There is no arguing that Per Se is a magical place, with the expected attention to detail in everything from food, floral arrangements to the small stool for ladies’ handbags.
The food was of course excellent - innovative but still easy to enjoy. I had some perfectly balanced french food that marked a truly unforgettable night.
Amuse Bouche - tuna mini cone
Oysters and pearls - “Sabayon” of pearl tapioca with island creek oysters and sterling white sturgeon caviar. Oysters are served without shells/innards.
Tsar imperial osetra caviar - Cauliflower “Panna Cotta”, apple gelee and Santa Barbara sea urchin mousse. The apple gelee balanced out the intensely flavored osetra caviar.
“Veloute” of Hawaiian hearts of peach palm - vine-ripened cherry tomatoes, red radishes and Armando Manni “Per Me” extra virgin olive oil. This is a delicious vegetable plate that cleanses your mouth, but would have been better with less olive oil.
Terrine of Hudson Valley moulard duck foie gras - blueberry glaze, poached california rhubarb, white heart celery and crispy oats. This terrine of foie gras was much better than that from Eleven Madison Park.
8 Selection of salt for the foie gras - including specialty salt such as celery salt and himalayan pink salt etc.
Florida red snapper “amandine” - green almonds, haricots verts, garlic scapes, rose diamond apricots, parsley shoots and caper brown butter
Butter poached Nova Scotia lobster - heirloom onions, greenmarket blossoms and ruby beet coulis; dressed with applewood smoked bacon. It was appropriately cooked, but timing was not as precise as those cooked by seafood experts at Le Bernardin and Bouley.
Four story hill farm’s supreme de poularde - frong hollow farm’s cherries, glazed white asparagus, morel mushrooms and black truffle jus. This is the most tender and juicy chicken breast I’ve ever had.
Elysian fields farm’s selle d’agneau - preserved oregon cepes, thumbelina carrots, snow peas and “Bearnaise Mousseline”. The salt crystals really brought out the flavor of the meat.
Tartare of 100 day dry aged american wagyu - jidori hen egg crepe, koshihikari rice, hakurei turnips, green garlic, rapee de bonite et basilic a la table. The meat didn’t taste raw or overly “aged”. Excellent seasoning and approachable even for people who rarely eat raw beef.
After a very nice and light cheese course, dessert was served.
Tropical Punch - ginger puree with whipped coconut and feijoa ice cream
Gateau marjolaine de fernand point - with glace vanille-chocolat
“Strawberry tea” - mint genoise, rooibos bavarois, whipped birch syrup and strawberry sorbert
…plus an extra golden pear cake for the celebration. I ate the remaining cake for 3 nights straight after this meal, and every bite reminded me how great the experience was.
Finally, the mignardises: I managed to finish another 4-5 maccarons after all the courses!