Thomas Keller of the french laundry

[cinnabun]

He is going to be coming back to New york to open Per Se, a 64-seat restaurant that opens Monday night in the new Time Warner Center overlooking Central Park.
The initial menu includes sabayon of pearl tapioca with Bagaduce oysters and Iranian ossetra caviar, puree of Princess La Ratte potato with a ragout of new crop potatoes and Perigord truffles, and torchon of Moulard duck foie gras with spiced winter fruits, frisee lettuce and toasted brioche. Desserts include lemon grass sorbet with ravioli of fresh golden pineapple and avocado coulis.

By the way, for those of you who live in and around New York, where was Lutece located? This was mentioned in the news article about it closing. I try to keep up with these things but never seem to be able to.

[Kuvy]

sabayon of pearl tapioca with Bagaduce oysters and Iranian ossetra caviar, puree of Princess La Ratte potato with a ragout of new crop potatoes and Perigord truffles, and torchon of Moulard duck foie gras with spiced winter fruits, frisee lettuce and toasted brioche. Desserts include lemon grass sorbet with ravioli of fresh golden pineapple and avocado coulis.


Ok, fellow BB-ers, honest opinion: CAN A CHEF GO TOO FAR?!?!?!?

I'd be really interested to know.
Given that this is likely to be the most expensive meal you've ever had - would this menu turn you off because it takes so much work trying to imagine what the dishes will taste like, so the risk is great that you may spend big $ and not like it, or will you be excited to try so many new things all at once??

[lakelady1]

You have to love this guy . . . at the building's opening (Time Warner building?), with all these people in gowns and tuxes, he prepared popcorn and truffles. Said it was a circus and you should always have popcorn at a circus! :D

[bobmark226]

Cinnabun, Lutece is on East 50th St. between Second and Third Avenues.

BOB

[britneyelise]

I am supremely jealous of anyone that gets to taste his food and eat in his resturant, I think if I met him I would be like a twelve year old girl in front of Britney Spears, speechless.

He is my chef icon and his cook book is my holy grail! I do think that the names of the dishes are quite extraneous, but he is really behind his purveyors. Perhaps that is the reason he has to explain the origin of EVERYTHING!!! I really couldn't care less if the fois gras came from Hudson Valley or somewhere else, but then again, I don't have access to any here in Ohio.

My mouth is watering,

Shannon

By the way, did anyone see him on the "Today Show" the other day? He made his version of "Coffee and Doughnuts" he looked so shy! That recipe is in his book and is the next one I want to try.

[cinnabun]

Bob, thanks for answering that question. At least now I know where it was.
Yes, it will probably be an expensive meal, but no more than the $600(price?) sushi place right down the street from there.

[cinnabun]

Ok here is the quote, I got the price wrong:

"Masa Takayam's $300- to $500-per-person sushi restaurant..."