Per Se

Photographs from my meal in New York, USA at Per Se on October 3, 2014.

Table 1

Chef Thomas Keller in the kitchen

Hors d'oeuvres: sea urchin and black sesame

Hors d'oeuvres: Samon and melon

1st Course: Oysters and Pearls, Sabayon of pearl tapioca with is

2nd Course: La Carotte Plurielle, le the blanc au jasmin et le p

3rd Course: Les Langoustines a la Plancha, Granny smith apples,

Chefs Anne-Sophie Pic (Maison Pic) and Thomas Keller (Per Se)

The bread basket

4th Course: Selle de veau en croute, cervelas de Lyon et ris de

Chefs Anne-Sophie Pic and Thomas Keller

Chef Thomas Keller

4th Course: Selle de veau en croute, cervelas de Lyon et ris de

6th Course: Gateau marjolaine de Fernand Pont, creme glacee au b

5th Course: Hudson valley blueberry sorbet, popcorn powder and y

6th Course: Gateau marjolaine de Fernand Pont, creme glacee au b

7th Course: Crepe soufflee belle epoque, sorbet a la frambroise

Mignardises

Chef Thomas Keller at the 60th Anniversary Dinner of Relais & Ch

Chef Frederico Ribeiro