Last week we had the opportunity to dine at one of the best restaurants in the US and quite possibly the world. Per Se, located in New York City, is the sister restaurant of The French Laundry of Napa Valley. Chef Thomas Keller's creativity and presentation of beautiful, fresh and balanced French cuisine ranks among the top of its class. Although portions here are quite small, the meal itself is a twelve course journey of intense flavors matched with unique, often quirky accompaniments that can take hours to complete.

The restaurant has magnificent views on Central Park South and is incredibly quiet looking out onto the busy streets of Manhattan. It was raining on this night which added to the charm of sitting next to a warm fireplace and looking at the rain glistening on the lit trees outside. You definitely feel comfortable and relaxed here.

As we were enjoying the edible works of art placed on the table it was easy to lose sight of just how many people were serving our party. The service is outstanding and there was an army of servers who floated quietly around the dining room making sure our water glasses were filled as soon as we put them down and every crumb was picked up off the table as it fell. Each one of us was served individually by a single server and the food did not have a chance to sit under heat lamps in the kitchen. We could just taste how freshly prepared the food is here. 

This was a once in a lifetime experience and is a reminder of how good a dinner can be when great care and passion are the ingredients put into every recipe.

The menu changes daily at Per Se; this was our offering for the evening accompanied by our wine choices.

NV Laurent-Perrier Grand Siecle Brut
(Aromas of peach, lilies, buttery, apple, beautiful long finish)

Salomon Mousse with Crème Fresh in Crisp Potato Cones

Oysters and Pearls
(Sabayon of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar) 

1975 De De Suduiraut Sauternes
(Perfect accompaniment to our Foie Gras, full bodied amber color that opens up with honey, citrus, green apple)

Torchon of Elevages Perigord Moulard Duck Foie Gras 

1996 Domaine Hudelot Noelat Vosne Romanee Les Suchots
(Earthy with red berry notes, balanced and with good acidity)

Spanish Mackerel En Croute

Butter Poached Lobster

Four Story Hill Farms Croquette De Poularde

2002 Domaine Hudelot Noelat Vosne Romanee Les Suchots
(Similar to the 1996, showing juicy, ripe fruit, fresh and vibrant, long finish)

Herb Roasted Marcho Farms Ris Du Veau

Snake River Farms Calotte De Boeuf

Coupole
(Forono Beets, French Breakfast Radishes, Young Coconut and Lemongrass Float)

Florida Cocktail

Mignardises