You come from a prestigious culinary lineage. How has your loved ones’s legacy influenced your method to cooking, particularly in crafting the menu for La Dame De Pic in Dubai?
Cooking, for me, is a ardour — a option to create feelings and lasting recollections. It’s about connecting with individuals and sharing distinctive experiences by means of meals. My household’s culinary legacy has a profound affect on my method to cooking. I come from a distinguished line of cooks in Valence, southeastern France. For example, my grandfather, André Pic, earned three Michelin stars for our household restaurant, Maison Pic, in 1934. Later, my father, Jacques Pic, continued this legacy and have become famend for his sea bass with caviar. This heritage evokes me day-after-day. At La Dame de Pic in Dubai, I intention to honor my household’s legacy whereas embracing the colourful culinary variety of the area. In the end, my aim is to craft a menu that displays each our wealthy historical past and the dynamic flavors of Dubai. Thus, creating a novel and memorable eating expertise for our visitors.
La Dame De Pic is well known for its refined French delicacies. How would you describe your culinary philosophy and the way is it mirrored within the eating expertise you provide in Dubai?
My signature model can’t be present in a single dish. As a substitute, it lies in my inventive method, often called the “suffusion.” Every dish on the menu tells a fascinating story. For instance, our Berlingots ASP© combines conventional pasta from my homeland with the colourful palette of Dubai. One other instance is the hand-dived scallops and the wild John Dory.
Moreover, from the intensive collaboration with Paz Levinson, Pic government sommelier, I’ve introduced inventive drinks to life. These could be loved with or with out alcohol, paired with small bites on the bar or with dishes from the menu. For example, the Lavande is a classy creation with depth and a delicate floral class, supplied within the restaurant’s eating room.
You’ve earned a powerful 11 Michelin stars to date in your profession. What does this imply to you?
I’m honored to be one of many world’s most influential and extremely embellished feminine cooks. Receiving the third Michelin star for our restaurant in Valence was extremely significant. Furthermore, every accolade motivates me to innovate, encourage and pursue excellence in my craft. At La Dame De Pic in Dubai, I carry trendy French sensibilities to the fore. Moreover, I emphasize progressive taste pairings, persevering with to push the boundaries of culinary artwork.
Which expertise has had the best impression in your method to cooking?
It was not solely a private achievement but in addition a option to honor my father’s reminiscence. We had misplaced the third star after his passing in 1995. Consequently, I felt proud, pleased and relieved to have regained such a prestigious recognition. Nonetheless, as a substitute of viewing it because the end result of my journey, I noticed it as a brand new starting. It offered me with the liberty to proceed forging my very own path within the culinary world.
Do you could have any upcoming initiatives or collaborations that you simply’re enthusiastic about?
Working along with my husband, David Sinapian, group president of Pic Group, I attempt to push the boundaries. Moreover, opening eating places worldwide feeds my creativity, as I uncover new landscapes, substances and cultures.
Since December 2023, we’ve got launched into a long-term collaboration with Dior. The opening of a brand new Monsieur Dior restaurant in Osaka is deliberate for round 2025. Moreover, I additionally opened the Cristal Room by Anne-Sophie Pic* in Hong Kong. This resulted from an distinctive collaboration with Baccarat and Main Nation Hospitality. Simply 4 months after its inauguration, the Cristal Room by Anne-Sophie Pic* was awarded one Michelin star within the 2024 Michelin Information Macau. Moreover, it obtained the Greatest New Inside Design award by the South China Morning Publish in its 2024 High 100 Tables checklist. Furthermore, I’m wanting ahead to the reopening of Pic on the Beaurivage Palace Lausanne in September 2024. I intention to introduce the Swiss to this new gem following its renovation.
As well as, I’m thrilled to quickly share the English model of my guide, Suffusion, which is a mix between a recipe assortment and an artwork guide, reflecting on my culinary method.
