4apple255b4255d-6636733 per_se-10-1232146

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!

per_se-4-6834069 per_se-5-4427901 Amuse Bouche – Cheese Gougeres per_se-7-3707641 Oysters and Pearls: “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar per_se-8-4407042 Cauliflower “Bavarois”: Green Almonds, Fuji Apples, Celery Branch, Parsley Shoots and Brown Butter per_se-9-9762406 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 per_se-11-6054489 The broiche for the fois gras, plus salted and unsalted butter, and the salt varieties  per_se-12-6152333 Sauteed Fillet of Black Bass: Pickled Eggplant, Naval Orange “Supreme,” Green Garlic Scapes, Cilantro and Moromi  per_se-13-3840807 Herb Roasted Day Boat Scallop: Poached Rhubarb, Sunchoke Cream and Flowering Watercress  per_se-14-2279240 “Rouelle” of Four Story Hill Farm’s Guinea Hen: Haricots Verts, Confit of Yukon Gold Potatoes, Cherry Belle Radishes and Mustard Cress  per_se-15-2446200 Elysian Fields Farm’s “Carre D’Agneau”: English Peas, Sweet Carrots, Morel Mushrooms and “Paloise Mousseline” with Lamb Jus  per_se-16-9174712 Pecorino Balze Volterrane: Marinated Violet Artichokes, Fennel Bulb, Relish, Arugula, Aged Balsamic Vinegar and Trappitu Olive Oil  per_se-17-2365453 Pimm’s Cup: Strawberry Glace, English Cucumbers and Pimm’s-Lime Granité  per_se-18-8186481 Chocolate Mousse Cake with Minted Chocolate Ice Cream  per_se-19-8481467 “Chocolate Milk”: Dark Chocolate Torte, Caramelized Milk Jam, Toasted Hazelnuts and Battenkill Farm’s Milk Ice Cream  per_se-20-7280538 Ambrosia: Coconut Parfait, Compressed Golden Pineapple, Lime Genoise and Salted Cashew Ice Cream per_se-21-1899002 per_se-25-7709919 Additional Desserts – detail below per_se-23-8105974 Salted Popcorn Ice Cream Bon Bons  per_se-22-4886412 Warm Donuts and Chilled Espresso Mousse  per_se-24-6250690 Caramels, Macarons and Truffles

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