Per Se

Photographs from my meal in New York, USA at Per Se on June 10, 2010.

Canape: Warm gougères

Canape: Salmon coronettes

1st Course: "Ajo Verde," mint-infused whipped yogurt and grated Greek bottarga

2nd Course: Horseradish sorbet, watercress blossoms and beet essence with navel orange marmalade

3rd Course: Oysters and pearls, sabayon of pearl tapioca with island creek oysters and sterling white sturgeon caviar

4th Course: Mediterranean lubina tartare, fava beans, sunchoke crisp and mizuna with sunchoke nuage

5th Course: Ginger-brined grilled iwashi, koshihikari rice, garlic scape tempura and scallion emincee

6th Course: Squire hill farms ameraucana hen egg omelette, crispy sunchokes and hearts of romaine with violet mustard creme fraiche

7th Course: Sache des oeufs, brioche soldiers and dijon mustard

8th Course: "Smoke," calotte pastrami, spring onions and sauce Bordelaise

Assortiment of salt

9th Course: Hudson valley moulard duck foie gras sherbet, compressed bananas, macerated raisins and chocolate-coffee crumble with blis maple syrup

10th Course: Herb roasted French white asparagus, knells' mangalitsa ham and "ranch" dressing

11th Course: "Gateau" of hudson valley moulard duck foie gras, brown butter financier, apricot glaze, heirloom turnips, shishito peppers and petite mint with toasted brioche

Line caught turbot

12th Course: Line caught Mediterranean turbot "roti sur le dos," sweet carrots, fava bean brunoise and parsley shoots with forest mushrooms "a la Grecque"

13th Course: "Minestrone," butter poached Nova Scotia lobster, spinach annellini, haricots verts, english peas, globe artichokes, sungold tomatoes and garden basil with Armando Manni extra virgin oil

14th Course: Smoked salvatore Brooklyn ricotta "agnolotti," Oregon morel mushrooms and split English peas with mousseline de "Pain au Lait"

15th Course: Four story hills farm's "Poularde rotie en cocotte," brooks cherries, hakurei turnips and wilted ramps with sauce perigourdine

Yellow roses

Marcho Farm's Veal

16th Course: Degustation of marcho farm's veal, marinated new crop potatoes, young onions and cherry belle radishes with veal sauce

The dining room

17th Course: "Bavarian blue," toasted pistachios and petite parsley with Szechuan pepper "aigre-doux"

18th Course: Blueberry sorbet, cornmeal financier, poppy seed brittle and toffee-creme fraiche

19th Course: Root beer "float," root beer soda and passion fruit gelee with vanilla ice cream

20th Course: Strawberry meringue and orchid nuage with wild strawberry sorbet

21st Course: "Peanut butter cup," Jivara chocolate mousse, salted peanuts and chocolate gateau with caramel ice cream

Chocolates

Warm beignets

Mignardises

Chocolate shortbread cookies