If you buy something from a link, Vox Media may earn a commission. See our ethics statement. One of Per Se’s signature dishes is a white- truffle- oil- infused custard served with a ragout of black ...
Matt Peters, Per Se’s (10 Columbus Circle; 212-823-9335) executive sous-chef, always wanted to cook at a top-tier restaurant. And here he is, at nine in the morning, prepping for Per Se’s service, ...
The great Georges-Auguste Escoffier is widely credited with developing the “brigade system” at the Savoy Hotel in London in the late nineteenth century. In use in most of the world’s top restaurant ...
Forbes contributors publish independent expert analyses and insights. I write about food and drink in NYC—and beyond. “When I first started at Per Se, I didn’t imagine I would be here for more than a ...
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