Happy Noms

Author: Victor
Restaurant: Per Se
Exec Chef: Thomas Keller

Date: October 27, 2012

Notes:
We had the typical nine-course with some additions and modifications:
1. We exchanged the oyster and pearls dish for the uni panna cotta, and we switched the scallop course for the lobster roll.
2. Our server added in a few extra dishes, such as the vichyssoise, Pacific kampachi, and vanilla bean–roasted bay scallop.
3. We added the white truffle tagliatelle as an extra dish.
4. I exchanged the lamb for the Wagyu brisket, while my friend kept the lamb.

Food:

Amuse-bouche 1:
Gruyere Cheese Gougeres.

Amuse-bouche 2:
Salmon Cornets.

1.
Vichyssoise with littleneck clams and something-something that I forgot.

2.
MAINE SEA URCHIN “PANNA COTTA”
Black Sesame “Nougatine”, Cherry Belle Radishes, Crispy Red Onions, and Persian Lime Yogurt

3.
CITRUS CURED PACIFIC KAMPACHI
Spiced Mango, Preserved Coconut, Hearts of Peach Palm, Hass Avocado Mousse, and Cilantro Shoots

4.
Vanilla bean–roasted bay scallop with green pistachio butter and bay sorrel

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

6.
TOASTED PINE NUT “POTAGE”
Sugar Pie Pumpkin Gelée, Pomegrenate Kernels, Matsutake Mushrooms, and Brown Butter

7.
SAUTEED FILLET OF COLUMBIA RIVER STURGEON
Potato Confit, Fennel Bulb, Garden Dill, and Smoked Sturgeon “Blanquette”

8.
“LOBSTER ROLL”
Butter-Poached Maine Lobster, San Marzano Tomato “Pain Perdu”, Celery Branch, Romaine Lettuce, and Thousand-Island Dressing

9.
HAND-CUT “TAGLIATELLE”
Shaved White Truffles from Alba, Brown Butter (added to release more flavor)

WHITE TRUFFFFFFFFFFLES!!!!!!!!!!!!!!!!!!!! (Yay, they’re finally in season again!)

10.
FOUR STORY HILL FARM’S RABBIT
(I forgot the details.)

11A. (Me)
ALL-DAY BRAISED BLACKMORE RANCH WAGYU BRISKET
Arrowleaf Spinach Rigatini, Matsutake Mushrooms, Young Onions, and “Bordelaise Vinaigrette”

11B. (Friend)
HERB ROASTED ELYSIAN FIELDS FARM’S LAMB
Braised Collard Greens, Heirloom Carrots, Crispy Polenta, and Black Olive Jus

12.
ANDANTE DAIRY’S “ETUDE”
Compressed Sour Apple, Cherry Belle Radishes, Frisée Lettuce, Whipped Acacia Honey, and Apple-Walnut “Pudding”

Andante Dairy is run by Soyoung Scanlan in Petaluma, California, and she’s one of the top cheesemakers in the U.S.!

-This was a goat’s cheese that wasn’t pungent at all! (Or I’m just getting used to cheese courses…)

13.
“PRICKLY PEAR”
“Biscuit Cuillère”, Limoncello “Panna Cotta”, Pear Soda, and White Wine Granité

14.
Sticky rice, yuzu, lime consommé, and compressed pears

This was something new that I hadn’t had before. The rice was really sweet and soft, and it balanced well with the lime consommé. I thought it was interesting how they managed to use rice, something usually only used in savory dishes, as a centerpiece of a sweet course.

15A. (Me)
BUTTERSCOTCH “PUDDING”
Thomas Keller Oreo, Caramelized Popcorn, Chocolate Custard, Whipped Earl-Grey Tea, and Salted-Caramel Ice Cream

15B. (Friend)
POMEGRANATE “SODA”
Honey–Pine Nut “Nougatine”, Persian Lime “Bar” and Peppermint Ice Cream

Mignardises:
-24 House-Made Chocolates
-Cinnamon-Sugared Brioche Doughnuts with Cappuccino Semifreddo
-Per Se’s Version of an “Ice Cream Sandwich”
-Tour d’Argent of Salted Caramel; Apple and Peanut-Chocolate Macarons; and Lemon Custard, Dark Chocolate, and Milk Chocolate Truffles

All in all, it was a pretty great meal. I hope I get the chance to eat at Per Se again!