Am I the only one who thinks Per Se's dessert course is getting less attractive?
- kosmose7 Jan 4, 2013 08:16 AM
I have been enjoying Per Se's sophisticated desserts a lot, but I notice their dessert course at the Salon is getting less and less exciting these days.
From left to right:
My last dessert course experience at the Salon in Sep. 2012 was the least appealing. I am not saying it was bad, but there was no Per Se-ish sophisticated touch at all.
I am wondering if it was just one of those unlucky days, or is it the trend that Per Se's dessert course is getting less and less exciting? Anyone has some input?
Great comparison… the first three columns have a lot of visual appeal, and in contrast the last one is looks downright staid. But in the end it's all about taste.
I've tried it once and it was a mix of highs and interesting-but-I-don't-love-it. Based on that I wouldn't recommend it to anyone unless they are really hardcore about desserts and willing to risk forgettable dishes. They are better off ordering a la carte. For the restaurant it may just be a demand issue, most people aren't there to do a degustation of sugar, and so it's never easy to justify so much effort on this one offering.
I do wonder if there's been a sort of dessert void in the city, now that all the famous innovators (Laiskonis, Shawn Gawle, Alex Stupak) have moved on… Time to do some homework and find out what's out there.
Momofuku Ssam Bar just came out with a chevre sorbet that is really terrific, light, balanced, and tasty. I was really impressed. Thematically it's like EMP's cheesecake dessert, but was so good and didn't feel derivative or anything like that.
You may be the only one who goes there frequently enough to notice.
I am not a fan of the Salon. I just don't think Keller's food translates to an a la carte style, and the sofa/reaching for the table thing irritated me to no end. Regarding dessert, the last time I was there, none of the dessert choices sounded interesting to me, and I ended up with a creme brulee which was pretty much just a creme brulee.