Per Se’s identity, to the extent that it has one distinct from that of Mr. Keller, is based on fastidiously minding the tiniest details. (Photo: Karsten Moran for The New York Times)

At Thomas Keller’s Per Se, Slips and Stumbles

Per Se’s identity, to the extent that it has one distinct from that of Mr. Keller, is based on fastidiously minding the tiniest details. (Photo: Karsten Moran for The New York Times)

One of the signature canapes at Per Se is a smoked salmon coronet, served in a peppery tuile in the manner of an ice cream cone. For those eating the vegetable tasting menu, the salmon is swapped out — as pictured — for about the most flavorful carrot mixture imaginable.

Reviewing Per Se

One of the signature canapes at Per Se is a smoked salmon coronet, served in a peppery tuile in the manner of an ice cream cone. For those eating the vegetable tasting menu, the salmon is swapped out — as pictured — for about the most flavorful carrot mixture imaginable.

Per Se Hand Cut “Tagliatelle” with Shaved Black Winter Truffles

Per Se Hand Cut “Tagliatelle” with Shaved Black Winter Truffles

Per Se Marinated French Sardines–Sultana Puree, Nicoise Olives, Parsley Shoots and Spanish Caper Vinagirette

Per Se Marinated French Sardines–Sultana Puree, Nicoise Olives, Parsley Shoots and Spanish Caper Vinagirette

Gift card to Per Se

The Per Se Experience: Saturday Afternoon Lunch in New York with three Michelin Stars

Chocolates offered to guests at the end of a Per Se meal. (Photo: Karsten Moran for The New York Times)

At Thomas Keller’s Per Se, Slips and Stumbles

Chocolates offered to guests at the end of a Per Se meal. (Photo: Karsten Moran for The New York Times)

Butter-poached lobster at Per Se. (Photo: Karsten Moran for The New York Times)

At Thomas Keller’s Per Se, Slips and Stumbles

Butter-poached lobster at Per Se. (Photo: Karsten Moran for The New York Times)

The salmon cornet with tartare and crème fraîche fitted into an ice cream cone. (Photo: Karsten Moran for The New York Times)

At Thomas Keller’s Per Se, Slips and Stumbles

The salmon cornet with tartare and crème fraîche fitted into an ice cream cone. (Photo: Karsten Moran for The New York Times)

Per Se Thomas Farm’s Squab “Roti a la Broche”–Yam Puree, Purple Top Turnips, Cranberries and Squab “Jus”

Per Se Thomas Farm’s Squab “Roti a la Broche”–Yam Puree, Purple Top Turnips, Cranberries and Squab “Jus”

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