{"id":7453848,"date":"2024-09-20T15:16:29","date_gmt":"2024-09-20T13:16:29","guid":{"rendered":"https:\/\/escales.ponant.com\/?p=7453848"},"modified":"2026-01-06T12:22:59","modified_gmt":"2026-01-06T11:22:59","slug":"chef-anne-sophie-pic","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/en\/chef-anne-sophie-pic\/","title":{"rendered":"Anne-Sophie Pic: Explorer of flavours"},"content":{"rendered":"

[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d0px||0px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.5\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d header_2_line_height=\u201d1.4em\u201d custom_padding=\u201d40px||40px||true|\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d sticky_enabled=\u201d0\u2033]<\/p>\n

The journey of a Michelin-starred chef<\/strong><\/h2>\n
\n

With Anne-Sophie Pic<\/strong> on board as guest of honour on a gastronomic cruise<\/a> to Norway<\/strong> <\/a>in March 2024, Escales<\/em> takes a look back at the rise of the world\u2019s most decorated Michelin-starred female chef<\/strong>, now at the helm of eight restaurants, from Valence to Lausanne, via Meg\u00e8ve, London and Hong Kong.<\/p>\n<\/blockquote>\n

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Balancing heritage and rediscovery<\/strong><\/h3>\n

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Travelling and shaping personality, meeting new people and discovering new cultures: Anne-Sophie Pic<\/strong> had a little of all this in mind when, as a student, she pushed open the doors of a Paris International School of Business. Her studies led her to pursue her childhood dreams of fashion, luxury and design. She also discovered Japan, where her passion for the country and Asia in general began to take root.\u00a0<\/p>\n

In her younger years, no doubt driven by a desire for independence, Anne-Sophie Pic took the time to explore other worlds away from the cuisine that had nurtured her childhood. That of her grandfather, Andr\u00e9 Pic<\/strong>, himself raised at the apron of his mother, the chef Sophie Pic<\/strong>, who founded the Auberge du Pin in Saint-P\u00e9ray, in the Ard\u00e8che. Decorated with three Michelin stars, Andr\u00e9 Pic created the Maison Pic<\/strong> in the mid-1930s. His son, Jacques<\/strong>, took over the reins in 1956 and regained the stars lost in the post-war period. It took Anne-Sophie Pic a few years to venture down this prestigious family path and follow in the footsteps of these greats of the culinary world.<\/strong><\/p>\n

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Photo archive of Maison Pic.<\/p>\n

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Heading for the stars<\/strong><\/h3>\n

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With no formal training in the hotel trade, Anne-Sophie Pic embarked on her adventure in 1992<\/strong>, eager to discover new things. At first, she worked alongside her father, who taught her the secrets of the trade. Then, in 1997<\/strong>, she boldly took on the role of head chef and creative director<\/strong>, while her husband David Sinapian<\/strong> oversaw the management and strategy of the establishment. Since then, they have together developed a group of exceptional restaurants and culinary experiences, the Pic Group.<\/p>\n

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Anne-Sophie Pic and David Sinapian.<\/p>\n

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Being self-taught encouraged me to find a different path.<\/em><\/p>\n

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It was a difficult start. \u2018Woman\u2019, \u2018daughter of\u2019, \u2018self-taught\u2019\u2026 Nothing was off limits. But it was with passion, perseverance and conviction<\/strong> that the young chef stayed the course. Guided by her intuition and her emotions, she made her way in this resolutely masculine world. \u201cAt first, I was thirsty for techniques,<\/em>\u201d she recalls. As a self-taught woman, I thought people wouldn\u2019t forgive me if I wasn\u2019t up to scratch technically.\u201d<\/em>\u00a0<\/p>\n

Anne-Sophie Pic honed her technique<\/strong> by practising in the field. This has given her cuisine a breath of fresh air and allowed her own culinary style<\/strong> to blossom, a philosophy akin to Impregnation<\/strong>: a way of thinking that combines different methods and preparation techniques, starting with the aromatic framework.<\/p>\n

[\/et_pb_text][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/08\/Anne_Sophie_Pic_Livre_Impregnation\u00a9groupePIC_carre-_.jpg\u201d alt=\u201dAnne_Sophie_Pic_Livre_Impregnation\u00a9groupePIC_carre _\u201d title_text=\u201dAnne_Sophie_Pic_Livre_Impregnation\u00a9groupePIC_carre _\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d14px||21px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

Extract from Impr\u00e9gnation<\/em>, by Anne-Sophie Pic, published by Hachette in 2023.<\/p>\n

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For me, this is the first step in creating a dish; I then think about textures, cooking and sauces. I also think very early on about the visual aspect, which should arouse desire and give an idea of the taste. Then I try to understand the ingredient, to get the quintessence of it to marry it in the best possible way.<\/em><\/p>\n

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Anne-Sophie Pic therefore uses all her expertise to reveal new flavours<\/strong>: marinade, infusion, maceration or smoking, through which the aromas intertwine and combine in a subtle balance, creating original flavours. It is by following this creative thinking as a common thread that emblematic dishes such as the Berlingots Anne-Sopie Pic<\/strong>\u00a9, the Millefeuille blanc, or the \u2018Lightly smoked blue lobster and crab cake, fresh sake almond veil and rooster mint melon\u2019, a dish served to King Charles III in September 2023, were born.<\/p>\n

[\/et_pb_text][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/08\/Restaurant-Pic-Valence-Carte-classique-les_berlingots_\u00a9ASP_carre-_.jpg\u201d alt=\u201dBerlingot Anne-Sophie Pic\u201d title_text=\u201dRestaurant Pic Valence \u2013 Carte classique -les_berlingots_\u00a9ASP_carre _\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][et_pb_text _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d14px||21px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

The Berlingot by Anne-Sophie Pic\u00a9 \u2018<\/strong>melting greenness, Banon, matcha, fennel, dill\u2019.<\/p>\n

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But the spectre of Impregnation doesn\u2019t stop there: creative drinks, with or without alcohol, devised with Paz Levinson<\/strong>, Pic\u2019s head sommelier<\/strong>, and pastries created with \u00c9ric Verbauwhede<\/strong>, Pic\u2019s head pastry chef<\/strong>, are further expressions of this culinary philosophy.<\/p>\n

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Third star<\/strong><\/h2>\n

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In 2007, ten years into her culinary journey, she was awarded her third Michelin star<\/strong>. She became the only female chef in France to be awarded three Michelin stars. An accolade to be proud of, and the feeling of a duty of remembrance fulfilled.<\/p>\n

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\u2018Green asparagus, lentisk, citrus leaves, pine buds\u2019.<\/p>\n

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The step that needs to be taken today is for men to recognise women\u2019s work (\u2026) But what\u2019s important for me is that men and women work together in a complementary way. Mixed gender in the kitchen is often a source of a very special kind of competitive spirit.<\/em><\/p>\n

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A taste for travel<\/strong><\/h3>\n

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Offering the finest of sensory journeys: such is the perpetual quest for excellence that drives Anne-Sophie Pic and keeps her constantly on the move. For instance, she likes to combine beetroot and carrots<\/strong>, two of her childhood favourites, with the more unusual flavours of whisky and sobacha<\/strong> (roasted buckwheat). At the heart of Anne-Sophie Pic\u2019s imaginary culinary landscape, there is no such thing as routine.<\/p>\n

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Travel provides responses to our desires, stimulates daydreaming, and that\u2019s what this job is all about: dreaming up and then creating new dishes in keeping with the natural world around us.<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||8px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

And to fuel this imagination, the Michelin-starred chef doesn\u2019t hesitate to take to the high seas<\/strong>. \u201castronomy is a way of accessing a new culture, a way of elevating yourself. Travelling, gastronomy, it all makes sense! It\u2019s an extraordinary source of inspiration for me. (\u2026) And even if it\u2019s difficult to leave one\u2019s restaurant<\/em>,\u201d she agrees, \u201cyou have to allow yourself to seek oxygen elsewhere, to put things into perspective \u2013 it\u2019s absolutely essential!\u201d<\/em> Anne-Sophie Pic gives free rein, whenever she can, to her desire to discover new landscapes, to get as close as possible to the land, to the producers and their products,<\/strong> to immerse herself in the place, to open herself up to new ingredients, new techniques<\/strong>. \u201cIt\u2019s a wonderful feeling!\u201d<\/em><\/p>\n

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I\u2019m always on the lookout for new and complex flavour combinations<\/strong>. I like to get off the beaten track and explore more demanding flavours such as bitter and acidic, iodised, roasted or smoked<\/strong>.<\/em><\/p>\n

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Scandinavian gastronomy through the eyes of Anne-Sophie Pic<\/strong><\/h2>\n

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\u201cThe Scandinavian countries have had to create a gastronomy to suit their climate, and that\u2019s what\u2019s so interesting. They play with fermentation, smoking, marinades, salting, impregnation\u2026<\/strong>I find these cooking techniques fascinating.(\u2026) In Lofoten, we saw skrei, Norwegian cod, being dried. In fillets or whole, the fish were dried outside, in the open air, buffeted by the winds. Being able to talk to the fishermen and share a very convivial moment with them was a truly incredible and rewarding experience.\u201d\u00a0<\/em><\/p>\n

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Anne-Sophie Pic in 5 products<\/strong><\/h3>\n

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Anne-Sophie Pic was 20 years old when she discovered the bitterness of macha, a subtle and delicate product that inspired her famous berlingot signature dish: pastry flavoured with matcha green tea combined with the creaminess of Banon, a goat\u2019s cheese from Haute-Provence matured in chestnut leaves.<\/p>\n

\u00a0<\/p>\n

[\/et_pb_slide][et_pb_slide heading=\u201dCoffee \u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/02\/iStock-1177900338-1.jpg\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d header_font_size=\u201d28px\u201d background_color=\u201d#F7F7F7\u2033 background_enable_color=\u201don\u201d background_layout=\u201dlight\u201d header_font_size_tablet=\u201d\u201d header_font_size_phone=\u201d\u201d header_font_size_last_edited=\u201don|desktop\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

There was no coffee culture in Anne-Sophie Pic\u2019s family. So, piqued by curiosity, the chef set out to discover this product and its flavours. Take her \u2018coffee oyster\u2019 for example. An astonishing work based on an iodised coffee, brewed in a Chemex coffee maker and flavoured with spices and whiskey.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

[\/et_pb_slide][et_pb_slide heading=\u201dCitrus fruit \u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/08\/iStock-897030900.jpg\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d header_font_size=\u201d28px\u201d background_color=\u201d#F7F7F7\u2033 background_enable_color=\u201don\u201d background_layout=\u201dlight\u201d header_font_size_tablet=\u201d\u201d header_font_size_phone=\u201d\u201d header_font_size_last_edited=\u201don|phone\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

Buddha\u2019s hand, yuzu, combava, caviar lemon or bergamot: Anne-Sophie Pic and citrus fruit are a true love story. It\u2019s a story that began on the north-east coast of Corsica, at the INRA citrus conservatory in San Giuliano. Since then, Anne-Sophie Pic has learned to cook them all year round, green or matured.<\/p>\n

\u00a0<\/p>\n

[\/et_pb_slide][et_pb_slide heading=\u201dFir bud\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/08\/iStock-1310171761.jpg\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d header_font_size=\u201d28px\u201d background_color=\u201d#F7F7F7\u2033 background_enable_color=\u201don\u201d background_layout=\u201dlight\u201d header_font_size_tablet=\u201d\u201d header_font_size_phone=\u201d\u201d header_font_size_last_edited=\u201don|phone\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

Anne-Sophie Pic has a very special \u2013 and indeed unique \u2013 affection for fir buds. It arrived on the chef\u2019s plates after she explored Switzerland, and since then it has brought her delicate lemony notes, which she enjoys combining in her creations.<\/p>\n

\u00a0<\/p>\n

[\/et_pb_slide][et_pb_slide heading=\u201dCheese\u201d image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/08\/iStock-1181032813.jpg\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d header_font_size=\u201d28px\u201d background_color=\u201d#F7F7F7\u2033 background_enable_color=\u201don\u201d background_layout=\u201dlight\u201d header_font_size_tablet=\u201d\u201d header_font_size_phone=\u201d\u201d header_font_size_last_edited=\u201don|phone\u201d body_text_align_tablet=\u201d\u201d body_text_align_phone=\u201dleft\u201d body_text_align_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d sticky_transition=\u201don\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

Starting with Banon, the cheese used in the famous Berlingots! A mature goat\u2019s cheese typical of the Alpes-de-Haute-Provence region. \u201cThe best cheese in the world\u201d<\/em>, Anne-Sophie Pic will tell you. But on her platter you\u2019ll also find Swiss Gruy\u00e8re Caramel, British Stichelton and Brie de Meaux, \u201cthe quintessential French cheese!\u201d<\/em><\/p>\n

\u00a0<\/p>\n

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Behind the scenes<\/strong><\/h2>\n

\"\"<\/strong><\/p>\n

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In addition to her cooking, Anne-Sophie Pic also shares her culinary expertise through a series of books, including Le Livre Blanc<\/em> (Hachette), published in 2012, and Une cheffe dans ma cuisine<\/em>, published in 2022 (Albin Michel). In 2023, she will publish Impregnation<\/em> (Hachette), part recipe collection, part art book.<\/p>\n

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Photo credits: \u00a9Mehdy Nasser; \u00a9Groupe Pic; \u00a9Maison Pic; \u00a9iStock; \u00a9PONANT\/V. Vauchelle<\/p>\n

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Head for tasty journeys<\/p>\n

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Embark on a gourmet cruise with PONANT<\/p>\n

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The journey of a Michelin-starred chef<\/p>\n","protected":false},"author":23,"featured_media":6820061,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[1188],"tags":[],"thematique":[1415,1429],"class_list":["post-7453848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encounter-us","thematique-artists-and-guests","thematique-culinary-delights"],"acf":[],"yoast_head":"\nChef Anne-Sophie Pic: her path to 3 Michelin stars | PONANT Magazine<\/title>\n<meta name=\"description\" content=\"Discover the culinary journey of Anne-Sophie Pic, Michelin-starred chef at La Maison Pic, exploring her heritage, rediscovering her roots and her passion for travel.\" \/>\n<meta name=\"robots\" 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