Comments on: A Brilliant Dinner at Thomas Keller’s Per Se

By: saurabh srivastava

saurabh srivastava — Thu, 23 Apr 2009 20:36:25 +0000

hey it was nice piece of information which was a learning for me that what is going in the world in culinray field.
It would be nice of you if u could tell me more about cuisine as i can tell and further communicate to my team members as by profession i am a chef working in oberoi hotels in India……This will help in cross continent learning thus helping to know more about things going in the world…
thanks
culinary regards
Saurabh

By: terrey

terrey — Fri, 19 Sep 2008 06:06:00 +0000

my oh my…i never knew the best of the bests till ive been reading all these blogs here. now, i have thomas keller, per se, french laundry in my vocab enough to impress other jologs like me. hehehehe …thanks MM and the sis for sharing all these to us readers. i can only dream of dining in these restos.

By: Therese

Therese — Fri, 29 Feb 2008 08:14:28 +0000

My aunt makes leche flan and gelatin and serves it inside individual egg shells to dserve at the town fiesta. There is no visible opening or crack and you have to split the egg open to eat it :) I don’t know how she does it but my dad thinks she injects the liquid in.

By: Marketman

Marketman — Fri, 18 Jan 2008 11:58:33 +0000

Madeline, I have a VERY basic Canon Ixus point and shoot digital camera. No formal training at all… and most of my shots are chamba… :)

By: Madeline

Madeline — Fri, 18 Jan 2008 03:05:30 +0000

To everybody out there, dont you know that what MM & sis are sharing with us are not only the best in the USA but also one of the best in the world.

French Laundry, in Youthville California is rated as the 4th of the world’s top 50 restaurants in the world 2006 as cited in worldpress.org and the Best Restaurant in the Americas while Per Se, in New York, New York is the 8th. El Buli, Montjoi , Spain is the world’s best restaurant and the best in Europe.

I had bumped also into Chubby Hubby’s blog and he had a nice presentation of Per Se also. What camera do you use MM? Most people who blogs fine dining are also good in photography. Do you have any formal training in photography? The kid is lucky to be learning from you at an early age.

By: MegaMom

MegaMom — Thu, 17 Jan 2008 17:05:30 +0000

Mr and Mrs MM, Happy anniversary!
Great post, I ought to try this on my next visit (before or after the homage to Peter Luger, I wonder, hmmm…).
Dined at the Fr. Laundry in Napa, it was a three month reservation, we really had to plan a trip out west.
Great tip from Sister. That’s how we got into those “hard to get into” places in NYC!

By: Candygirl

Candygirl — Thu, 17 Jan 2008 11:56:40 +0000

Hi Sister, do you have a blog of your own? I think it would be great to read about your cooking/dining experience too :-)

By: Bakii

Bakii — Thu, 17 Jan 2008 09:20:04 +0000

Very nice posting, fun to read. Lambs lettuce grows in winter, it can be harvestet as long as its not freezing outsides, then you have to wait until temperature is back over 0 degrees (Europe), but it can be grown under glass as well. Demand is very high in winter, because the usual lettuce is so boring and tasteless.

By: sister

sister — Thu, 17 Jan 2008 04:51:19 +0000

Ted, call everyday, they do get cancellations and are happy to replace those with another party. I’ve found even the busiest restaurants will often have an opening at the last minute. Leave your name and number on the wait list.

By: negrosdude

negrosdude — Thu, 17 Jan 2008 00:11:50 +0000

Feliz Ano Nuevo, Marketman! What an absolutely terrific post! And you deserve every minute tasty morsel of that feast at Per Se. May you and all who matters to you have more memorable meals in 2008 and succeeding years to come!