Anne-Sophie Pic, born on July 12, 1969, in Valence, is a Michelin-starred French chef whose impact on contemporary gastronomy is undeniable. Coming from a lineage of restaurateurs, she grew up in the culinary world, within the family restaurant, La Maison Pic, founded by her great-grandfather in 1889. Although her father, Jacques Pic, was an iconic figure in French cuisine, Anne-Sophie did not embark on her culinary journey until after studying at the Hôtelier School of Valence and gaining experience in prestigious establishments, such as the restaurant at the Hôtel de Crillon in Paris. In 1992, following her father’s passing, she took over the management of La Maison Pic, where she began to reinvent the menu by infusing it with her creativity and personal vision. Her cuisine is characterized by a constant search for balance between flavors and textures, as well as a particular focus on seasonal ingredients. In 2007, she was honored with her first Michelin star, followed by two more in 2011, making her the only woman in France to hold three stars.Anne-Sophie Pic does not limit herself to her flagship restaurant; she has successfully expanded her footprint by opening several establishments both nationally and internationally, Lausanne, London, Tokyo, Hong Kong, and Paris, each reflecting her unique style. Her passion for knowledge transfer has also led her to publish several cookbooks, where she shares her recipes and culinary philosophy, blending classical techniques with modern inspirations. Recognizing the importance of women’s roles in gastronomy, she is actively committed to promoting gender equality in the field. Her exemplary journey has earned her numerous accolades, both nationally and internationally, and she is often invited to speak and share her experiences. In 2018, Anne-Sophie Pic was named “Best Female Chef in the World” by the World’s 50 Best Restaurants, solidifying her status as an icon of haute cuisine. Her relentless quest for innovation and dedication to the culinary arts continues to inspire and motivate new generations of chefs around the world, making her an emblematic figure of French gastronomy.
How would you define your culinary universe?
My unconventional path, spanning accross restaurants, tea rooms, Franco-Japanese patisserie, classic and traditional pastry, Michelin-starred kitchens, hotels, and gastronomy, allows me to construct my range with a wide palette. Today, I enjoy revisiting classics because French pastry is a treasure of culinary history. Once the basics of these desserts are mastered, it’s easy to play with these classics.
What have been the key moments in your career that marked your evolution as a Michelin-starred chef?
Taking over the family restaurant in 1997 was a turning point. As a self-taught chef, I learned through experimentation and intuition. The third Michelin star in 2007 for Pic*** in Valence was a proud moment, marking a new beginning and a sense of freedom. Opening restaurants in Paris, Hong Kong, Lausanne, and Dubai has allowed me to explore new horizons while staying true to my essence.
What are your culinary inspirations and how do they influence your creations?
I draw inspiration from nature, my travels, and encounters. Each region and product fuels my creativity. Collaborations with chefs and producers worldwide help me explore new ideas. I also find inspiration in other arts, like perfumery and music. Recently, I collaborated with cellist Astrig Siranossian for a unique dinner, “Sublime Harmonies,” on July 10 at Pic***.
Are you a woman of passion or reason? (smiling)
I would say I am primarily passionate, especially about creation. Cooking is where emotion comes alive through flavors and textures. Creating a dish is a deeply inspiring adventure fueled by passion.
What is your methodology in the kitchen? How do you develop your recipes?
I start by defining an aromatic framework to create balanced flavors. Once established, I focus on textures and aesthetics for a comprehensive sensory experience. I enjoy contrasts like bitterness and sweetness to build surprising compositions, as seen in my dish “On the Edge,” which highlights white asparagus with deep flavors.
How do you integrate veganism into your dishes?
Being from Drôme, where nature is important, plant-based ingredients naturally feature in my cuisine. While I don’t aim to be 100% vegan, I constantly explore plant-based alternatives in my restaurants.
Is there a collaboration or culinary project you dream of that you haven’t yet realized?
As a child, I dreamed of being a fashion designer. I am excited to collaborate with Maison Dior, interpreting their codes. There are always inspiring projects I wish to develop, and my work with Dior is already a dream come true.
How do you keep a close eye on each of your establishments?
I visit my restaurants at least twice a year, but it’s crucial that chefs regularly come to Valence’s Pic Lab, my test kitchen, for recipe exploration. Collaboration ensures authenticity and coherence. My husband, David Sinapian, plays a key role in daily management, allowing me to focus on culinary creation.
What is your “madeleine de Proust”? The dish of your childhood?
My “madeleine de Proust” is the floating island. I’ve always loved the lightness of egg white and the sweetness of crème anglaise. My great-grandmother’s version with pink pralines was divine and has become a family symbol. We recently revisited it with original aromatic touches while preserving its spirit.
What would you like to wish the readers of LiFE Magazine?
I wish them to never stop dreaming and to let their creativity flow. Cooking, to me, is a daydream.
