Multi-star chef Anne-Sophie Fig

The world’s most Michelin-starred chef, Anne-Sophie Pic, pours inspiration from her travels into her latest culinary projects – from her next book to an upcoming pop-up.

Holding a constellation of Michelin stars in her collection of acclaimed restaurants, Anne-Sophie Pic has gained wide acclaim for gastronomy that fuses the principles of French cuisine with innovation that draws on global culinary inspiration.

“For me, it’s important to open your mind through travel so you don’t stay closed in your meaning know how,” she said. “I think it’s important to push your cultural influences and push your culinary techniques. You have to travel in your mind but also in your life to discover new things.”

This global influence is evident in the menus of its restaurants in London, Paris, Lausanne, Singapore and Valencia, as well as in its other culinary endeavours, which include a culinary innovation laboratory in Valencia – this drive for innovation of has also led to become an ambassador for Hublot based on their shared values.

This globally inspired approach will be more evident than ever at its upcoming gastronomic show, taking place between this October and March 2023, at One&Only Le Saint Géran in Mauritius, and the last decade of inspiration-driven innovation will to be reflected in her upcoming cookbook. , which is currently expected to be released at the end of the year.

Right now you can try these dishes at any famous chef’s restaurant. The two-Michelin-starred La Dame de Pic London, which is located within the former headquarters of the Port of London Authority, now home to the Four Seasons Hotel London at Ten Trinity Square, offers Discovery, Journey and Voyage tasting menus that bring along with many influences but still distinctly French dishes such as heirloom tomato marinated in Nikka whiskey, Cornwall lamb with Sakura leaf and kombu, and white milefeuille with Jasmin jelly and Tahitian vanilla.

At La Dame de Pic in Raffles Singapore, French dishes infused with local touches include the chef’s signature laksa-inspired berlingots (pasta) and pigeon from Bresse with chrysanthemum and chamomile. “There is a spirit in Singapore and it is very important for me to capture that spirit,” she says. “In every country, I take the time to discover the ingredients of a region and meet the producers behind them. Asia is particularly inspiring to me – there are so many different cultures and cuisines to understand.”

A place that is significant to Anne-Sophie as the destination she chose for her honeymoon 20 years ago and somewhere where she has further explored her gastronomy, Mauritius will be the culinary location that will come into focus on back in the chef’s kitchen as she prepares for her pop-up show. at One&Only Le Saint Géran.

This temporary branch of La Dame de Pic will fuse its distinctive culinary style with typical Mauritian ingredients sourced from across the island. Diners can expect specially created dishes inspired by Mauritius, such as lobster bisque served in coconut and topped with Chamarel rum.

This fascination with bringing global culinary influences to her cooking offers endless possibilities. “Before I travel, I always look at which places I should visit in that destination to discover the local food. I’m always looking for a certain market or a person I’ve read something about. For me, travel is always about that. It’s my passion.”

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