Recently, we headed to Per Te’s new branch in Bay Avenue, Business Bay for breakfast! The new branch looks like a more relaxed version of the Jumeirah branch, with additions of the salad counters and the bakery.
The retail section is even better, with authentic ingredients straight from Italy: eucalyptus honey, aged balsamic vinger, flavored sprays, chocolate cigars, organic jams: you name it!
Chef Glady handles the Business Bay branch for breakfast and lunch and then heads back to the Jumeirah branch for dinner but has the capable Chef Josh take over.
The wild apple ginger tea was a refreshing and well liked with fruitful notes and a kick from the ginger.
The strong Per Te latte served with the fast favorite croissant was not overpowering and the croissants go well with any of Per Te’s numerous coffees!
Their airy, delicious croissants are baked fresh in house every 2-3 hours and are addictive to say the least. These croissants are perfectly baked and have great consistency and balance; you can see the layers. I tried one right out of the oven which was soft, buttery and the lightest croissant I’ve ever had!
My mains choice was the ciabatta toast, with poached eggs, smoked salmon, asparagus, spinach, pine nuts, and hollandaise sauce. It was a medley of fantastic flavors: the crisp toast with the sauteed spinach, salmon wrapped asparagus, pine nuts and topped with hollandaise sauce, a deadly combination. Quite a big portion too!
Saffron pancakes came beautifully presented with fresh figs, walnuts, raspberries, and mint leaves. The fluffy pancakes go well with the vanilla and chocolate sauce and come with maple syrup already poured but I would’ve wished for more sauce. The pancakes go well with the velvety figs and the mint provides a pleasant aftertaste.
A visit to Per Te isn’t complete without trying Chef Glady’s new creations, and the stracciatella burrata which uses streusel topped with stringy cheese, eucalyptus honey and fresh figs. We fought over the last bite of this marvelous dessert, we must definitely return.
Another new dessert is the lieto di choccolato which has a biscuit base topped with a dense creamy 75% cacao chocolate layer which has bits of meringue and pistachio. Served with passion fruit semi freddo and some killer sugar work, another heavenly combination!
Presentation has always been Per Te’s strong point and Chef Glady and his team definitely don’t disappoint. This new branch has certainly heightened up Per Te’s usual standards of finesse.