Anne-Sophie Pic’s destiny to become a chef was written in the stars. Born to a family of legendary chefs in Valence, southeastern France, Pic’s culinary lineage traces back to her grandfather, Andre Pic, who earned three Michelin stars for family restaurant Maison Pic in 1934. Under her father, Jacques Pic, who became known for his sea bass with caviar, the restaurant retained the distinction until three years after his death in 1995.
With the determination to steer Maison Pic back to its glory, Pic, who initially refused to follow in her father’s footsteps, took it upon herself as a self-taught chef and regained three Michelin stars for the restaurant in 2007 against all odds.
She has since taken her success worldwide with the opening of Restaurant Anne-Sophie Pic in Lausanne, Switzerland, followed by La Dame de Pic in Paris, London and Singapore. This year, Pic will debut in the Middle East with La Dame de Pic Dubai at The Link in One&Only One Za’abeel, one of the most highly-anticipated restaurant openings in 2024.
We spoke to Pic, the only female chef to hold three Michelin stars in France, about her Dubai outpost and source of inspiration.
Tell us about the concept of La Dame de Pic.
From the moment we created La Dame de Pic, we were conscious of the need to have a restaurant that's more casual and approachable than Maison Pic, with an open kitchen where the guests can see the chefs in action. La Dame de Pic corresponds more to what the guests want at the moment, but still executed at a high level and with elegance.
What makes La Dame de Pic personal to you?
It’s still my cuisine but because it’s a more casual concept, there’s more freedom in the creations and the cooking as well. For some people, it's an introduction into my world that may eventually lead them to Valence. The name La Dame de Pic came from my husband, it’s a word play on “piques”, which means spade in French. We replaced the word with my family name “Pic”.
Why Dubai for your first restaurant in the Middle East?
For me, it's always a question of challenge. Discovering a different culture allows me to push my limits, gain a new perspective on techniques, and advance in my work. As a chef, I want to stay creative. In my father’s time, chefs were expected to stay in the kitchen and be present at every service every day. But my husband told me it doesn’t have to be that way. People can trust a chef who stays creative outside of her kitchen, and in other parts of the world. I’ve travelled to Lebanon, where I discovered amazing spices like za’atar, and I’ve always loved working with spices like sumac and saffron. So it makes sense for me to push the boundaries with these ingredients and keep growing.
It’s also a matter of human relationships. At this moment, it’s very important for me to share my knowledge with young chefs. It’s also an adventure to adapt to this market and understand Middle Eastern culture better through its people. Not to mention that we could feel from the beginning of this project that One&Only One Za’abeel places a lot of emphasis on the food industry, with a talented team led by the incredible executive chef of The Link. All these are reasons why we could only say yes to the opportunity.
Will there be dishes inspired by Dubai and the local produce?
We aim to build a close relationship with the local farms and producers here. For example, we have reinvented my signature Le Berlingot dish with honey and mushroom, a dish dedicated to the mushrooms that are the key to saving the bee population. It’s the kind of story we want to tell through our menu.
What can guests expect from the menu and experience at La Dame de Pic?
My French DNA, texture and a bit of fermentation inspired by our restaurant in Valence. We are making sauces and non-alcoholic drinks using a rotovap machine, which evaporates water from the product without compromising the fragrance, colour, texture or taste, contrary to the traditional reduction cooking method. We also want to showcase the complexity and technique of French pastry, and the guests can watch our pastry chefs working away in the laboratory at the restaurant entrance. Maxime, the pastry chef was trained at Maison Pic, and my executive pastry chef Eric will be here for the opening.
What are the signature dishes of La Dame de Pic?
The classic version of my White Millefeuille, Le Berlingot and Sea Bass with Caviar. The sauce for the sea bass will be alcohol-free using homemade kombucha to maintain the taste and acidity.