Per Se NY:  “Brownie and Malted Milk,” Double Chocolate Brownie with Pecan “Marquise,” Caramel Ice Cream and Malted Mousse

Per Se NY: “Brownie and Malted Milk,” Double Chocolate Brownie with Pecan “Marquise,” Caramel Ice Cream and Malted Mousse (food plating)

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.

Per Se - @PerSeNY, ranked no. 30 | The World's 50 Best Restaurants

Black Forest cake as a sophisticated gluten-free dessert. Gluten free flour blend, dark Valrhona chocolate and cherries. It’s served with a light, minty Chantilly cream and wafers of aerated chocolate.

Agnolotti at Per Se. Photo: Daniel Krieger for The New York Times

Per Se — NYC — Restaurant Review

CIA Graduate, Anthony Rudolf is the general manager at Thomas Keller's Per Se, in New York City.

oysters and pearls from french laundry.  so...amazing...

Per Se Thomas Keller (Tiny Urban Kitchen)

Elegant sabayon of poached oysters and silky tapioca pearls elevated with fine white sturgeon caviar.

This page contains frozen dessert recipes. This layered sherbet dessert will delight your guests and family.

The ampersand used to be the 27th letter of the alphabet. To avoid confusion with the word ‘and’, people added 'per se’ before its name when reciting the alphabet so that it ended: X, Y, Z, and per se &. Over time, the 'and per se and’ ran together,...

The ampersand used to be the letter of the alphabet. To avoid confusion with the word ‘and’, people added 'per se’ before its name when reciting the alphabet so that it ended: X, Y, Z, and per se.

Oysters and pearls starting course at Per Se NYC.

Tiny Urban Tidbits #2

The only American chef to win three Michelin stars for two restaurants simultaneously, Thomas Keller is renaissance man of food. Owner of 13 restaurants on two coasts, including Napa Valley's landmark French Laundry and Manhattan's Per Se.

A New Era of Delicacies

The only American chef to win three Michelin stars for two restaurants simultaneously, Thomas Keller is renaissance man of food. Owner of 13 restaurants on two coasts, including Napa Valley's landmark French Laundry (Yountville) and Manhattan's Per Se.

Leckere gefüllte Ofenpaprika mit Fetakäse! Super zum vorbereiten und einfrieren. Super einfach und schnell zubereitet. Gefüllte Paprika sind ja per se schon fast Low Carb. Wenn da in normalen gefüllten Paprikas nicht auch noch ein Brötchen verarbeitet worden wäre. Nico hat sich da mal hingesetzt und sich ein eigenes Rezept für Low Carb gefüllte Paprika ausgedacht.

Gefüllte Ofenpaprika mit Feta | low carb

Leckere gefüllte Ofenpaprika mit Fetakäse! Super zum vorbereiten und einfrieren. Super einfach und schnell zubereitet. Gefüllte Paprika sind ja per se schon fast Low Carb. Wenn da in normalen gefüllten Paprikas nicht auch noch ein Brötchen verarbeitet worden wäre. Nico hat sich da mal hingesetzt und sich ein eigenes Rezept für Low Carb gefüllte Paprika ausgedacht.

Show your loved ones how much you care by whipping up a batch of these sentimental cupcakes! All you need is a muffin tin and some marbles to nail the cute heart-shape.

Chocolate Heart Cupcakes

Show your loved ones how much you care by whipping up a batch of these sentimental cupcakes! All you need is a muffin tin and some marbles to nail the cute heart-shape. Una idea genial para que tus cupcakes tengan forma de corazón.

Three Michelin Star Per Se New York ©thewholeworldisaplayground

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

It's often described as one of the best restaurants in New York City and I was expecting Per Se to blow my mind! We sampled a tasting menu and a vegetarian tasting menu both with wine pairings.

Per Se_NY_ Agnolotti filled with butternut squash and mascarpone at Per Se in New York, owned by the chef Thomas Keller.

Per Se

By Unknown Author Fine dining from the chef Thomas Keller in Columbus Circle. Published: January 2016 at from NYT Food Article.

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