Happy Noms

Authors: Victor
Restaurant: Per Se
Exec Chef: Thomas Keller
Chef de Cuisine: Eli Kaimeh

Date: September 24, 2012

Victor:
My iPhone doesn’t take very good pics at night :(.

Food:

Amuse-bouche 1:
Gruyere Cheese Gougeres.

Amuse-bouche 2:
Salmon Cornets.

1.
ACORN SQUASH “VELOUTE”
“Matignon de Truffe Noir”
With leek purée and confit of duck gizzards (at least I think that’s what he said…)

2.
ROYAL KALUGA CAVIAR
Omelette “Rockefeller”, Applewood Smoked Oysters, and Arrowleaf Spinach Cream

3.
APPLEWOOD SMOKED ATLANTIC SWORDFISH
Violet Artichokes and Caper “Vierge”

According to Greg, the Maître d’, they now serve swordfish somewhat regularly (at least in the past month or so). This is kind of cool because I remember them serving it for the first time during the super-extended tasting I had on July 29.

4.
“MOUSSELINE D’ECREVISSE” (Shrimp Mousseline)
Preserved Horseradish and Toasted Brioche

5.
WHITE TRUFFLE OIL INFUSED CUSTARD
“Ragout” of Black Winter Truffles

Left: Salted butter from Animal Farm in Orwell, Vermont.
Right: Unsalted butter from Straus Family Creamery in Marin County, California.

Warm Parker House roll.

6A. (Victor)
SLOW ROASTED GARNET YAM
Blis Maple Syrup Gelée, Bartlett Pears, Hazelnuts, and Crispy Sage

6B. (Others)
“TORCHON” OF ELEVAGES PERIGORD MOULARD DUCK FOIE GRAS
Compressed Sour Apple, Pearson Farm’s Pecans, Watercress, and Black Truffle Purée

They give you six kinds of salts to pair with the foie gras.

7.
“PAVE” OF ATLANTIC HALIBUT”
Littleneck Clams, Fork Crushed Sunchokes, Kirby Cucumbers, and Garden Dill Mousseline

8.
BUTTER POACHED NOVA SCOTIA LOBSTER
Celery Root Purée, Squiare Hills Farm’s Beets, Hen-of-the-Woods Mushrooms, and Brown Butter

Victor:
The butter-poached lobster was amazing as usual, but the brown butter made this dish EXCELLENT (elevated this dish to the next level, yadayada).

9.
MATSUTAKE MUSHROOM “PORRIDGE”

10A. (Two of us got this)
“PORCHETTA EN PERSILLADE”
Cannellini Bean Purée, San Marzano Tomato Confit, Pickled Garlic, and Whole Grain Mustard

10B. (The other two got this)
FOUR STORY HILL FARM’S GUINEA HEN “TRUFFLE SOUS LA PEAU”
New Crop Potato “Rissolée”, Creamed Savoy Cabbage, Applewood Smoked Bacon, and “Sauce Périgourdine”

11A. (Victor)
“BEEF AND BARLEY”
All Day Braised Snake River Farms’ Wagyu Beef Cheek, Chanterelle Mushrooms, Caramelized Cipollini Onions, and Toasted Pearl Barley

12.
SEQUATCHIE COVE CREAMERY’S “CUMBERLAND”
Charred Eggplant, Preserved Green Tomatoes, Chickpea “Panisse”, and Cilantro Shoots

13.
“RAINBOW SHERBET”
“Biscuit Dacquoise,” Whipped Orange Cream, and Garden State Raspberry Sorbet

14.
“JUNIOR MINT”
Chocolate “bavarois”, Juniper “Ganache”, and Peppermint Ice Cream

Victor:
I thought this dessert was really complex; there’s a good mix of textures and flavors, and the peppermint aspect balanced well with the sweetness of the chocolate. HOWEVER, my friend (who I’m not allowed to name here) decided to drastically change my perception of this dessert FOREVER by commenting: “btw, the junior mint photo on your per se album looks like a giant sperm.” REALLY? Do you have to say that?

On to the Mignardises!

-24 House-Made Chocolates (though there are only 12 left in this pic)
-Cinnamon-Sugared Brioche Doughnuts with Cappuccino Semifreddo
-Popcorn Bonbons

Chocolates… gone.

Victor:
Props to my friend Kevin, who ate a pretty amazing total of 15 chocolates. Steven made a $10 bet with Kevin that he wouldn’t be able to finish all the mignardises hahaha. He failed :(.

-Tour d’Argent:
-Top tray: Salted Caramel
-Middle tray: Cassis and Strawberry-Lemonade Macarons
-Bottom tray: Meyer Lemon, Dark Chocolate, and Milk Chocolate Truffles