Per Se is on the fourth floor of the Deutsche Bank Center skyscraper in Midtown West. It is owned by chef Thomas Keller. In charge of the establishment itself is Chad Palagi. It’s one of New York City’s best restaurants with three Michelin stars, which it won in 2006. Per Se was inspired by Keller’s other restaurant, The French Laundry, located in California. For example, both establishments have similar blue doors. Guests are offered two nine-course tasting menus, one of which is vegetarian. All of them are prepared using French culinary techniques. The perfect accompaniment is a drink from the award-winning wine list. The Per Se collection numbers over 2,000 bottles.
This place is suitable for large-scale events; its main room has a capacity of 62 people; there is also a VIP room for 10 people, equipped with TVs, karaoke and remote service buttons. From the above, you could assume that the prices here are quite high, and you are not mistaken – on average you will have to pay about 80 euros for the bill. In the restaurant “Per Se” you can often meet local intellectuals and “golden youth”. In order to relax in this institution, book a table in advance.
After the success of The French Laundry in California, America’s most celebrated chef, Thomas Keller, took his love of French cuisine – which made his name – and his hands-on approach to business to Manhattan. Attention to the smallest details of the cooking process, food presentation and even the interior have once again played their part and today it is certainly one of the most worthy restaurants in the city. In an elegant dining room overlooking Central Park, Chef de Cuisine Eli Kaimeh serves up modern cosmopolitan American cuisine with a French twist. Per Se’s culinary delights can convince anyone that perfection truly exists.
In essence, Per Se is a variation on the theme of a French restaurant. The connection with the French style is seen also in such attributes as the fireplace, the garden, the blue doors and in the materials used for decoration of the restaurant: mainly wood, marble and granite. Also waffles, a favorite French delicacy, play an important role in “Per Se” assortment. And one more French tradition – blue aprons. Since time immemorial, they have been worn in France by those chefs who managed to achieve perfection in their work.
It is worth noting that in the New York restaurant everyone wears them, which is evidence of an unusually high professional level of the staff. It is customary to work in “Per Se” in blue aprons, and to serve the guests the employees wear white, festive aprons. After all, welcoming a guest is always an event. No matter how many visitors there are in a day, week or year, everyone is welcomed as the one and dearest guest.