

507: Melissa Clark Wrote a Very Critical, Extremely Buzzy New York Times Review of Per Se and the French Laundry
8 snips Dec 7, 2024
Melissa Clark, a prolific cookbook author and interim restaurant critic for the New York Times, brings a fresh perspective on fine dining in her latest review of Thomas Keller's Per Se and the French Laundry. She delves into the tension between traditional and modern dining cultures, sharing her personal expectations versus reality at these acclaimed spots. The discussion also touches on the impact of anonymity in restaurant reviews, the quirks of contemporary desserts, and the importance of authentic culinary experiences over social prestige.
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Research Process
- Melissa Clark researched extensively before reviewing Per Se and The French Laundry.
- She read past reviews, social media comments, and even Reddit to understand public opinion.
Fine Dining Motivations
- Fine dining experiences can be driven by various motivations.
- Some seek culinary delight, while others pursue social status or bucket-list achievements.
First Impressions at Per Se
- Clark's first bite at Per Se, a salmon cornet, was a disappointment.
- The tuile was thick and sweet, the creme fraiche lacking, and the salmon pasty.