Haute Event: Per Se Restaurant Hosts Luncheon to Debut Exciting New Cookbooks

Relais & Châteaux chefs Jason Robinson, Christopher Brooks, Patrick O’Connell, Joachim Splichal, Eli Kaimeh Daniel Boulud, Daniel Humm, Thomas Keller, Thomas Henkelmann, Jean Joho, Jonathan Gushue, Jonathan Cartwright and Tony Esnault

On Sept. 28, the international hotel and fine dining Relais & Chateax hosted an invitation-only luncheon for members of the food and travel press at Per Se restaurant in New York. The event was held to debut two exciting new collaboration cookbooks: “85 Inspirational Chefs” and “Chefs at Home.”

Guests lunched on the delicious Per Se cuisine, sampling several dishes that are featured in these cookbooks including the mascarpone-enriched butternut squash Agnolotti, Rouelle of Chatham Bay cod and Snake River Farms Calotte de Boeuf Poêlée. In addition, several of the chefs whose recipes are in the books were present at the event to sign copies of the two books for guests

The cookbook “85 Inspirational Chefs” is quite literally a compilation of 184 signature recipes from 85 different chefs from Relais & Chateaux locations throughout North America. “Chefs at Home” is a more of beginners guide to cooking that features simpler recipes that the chefs enjoy preparing at home. The featured chefs include the world renowned Patrick O’Connell (The Inn at Little Washington), Thomas Keller (Per Se), Daniel Boulud (Daniel) and Daniel Humm (Eleven Madison Park), among many others. The books also each include colorful photographs and chef profiles.

“These books are an inspirational work of 85 chefs who, as part of the Relais & Châteaux family, are united by what makes them different,” said O’Connell who is also the president of North American Relais & Châteaux delegations. “The chefs all share a passion for hospitality and offer their guests a unique sense of place through their cuisine. Now, for the first time, they have collaborated in sharing some of their most exquisite creations.” He added, “Per Se is of course one of the crown jewels in our magnificent collection of unique Relais & Chateaux properties in the world and Thomas is certainly one is one of the grandest of grands chefs and we’re all very proud his phenomenal accomplishments.”

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