Per Se

Lovely Sunday at ”Per Se”

Per Se     10 Columbus Circle, New York, NY 10019  (212) 823-9335

Cuisine: French

Chef: Thomas Keller

Neighborhood: Upper West Side

Famous Dishes: Pear & Oyster

Occassion: I was here for lunch on Sunday

What I had: 5 course $205 ( service included )

Michelin: Three stars

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥♥♥
♥♥♥♥
♥♥♥♥ $$$$1/2

PEARLS ” “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

SLOW POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS
Oat ”Crisp,” Bing Cherries, Hakurei Turnips Sicilian Pistachios and Frisée Lettuce
Served with Toasted Brioche

Some of salts are more than 130 years old. Assorted sea salts for above dish

for SLOW POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS

“BAVAROIS” OF HAWAIIAN HEARTS OF PEACH PALM Cope’s Corn “Tuile,” Garden State Peaches, Hass Avocado and Red Veined Arugula

GEORGES BANK SEA SCALLOP
Matsutake Mushrooms Squash Blossoms Coin Onions Crispy Young Ginger and Bonito ”Consomme”


”PAVE DE SAINT – PIERRE”
Heirloom Tomatoes, Caramelized Fennel, Picholine Olives and ”Billi Bi”

”COQ AU VIN”
Chanterelle Mushrooms Melted King Richard Leeks Sweet Carrots and Red Wine Vinegar Sauce
 

”COQ AU VIN”
Chanterelle Mushrooms Melted King Richard Leeks Sweet Carrots and Red Wine Vinegar Sauce

Black Mission Fig with Thomcord Grape Gelée, Fennel Pollen Génoise, and Tellicherry Pepper Pastry Cream

VON TRAPP BROTHERS’ “OMA ”
Banana – Walnut ”Madeleine, ” Celery Branch and Maple – Banyuls Gastrique

Kitchen

Entrance

Per Se

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