I’ll always remember April 3, 2010. It was the afternoon where I got to dress up, look myself in the mirror, and shake my head in disbelief that I was going to one of the finest (if not the finest) restaurant in America: Per Se.
Thomas Keller – Chef, Entrepreneur, Genius
Thomas Keller is an extremely talented American chef and entrepreneur. His restaurants include the famed “French Laundry” in Yountville (Napa Valley), Bouchon (in various locations now), Ad Hoc (Yountville), Bouchon Bakery, and of course, Per Se in NYC. He is the only American chef to own two, 3-Michelin Star establishments. Having one star is tough enough, but six? Keller was Disney’s culinary consultant for the hit movie “Ratatouille” and he is known for his efforts in sustainability (the French Laundry has it’s own garden across the street) and sourcing ingredients from small-time purveyors for his restaurants (listen to his Google talk for more details).
Keller’s motto on cooking? “Product and execution.” You take a great natural product, execute it in a dish correctly and the food you create will be stunning. After a night at Per Se, I can say with confidence that he might be on to something.
The evening at Per Se was more than a meal. It was a symphony of service and food masterfully mixed with the appropriate ambiance and environment. The people were cheerful, yet professional. The kitchen was immaculate, busy, yet peaceful. The location was luxury. The entry way smelled of fresh flowers (they have their own florist). Everything about the restaurant just screamed “perfection”. At the end of the evening, the hefty, handwritten bill was deemed well worth it and if I had the opportunity to do it all over again…
I totally would.
And by all of God’s blessings, I might be able to do it soon at the French Laundry. But more on that in June.
Salts from around the world
A small buttery roll
Terrine of Foie Gras
Cod and a Pea Tendril Raviolo
Lobster “Mitts”
Poulade with green garlic, polenta
Degustation of Lamb
Snake River Farms Beef, bone marrow confit
Pine Nut Tuile, Goat Cheese, Cherry fruit pate
Guava sorbet with toasted black sesame nougat, watermelon foam
“Coffee and doughnuts” (gotta ask for this dessert in advance)
Lemon trio dessert.
Chocolate Swiss Roll, creme fraiche sorbet, chocolate mousse.
Creme Brulee
Pot de Creme with Hibiscus Jelly
Mignardishes (hand made chocolate)
Kitchen
Kitchen again
The Menu
The Bill
