{"id":18068,"date":"2024-03-18T08:28:08","date_gmt":"2024-03-18T07:28:08","guid":{"rendered":"https:\/\/eneasmagazine.com\/en\/?p=18068"},"modified":"2024-03-15T13:50:53","modified_gmt":"2024-03-15T12:50:53","slug":"per-se-bistro-and-its-neotraditional-menu-of-traveled-cusine","status":"publish","type":"post","link":"https:\/\/eneasmagazine.com\/en\/lifestyle\/gastronomy\/per-se-bistro-and-its-neotraditional-menu-of-traveled-cusine\/","title":{"rendered":"Per S\u00e9 Bistr\u00f3 and its neotraditional menu of traveled cusine"},"content":{"rendered":"\t\t
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After 12 years away from Spain, Chef Andr\u00e9s Madrigal returns to the kitchens capturing all his learning, travels and desires. Per S\u00e9 Bistr\u00f3 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.<\/span><\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Per S\u00e9 Bistr\u00f3<\/b> presents its new Tasting Menu<\/b>, 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 Souffl\u00e9 potatoes, the Hake Pil Pil Pil with Ratatouille, or the Pigeon with mole poblano, yogurt, cardamom and sweet potato<\/b>.<\/span><\/p>

“Respect for each table and each diner is essential,”<\/i> 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”<\/i>.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Per S\u00e9 Bistr\u00f3 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<\/b>, where representing the maximum expression of the Chef, all his learning, travels, desires and learnings<\/b> are embodied. “Per S\u00e9 Bistr\u00f3 is the mixture of longing, trajectory and knowledge, it is where the three concepts come together”<\/i>, smiles Madrigal.<\/span><\/p>\n

He presents his new menu<\/b> and recent additions, as well as a tasting menu that maintains the concept “Sin Latitud”<\/i>, with which he creates an image of what was the past and an explanation of what is the present. <\/span><\/p>\n

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<\/b>. Its roots are rooted in classic French and Spanish preparations<\/b>, 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 Garc\u00eda<\/b>.<\/span><\/p>\n

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<\/b>, 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<\/b>.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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