/ck/ - Food & Cooking

>>11047893
Why are there never mass-shootings at these sort of events?
>just sayin'

>>11047893
>340$
>ranch dressing
YES

I see one, maybe two or three things that are vegan there. Everything else is animal product and EXTREMELY cruel like foie gras

Fuck off

>>11047893
do* "you" have "to"* pay "more" for"*" the (supplement) "items"?*""

Yea I had food like that. I am not even very talented and don't have rich parents, but if you channel all your autism into work you can afford it. Not that it was really worth it.

Ah yes waiter. I dont see the tendies and cola option. Where is it?

I found the restaurant OP took his menu from

THIS is what they're paying $340 for

>the only things that warrant this kind of price ask for a supplement

>That'll be $340 plus supplement plus tip, please.

This shit is why I only bother with gastropubs and the like

>>11047993
There are a million fancy restaurants with pricing between a gastropub and Per fucking Se.

>>11047971
>I found the restaurant OP took his menu from

Wow. That's some serious google fu you got there, being able to find an incredibly famous, 3 Michelin star restaurant solely from a picture of the menu that has the fucking name right at the top.

Those quotation marks fucking triggered me

>>11047938
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>>11047976
>>11047971
If the food is supposed to be so good why do they give you such small portions?

>>11048183
The whole point of tasting menus is to eat a fuckton of services, that wouldn't really work if the portions were big.

>>11047893

But how's the sea urchin seviche?

>>11047971
>Beautiful to look at, interesting refined cuts and very playful, as for taste, I was intrigued but not that satisfied.

>>11048188
They don't have a good bathroom to do coke in here.

>>11047928
This

>>11047971
>>11047976
>>11047982
Wow, so you discovered that a "tasting menu" gives you a "taste" of the food.

>>11047971
>a playful but mysterious little dish

>>11048171
You can't have people think you're seving thme Hidden Valley when they're paying $340 for a meal.

>>11047971
>à la
>refined cuts
>playful

>>11047971
>yummy
I hate food bloggers so goddamn much

>>11047928
of course it isnt vegan, it's a real restaurant

>>11048183
Because you get like 10+ plates of it? If they were all full entree size you'd be full by the second one. A tasting menu should have you just pleasantly full at the very end, which means that generally each plate needs to be pretty small.

>>11047928
>foie gras
>cruel
It would be if they were force feeding mammals, but ducks and geese have entirely different biology than us and it doesn't hurt them at all. Hell they'll line up for it. You can also get foie gras without any force feeding at all just by keeping the living conditions of your ducks/geese quite dark (so they think it's always winter) and proving them with fuckloads of food. They'll eat enough to fatten up that way all on their own.

>>11048445
>>11047928
There are two tasting menus each night.
One is vegetables only. I don't know about vegan shit though.

>>11047893
>"per se"

Not THAT is pretentious, in itself.

>>11047893

what does prixe fixe mean?

>>11048702
fixed price.

>>11048702
You pay then get everything (minus surcharged items) on that menu.
You are probably more familiar with a la carte menus where you choose certain items and combinations

>>11047893
That tagliatelle dish is horrific value. Unless it's absolutely covered in truffle, it's about $1-1.50au a gram and the parm about $250-300 a kg if it's really high end and about $50-60 for average stuff but you couldn't douse the tagliatelle in that without making it a complete salt bomb.

>>11048755
>pay
>don't have to choose anything
sounds like heaven

>>11048614
Im a meat dude but manipulating an animal to think its winter so it eats more seems unnatural

>>11049163
Flying planes and driving cars is pretty unnatural too

>>11047971
>NYC
that explains it

>>11049163
>thinks it is weird to have a refrigerator
extending seasons for food is very natural for humans.

"someone" "shoot" the "asshole" who approved "the text" on "this menu."

>>11047893
>dozens of quotation marks
>supplemental costs
lel. Per Se is also a fucking awful name for a restaurant.

You'd know why the quotation marks are necessary if you've ever read french technique/food.
Stick to menus with pictures, bois.

>>11047893
It's three fish appetizers, a small salad, a roll, a little bit of fowl and lamb, another roll, and then dessert, for $340.

Paying the extra $315 gets you a little twist of pasta with truffle oil, a beef medallion, some pate and another salad.

Honestly disgusted.

>>11049297
Alright, explain it to me then. Despite working in restaurants most of my life I've never seen that.

>>11049320
Because Thomas Keller respects french haute cuisine and there is one and only one preparation for something. Any deviation and it no longer becomes that thing. Thomas kellers "soubise" is not the recipe you'd find in escoffier so he wouldn't call it soubse without the quotation marks.
Basically the quotations mean "inspired by"

Even if I were a well paid rich guy I couldn’t imagine spending that much on one meal.

>>11049336
Okay... but then why put quotations around "steak sauce" and "ranch dressing" which one can reasonably assume are not hallowed French preparations.

Or, why put it around "tagliatelle" or "gruyere" or "Parmigiano-Reggiano", all of which have concrete meanings. Either those things are what they are billed as, or they are not. There is no possible deviation.

It's at worst pretentious and at best just bad typography.

>>11049348
>"gruyere" or "Parmigiano-Reggiano
those are both AOC controlled.
I'm now not sure you've ever worked in a kitchen other than a denny's.

>>11049354
Yes, that's the point. Those ingredients originate from a specific geographical area and are made to specific specifications. You can't have "Gruyere"... it's just Gruyere. That's what it is. It can't be anything else.

Therefore putting quotations around it is stupid.

>>11049354
>Parmigiano-Reggiano is governed by a French regulatory certification
While yeah, Parmigiano-Reggiano is a strict definition under EU and Italian law, a restaurant of this caliber serving something that isn't the real shit is highly unlikely.

>>11048853
I don't know if you're being sarcastic, but the idea is that you trust the chef to put forward the best meal possible with the best ingredients that were available that morning. Also, $340 is near the top end of the price range, and a typical fancy restaurant in a big city that's not NYC, London, or SF will be more in the $120~$160 range, and there are less fancy restaurants that will do a set multi-course meal for $60 or even less than that.

>>11049368
Right, that's what I said.
The quotes mean it's not what you're expecting, but without pictures how else would you relay the information needed?

the quotations work for his type of clientele.

>>11049372
>that isn't the real shit is highly unlikely.
It's very likely. he sources local.
most of his cheeses at The french laundry are american made.

>>11049377
>The quotes mean it's not what you're expecting

Words have meanings. Like I said before, there is no "Gruyere", it's just Gruyere, it's just a tagliatelle, it's just Parmigiano. There are no alternate interpretations of those words.

The quotations are unnecessary.

>>11049394

>I'd write "a cheese made locally but tastes awfully like gruyere" on my menu.
I see why you don't have a restaurant.

>>11049396
Okay fine, I can see it if he's using locally sourced ingredients, I suppose that makes sense.

It's still off-putting, and the menu is still pretentious as hell.

>>11049163
>Im a meat dude but
You're a liar.

>>11049163
Keeping people in offices and manipulating dietary habits seems unnatural too but hey geese might think its christmas sooner than they thought

>>11049163
It's unnatural until you eat some foie gras, and then it's delicious.

>>11049396
If you ask the staff about the menu are they forced to do air-quotes whenever they say those items?

>>11049374
Seconding this I had a very nice multi course sushi tasting menu in SF for 80 bucks, I got transparent minnows boiled alive in dashi as a part of that. I got to see them be boiled alive, it was great.

>>11049396
"In the style of" would precisely convey the intended meaning for most of them. That's not even getting into the problems with putting the quotations around things like "steak sauce."

>>11047893
7 limes

>>11047982
It says, "service included" right there on the menu, dum dum. Per Se was one of the first big US restaurants to abolish tipping, which you'd know if you knew anything.

>>11049925

>perse
ebin

>>11050567
How would you write it?

>>11047893
>service included
americans hate this trick

>>11047910
because there is no god.

>>11047928
What a fucking psycho

>>11048472
Most tasting menus will have you very full at the end of the emal. I usually don't even eat everything.

>>11047982
These dishes are so amateur it's as though the chef is fresh out of college and managed to meme his way into a restaurant.

>>11050567
tää

>>11050936
>Most tasting menus will have you very full at the end of the emal
it's still small portions of a dish. But yes, there are like 15 - 20 of them.

>>11050944
0/10

>>11050931
Service doesn't mean tip, it's more like a pre tip.

>>11051649
No, you don't tip when there is automatic gratuity.
Per Se does this because it's a tourist destination spot for many non-americans, which do not understand the white man's tipping practices.

>>11049809
they are. if you want extra "steak sauce" you need to use them too

>>11051703
>tipping $68 for bread and butter
Do Americans really do this ?

>>11051743
See, even without tipping it's confusing for non-americans.

>>11051703
Why do Americans hate the free market so much ?

>>11051749
The white man loves it, but it depends on an educated populace which goes to shit when you bring non-whites into the fold. Same thing with democracy.

>complaining about the quotation marks
>at fucking "Per Se"
The reason is in the name of the fucking restaraunt you goofs. Are you all from Indiana or something?!

>>11051783
Who is this semen demon i want her to bully me with her pusy

>>11051783
The guy fighting against the quotation mark retards is a hoosier. Ironic.

>>11048702
When literally half the menu is supplements, it means they're twats.

>>11051809
...how did you know?

>>11051815
Hoosiers are always the smartest people in the room and in the thread.

>>11051842
Are you preying upon my tender innocence and bright-eyed naivety?

>>11047910
Because everyone there is a delight

>>11047893
$655 a 13 "course' meal.

Mmmmm. Sign me up.

>>11052340
But that includes tip, anon.

>>11052340
>he can't afford a $50 dollar/dish dinner.
Hard times at the factory, cletus?

>>11047928
I know this is a troll post but you're actually right

>>11052340
kek, invalid poors like you would be the first to be purged

>>11052463
>$50 dollar/dish
At Costco, that's called a free sample.

>>11047893
>$465 for 10 bites of veggies tonight!!!

Imagine being cucked enough to show up with you and a date and shell out $930 + tax for that shit. Do we know if drinks are included?

>>11053398
God damn, that looks fucking beautiful.

>>11053439

>>11053439
Imagine being cucked enough that you pay for the date.

>>11053442
Fuck off, Thomas Keller. We know who your mom was.

>>11049163
>I'm a meat dude

>most of /ck/ doesn't know what per se is
can't say I'm surprised

>>11049163
Who else but a false-flagging vegan refers to themself as a "meat dude."
It's like they have this idea that people who eat meat are all college fratboys at a tailgate eating burgers and hotdogs all day.

hey anyone got that fancy looking menu of ja/ck/ foods?

>>11047971
That's probably better than anything you've ever eaten in your life.

>>11048499
Things haven't changed much since the '80s

>>11053994

bump for interest

over $600 if you decided to go for the supplemental items

How often does this menu change?
weekly, monthly? seasonal?

>>11053830
>this individual poster is a total faggot
can't say I'm surprised

>>11054123
Probably some daily variation with a weekly/monthly/seasonally commonality.

>>11047910
Why pay $340 when movie tickets are $15?

>>11047910
Because this is not an event. It's just every fucking night.

>>11048211
Nice, anon, nice.

>>11047910
>these sort of events
...oh honey, that's not an event menu, that's just their nightly menu.

>>11051640

>per se
My sides, who the fuck name these

>>11053830
I fucked your mother's per se

>>11047893
So if you got all the supplements it would be $655?

>Fixed Price
>Half of the menu is supplemental for extra charge
Food was a mistake

>>11048660
Pretentious? Moi? C'est impossible!~

>>11054371
They might as well have named it post-mortem

>>11055011
I understand

They sure have a nice wine selection at habeas corpus

>>11047893
They charge $10 for each quotation mark.

>>11055225
I Bing'ed "habeas corpus restaurant" and there actually are several.