Is Per Se worth a splurge?

The whole meal was a four-hour marathon of 12 fussy courses, plus a deluge of canapés, bonbons and desserts.

Per Se's signature dish “oysters and pearls”. The soft pop of caviar atop bouncy tapioca pearls and plump oysters, all surrounded by sabayon as light and briny as ocean foam. It tastes like balls of tapioca arrive submerged in a warm, thick sabayon topped with a heap of caviar.

The white truffle risotto, supersaturated with brown butter and creamy Castelmagno cheese. A server appeared with a wooden box and a shaver, and the plate momentarily disappeared under a rain of white truffles pouring down.

Final Desserts