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vvvanessa: amuse bouche #1: the gougères
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vvvanessa: amuse bouche #2
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vvvanessa: action shot of stinging nettle soup
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vvvanessa: per se's signature oysters and pearls
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vvvanessa: guinness bread and ciabatta
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vvvanessa: house-churned butter with fleur de sel
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vvvanessa: sacramento delta green asparagus, grapefruit suprêmes
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vvvanessa: what if your job
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vvvanessa: alaskan sablefish sauteed and served with
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vvvanessa: pork belly and blackberries
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vvvanessa: pommes maxim's sits atop a treasure of
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vvvanessa: the dish is called "sacramento delta green asparagus"
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vvvanessa: per se's ris de veau (aka sweetbreads)
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vvvanessa: hallow farm's sirloin of rabbit
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vvvanessa: bunny makes a rare appearance
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vvvanessa: lovely lamb from elysian fields farms
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vvvanessa: strawberry sorbet
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vvvanessa: per se's tentation au chocolat
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vvvanessa: per se's signature coffee and doughnuts
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vvvanessa: per se's tentation au chocolat
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vvvanessa: snuggling shortbreads at per se
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vvvanessa: ten-year madeira and crème brûlée
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vvvanessa: chocolates on a silver tray at per se
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vvvanessa: the staff at per se sure do hustle
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vvvanessa: the kitchen at per se gets to spy on the kitchen at the french laundry
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vvvanessa: as if the food and service aren't enough reason to love per se,
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vvvanessa: one tiny corner of the per se kitchen
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vvvanessa: plating in the kitchen at per se
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vvvanessa: the sous vide machine cooked my egg
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vvvanessa: justin and karen check out the goods