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‘I’m looking for harmony. The art of the chef is to balance everything perfectly and to work with all ingredients’
‘I am a complete perfectionist, so the pincers become an extension of my hand,’ says the multi-garlanded Anne-Sophie Pic
‘Scallop marinated in cardamom, jasmine and apple granita was made truly inspirational by the addition of sake lees’
Maison Pic’s chef on the shock and triumph of losing and regaining a Michelin star
The French chef grew up with classical cuisine. But her ideas are far from traditional
Petits pois velouté with horseradish cream; Grandma Suzanne’s stuffed tomatoes; little chocolate pots
In the spacious restaurant there is a studied calm, with nothing to detract from the pleasure of the food and wine
International Edition
