A box of chocolates and table literally piled with macarons, caramels, nougats, fudge, bonbons, and warm doughnuts. I couldn’t picture a more beautiful sight. It might as well be fantasy. And this was after a taste of three plated desserts – dragon fruit, a tea and Hawai’i-oriented dessert, and a classic of chocolate and feuilletine. I felt like Marie Antoinette. Pierre thought I was crazy. He’s probably not far from the truth ;)
We went to Per Se today. And while the savory dishes were stunning, it was dessert that literally took my breath away. So we will start there. Table cleared of savory dishes, a pot of Jasmine tea…
…and single bites of creamsicle ice cream, the transition to sweets. Our servers (who honestly were just as, if not more, amazing than the food) paused at the table…
“Since you enjoy tea so much, Chef wanted to send out this: tea in multiple forms.“
And Hawai’i as well! It was titled “Pineapple-Tea” a colorful creation with nods to both Hawai’i and tea. Thrilled? Floored? Ecstatic? I felt all three at once. Vanilla meringues, roasted pineapples (with a gorgeous vanilla bean caramel). Green tea cream tucked into soft meringue. Whipped white tea – essentially a foam, and vanilla-hibiscus sherbet. How spectacular! Needless to say, we wiped our plates clean.
Right before that we devoured “Blue Gin,” a total fairytale. This was Pierre’s favorite of the desserts. Dragon fruit with Greek yogurt sorbet and violet gin “granité.”
And then a classic that comes on and off the menu from time to time. Chocolate ganache atop feuilletine with shards of dehydrated cream cheese. Caramel and hazelnuts. To accompany, a thin cut of chocolate cake and sweet milk ice cream.
Another pot of tea, and then we were warned with a teasing smile, get ready.
First came chocolates, a perfect box of 24. I wrote about these <a href="http://static.squarespace.com/static/51895797e4b07dc9727307ce/518957d3e4b04dec96da1667/51895813e4b04dec96da1e88/1323270988000/#img alone are worth a visit to Per Se. We picked two each (coconut-curry and pineapple-tamarind for myself, mojito and dirty martini for Pierre), and just as I thought they were about to whisk it back to the kitchen, she put the box at the very edge of the table, "we need to make room, but want to keep it within arms reach.” “Arms reach” was the key phrase. Ahh, very thoughtful.
Hold your breath. “Coffee and Donuts” – Coffee Semifreddo and Warm Doughnuts. A literal bucket of doughnuts. Whole doughnuts and doughnut holes. Still hot, light as air and dusted in sugar…
…Pierre kept altering between sips of his hot coffee and this coffee semifreddo.
Hot, cold, hot cold, so good all at once.
A deep bowl of hazelnuts dripped in a caramel shell and rolled in chocolate.
Chocolate truffles immediately followed…one was “root beer” with vanilla cream…
…chased by two bowls of mini-macarons. One filled with a mint-chocolate macarons…
…the other with lemon macarons.
A tall glass candy jar filled with candies, caramels, nougats, and wrapped chocolate bars. The whole table was covered in dessert, it was almost comical but seriously delicious. This did not feel like reality…more like some crazy amazing dream. And at Per Se of all places.
But the was more, more! A little tasting of chocolate fudge: milk, dark and white.
And then, just because it was our (second :) anniversary, caramel ice cream and chocolate. I think we should save the savory dishes for another post.
Hope you all have a good weekend.
10 Columbus Circle
New York, NY 10019