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Paying Attention to Dessert at Per Se

The chocolate cheesecake at Per Se
The chocolate cheesecake at Per Se
Liz Barclay

It's tradition to basically ignore desserts in restaurant reviews, but this week, I wrote about the work of Per Se's pastry chef, Elwyn Boyles. I tasted his desserts for the first time in London, eight years ago, when he was the pastry chef at Tom Aikens. Boyles joined Per Se four years ago and now offers a $65 tasting menu in the restaurant's salon made entirely of pretty and precise sweets. Read the full review here.

Pineapple cornets
Pineapple cornets
Liz Barclay
White grapefruit "consomme," compressed fennel, black olive "bavarois," white chocolate and olio verde sorbet
White grapefruit "consomme," compressed fennel, black olive "bavarois," white chocolate and olio verde sorbet
Liz Barclay
Strawberries and sake with vanilla ice cream
Strawberries and sake with vanilla ice cream
Liz Barclay

Follow me @tejalrao or send me an email at trao@villagevoice.com. To keep up with all our food coverage follow @ForkintheRoadvv.

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miles
Per Se

10 Columbus Circle
New York, NY 10019

212-823-9335

www.perseny.com


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