Beneath Anne-Sophie Pic’s elegant demeanour lies a steely resolve which has earned her the distinction as the fourth female chef to have been awarded three Michelin stars.
Despite having only five hours of sleep, not a single strand of hair was out of place when we met Anne Sophie Pic, the much lauded female French chef, who was in town in June to launch La Dame De Pic, Raffles Singapore. The 50-year-old was up all morning replying emails and keeping in touch with her culinary teams from around the world. With 10 restaurants and seven Michelin stars under her belt, that’s a lot of work cut out for Pic; it’s a responsibility she takes in her stride since she took over the family’s restaurant business in Valence, France, in 1997. Pic now runs the restaurants with her husband, David Sinapian, as part of the Groupe Pic enterprise.
After her father Jacques Pic’s sudden passing in 1992, Anne-Sophie Pic took over Maison Pic and lost their third Michelin star in 1995. It was only in 2007 that Pic reclaimed their three-star rating and she has been an upward trajectory since. She went on to receive the Eckart Witzigmann Award for excellent culinary art in 2019, then in 14 July 2011, she was named a Chevalier (Knight) of the French Legion of Honour.
You helm Maison pic, Andre and La dame de pic. how do you ensure that the menus are distinctive of each brand’s concept?
Bu hikaye Epicure Magazine dergisinin September 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Epicure Magazine dergisinin September 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..
