A meal at Per Se is as good as it gets - a complete experience
where no individual dish dominated but everything was quite perfect,
from the famous 'oysters and pearls' to some deceptively simple dishes
that showed off delicious vegetables.
The extraordinary staff, who accommodated our every request with more
than just tolerance, helped.
We chose the chef's tasting menu and the vegetarian menu, and with four
people at the table were able to order both dishes where in some
brackets there was a choice of two. In all, we tried about 20 dishes.
These ones are our favourites from them all, and interestingly are
mainly from the vegetarian tasting menu.
'Oysters and pearls' - Island Creek oysters (from Duxbury in nearby
Massachusetts) and Sterling white sturgeon caviar (a farmed caviar) in a
sabayon of pearl tapioca.
This apple 'canelloni', the cylinder just visible in the photo, was
served with the sweetest of beets, sylvetta (a type of rocket), an
apple 'chip' and toasted caraway seed infused cr? fraiche.
Also from the vegetarian menu, this was a slow poached Ameraucana hen
egg with lentils du Puy, given body with root vegetables, dandelion
greens and 'beurre rouge', served with a delicate brioche crouton (crouton
was an understatement - it was quite ethereal).
Also from the vegetarian menu, a seasonal agnolotti, filled with
Salvatore Bklyn ricotta (from Brooklyn, only a suburb away) served with
glazed celeraic, crosnes (which the internet tells us is the small white
tuber also known as Chinese artichoke) and celery, with a black truffle
cream. (The truffle may not has been as local as some of the other
ingredients but it worked well.)
And a delicious apple dessert.