Per Se is one of the classic luxury restaurants in New York. The menus are changed every day so Per Se never plays safe and solely relies on classic dishes, even if you can rely on always having the delicious “Oysters and Pearls” dish. You will have different dishes even if you dine at the restaurant two days in a row. But most impressive when it comes to Per Se is its amazing ability of consistency.
Chef Patron Thomas Keller has become like a culinary Father of the Nation in the United States. Many fantastic chefs have worked with him and been trained by him over the years. It is not just kitchen staff who have been trained by Keller, it is all staff within the hospitality business which still work for him or worked at one of his restaurants before they continued their careers somewhere else. Thomas Keller has become a master of using French cooking techniques and his French Laundry in Napa Valley has become his most famous restaurant.
Per Se is located at Columbus Circle in New York on the fourth floor of the Time Warner Center where you also can find other fine restaurants such as Masa just on the opposite side. Adam Tihany was given the task of designing Per Se with references to French Laundry and Chef Keller, such as the garden at the entrance with the signature blue door. The style of the restaurant is very inviting and you have great Central Park views through the huge windows and can enjoy a big open fireplace in the centre of the dining room.
Chef Patron Keller’s most significant east coast restaurant is helmed by Chef de Cuisine Eli Kaimeh and he performs an excellent job together with Pastry Chef Elwyn Boyles. Head Sommelier Michel Couvreux secures impeccable wine pairings despite the fact that there are so many different dishes every day. It is also an appreciated gesture to leave the wine bottle at the table for display even if you only have wine pairings. We wish more restaurants did the same since you get a more personal feeling and understanding of the wine you are having.
Even if the cuisine is executed with French cooking techniques it is still mainly American fare, with dishes like the Four Story Hill Farm’s poularde with new crop potatoes, sweet peppers, savoy cabbage and goulash sauce, and the Millbrook Farm’s venison with caramelized sweet potatoes, honey poached cranberries, creamed Swiss chard and Cumberland jus.
Per Se has been a favourite destination for foodies from all over the world ever since its opening in February 2004.
Images of staff: Courtesy Thomas Keller Restaurant Group
Written by Andy
