Feeling Kind of Foodie

Photos from Per Se- bread, salt and desserts…

Chef de Cuisine Eli Kaimeh and moi dans la cuisine

6 different kinds of salts to go with the amazing pretzel, sourdough and buckwheat bread.  Don’t ask me to name them.  All I remember is the black and red salts came from some volcano.

“C Local” Cavemaster’s Reserve

Apricot Clafoutis, Celery Branch, Almond Milk, Nepitella Mint and Cherry Balsamic Vinegar

Huckleberry Sorbet

Huckleberry “Muffins,” Whipped Lemon Verbena, Red Wine Granité and Huckleberry Sorbet

“S’mores”

Dark Chocolate Torte, Vanilla Marshmallow, Candied Virginia Peanuts and Caramel Ice Cream

“Purple Cow”

Concord Grape Soda, Vanilla “Génoise,” Caramelized Fillo Chips and Grape Sherbet

not on the menu, but on the house:

50 varieties of chocolates

donuts and coffee

macarons and chocolate-hazelnuts

21st birthday at Per Se

Check out the Chef’s Tasting Menu from my birthday dinner at Per Se!  My mom and I arrived at 5:30 and left close to 10PM.  Every moment was amazing.  These photos do not include the desserts or amuse-bouches— to be continued in my next post.  I’ve provided a list of our memorable meal:

“Oysters and Pearls”

“Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

“Hawaiian Hearts of Peach Palm “Bavarois”

Niçoise Olives, Pickled Sunchokes, Cherry Tomatoes and Basil Gelée

“Gateau” of Hudson Valley Moulard Duck Foie Gras

“Pain d’Epices,” Quince Marmalade, Crispy Red Onions, Burgundy Mustard, Frisée and Bacon “Aigre-Doux”

Pan Roasted Chatham Bay Cod

Littleneck Clams, Marble Potatoes, Parsley Shoots and “Chowder Sauce”

Makombu-Cured Madai

Hass Avocado, Compressed Cucumber, Greenmarket Peppers, Coriander Blossoms and Soy “Nuage”

Butter Poached Nova Scotia Lobster

Red Kuri Squash Torellini, Arrowleaf Spinach, Maitake Mushrooms and Sage-Brown Butter Mousseline

Four Story Hill Farm’s “Selle de Lapin”

Glazed Heirloom Carrots, Ginger Crème Fraîche, Pea Tendrils and “Sauce Verjus”

Elysian Fields Farm’s “Côte d’Agneau”

Burgundy Truffle, Salsify Root, Pine Mushroom, Upland Cress, Parmesan-Braised Romaine and Lamb Sauce

Degustation of Berkshire Pork

Cornbread, Green Beans, Pickled Okra, Mizuna and Whole Grain Mustard Jus

… and there’s more!

Last Brunch at M Wells

Two hours and two macarons later, Mandy and I were seated at the bar prepared to consume a lot of incredible food.  We split the foie gras grilled cheese, also known as my favorite munchie food du jour.  The grilled cheese was melt-in-your-mouth good.  The lightly toasted homemade bread absorbed the oil from the cheese and foie gras.  

We were then served the famous caesar salad with smoked herring dressing.  I love anchovies, but herring is the new anchovy.  Our waiter thought we wanted to split the salad, however we had only asked whether he recommended we order the salad or the foie gras as our starter.  Well, because of this miscommunication, he gave us the caesar salad on the house!  Although I was happy with the gratuitous meal, I was getting nervous that I would not be able to eat my entree:  the torilla espanola stuffed with duck testicles.  Duck testicles are about the size and shape of an almond, and they taste like a mild chicken liver.  I could take them or leave them.  Mandy’s beef tartare with a poached egg and side salad was deliciously rich.

 I am sad to say goodbye to my favorite restaurant, but I am looking forward to the day M Wells will reopen.  Hopefully this day will come sooner rather than later!  I don’t know how long I can wait.  I am not saying I will have duck testicle withdrawls, but I am not sure how I will cope without foie gras grilled cheese and seafood cobbler.