Perle

The story

Perle Pasadena – Michelin-Recommended French Bistro by Chef Dean Yasharian

A French Bistro with Roots in the Farm

Perle is the first solo venture from chef Dean Yasharian, a Michelin-trained chef whose cooking is shaped by a childhood on a beef and dairy farm in upstate New York. That farming heritage runs through every plate: sustainable sourcing, organic produce whenever possible, and a menu that balances classic French technique with the bright, seasonal ingredients of California.

The restaurant has been recognized by Michelin every year since 2021, a reflection of the precision and warmth Yasharian brings to the dining room.

Chef Dean Yasharian’s Path to Pasadena

Yasharian spent a decade as sous chef at Daniel Boulud’s three-Michelin-starred Restaurant Daniel in New York, then opened Bar Boulud in New York and London as chef de cuisine and executive chef. He also worked at Gordon Ramsay’s two-Michelin-starred New York restaurant and at Midsummer House in Cambridge, England, where he helped earn a second star. Before opening Perle, he was executive chef at Chateau Marmont in Los Angeles.

Perle is named after his daughter. Yasharian renovated much of the space himself, with help from family and friends. The restaurant was set to open in March 2020, days after California’s stay-at-home order. It finally opened at the end of June that year.

The Menu: French Classics, California Light

The à la carte menu is built on French staples executed with care. Start with oysters with pomegranate-urfa biber mignonette, steak tartare, or escargot with herbed butter and pistachio-panko crust. Main courses include Dover sole meunière, orange-glazed duck breast, and a choucroute garnie with a tasting of pork. The steak frites—either a 10-ounce NY strip or Creekstone hanger steak—comes with a choice of peppercorn or bone marrow Bordelaise sauce.

A vegetarian menu runs alongside the classic one, offering dishes like mushroom “escargot,” a vegetarian “coq” au vin with red wine–glazed soy drumsticks, and a truffle pasta with handmade rigatoni. Many dishes can be made gluten-free, and the kitchen accommodates vegan diners.

Atmosphere and Craft

Yasharian describes Perle’s style as “casual fine dining.” The space is meant to feel welcoming for a family dinner, a celebration, or a quiet evening with friends. His wife, Pauline, makes the restaurant’s pottery—bowls for French onion soup, teacups, and other pieces that add a personal, handcrafted touch.

The bar program, led by Paola Avilez, offers cocktails and non-alcoholic drinks alongside a full wine and beer list. Perle is located at 43 E. Union Street in Pasadena, with both indoor and outdoor seating.