Eating at Per Se. NYC. 3 Michelin Stars. An Amazing 9 Course $390 Tasting Menu

One of the best restaurants in New York City and one of the best in the entire country is run by legendary chef Thomas Keller and has maintained three Michelin

stars

since the guide arrived in New York. I had their nine-

course

chef's

tasting

menu

for $390 and enjoyed one of the best meals of my entire life. It's an absolutely beautiful day here in New York City right now. I'm at medicon square park but I would like to talk about yesterday where I enjoyed a meal not only at one of the best restaurants in New York City talking about one of the best restaurants in the entire country I went to it has three

stars

Michelin and it's been my bucket-free restaurant since I got interested in fine dining and now the reason I haven't gone for it before is pretty simple it's very expensive their

tasting

menu

starts at $390 and that's before taxes, so I delayed visiting the restaurant.

I had all these excuses like it was too expensive. I have no time. It is difficult to get a reservation. You know that kind of thing, but the fact of the matter is that one of the goals of my life is to visit all these legendary restaurants, all these places that I put on my bucket list, so when I make excuses I say that it's not the right moment. The fact of the matter is that the timing will never be perfect, life doesn't last forever and the longer it takes to pursue what I really want, the less chance I will have of achieving what I really want, so the other day I was casually browsing the P's website, looking at the reservations, I saw that there was one for a single diner a few days after that moment and I thought that's exactly what I want, this is in line with my goals, all I have to do is just take it and I took it, however, making a reservation itself is quite intimidating because you have to pay $200 plus a $5 service fee just to secure your spot.

Fortunately, the initial cost is later credited to your final bill, but after 72 hours the reservation is non-refundable, as a result, I was incredibly paranoid in the days leading up to my dinner. I was thinking I was going to get sick, get hit by a car, or some kind of tragedy was going to happen to me that would cause me to miss my dinner and lose. my $200, but luckily I made it to the restaurant safely, where I enjoyed not only the most expensive meal of my life, but also one of the best meals of my entire life.

This was my dinner at per per is located on Columbus Circle in Midtown Manhattan, on the fourth floor of the Deutsche Bank Center, which was formerly known as The Time Warner Center, Thomas Keller opened the restaurant in 2014, but Keller had a long journey to go path to get to that point. He worked in numerous restaurants in the US and abroad. One of those establishments was New York City's classic French Beastro Rules, which would later lead Keller to partner with one of its founders, Serge Rul, to open Raquel. Raquel was located in Manhattan's Hudson Square neighborhood and is one of Keller's first big hits, but she eventually left.

The restaurant where the ruler wanted to simplify the cuisine to deal with the financial crisis of the time, this led Keller to open The Establishment which would cement his status in culinary history. The French Laundry in Yville, California. The Establishment has been named one of the best restaurants. in the world and has achieved a wealth of accolades, including earning three Michelin stars. The success of French Laundry led to the opening of Keller per se, which served as a sort of East Coast interpretation of French Laundry from the beginning. Reservations per se were almost impossible. To get New York Times critic Frank Bruny to give the restaurant four stars in 2004, followed by Sam Sifton, who also gave four stars per se in 2011, however, the story per se was not entirely smooth for just one week. after opening a fire that devastated the restaurant, forcing it to close for a time and in 2016 New York Times critic Pete Wells gave the restaurant only two stars citing a number of problems, however, per se ha Having maintained its three Michelin stars since the guide landed in New York and the restaurant recently celebrated its 20th anniversary, the future certainly looks bright for the restaurant for my dinner.

I arrived at 5:00 p.m. and was led through the room which offers a more informal tasting menu within the main dining room. The interior is a beauty. It is a comfortable and spacious room, with little light and a spectacular view of Central Park in Midtown Manhattan, located four stories above the street. I felt almost like a king sitting on a throne looking at the city, since my kingdom, apart from the view itself, the service certainly makes one feel like royalty almost immediately after sitting down, I was offered a complimentary glass of champagne, it was a mokom from 2019.

Extra gross blanc, the blancs, the wine was delicious , fresh and clean, and considering a drink normally costs $41, it was a very nice gesture that set the tone for truly excellent service, although of

course

I was going to order. more wine, so I explored the drinks list a bit, which was very well organized on a tablet itself, it has an extensive wine collection spanning over 2000 bottles, with highlights from Screaming Eagle and DRC when it came to For the food, there are two main course tastings from N9. menus priced at $39. I found the price interesting as one of those menus only offered vegetarian options, but it was still the same price as the chef's tasting menu, which contains meat and fish, in contrast to the restaurant three Michelin stars in New York.

Leadon also offers two tasty menus of the same length, one of them vegetarian, but with a notable price reduction - perhaps the vegetarian offerings per se are priced ACC accordingly, as I saw some expensive ingredients on the menu, such as truffles Blacks, however, was solely focused on the chef's standard tasting menu, but one has the option to customize their experience a bit with add-ons, but they are expensive, although the add-ons sounded

amazing

. I stuck with the standard offerings when I placed my order, it was time for the food to start first. was a classic Thomas color that is also offered at French Laundry in some form, the salmon bugle, it's basically a mini cone with salmon tartare, the goal of the dish, according to Keller, was to reduce the use of intimidation and make smiling at people from the beginning of the meal at that Vein The Cone was a success, it was a delicious bite, but the fact that you are supposed to pick it up with your hands in such a luxurious restaurant helped put me at ease, the other offering was a cheese and cracker set and once again, it was delicious and fun.

Next was another Master, so in your bow you will see some pmon Hazen nuts with Yorkshire, and beautiful ones at that. The dish was a feno valute with Yorkshire forest rhubarb bronze fennel and pedmont hazelnuts. It was an absolutely fantastic dish, there was so much flavor in that broth and I loved what the hazelnuts and rubub brought to the dish. So far, my dinner was off to a great start and I hadn't even gotten to the official first course of the meal. but that was to come when they gave me a mother-of-pearl spoon, which could only mean one thing.

I was about to be served a dish I had wanted to try for years. Oysters and pearls. Oh wow, Keller classic. Some pearls. The plate. is perhaps Keller's most famous culinary creation and is a permanent menu item at both Per and French Laundry. It consists of a pearl teoka sabayon with Island Creek oysters and rasova caviar. My first bite was simply magical. It was clear that he was consuming a culinary meal. A masterpiece, the sabon was rich and creamy and was enhanced to a luxurious level by the saltiness of the caviar and the marine flavors of the oysters.

I was also very grateful for my glass of champagne which paired wonderfully with the dish, without a doubt, the Oysters and Pearls lives up to the hype, it was a real pleasure for me to experience a dish that I was looking forward to after finishing the Oysters and Pearls He, the slat, brought my glass of wine to the table, which he refrained from giving me earlier since the champagne was a natural pairing with the previous course. I got a glass of the Domain Premier Coastal Valon Chaé Team 2019. The wine was wonderful, had a strong aroma and was an explosion of flavour.

It certainly combined very well with my upcoming courses. Next was the When it came to the presentation of the chicken egg cream, the dish looked fascinating, but when it came to taste, it just didn't work for me. The egg was filled with a black winter truffle ragu. It tasted good, but the balance of flavors wasn't really good. There I thought it could use a little more acidity and I didn't really understand the purpose of the chip stuck to the egg. It wasn't a bad dish, but I thought it could have been a little more exciting. Next up was the Norwich Meadows Farm breus salad containing a slice of Parmesan crusted broccoli, a red wine agra and an aoli ​​Caesar.

The salad was very nice, there were wonderful flavors and textures in that dish and speaking of the dish, it was a beautiful cookie in In fact, all the table linens used during my dinner were specifically stated for each dish, which made each dish It would feel so much more special and luxurious, not to mention that it must be a big job to wash the dishes perfectly, especially with so many. The dishes offered served alongside my salad were bread and butter. The bread was small, almost bite size, but it was very good, it was nice and fresh with a wonderful texture, but it was taken to another level when combined with the butter that was one.

From the country's most renowned dairy producers, Hillary Hayes Animal Farm, there was plenty of flavor in the butter and it was so smooth, in fact, Animal Farm, which funnily got its start in Orwell Vermont, also sells their butter to The French Laundry. as I start with three Michelins. The Inn at Little Washington overall the bread and butter was

amazing

but I wish the bread was a little bigger but I'm sure I could have gotten another piece if I had ordered. Next was the Mediterranean luina. with Hawaiian peach hearts, peach palm, tokyo turnip shille and a toon blanchet, the labina also known as CES was delicious, it was nice and tender and I love the tasty white sauce that sat on the fish it was really cooked to perfection Perfection, in fact every dish I had throughout the evening was executed to perfection, there was not a single mistake the restaurant made regarding their cooking which was a great testament to the professionalism of the staff within the kitchen.

After the luino, it was one of my favorite dishes of the night, the Stonington main sea. scallop the dish contained glazed beets kumquats maywa Kendall Farms cream fresh citrus fern and a citrus burlon first the presentation was impressive, it was modern and bold in flavor the scallop was perfectly seared and the components of the dish contributed a number of notable flavors and Textures, simply put, it was a top-notch plate of food. Then the kitchen got even better. I was introduced to the Wolf Ranch Quail Breast with Palms Maxine in creamed spinach and a jonri. I have now eaten several excellent quail. dishes from other Michin stars to restaurants, but P's Quail blew me away, frankly it was the best quail I've ever had, not to mention I was amused by the look of the actual plate decorated with birds, once again, per se, it nailed it. terms. of their wear of plates after finishing they presented me with another of the star dishes of the night, the Allian fields, free-range lamb loin, the plate contained a pan of Benet seeds, Purdue caramelized leaks, a Tokyo meni and a Jewish pentan, my first bite left me speechless.

It was clear that the lamb was of extraordinary quality now that we have entered the tasting phase, what is it like? Oh yes, this is absolutely excellent, fantastic, thank you, the meat was so good on its own, but the Jewish pentan kicked spectacularly with the lamb and Speaking of accompaniments, the red wine would obviously have gone well with the meat, but I refused to buy more drinks mainly to save money. However, my somay generously served me enough wine to enjoy with the meat, which I really appreciated. The wine was a 2011. dearia V tondonia Reserva Roha in fact, it was a wonderful B and paired wonderfully with the lamb, everything on my table was wonderful and I still had more dishes left to transition to dessert, it was the cheese plate, but it is not a simple slice of cheese, but a carefully prepared dish was guer with corn and black winter truffles.

The dish was composed of a kind of crunchy shell that contained a warm, melted cheese with truffles inside. I love cheese and I thought it was very tasty, tasty, finally the time came. For the dessert course, which was actually several courses that rained down on my table all at once, I'll put some cashew butter on your ice cream, it's popcorn. Sher, it's hard not to be dazzled by so much delicious food in front of you. For me it was truly an epic sightand I couldn't wait to dive in logically. I had to consume the frozen dishes first to start.

I tried the popcorn sorbet which had caramel corn and fudge sauce. It was really nice and refreshing, well balanced into the perfect first dessert. Next, I turned my attention to a true Thomas Killer classic, Coffee and Donuts, which consisted of a semi-Fredo cappuccino paired with a simple cinnamon sugar donut. The donut is exactly what it appears to be. It is simply a delicious donut, but cappuccino is not a hot drink, rather it is a cold cappuccino like ice cream topped with a frothy foam. The flavors may be simple and familiar, but it is absolutely delicious as coffee.

I love it. I thought Keller's coffee and donuts were a true masterpiece and type of dish. which I could happily eat every day, also on the table was a wonderful little coconut cream pie that was enhanced by delicious citrus flavors and of course there was a plate of chocolate that was rich and decadent, plus there was a bowl full with a delicious selection of fart, but before I could finish all those desserts they gave me even more food, my waiter presented me with a colorful variety of chocolates to choose from. I selected a few and the first one I tried had a raspberry cheesecake flavor and it was really a great sweet.

I later noticed on the other chocolates that the flavor of the piece was actually printed on the bottom when I finished my meal. I reflected on the dinner in general. First, the service was excellent and one of the best I have ever had. I experienced every time I finished a dish, they cleared my plates and changed the linens on my table in the blink of an eye. There was also a great atmosphere in the restaurant. It was certainly formal, but not as uptight and rigid as some establishments. I certainly felt relaxed. and at ease inside per se on the restaurant's website there's a little bit about Thomas Keller's philosophy regarding his guests which is basically making people happy in that sense per se it was definitely a hit for me I knew the bill that was What I was about to receive was going to be big and I would have to adjust my spending in the coming weeks, however, I was also aware that over time the money I spent per se wouldn't mean as much to me as the amazing memories I made that time. night with everything.

When I was done, it was time to pay the bill, which came to $45,945. The $200 I spent to reserve my spot was credited toward my final cost, so I didn't have to spend as much that night. In addition, per se the cost of the service is included within. the price of your meal, so that takes some of the pain out of the final total. Still, I thought the service was so spectacular that I felt obligated to leave an additional $40 tip, but I wish I could have done a little more for the final total that included my tip and the $5 service fee I had to pay To make my reservation, the bill came to $544, which was quite expensive, although my experience per se was not over yet as I was invited on a tour of P's. beautiful kitchen which I really appreciate, everyone worked diligently but calmly, it was a far cry from the tyrannical kitchens you sometimes hear about when I was about to leave.

They gave me my own personalized menu of the dishes I had had that night, which is something I would love to see in the future, plus they gave me some sort of gift bag that was filled with a great selection of chocolate and bites that I enjoyed it in the days after my dinner when I left. I couldn't have been happier. I just finished my dinner at per, it was phenomenal, it was one of the best meals of my entire life. Some of those dishes were so incredible I almost wanted to cry, they were so good.

Food is one of the greatest passions of my life and I live for the type of experiences like the one I just had now, there is no doubt that it was very expensive, that it was the most expensive meal of my entire life, but for me it was worth it It's worth having meals like the one I just had tonight. It motivates me to work even harder so I can have this experience again at all of these bucket list restaurants on my list now. As much as I loved my dinner tonight, it's not the way I would like to eat all the time because sometimes I just want a big steak, a hlea ramen, a simple slice of pizza.

I mean, the culinary world is very rich and there are so many experiences to be had, but this restaurant that was quite special is per se the epitome of culinary excellence, chefs at the top of their craft and experiencing that at least from time to time. It is something very special, money comes and goes. I can recover it but I will have that memory forever. My dinner in Peru was absolutely magical. I loved it and can't wait to go back