Tag: French

Blanquette de veau à l’ancienne

There are some dishes that are made to impress — miniature towers of painstakingly cooked and elaborately presented food that look as delicate and complex as they can sometimes taste. You’ll find such dishes in […]

Eating Paris: a 6 day itinerary

Paris is still one of my favourite cities in the world and a place I hope to return to over and over again. I first fell in love with the City of Lights when I […]

Per Se, New York City

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I’m skipping our trip to Los Angeles and Orange Country briefly in order to write about one of the most amazing meals that S and I have ever had the pleasure of enjoying. (We do have a post on California in the works; that should be up by early next week.) This past Sunday, we had the honor of dining at, according to Restaurant magazine, the 9th best restaurant in the world. There are few things that need to be said about either Thomas Keller or Per Se. Both need no introduction. Better writers than I have described Keller’s skills, talent and passion in print and on the web marvelously. If you are one of the 4 persons on earth who hasn’t heard of Thomas Keller, pick up a copy of Michael Ruhlman’s The Soul of a Chef; a section of the book is devoted to telling this kitchen-magician’s story. Per Se is Keller’s New York outpost and one of only three three-Michelin-starred restaurants in the city.

Per Se is beautiful. From the moment you enter, you feel like you’re in a different world (which is a trait of some of the other, great three-star restaurants we’ve been to). Everything from the service to the interiors to the dining accessories are so perfectly polished and elegant. Upon sitting down, we were offered some Champagne, which we immediately accepted. And thus began a four and a half hour gastronomic extravaganza. The food was exceptional. The service was brilliant and we had three great bottles of wine. All I can really say about Per Se is that you must visit. Do whatever it takes to get one of their coveted reservations; it is an experience worth having and savoring. I’ve decided that instead of trying to describe every course (which would be a repetitive exercise of me writing, “yummy”, “sexy”, “delicious”, “gorgeous”, “witty”, and “brilliant” a dozen different times), it would be simpler to simply list what I ate (I say “I” because S and our dining companion J had slightly different things on their menu). I’ve also numbered the courses that are pictured (and grouped them) so you can easily refer to the pictures on this post.

Green tea madeleines

When I was younger, I had the pleasure of spending two summers working in Paris. During that first summer, I didn’t explore the city as much as I would have liked to. The second time, […]

Two wonderful French outposts in HK

hazlenut tropizienne with salted caramel and vanilla ice cream from Caprice Two of the restaurants we were most excited to visit in Hong Kong were L’Atelier de Robuchon and Caprice. Both establishments opened recently to […]

A book and cuisine bourgeoise

One of the things that I’ve been fortunate to have had the opportunity to do over the past few years is work on a number of pretty nifty books. The latest one to see print […]

Simplest crème brûlée

One of my all-time favourite desserts is crème brûlée. It’s also a dish that I’ve found challenging to perfect. As many of you know, my wife S and I have an insane number of cookbooks, […]

Elegant comfort food

oxtail pastilla I’m a huge fan of small, humble restaurants that are owned and operated by young couples, especially when one of them is the chef and the other runs the front-of-house. One of my […]

Food for kids and adults

I’m a big believer that food should be fun, for adults as well as for kids. Which is why, when I saw the recipe for the delightful dessert pictured above in a new cookbook my […]