TO ME, A TRULY GREAT MEAL IS NOT JUST ABOUT THE FOOD AND WINE.
It extends beyond the plate, to encompass the presentation, mood
and surroundings. It is about defining an emotion that may conjure
memories or take you places you have never been.
We begin this journey through our food—we present our guests with
a series of small courses crafted daily, each meant to satisfy your
appetite and pique your curiosity. Philosophically, our cuisine follows
the law of diminishing returns. In essence, it is the idea that the first
bite of a dish will be the best, and how with each succeeding
bite, the impact is lessened. We want you to say, “I wish I had one
more bite of that.” And then the next plate comes and the same
thing happens, but it’s a different experience, a whole new flavor
When we first opened Per Se in 2004, our goal was to establish an
extension of this ideology from The French Laundry in Yountville. So
you will see a connection in its design elements such as the blue
door, garden, fireplace; and, you will see a connection in food, our
menu approach, the Salmon Cornets, offered to every guest at both
restaurants, and the Oysters & Pearls, a French Laundry classic.