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Why Per Se Is on Our Top 50 French Outside France
Per Se, under Thomas Keller's direction, is ranked #2 on our Top 50 French Restaurants Outside France. The regional French register: Modern French (French Laundry lineage).
The classical technique: Classical French technique with American product. The signature dish: Oysters and pearls (sabayon of pearl tapioca with Island Creek oysters and white sturgeon caviar).
The sauce program: Beurre noisette, sauces nantua, sauces vin jaune, jus reductions. The wine program: French and American; Burgundy, Champagne, Napa verticals.
The chef pedigree: Keller trained at Le Cygne, La Reserve in Plaisance France, and Pre Catelan Paris. The Michelin lineage: Keller's French Laundry holds 3 Michelin since 2007.
How to Book Per Se
The booking lead time: 10 to 14 weeks for prime time. Reserve through OpenTable, Resy, SevenRooms, or the restaurant's own concierge or hotel-based booking portal where applicable; the most decorated French rooms outside France require dedicated planning weeks ahead of the prime weekend window.
Order the regional French signature. The kitchen's strongest expression at Per Se is the Oysters and pearls, paired with a producer from the chef's training region.
The dress code: Jacket required at dinner. The dinner spend: 400 to 700 USD per person at dinner. The kitchen at Per Se is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Per Se Is Worth the Pilgrimage
"Thomas Keller's New York flagship. Three Michelin stars, four New York Times stars, the most architecturally serious French-technique tasting menu in America. The Bouchon-Per Se-French Laundry trinity defines French haute cuisine in the United States."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 7/10. The Modern French (French Laundry lineage) register is structural; the chef lineage and the classical French technique produce the dinner that rewards the booking effort.
View Per Se on Restaurants for Kings →
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