Classic French Fine Dining | Per Se(1)

Per Se is a New York institution for French cuisine, helmed by the legendary chef Thomas Keller—who also runs the Michelin three-starred French Laundry in California, a regular on the World’s 50 Best list and often topping the charts. 🐟 However, Per Se has always had a bit of a mixed reputation, widely acknowledged as “not particularly tasty.” 🦞I recently dined there, and it’s true—what people say holds water. It’s not that it’s bad; it’s just very conservative and traditional for a three-Michelin-star restaurant, lacking those wow factors that make a meal truly memorable. And of course, there are the usual French dining woes: large portions, long dining times, and an abundance of desserts. 🐟 Here’s a quick rundown of the dishes: Crispy Cornets🦞 A delightful amuse-bouche, salty and crispy, with a very aesthetically pleasing presentation. 🌟 Oysters with Caviar The chef’s signature, with a strong seafood flavor—it’s quite unique. 🍓 🐟 Foie Gras Smooth and velvety, paired with little bread rolls it’s decent, but I still prefer pan-seared foie gras. 🍖 #Michelin #ThreeMichelinStars 🌟