Per Se

Per Se translates to "itself," "in its pure form." Authenticity, originality of ideas, and the intentionality of choices are all reflected in the restaurant's cuisine, interior design, and atmosphere.

The foundation is classic French cuisine. The Per Se menu is divided into several thematic sections: "Landscape," "Overture," "Impression," "Four Compositions," and "Improvisation." The tasting menu begins with seafood and cold appetizers: foie gras terrine, beef tartare, and turkey liver pâté. It gradually transitions to a lighter "Impression" and then to the hot "Compositions": octopus with roasted peppers, seared halibut with Brussels sprouts, and linguine with crab and truffle. Finally, the meal concludes with a "Improvisation" of desserts: crème brûlée, lemon tart, and mille-feuille.