Thomas Keller. That name demands respect and admiration. He has built a small empire of 3 Michellin starred restaurants. On a business trip through New York, I was able to stop at his East-Coast restaurant, Per Se. I opted to taste his creations by enjoying a comfortable couch in the Lounge with a beautiful view of Central Park. To eat, I enjoyed two entrees, which allowed for the famous amuse bouche and then feasted on the dessert tasting menu. Pictures below.
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| Salmon Tartare Cornet with Sweet Red Onion Creme Fraiche and Gruyère Cheese Gougère |
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| Bread Selection - Only really liked the Pretzel bread |
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| Cavaillon Melon Soup - Hawaiian Hearts of Peach Palm "Panna Cotta," Aji Dulce Peppers, Hass Avocado and Cilantro Shoots |
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| Pave of Corned Mediterranean Turbot - Wrapped in Savoy Cabbage, Sweetbread Farce, "Pommes Boulangeres" and Mustard Beurre Blanc |
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| Pineapple Cornet and White Chocolate Gougère |
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| Olive Oil Sorbet - Compressed Watermelon, Basil Blossoms and Toasted Pine Nuts |
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| Plum and Champagne "Float" - Plum Compote, Champagne Grainte and Lemon Verbena Soda |
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| "Purple Cow" - Whipped Buttermilk Valley Creamery's Milk, Spiced Peanuts and Concord Grape Sherbert |
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| "Coffee and Doughnuts" - Cinnamon-Sugared Brioche Doughnuts with Cappuccino Semifreddo |
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| "Chocolate Milk" - Dark Chocolate Torte, Caramelized Milk Jam, Toasted Hazelnuts and Chocolate Ice Cream |
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| Mignardises |
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| Cookies |
