Executive Chef Michael Mignano, Recipes from Perrine at The Pierre, A Taj Hotel, NYC, NY, USA

We had a sensational dinner at the attractive Perrine at The Pierre, A Taj Hotel, located on the Upper East Side of Manhattan, where Executive Chef/Culinary Director Michael Mignano is the talent in the kitchen. After dinner, Chef Michael Mignano took time to speak with Luxury Experience and share three wonderful recipes, Coronation Chicken Salad, Pierre Scones, and Double Chocolate Chip Cookies to tempt your palate into making a reservation at the restaurant. Bon Appetit! 

After dining at Perrine at The Pierre, A Taj Hotel on Friday, July 26, 2024, we had the opportunity to meet with award-winning Executive Chef/Culinary Director Michael Mignano, who is also the co-author with Michael Zebrowski of The Pastry Chef’s Little Black Book I, the Definitive Recipe Collection: For Chefs, By Chefs with photography by Battman, and The Pastry Chef’s Little Black Book II, the Definitive Recipe Collection: For Chefs, By Chefs.

He was named one of the top pastry chefs in North America by Dessert Professional Magazine in 2017 and was the winner of The Food Networks Iron Chef Showdown Battle Autumn Bounty in 2017. Interesting to note about this culinary leader is that at the mere age of 24, he was the youngest Executive Pastry Chef at The Pierre (under the Four Seasons hotel group). Since then, he has continually honed his craft of excellence at other venues and returned to The Pierre in July 2023 as the Executive Chef/Culinary Director.

Chef Michael grew up in a Sicilian family in Queens, New York, and from an early age, Michael was a foodie; learning about and eating different ethic foods in his neighborhood friends’ homes that helped develop his palate and interest in food.

When he wanted to drop out of his pre-med studies and work in a kitchen, his mother took out the Zagat guide and told him if that is what he wanted to do, then he should work for the best restaurant in New York. So, at age 19 with no experience and nothing to recommend him except an ardent desire to learn, he called Chef David Bouley and told him that he wanted to work for him. Chef Bouley told him to come in the next day for an interview. He hired him, he learned a lot, and that led to a succession of honing his career at other top restaurants including Charlie Palmer’s Aureole, Balthazar, and Les Pinasse.

When not working at Perrine at The Pierre or dreaming up new recipes, Chef Michael loves to make food for his family and friends at his home in Hudson Valley. He loves to barbecue so much that he is a 300-gallon gas smoker!

Executive Chef Michael Mignano graciously shares a savory recipe and two dessert recipes with Luxury Experience to provide a delicious “taste” of Perrine at The Pierre, NY until you can personally visit the restaurant.

The Savory Recipe

Coronation Chicken Salad
Serving Size: 1 Portion

Executive Chef Michael Mignano has provided the recipe for Coronation Chicken Salad in both Metric and Non-Metric measurements. Bon Appetit!

Chicken Salad Ingredients – Metric Version:

Garnish Ingredients:

Curry Mayo Ingredients:
Yield: Approximately 500 grams

Chicken Salad Ingredients – Non-Metric Version:

Garnish Ingredients:

Curry Mayo Ingredients:
Yield: Approximately 500 grams

Method for the Curry Mayo (Make ahead and set aside):  Heat oil to smoking point and remove from heat. Slowly add curry powder to hot oil, (making sure not to burn the spices), add chili powder as well, mix using a whisk into a homogenous mixture. Bring mixture to room temperature. Combine all the other ingredients to spice mixture, check seasoning and set aside.

Method for the Coronation Chicken Salad: Place chicken, celery, apple, cucumber, jalapeno, scallions, and chives in a mixing bowl, add a pinch of salt and lemon juice, grate zest over the chicken. Mix salad with curry mayo lightly and add frisée at the end. Arrange in a flat bowl, garnish with herbs, radish, green apple allumettes and ground pepper. Drizzle paprika oil and serve with toast points and lemon wedge.

Editor’s Note: Culinary Cutting Terminology Explained: Allumettes are thin strips cut from a vegetable or other food. Brunoise means to cut into small cubes, about one-eighth of an inch or less on each side.

The Dessert Recipes

Pierre Scones (Metric-Version)
Yields: 15-20 Scones

Pierre Scones (Non-Metric Version)
Yields: 15-20 Scones

Method for the Scones: Sift all dry ingredients (except cranberries) and set aside. In a separate bowl, combine the egg whites, buttermilk, and orange zest. Place all sifted ingredients in a mixing bowl with paddle attachment.

While mixing, add wet mixture and butter, alternating in 3 stages until it is all combined. Do not overmix; if some flour is left at the bottom of the bowl, finish mixing by hand. Gently roll out dough until it is 1.5-inches (3.8 cm) thick, cut into 2-inch (5 cm) circles.

Place parchment paper on a sheet pan and arrange the cut dough circles evenly. Brush the top of the scones with buttermilk. Bake at 350 degrees Fahrenheit (177 degrees Celsius) for 25-30 minutes or until golden brown; serve warm.

Double Chocolate Chip Cookies 

Chef Michael Mignano’s Double Chocolate Chip Cookies are rich and decadent with dark chocolate chips, milk chocolate chips, white chocolate chips, and roasted pecans.

Method for the Cookies: Cream butter, granulated sugar, and light brown sugar in a mixer with paddle attachment. Add the eggs, one at a time, followed by the vanilla extract. Sift together flour, cocoa powder, salt, and baking soda; add to the creamed mixture. Add the chocolate chips and chopped nuts; mix until homogeneous. Bake at 300 degrees Fahrenheit (149 degrees Celsius) for 15-20 minutes or until set (do not overbake).

Until next time, Bon Appetit!

Perrine Hours: Breakfast: 7:00 am until 10:30 am, Brunch: Saturday and Sunday from 11:00 am until 4:00 pm, Lunch: Monday through Friday from 11:30 am until 3:30 pm, Dinner: 4:30 pm until 10:30 pm.

The Bar is open from 4:30 pm until 12:00 am. Afternoon Tea is served in the Rotunda on Friday and Saturday afternoons from 1:00 pm until 3:00 pm, and 3:00 pm until 5:00 pm.

Transportation Information: Located on the Upper East Side near Central Park, there are several nearby parking garages including those at 2 East 60^th Street and 35 East 61st Street. It is a four-minute walk from the Fifth Avenue/59^th Street Subway Station.

For more information on Perrine at The Pierre New York, A Taj Hotel, please visit their website: https://www.perrinenyc.com/

To read about our dining experience at Perrine at The Pierre New York, A Taj Hotel, please visit our Restaurants section of Luxury Experience.

Perrine at The Pierre New York, A Taj Hotel
2 East 61^st Street at Fifth Avenue
Ground Floor
New York, New York 10065
United States
Reservations: +1-212-940-8195
Website: https://www.perrinenyc.com/
Facebook: www.facebook.com/perrinenyc
Instagram: www.instagram.com/perrinenyc @perrinenyc
Instagram: @thepierreny

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