Per Se

Photographs from my meal in New York, USA at Per Se on May 7, 2013.

1st Course: Warm gougères

2nd Course: Spring pea cornet

3rd Course: Chilled cucumber soup, elderflower, acacia honey, ba

4th Course: Shiro miso sorbet, green strawberries, English peas,

5th Course: Hass avocado "mousse," yuzu "pearls," and heirloom s

6th Course: Earl gray gelée, marinated tomatoes, fennel pollen

7th Course: Hakurei turnips, California rhubarb and Per Se mirin

8th Course: Caramelized Hawaiian hearts of peach palm, spring on

9th Course: "Terrine de poireau et betteraves," horseradish crè

10th Course: Roasted russet potato "royale," bonito dashi, snipp

Plating bonito

The duck press

Pressed pineapple on the duck press

11th Course: Slow-roasted miso-cured Maui gold pineapple, pickle

House breads

12th Course: Cornbread-spinach stuffed vidalia onion, Sacramento

13th Course: Presentation of "Wellington"

13th Course: "Wellington," Holland white asparagus "en brioche,"

13th Course: "Wellington," Holland white asparagus "en brioche,"

14th Course: Crispy potato

15th Course: "Cèpes à la Bordelaise," toasted greenwheat freek

16th Course: Andante dairy's "cavatina," ruby beet crêpe, marin

17th Course: "Green sake," compressed Persian cucumber, gren tea

18th Course: "Coconut parfait," champagne mango and vanilla rice

19th Course: "Snickers," TCHO chocolate mousse, salted caramel,

20th Course: Ice cream sandwich

21st Course: The chocolate box

22nd Course: "Mignardises"

23rd Course: "Coffee and Doughnuts"

22nd Course: Macarons, nougat, caramel, and truffles