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Seasonality plays a big role in the food at Per Se. Since the two tasting menus at the Forbes Travel Guide Five-Star restaurant change every day, the beautifully prepared dishes reflect the best of the season’s ingredients. The daily “tasting of vegetables” features a mostly meat-free collection of what’s in season.
Fresh and seasonal ingredients have long been important to Per Se’s chef and owner, Thomas Keller. At his flagship restaurant, The French Laundry in Napa Valley, California, chef Keller takes inspiration and ingredients from the restaurant’s three-acre garden that’s located just across the street. And while Per Se doesn’t have a garden in the heart of Midtown Manhattan, it keeps The French Laundry’s affinity for what’s in season by sourcing the best ingredients.
The menu changes daily at this New York restaurant, but a recent summer menu had foie gras with sweet tea gelée and pickled watermelon rind, a butter-poached Nova Scotia lobster with grilled farm peaches and a fricassée of farm-fresh Peking duck with creamed corn and wilted spinach.