{"id":11051,"date":"2013-05-09T07:28:45","date_gmt":"2013-05-08T21:28:45","guid":{"rendered":"http:\/\/www.thefatwebsite.com\/?p=11051"},"modified":"2014-05-10T12:05:02","modified_gmt":"2014-05-10T02:05:02","slug":"per-se","status":"publish","type":"post","link":"http:\/\/www.thefatwebsite.com\/?p=11051","title":{"rendered":"Per Se"},"content":{"rendered":"

\"tagusa\"<\/a><\/p>\n

\"tagfood\"<\/a><\/p>\n

Thomas Keller is most renowned for his world famous Californian restaurant French Laundry<\/em>.\u00a0 It remains exceptionally exclusive and difficult to land a reservation.\u00a0 I tried and I failed.\u00a0 Per Se, its sister restaurant in New York, was a slightly easier proposition to get a table.<\/p>\n

You only have to call up at 9am local time, exactly four weeks out from the date that you want, and you should get a booking.\u00a0 For Jen and I, that meant staying up to 1am and then dialling both of our mobile phones and sitting on hold for half an hour until one of us got through.\u00a0 Luckily, Australian IDD call rates to America are reasonably cheap nowadays.<\/p>\n

We visited Per Se for a night time tasting menu.\u00a0 Unfortunately the lighting conditions weren’t particularly condusive to taking photos so I’ve cribbed some off the internet from other people to give you an idea of what we had.<\/p>\n

\"Per<\/a>

Per Se’s famous and distinctive blue entryway<\/p><\/div>\n

\"\"<\/a>

A custom menu for our anniversary<\/p><\/div>\n

\"Salmon<\/a>

Salmon Tartare with Sweet Red Onion Cr\u00e8me Fra\u00eeche<\/p><\/div>\n

\"Oysters<\/a>

Oysters and Pearls<\/p><\/div>\n

\"Terrine<\/a>

Terrine Of Hudson Valley Moulard Duck Foie Gras<\/p><\/div>\n

\"perse004\"<\/a>

Thomas Brioche<\/p><\/div>\n

\"Grilled<\/a>

Grilled “Pave” Of Spanish Mackerel<\/p><\/div>\n

\"Pan<\/a>

Pan Seared “Pave” Of Yellowtail<\/p><\/div>\n

\"Elysian<\/a>

Elysian Fields Farm’s “Selle d’Agneau R\u00f4tie Enti\u00e8re”<\/p><\/div>\n

\"Caramelized<\/a>

Caramelized popcorn, whipped Earl Grey Tea, Chocolate Custard<\/p><\/div>\n

\"Petit<\/a>

Petit Fours<\/p><\/div>\n

After the relative disappointment we had with our experience at Le Bernardin, we were a little pensive about Per Se.\u00a0 It turns out we needn’t have worried.\u00a0 We had a fantastic evening and were blown away by the experience.<\/p>\n

The service there was world class and everyone from the sommelier to the dedicated server was friendly, knowledgeable and eager to make our night as memorable as possible.\u00a0 When we discussed the menu for the night, the server was happy to change and tailor the dishes to our liking.\u00a0 When they found out that we were pretty adventurous and happy to try some more experimental options, she went away to the kitchen and came back with an appropriately unique degustation for our ninth anniversary together.<\/p>\n

Our tasting menu at Per Se was a balance of playful, creative courses and more traditional fare that was cooked to perfection.<\/p>\n

The amouse bouche was a very cute salmon tartare that has been prepared to look like an icecream cone.\u00a0 This was followed on by their famous oysters and caviar course which tasted mouth-wateringly divine.\u00a0 I should probably get it out of my head as its not really a course that I can afford to get used to.\u00a0 That said, it really was superb and my favourite course of any of the restaurants we ate at.<\/p>\n

From there, the rest of the dishes were of the same calibre.\u00a0 Fish seared and cooked to perfection.\u00a0 Succulent and flavoursome lamb.\u00a0 Impeccable presentation.\u00a0 Wine from all around North America and Europe to match.\u00a0 Perfect<\/em>.<\/p>\n

To cap off a memorable evening of culinary indulgence, our server unexpectedly offered us a tour of the kitchen where we got to a peak behind the curtain to see how it all goes down.\u00a0 As you’d expect, it was a hive of activity and there seemed to be some sort of barely controlled chaos that held the whole thing together.\u00a0 And I distinctly remember a chef guarding what looked to be a kilo of white truffle.\u00a0 I imagine that bad boy would be worth a small fortune.<\/p>\n

What else is there to say?\u00a0 Per Se was one of my favourite dining experiences in New York.\u00a0 It lives up to its reputation and gave us a memorable way to celebrate nine years of eating well together.\u00a0 It was worth every penny.<\/p>\n","protected":false},"excerpt":{"rendered":"

Thomas Keller is most renowned for his world famous Californian restaurant French Laundry.\u00a0 It remains exceptionally exclusive and difficult to land a reservation.\u00a0 I tried and I failed.\u00a0 Per Se, its sister restaurant in New York, was a slightly easier proposition to get a table. You only have to call up at 9am local time, …<\/p>\n","protected":false},"author":6,"featured_media":11053,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,415,1804,1806],"tags":[1475,626,1445],"class_list":["post-11051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-food-and-drink","category-travel-blog","category-united-states","tag-blogs-from-america","tag-michelin","tag-per-se"],"_links":{"self":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/11051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11051"}],"version-history":[{"count":12,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/11051\/revisions"}],"predecessor-version":[{"id":14551,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/11051\/revisions\/14551"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/media\/11053"}],"wp:attachment":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11051"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}