posted on May 22, 2011 23:41
Per Se, Thomas Keller's “urban interpretation” of his French Laundry in California, has changed its menu every day of its nearly eight years – that's something like 30,000 different dishes, some re-introduced from prior seasons but continuously refined. With three Michelin stars it has succeeded as much by consistency as by creativity and remains one of the US's true destination restaurants.
As the most exclusive and expensive table in New York, Chef Thomas Keller’s creates amazing cuisine for dining at its best. With only 16 tables and a spectacular view over Central Park, the 3 Michelin-star cuisines still manages to captivate 100% of one’s attention with two unique 9-course tasting menus that are created each day according to the chef’s inspiration. Expect refined, inventive tastes such as a sabayon of pearl tapioca with Island Creek oysters and sterling white sturgeon caviar; a gateau of Hudson Valley moulard duck foie gras; or the heavenly crispy skin fillet of black bass with glazed tokyo turnips, red watercress and Meyer lemon. Each superb course is small yet sophisticated and intensely flavoured. The service team are highly attentive and knowledgeable, and the wine list is one of New York's most impressive. Try booking a table around dusk to watch the magnificent sunset. Advance bookings essential.
Per Se is the urband interpretation of The French Laundry. One can see the connection in symbols (the blue door, the fireplace, the garden) and in the earthy materials (wood, marble and granite, the rough copper floor tiles). And you will see a connection in the food, in the cornet, which opens all meals as it does at both restaurants, and the Oysters and Pearls, the French Laundry classic. Because of its setting in the centre of Manhattan, Per Se has its own distinct identity, but we try never to lose sight of where we began.
Here Thomas Keller, chef and owner of Per Se & French Laundry discusses the film "Ratatouille" and some signature dishes.
At Per Se, the restaurant owes most of its fame from renowned chef Thomas Keller. Location is great when first debuted in February 2004 in the Time Warner Centre complex at Columbus Circle. With striking views of Columbus Circle and Central Park, the dining room is a rare blend of open space and easy intimacy, discreet drama and understated luxury. Offering a 64-seat dining room, a 10-seat private dining room, a lounge, a bar and wine cellar, all presented in a palette of warm neutrals and natural elements, Per Se will refine and redefine the dining experience.
For dinner, Per Se offers two prix fixe tasting menus for $295; a 9 course Tasting of Seasonal Vegetables or the 9 course Chef’s Tasting Menu, which changes daily. For lunch, in addition to the two 9 course menus, a shorter 5 course menu is available for $185.
For review check out this one "The World’s Finest Culinary Journey"
A meal at Chef Thomas Keller’s Per Se in Manhattan’s Time Warner Centre is a four-hour culinary adventure, a titillating voyage for the palate – and a gourmand’s crowning trek to achieve the pinnacle of the dining world. From plates featuring exciting new ingredients to unique and comforting interpretations of classic dishes from our pasts, the start-to-finish at Per Se travels across the entire world of food and flavour.
The name originated from Chef Keller’s statement that his new endeavour in New York would not be the same, per se, as his renowned Napa Valley restaurant The French Laundry, which the New York Times once called the most exciting restaurant in America. Although not the same per se, Per Se embodies many of the characteristics that earned accolades at the Napa Valley dining destination. There is even a direct live video feed between the kitchens of the two restaurants to ensure a culinary, visual and virtual connection at all times. One other important tie between the two: They both have been awarded three Michelin Stars.
The Blog Rating:
For each restaurant Lauren and I review on this blog, we rate it on a scale of 1 to 10 carrots. Lauren and I each give Per Se 10 carrots. It was, unequivocally – and by a wide margin, the best meal we have ever had.
Chef Thomas Keller of the French Laundry, Per Se, and Bouchon speaks to iinnovate about the secret of success for his restaurant as well as share some tips on picking the right team in the kitchen.
Address: 4th Floor, Time Warner Centre, 10 Columbus Circle at 60th Street, New York, 10019, USA
Telephone: +1 212 823 9335
Web Site: www.perseny.com