A mere five months after the opening of La Dame de Pic Dubai at One&Only One Za'abeel, chef Anne-Sophie Pic has added another Michelin star to her ever-growing list of accolades. Here, MOJEH speaks to the record-breaking chef - Anne-Sophie holds the most Michelin stars of any female chef in the world - about culinary identity, her signature approach to haute cuisine and incorporating regional ingredients into age-old recipes.
With the opening of La Dame de Pic at The Link at One&Only One Za’abeel, I enthusiastically share my passion and creativity with a new audience whilst introducing my unique culinary identity to the Dubai food scene, through innovative flavor pairings and a contemporary French sensibility. Sophisticated yet also understated, the refined, airy ambiance of La Dame de Pic Dubai slips you away to a dreamy landscape of delicate lines, light, and shadow. Effortless, elegant, and serene, dining at La Dame de Pic Dubai allows the guests to fully relax into a feast for all the senses.
The guest experience begins around the central bar, where I have aimed to extend the gastronomic journey and place a strong emphasis on beverages. Stemming from the intensive collaboration with Paz Levinson, Executive Sommelier of the Pic Group, I have created Creative Beverages, to be enjoyed with small bites or paired with dishes from the menu offered in the restaurant's dining room.
Opening restaurants around the world brings new insights. I can also express my philosophy through interactions with my teams, especially when I collaborate with the chefs of my restaurants around the world, providing a distinct identity for each one while preserving my culinary style.
La Dame de Pic Dubai is in a very special location; The Link, the world’s longest cantilever, is an amazing place that captures all the energy and vibrancy of Dubai and elevates the dining experience level by creating a spectacular atmosphere in the soulful heart of Dubai. Dubai as a destination surprised me with its richness and its diversity. Since the restaurant opening, I had the pleasure of meeting a local farmer who cultivates an array of aromatic plants, including fig leaves, which I have already begun incorporating into my creations like the Berlingot ASP with pollen and beeswax.
Incorporating regional ingredients into La Dame de Pic's menus has been an inspiring journey. Sumac and pear, for example, offer a unique and intriguing combination that I find particularly captivating. Additionally, the saffron here in Dubai has its distinct character, different from what I am accustomed to in France. This spice, which my father held in high regard, carries a rich history in traditional kitchens. While saffron is perhaps less familiar to younger generations in France, I believe it offers a world of creative possibilities, pairing beautifully not only with winter flavours but also with the freshness of spring.
Furthermore, our approach for Les Berlingot ASP© extends to using locally sourced honey, connecting our cuisine with the unique terroir of the region. The Medjool dates here are exceptionally rich, adding a luxurious depth to our dishes. Embracing these local ingredients allows me to express myself through spices and create dishes that resonate with the essence of this region, while also honoring the culinary heritage that has inspired me throughout my career.
I believe that each international outpost of La Dame de Pic should reflect the essence and character of its location. In my restaurants all over the world, I offer a variety of set menu options that change seasonally, allowing guests to indulge in exquisite signature creations like the Berlingots. These iconic pasta parcels, found at all of my restaurants worldwide, are adapted slightly to reflect the unique character of each location. For example, at La Dame de Pic Dubai, the Berlingots ASP© are accompanied by a mushroom consommé and beeswax.
Overall, the key is to respect the local culture and ingredients while staying true to the core values and culinary philosophy of La Dame de Pic, resulting in a dining experience that feels both familiar and excitingly new, as well as sourcing with the chef of each La Dame De Pic and also sourcing personally when I go to my restaurant.
When I visited Dubai, I discovered a very dynamic culinary scene, where guests come from all around the globe and aspire to meet creative and sensitive chefs who propose their own culinary experiences.
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.
Every dish is an invitation to embark on a journey, a quest for meaning that's introspective and poetic, seeking the essence of the ingredients in their purest form. My signature style cannot be found in a single dish but rather in my creative approach, as a philosophy: the Suffusion. My creative process always begins with an aromatic framework aimed at assembling specific flavours in a delicate balance, marrying aromatic strength and the delicate expression of each one. Throughout the experience, a sequencing of tastes unfolds in a well-defined order. Aromas gradually reveal themselves, in harmony with meticulously selected pairings with Paz Levinson, executive head sommelier at Pic. This aromatic dialogue extends to the dessert, an artistic expression of her philosophy, crafted with Eric Verbauwhede, executive pastry chef at Pic.
From my perspective, the main goal of a chef(fe) is first and foremost to invoke an emotion, to create envy, curiosity and, in some cases, to leave an imprint on one’s memory. It involves creating a culinary universe that allows the discovery of new feelings and sensations.
I believe that modern fine dining is shaped by the personality of the chef at its helm. For instance, my background and experiences have enabled me to undergo significant personal growth, and this self-development is evident in the dishes I create with my teams, which remain faithful to my philosophy. As such, I deeply admire all of them and cannot single out one in particular. Book Now
