wagreich
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Has anyone experienced Per Se's extended tasting menu? I have a solo reservation in late June and have been given the option of the extended menu... $450 not including wine, but feel it may very well be worth it. I greatly enjoyed my experience at FL in January with the regular 9 courses, but feel I'd be a fool to pass up this opportunity.
Any insight?
You can see my report on TFL's extended menu that I did last month in the California thread. I expect that if you enjoyed the 9 courses at TFL, that you will very much enjoy the extended menu at Per Se.
Thanks sickchangeup and sethd, and great photo account of your visit to FL! I'll let you know how it goes after my late June visit...
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Has anyone experienced Per Se's extended tasting menu? I have a solo reservation in late June and have been given the option of the extended menu... $450 not including wine, but feel it may very well be worth it. I greatly enjoyed my experience at FL in January with the regular 9 courses, but feel I'd be a fool to pass up this opportunity.
Any insight?
The French Laundry 2006 -
in California: Dining
Posted · Edited by wagreich (log)
Anyone know how FL gets the amazing golden, crunchy sear on so many of their amazing dishes? Is a blowtorch used? Is it just an extremely hot pan with tons of butter? I cannot, for the life of me, get a sear like that!
Sorry if this is in the wrong forum; I figured it belonged a little over here and a little there...