When it comes to fine dining in New York City, Per Se stands as one of the most iconic and coveted Michelin-starred restaurants in the world. Known for its meticulous attention to detail and impeccable presentation, Per Se offers a dining experience that goes beyond food—it’s an immersion in art, flavor, and luxury. As someone who loves to explore the finest in culinary experiences, I had the privilege of dining at Per Se, and here’s a personal dish-by-dish review of the unforgettable experience.
The Ambiance: A Taste of Elegance
From the moment I stepped inside Per Se, I was struck by the understated elegance of the space. The minimalist design, with its soft, neutral tones and panoramic views of Columbus Circle and Central Park, sets the perfect tone for what’s to come. The atmosphere is sophisticated yet unpretentious, making it clear that this isn’t just a meal but a full sensory experience. As I was escorted to my table, I could sense that every detail—from the smooth sound of classical music in the background to the perfectly laid silverware—was thoughtfully designed to complement the meal ahead.
The First Course: Amuse-Bouche
Before diving into the tasting menu, we were served an amuse-bouche, which set the tone for the evening. A delicate tuna tartare with a hint of citrus and an unexpected touch of wasabi was presented in a tiny spoon. It was the perfect bite to awaken the palate—light, refreshing, and balanced. The balance between the richness of the tuna and the zing of citrus was a small but perfect introduction to the elevated flavors to come.
The Tasting Menu: A Symphony of Flavors
Next came the tasting menu, a multi-course journey that left me astounded by the complexity and precision in every dish.
Course 1: Oysters and Pearls
The Oysters and Pearls, one of Per Se’s signature dishes, was an elegant combination of caviar served over a delicate custard made from Geoduck clam and oysters. The caviar provided a burst of saltiness that was beautifully offset by the silky, creamy custard, while the sweetness of the clams added depth and richness to the dish. Each bite was a harmonious blend of oceanic freshness and luxurious textures. I was instantly taken aback by how such simple ingredients could come together to create something so indulgent.
Course 2: Foie Gras Torchon
Next up was the Foie Gras Torchon, a rich and velvety portion of foie gras served with a tangy apple chutney and a crisp slice of toasted brioche. The foie gras practically melted in my mouth, and the sharpness of the apple chutney helped to cut through its richness, providing a refreshing contrast to the dish. The pairing with the brioche was flawless—light and slightly sweet, it offered the perfect textural balance to the soft foie gras.
Course 3: Maine Lobster with Leeks and Fennel
The Maine Lobster dish was a perfect showcase of precision. The lobster was tender and sweet, paired with a subtle leek and fennel broth that elevated the natural flavor of the shellfish without overpowering it. The delicate broth, slightly earthy and herbaceous, was paired with a hint of citrus, creating a dish that felt both luxurious and light. Every bite of lobster was perfectly complemented by the crunchy, slightly charred fennel.
Course 4: Black Truffle Risotto
For the next course, I was served a Black Truffle Risotto—a dish that immediately filled the room with the intoxicating aroma of truffles. The risotto was creamy yet perfectly al dente, each grain of rice coated in the earthy, musky flavor of the truffle. The addition of a delicate parmigiano-reggiano foam provided a light, airy contrast to the richness of the truffle. The dish was a celebration of umami, and I found myself savoring every mouthful.
Course 5: Roasted Squab with Caramelized Onions and Chestnuts
The next savory course was the Roasted Squab, perfectly cooked with crispy skin and tender meat. The bird was paired with caramelized onions and chestnuts, which added both sweetness and a satisfying crunch to the dish. The slight smokiness of the squab was enhanced by the richness of the chestnuts and the sweetness of the onions, creating a deeply comforting yet elegant dish.