Chef Anne Sophie-Pic On How The Culinary World Has Evolved

With 12 Michelin stars across her global collection of restaurants, Anne Sophie-Pic is one of the world’s most decorated chefs. Yet cooking wasn’t her original career plan. Despite growing up in an esteemed family of chefs, and always being interested in food, French-born Pic decided to go to business school, but when her father passed away suddenly she took on his restaurant, Maison de Pic in Valence. She had no formal training, yet managed to regain the eatery its recently lost Michelin star – the beginning of many. Nowadays Pic runs a collection of prestigious restaurants around the world, including a London branch of La Dame de Pic, located in Four Seasons Hotel at Ten Trinity Square. 

Anne Sophie-Pic Interview

What’s your food philosophy?

At the heart of my creative process lies a philosophy I call Suffusion, which brings together multiple approaches and techniques, with an aromatic framework as its foundation. Techniques such as marination, infusion, maceration, and smoking allow me to weave aromas into delicate balances and subtle equilibriums, resulting in new and unexpected tastes and flavours. By following this unifying thread of creativity, I have crafted dishes like Berlingots ASP ©, White Millefeuille, and blue lobster and brown crab, fresh almond voile, sake and costmary mint with melon, which was served to King Charles III in September 2023.

The culinary philosophy of Suffusion does not just stop at the food I create, but also extends to the creative beverages I design with Pic’s executive sommelier Paz Levinson (both alcoholic and non-alcoholic), as well as the pastries I create with Pic’s executive pastry chef Éric Verbauwhede.

What was the first dish you learnt to cook?

My culinary journey began with pastries at my father Jacques Pic’s restaurant, where I first crafted a charlotte cake with various fruits. I also fondly remember making a vanilla chocolate marble cake with my father. As I grew older, my introduction to cooking expanded, and I began by learning how to prepare fish. And that’s where the journey began to becoming the chef I am today.

Favourite in-season ingredient and how you’re using it?

At all my restaurants, I love showcasing seasonal products. At La Dame de Pic London, diners can enjoy nasu aubergine, which captures the season’s essence with robust black miso and a smoked sesame sabayon. Meanwhile, at La Dame de Pic Dubai, guests can enjoy wagyu beef infused with shiso and bergamot, accompanied by crispy aubergine and ponzu gel.

La Dame de Pic

Most memorable meal out?

One of my most memorable meals was at chef Corey Lee’s restaurant, Benu, in San Francisco during my last trip to the United States. I deeply appreciated the exceptional flavours and creativity of the dishes.

Do you have any unique cooking rituals or kitchen rules?

I try my best to emphasize adopting a sense of unity among the chefs in all my restaurants, creating a harmonious work environment where the team can thrive and pursue excellence with a sense of peace and community. 

When you’re not in the kitchen, where are you?

When I’m not at my restaurant Pic in Valence, I visit the chefs at my restaurants abroad. During these travels, I explore new terroirs and seek out local producers. In my spare time, I also enjoy foraging for fresh ingredients.

What’s in your fridge right now?

My fridge is stocked with local produce and seasonal vegetables, such as fresh tomatoes. I also keep a selection of cheese and charcuterie, which are integral to French culinary culture. Additionally, I store aromatic plants and herbs that I grow in my garden, such as rose geranium, which I enjoy incorporating into my dishes.

What’s your dream dinner date?

My dream dinner date would be with Amin Maalouf, the talented author of Les Désorientés. I would love to hear him share the story of his country over a meal together. 

Favourite place to eat in London?

I really enjoy dining at Simon Rogan’s restaurants such as Aulis London, as well as those of Jason Atherton such as Pollen Street Social. Jason has also recently earned two Michelin stars for his restaurant RAW 45 in Dubai.

How important are awards to you?

Of course, awards are lovely to receive. However, they are not the ultimate goal; they represent the dedication and effort of our entire team. They motivate us to continually push our boundaries and strive for innovation with humility and perseverance.

Which chef inspires you most?

In my life, there are a few chefs who inspire me. I have to say that my greatest inspiration has always been my father, whose influence has deeply shaped my culinary philosophy. I am also profoundly grateful to Monsieur Paul Bocuse, a dear family friend and my godfather, whose support has been invaluable. Additionally, I admire Michel Bras and Pierre Gagnaire for their remarkable exploration of flavours, as well as their dynamic energy and strong values.

Where do you find the inspiration for your dishes?

I find inspiration from both my family’s rich culinary heritage and the essence of nature that has surrounded me since childhood. Growing up in the Drôme, France‘s second-largest organic region, I developed a deep appreciation for local produce. Being the daughter and granddaughter of chefs, I was immersed in a world of flavours from an early age, with my childhood bedroom located right above my father Jacques Pic’s restaurant. The aromas from the kitchen sparked my vivid culinary imagination that continues to influence my cooking. Additionally, my travels and the wonderful and diverse people I am lucky enough to meet further enrich my creative process.

How has the culinary world changed since you started out?

The culinary world has evolved significantly since I began my career, especially with the impact of social media and increased exposure. Guidebooks like Michelin and Gault et Millau, along with rankings such as La Liste, The World’s 50 Best, and the Best Chef Award have provided chefs, including female chefs, with much greater visibility.

When I started, there were few women chefs, so it is wonderful to see this landscape change over the years. The profession has made tremendous strides, and in my 30 years in the industry, I’ve witnessed women rise to prominent positions in the culinary world. This diversity has enriched today’s cuisine, fostering a vibrant mix of creativity that allows young chefs to showcase their unique personalities and talent through their creations. Additionally, I am thrilled to see a growing trend of chefs foraging for aromatic plants, leading to more floral and plant-based dishes that enhance the culinary experience.

You can try Anne Sophie-Pic’s food for yourself at ladamedepiclondon.co.uk