Anne-Sophie Pic is widely recognized as the most decorated female chef in the world, currently holding numerous accolades across her global portfolio of restaurants.
Born into a legendary culinary dynasty in Valence, France, she is the fourth generation of chefs to lead the historic Maison Pic, following in the footsteps of her grandfather, André, and father, Jacques.
Although she initially pursued a career in business management, she returned to the kitchen to regain the family restaurant’s third Michelin star in 2007—a prestigious status she has maintained ever since. A self-taught pioneer, her cooking is defined by a philosophy she calls “imprégnation” (impregnation), which focuses on aromatic complexity and the delicate infusion of flavors to create dishes that bridge the gap between French tradition and modern innovation.
With the opening of La Dame De Pic in Dubai’s One Za’abeel, she shares the stories behind some of her most formative dishes…
Berlingots ASP
Inspired by the pyramid-shaped candies of my childhood, Berlingots have become one of the most recognised expressions of my cuisine. This dish is a savoury one, with delicate, melt-in-the-mouth pasta revealing a liquid and intensely aromatic heart. While this dish pays tribute to the Drôme region of France, with each menu I adapt it to the local area, and my own inspiration. In Dubai, I chose to reinterpret it through a Comté and coffee pairing.
Cheese Creation
I aspire to present cheese as a creation in its own right, treating it with the same consideration as any other ingredient, and offering it in a cooked form aligns with my ongoing pursuit of aromatic complexity. Cheese is a cultural emblem deeply rooted in French gastronomy, and it provides a gentle transition toward the sweet course, almost like a pre-dessert. For La Dame de Pic Dubai, I offer a Saint-Nectaire Cheese Creation infused with sumac and accompanied by a black-currant sorbet.
Blue Lobster and Brown Crab
In 2023, I had the privilege of cooking at the State Dinner at the Château de Versailles, held in honor of King Charles Ill. For the event, I aimed to craft a dish befitting the occasion, placing the Blue Lobster at the heart of my creation. I carefully selected seasonal ingredients, such as shellfish and melon, along with ingredients from my region, like almonds from Drôme and mint from my own herb garden, bringing together a harmonious interplay of flavours.
Bar Caviar (Wild Seabass)
In 1971 my father, Jacques Pic, was the first to introduce caviar upon a warm preparation (wild sea bass)—a bold innovation at the time. For my part, I reinterpreted this emblematic composition, enriching it with a champagne sauce infused with rose sake and citrus jabara. This delicate harmony unites the liquids and creates a balance that pays tribute to the original inspiration and affirms its contemporary resonance.
Tomato Plurielle
My source of inspiration comes from what is most moving, most alive, and most fragile: nature, capturing its expression is an endless pursuit. At La Dame de Pic Dubai, I present my creation, Tomate Plurielle, which allows me to use the tomato in its entirety without altering its essence. The idea behind this recipe is to work with different varieties of tomatoes while exploring multiple textures.
La Dame de Pic, One Za’abeel, Dubai. Tel: +971 04 666 1617. ladamedepicdubai.com
