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“Above all, a good meal should be an emotional experience”
Maître de Maison
- Antonio Begonja
After the success of his California restaurant, The French Laundry, emblematic three-star Chef Thomas Keller brought his distinctive hands-on approach from Napa Valley to Manhattan. Keller works with remarkable attention to detail, not only in his cuisine but also in the presentation, mood and surroundings. In an elegant dining room overlooking Central Park, Chef de cuisine Eli Kaimeh interprets modern American recipes with a touch of French influence. Representative dishes include Oysters and Pearls, a sabayon of pearl tapioca with poached oysters and caviar, and Calotte de Boeuf Grillée. The culinary delights at Per Se will convince you that perfection does indeed exist.
Unique in the world: Chef de cuisine eli kaimeh interprets modern american recipes with a touch of french influence.
Five-course tasting menu (lunch) 205 USD, Seven-course tasting menu (lunch) 245 USD, Nine-course tasting menu (lunch and dinner) 310 USD t. 8.875% s.i., A la carte salon menu (available only in the salon) 25-125 USD t. 8.875% s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
