My friends, it has been some time since my last post.  I have had many different things going on in my life as of late.  My new job is wonderful, but keeping me very busy.  I’m still thinking of moving, however the market is very tough on sellers right now – which is great for buying a new house and terrible for selling the one I have.

I have reached this horrible point in the home buying/selling process – I have to de-clutter!  I have lived in this house for eight years now.  In all that time, I have accumulated a lot of crap.  Now, I have to go through all that crap and either throw it out, sell it, or give it to charity. 

In the midst of all these changes, I had the privilege of being the guest of my business associates, Michel and Alissa for lunch at Per Se. 

Now, Per Se has been the holy grail of Ne w York restaurants to me for some time now.  It has loomed above me like a halo that I strived to reach and never did quite get to.  So, imagine my excitement at such a fine invitation.

They sat us at a quiet table next to the window that overlooked Columbus Circle, where we gazed out onto the fountain, watching people enjoy the perfect weather.  As this was a business lunch, I ordered an iced tea, which they served with homemade simple syrup on the side.

They brought around a bread tray with many different types of homemade breads.  Of course, I had to try the bread made with duck fat (instead of lard or butter).  The contrast between the whole grains and the silken texture of the duck fat produced spectacularly decadent and delicious bread that I could not help but keep eating, even though I knew that so many other wonderful treats were on their way to us. 

Accompanying the bread, they served two different butters, a sweet cream butter that I believe came from California and a salted butter from Vermont that they bought sweet and salted themselves with sea salt.  I think I could have eaten a vat of that salted butter.  It glided onto my bread and melted into my mouth.

Michael and I ordered the full tasting menu.  Alissa opted to try the vegetable tasting, which intrigued me.  Now, Per Se changes their menu every day based on what is fresh and available at the market that day.  So, our menu choices were unique to our experience.

First they brought me two cheese gougeres, while Alissa and Michael (whom are allergic to dairy) had an amuse bouche of pickled vegetables with kumquat. 

Next they presented me with a salmon tartare presented like an ice cream cone.

My first actual course was Thomas Keller’s signature Oysters and Pearls, which is a saybon of pearl tapioca, island creek oysters and sterling White Sturgeon caviar.

Now, having reveled in decadence at the fois gras in Bouchon café, I had to try the fois gras course at Per Se.  Much like its causal cousin, the soft, satin, texture and sweet robust flavor of the duck liver played upon my palate as fine as the symphony at Avery Fisher Hall.

While I devoured my duck fois gras, Alissa enjoyed a magnificently colorful roasted red pepper soup.

Next came the perfectly cooked, light, flaky Atlantic Halibut, which they served with Nicoise Olives, marinated fennel, and Sauce Boullie.

The buttery Nova Scotia lobster tail paired perfectly with the accompanying béarnaise sauce.  I thoroughly enjoyed the morel mushrooms (yum) and roasted potatoes too.

At this point in the meal, our ocean voyage docked and we moved onto firmer ground with a saddle of rabbit.

The veal course struck me as incredibly interesting because they created veal bacon, which I never heard of before.  Tasting much like pork bacon, the veal bacon had a lovely marbling and a smoky flavor.

Our cheese plate consisted of a buckwheat pancake, two cherries in sauce and a wedge of fantastic Robiola Fia.  Truly a well-matched pairing, the sweetness from the cherries complemented the sharpness of the washed rind cheese delivering a powerful experience on the palate.

To cleanse our palates, we enjoyed the apricot sorbet.

For dessert, I enjoyed a lovely chocolate cake, with mouse and caramel ice cream.

Michael and Alissa had the dairy-free version of chocolate cake.

Then they showered us with chocolates… petit fours

Chocolate covered hazelnuts, and

A tower of chocolate treats.

By the time we left, I was ready for my nap, which of course I could not take in the middle of the day. So, was Per Se spectacular?  Yes, it is a special place designed for special occasions.  I am so glad that I had the opportunity to enjoy it with friends and fellow foodies.