Answers from Our Experts (1)
When it comes to multi-course tastings, we’re often stuffed by the time dessert comes, no matter how good it is, but we’re usually persuaded to keep going when dining at Per Se. Pastry chef Elwyn Boyles creates beautiful sugary treats that are as complex and intriguing as the savory dishes found on Per Se’s menu. During a recent visit, we were served a refreshing Florida Cocktail of a ruby grapefruit biscuit with Buddha’s hand soda, candied cara cara oranges and brown sugar ice cream. Of course, many diners hope and pray they’ll get to experience the signature "coffee and doughnuts" dish, a dessert of cappuccino semifreddo and cinnamon-sugar doughnuts, made famous at chef and owner Thomas Keller’s The French Laundry in Napa Valley. We can’t argue with that (it’s doughnuts and coffee — very good doughnuts and coffee), but you’ll be elated no matter what confections are placed in front of you at the Forbes Travel Guide Five-Star restaurant.