We loved Balthazar Restaurant in New York, including our waiter, John. The “Don’s 50th Birthday New York City Eating and Drinking Extravaganza” blog postings would not be complete without a picture of John (and Don).
Sabayon of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.
We are lucky enough to have had this signature dish of Thomas Keller’s on the West Coast at the French Laundry and now on the East Coast at per se. He says, “It’s a very sensual combination.” We couldn’t agree more. Ingredients include pearl tapioca, heavy cream, creme fraiche, egg yolks, vermouth, shallots, butter, chives, and of course, oysters and caviar.
I invite you to zoom in, click on the photo to enlarge, and taste with the eyes.
Our elegant table at per se.
Per Se Restaurant, New York
Nine courses and five hours of pure heaven: including oysters, caviar, figs, foie gras, loup de mer, bluefin tuna, langoustines, quail, lamb, wagyu beef, cheese, sorbet, ice cream, chocolate…