Anne-Sophie Pic is one of the world’s most renowned female Michelin-starred chefs. Hailing from a long line of chefs, she famously regained three Michelin stars for her family’s restaurant in southeast France. At La Dame De Pic in Dubai, she brings modern French sensibilities and innovative flavor pairings to the forefront. Here, we find out more about what she’s serving.
You come from a prestigious culinary lineage. How has your family’s legacy influenced your approach to cooking, especially in crafting the menu for La Dame De Pic in Dubai?
Cooking, for me, is a passion — a way to create emotions and lasting memories. It’s about connecting with people and sharing unique experiences through food. My family’s culinary legacy has a profound influence on my approach to cooking. I come from a distinguished line of chefs in Valence, southeastern France. For instance, my grandfather, André Pic, earned three Michelin stars for our family restaurant, Maison Pic, in 1934. Later, my father, Jacques Pic, continued this legacy and became renowned for his sea bass with caviar. This heritage inspires me every day. At La Dame de Pic in Dubai, I aim to honor my family’s legacy while embracing the vibrant culinary diversity of the region. Ultimately, my goal is to craft a menu that reflects both our rich history and the dynamic flavors of Dubai. Thus, creating a unique and memorable dining experience for our guests.
La Dame De Pic is celebrated for its refined French cuisine. How would you describe your culinary philosophy and how is it reflected in the dining experience you offer in Dubai?
My signature style cannot be found in a single dish. Instead, it lies in my creative approach, known as the “suffusion.” Each dish on the menu tells an enchanting story. For example, our Berlingots ASP© combines traditional pasta from my homeland with the vibrant palette of Dubai. Another example is the hand-dived scallops and the wild John Dory.
Furthermore, from the intensive collaboration with Paz Levinson, Pic executive sommelier, I have brought creative beverages to life. These can be enjoyed with or without alcohol, paired with small bites at the bar or with dishes from the menu. For instance, the Lavande is a sophisticated creation with depth and a subtle floral elegance, offered in the restaurant’s dining room.
You’ve earned an impressive 11 Michelin stars so far in your career. What does this mean to you?
I am honored to be one of the world’s most influential and highly decorated female chefs. Receiving the third Michelin star for our restaurant in Valence was incredibly meaningful. Moreover, each accolade motivates me to innovate, inspire and pursue excellence in my craft. At La Dame De Pic in Dubai, I bring modern French sensibilities to the fore. Additionally, I emphasize innovative flavor pairings, continuing to push the boundaries of culinary art.
Which experience has had the greatest impact on your approach to cooking?
It was not only a personal achievement but also a way to honor my father’s memory. We had lost the third star after his passing in 1995. Consequently, I felt proud, happy and relieved to have regained such a prestigious recognition. However, instead of viewing it as the culmination of my journey, I saw it as a new beginning. It provided me with the freedom to continue forging my own path in the culinary world.
Do you have any upcoming projects or collaborations that you’re excited about?
Working together with my husband, David Sinapian, group president of Pic Group, I strive to push the boundaries. Additionally, opening restaurants worldwide feeds my creativity, as I discover new landscapes, ingredients and cultures.
Since December 2023, we have embarked on a long-term collaboration with Dior. The opening of a new Monsieur Dior restaurant in Osaka is planned for around 2025. Furthermore, I also opened the Cristal Room by Anne-Sophie Pic* in Hong Kong. This resulted from an exceptional collaboration with Baccarat and Leading Nation Hospitality. Just four months after its inauguration, the Cristal Room by Anne-Sophie Pic* was awarded one Michelin star in the 2024 Michelin Guide Macau. Additionally, it received the Best New Interior Design award by the South China Morning Post in its 2024 Top 100 Tables list. Moreover, I’m looking forward to the reopening of Pic at the Beaurivage Palace Lausanne in September 2024. I aim to introduce the Swiss to this new gem following its renovation.
In addition, I am thrilled to soon share the English version of my book, Suffusion, which is a blend between a recipe collection and an art book, reflecting on my culinary approach.
