tuesday!  Hope you all enjoyed the Memorial Day weekend.  I had the most awesome meal this past weekend at Per Se.  As one of only five 3-star Michelin rated restaurants in New York City, there has of course been a ton of positive press about Per Se.  But did the meal live up to the hype?  Well, based on my rating, I’m sure you can guess what I thought of it…

It was, indeed, absolutely amazing – one of the most delicious meals I’ve ever experienced!  I partook in the 9-course chef’s tasting menu, which changes daily.  I could describe how I felt about each of the courses, but “Wow, this was seriously incredible” x 9 would get old fast.  So I’ll just let the photos speak for themselves. Enjoy!

Amuse Bouche


Amuse Bouche – Cheese Gougeres
Oysters and Pearls: “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar
Cauliflower “Bavarois”: Green Almonds, Fuji Apples, Celery Branch, Parsley Shoots and Brown Butter
A variety of salts for the fois gras dish – 6 in total!
The Fois Gras course (first photo):
Terrine of Hudson Valley Moulard Duck Fois Gras: Green Tomato Gelée, Compressed Apples, Pearson Farm’s Pecans, Watercress and Aged Balsamic Vinegar served with Toasted Brioche
The broiche for the fois gras, plus salted and unsalted butter, and the salt varieties 

Sauteed Fillet of Black Bass: Pickled Eggplant, Naval Orange “Supreme,” Green Garlic Scapes, Cilantro and Moromi 

Herb Roasted Day Boat Scallop: Poached Rhubarb, Sunchoke Cream and Flowering Watercress 

“Rouelle” of Four Story Hill Farm’s Guinea Hen: Haricots Verts, Confit of Yukon Gold Potatoes, Cherry Belle Radishes and Mustard Cress 

Elysian Fields Farm’s “Carre D’Agneau”: English Peas, Sweet Carrots, Morel Mushrooms and “Paloise Mousseline” with Lamb Jus 

Pecorino Balze Volterrane: Marinated Violet Artichokes, Fennel Bulb, Relish, Arugula, Aged Balsamic Vinegar and Trappitu Olive Oil 

Pimm’s Cup: Strawberry Glace, English Cucumbers and Pimm’s-Lime Granité 

Chocolate Mousse Cake with Minted Chocolate Ice Cream 

“Chocolate Milk”: Dark Chocolate Torte, Caramelized Milk Jam, Toasted Hazelnuts and Battenkill Farm’s Milk Ice Cream 

Ambrosia: Coconut Parfait, Compressed Golden Pineapple, Lime Genoise and Salted Cashew Ice Cream
In-House Chocolates
Additional Desserts – detail below
Salted Popcorn Ice Cream Bon Bons 

Warm Donuts and Chilled Espresso Mousse 

Caramels, Macarons and Truffles

Per Se
10 Columbus Circle (@ 60th St.), 4th Floor

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  • Reply
    June 1, 2011 at 1:55 pm

    Yum! I'll take all of those desserts, please 🙂

  • Reply
    June 1, 2011 at 3:19 pm

    I have no words. This could be my last meal and I'd die happy.

  • Reply
    Ali @ His Birdie's Nest
    June 1, 2011 at 3:38 pm

    Holy WOW! That looks delicious! I want scallops for lunch so badly now.
    I would totally suffer through the gluten induced stomach ache to each this meal. Om nom nom!

  • Reply
    June 1, 2011 at 4:06 pm

    Wow – I can't get over how gorgeous everything was!!! I could just go in for all of those desserts, to be honest! Beeeeautiful!

  • Reply
    June 1, 2011 at 5:56 pm

    *drool* I'm a dessert kind of girl also, but man oh man!!

  • Reply
    June 1, 2011 at 7:01 pm

    I have heard such good things about Per Se and have always wanted to go! The meal looks fabulous!

  • Reply
    Mrs. Hot Cocoa
    June 1, 2011 at 9:24 pm

    Those desserts have me drooling, esp. that chocolate milk assortment.

  • Reply
    June 2, 2011 at 1:26 am

    This is absolutely beautiful. All food should look like this.

  • Reply
    honey my heart
    June 2, 2011 at 1:52 am

    ohhh the assortment of good treats you got to eat. my mouth is watering.

  • Reply
    June 2, 2011 at 12:57 pm

    Macarons and scallops! What more could this girl want in life? I am dying for everything in this meal!

    And I'm so happy to hear that you have a rescue too 🙂

  • Reply
    June 2, 2011 at 1:07 pm

    this meal looks SO amazing! 3 michelin stars AND now 4 apples!

  • Reply
    June 3, 2011 at 3:24 am

    wow the desserts do go on and on and on and on and on..awesome

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    July 9, 2011 at 4:23 am

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