Per Se

Per Se is one of my top three favorite restaurants in the United States. Period.

There are some restaurants that are so exquisite that they breathe life into your body. They feed your soul and spark a guttural sensual pleasure that transforms the dining experience into a face fucking fever dream.

That’s the best way I can describe dining at Per Se. A few months later, I would dine at The French Laundry in Yountville as well.

Per Se is better.

When I first thought about making reservations for Per Se, I knew that I wanted to try and share the experience with someone who would also appreciate it. So, I asked Amy if she was free to come up from Baltimore for a visit. She said yes – and invited her friend, Hugo. So, on a rather radiantly beautiful afternoon, the three of us found ourselves at Columbus Circle, basking in the beautify view beyond the windows of the restaurant.

I felt so beautiful in my dress.

I literally bought it at Anthropologie for this moment of oral ecstasy.

Truly, it felt good to be in New York and dress up for dinner – among other diners that actually dress up and bring that same energy to the plate. The formal process of fine dining honors the skill and craftsmanship of the art of food.

We began with The Thomas Keller Signature Salmon Cornet.

Now, I have the French Laundry | Per Se cookbook, which outlines how to make this.

But, I will never make it. After having this piece of art, I could never make it and be fulfilled in my attempt. A replication would not even begin remotely do it justice.

This first bite set the tone for the evening.

At one point, one of our waiters just casually placed a box of Australian black truffles on the table. After shaving a casual high amount of shavings into my pasta.

A few minutes later, he came back and tossed in a few additional ounces more, after I’d mixed and melted the shavings into the pasta.

Then, he walked away like it was nothing. Perfection.

Dinner commenced…

“OYSTERS AND PEARLS”

“Sabayon” of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar

When our waiter noticed the amount of caviar I’d left on the plate and I told him that caviar was not my favorite thing, he swiftly removed my course and brought me this masterpiece:

I have no idea what it was. But it was absolutely delicious.

NORWICH MEADOWS FARM FAIRY TALE EGGPLANT

“Tabbouleh,” Preserved Jimmy Nardello Peppers, “Baba Ghanoush,” and Yogurt “Tuile”

“BREAD AND BUTTER”

Diane St. Clair’s Animal Farm Butter

WHEY-POACHED MAINE SEA SCALLOP

Young Fennel, Sun Sweet Melon “Parisiennes,” Toasted Pine Nuts, and Scallion “Aïoli”

ATLANTIC BLACK BASS “CUIT À LA HUILE D’HUITRES”

Summer Bean “Ragoût,” Violet Artichokes, Green Garlic Oil, and “Vierge Barigoule”

THOMAS FARM PIGEON

Pickled Radishes, Broccoli Purée, and Blue Apron Ale Jus

Amy and Hugo enjoyed this selection. Instead of this, I chose the  Waygu beef, seen later. . .

HAND-CUT “TAGLIATELLE”

Aged Parmesan and Shaved Australian Black Winter Truffles

“PAVÉ” OF MIYAZAKI WAGYU

Summer Squash, Marinated Cherry Tomatoes, Garden Basil, and Red Wine Vinegar Gastrique

“GOUGÈRE”

with Aged “Comté” and Black Winter Truffles

FROG HOLLOW FARM YELLOW PEACHES

Whipped Mascarpone, Tarragon Oil, and Ginger Bug “Consommé”

SUPPLANT SWEETENER ICE CREAM

Caramel “Mousseline” and Peanut “Feuille Croquante”

ORELYS-LICORICE “NAMELAKA”

Almond “Biscuit Joconde,” Golden Pineapple, and Ciruli Brothers Mango

“MIGNARDISES”

The dessert course was beyond anything I could comprehend. An outer worldly dessert experience.

Kitchen Tour

Oral erotic mastery happens behind the doors of Per Se.

Most importantly, it was an honor and a privilege to experience it with Amy.

It proves that sorority sisters you meet in college, really can turn into life long friends.

The power of Gamma Phi Beta.

 

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