After 12 years away from Spain, Chef Andrés Madrigal returns to the kitchens capturing all his learning, travels and desires. Per Sé Bistró is a mixture of nostalgia, trajectory and knowledge, which according to its Chef, is where the three concepts come together, celebrating tradition and innovation in equal parts.
Per Sé Bistró presents its new Tasting Menu, which is adapted according to the seasonality of the product and his personal winks to other types of cuisine where he has traveled covering a wide range of culinary influences, he proposes preparations such as the Classic Steak tartar with Soufflé potatoes, the Hake Pil Pil Pil with Ratatouille, or the Pigeon with mole poblano, yogurt, cardamom and sweet potato.
“Respect for each table and each diner is essential,” explains Madrigal, who has been in charge of creating a unique and warm space, a restaurant “to be enjoyed without haste, where the experience is leisurely”.
Per Sé Bistró is a cozy space, where his gastronomic proposal shows with clarity, who is the chef from Madrid behind all his preparations, who, after being 12 years outside Spain, returns to the capital to bring us closer to a concept of honest and careful cuisine, where representing the maximum expression of the Chef, all his learning, travels, desires and learnings are embodied. “Per Sé Bistró is the mixture of longing, trajectory and knowledge, it is where the three concepts come together”, smiles Madrigal.
He presents his new menu and recent additions, as well as a tasting menu that maintains the concept “Sin Latitud”, with which he creates an image of what was the past and an explanation of what is the present.
The updating of its gastronomic proposal takes us on a journey where diners experience the perfect synergy between tradition and innovation, with nods to international cuisine and highlighting the countries to which the chef has traveled. Its roots are rooted in classic French and Spanish preparations, as if it were a simple tavern, but, at the same time, it evolves towards other culinary influences through comforting dishes, wrapped in a cozy atmosphere, a good wine cellar and presented in an extraordinary tableware created by Valle García.
This gastronomic experience celebrates tradition and innovation in equal parts, highlighting the respect for the raw material as a common thread in all its elaborations, finding as an example of this the Oyster finde de Claire with citrus caviar, mignonette and smoked butter, the boneless country chicken wings, embers, red curry and mustard, the Hake Pil Pil Pil with Ratatouille, the Poultry meatballs, pepitoria, duck foie gras and cous cous with cauliflower and ending with a sweet touch, the Baba au Rhum with chantilly or the Sweet milk and cheese cake.
Decoration is not just an aesthetic tool, and this is how Per Sé Bistró understands it, which is why they have put themselves in the hands of Free Hand Arquitectura, creating a space that accompanies the dining experience. The palette of warm colors and earth tones creates a sense of warmth, while the soft, ambient lighting adds a touch of intimacy. Natural materials, where wood stands out, are used to evoke a connection with the gastronomic proposal, transporting the diner to a place where time stands still and each bite is enjoyed with tranquility.
Every detail is designed to stimulate the senses and foster a relaxed atmosphere, from the careful choice of colors and textures, where warm tones and linen textiles take center stage, to the tableware.
In this case Historias de la Tierra @V_historiasdetierra, by Valle García, who defends that cooking is an essential part of life, and paying special care and attention to the place where the food is presented, is his great maxim. One hundred percent responsible and careful with the environment, these works are born to be part of the dining experience, creating a symbiosis between the recipe and the place where it is served. For more than five months the artisan has been shaping the Per Sé Bistró tableware, where each dish is unique, like the dining experience.
