Per Se
Photographs from my meal in New York, USA at Per Se on October 3, 2014.
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Table 1
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Chef Thomas Keller in the kitchen

Hors d'oeuvres: sea urchin and black sesame
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Hors d'oeuvres: Samon and melon
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1st Course: Oysters and Pearls, Sabayon of pearl tapioca with is
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2nd Course: La Carotte Plurielle, le the blanc au jasmin et le p

3rd Course: Les Langoustines a la Plancha, Granny smith apples,
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Chefs Anne-Sophie Pic (Maison Pic) and Thomas Keller (Per Se)
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The bread basket
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4th Course: Selle de veau en croute, cervelas de Lyon et ris de
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Chefs Anne-Sophie Pic and Thomas Keller
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Chef Thomas Keller
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4th Course: Selle de veau en croute, cervelas de Lyon et ris de
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6th Course: Gateau marjolaine de Fernand Pont, creme glacee au b
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5th Course: Hudson valley blueberry sorbet, popcorn powder and y

6th Course: Gateau marjolaine de Fernand Pont, creme glacee au b
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7th Course: Crepe soufflee belle epoque, sorbet a la frambroise
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Mignardises
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Chef Thomas Keller at the 60th Anniversary Dinner of Relais & Ch
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