Rich culinary history awaits at Michelin-starred La Dame de Pic

Priyanka Elhence

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Look forward to signature dishes, innovative Singaporean influences and seasonal produce in the Summer Menu

Recently awarded its first Michelin star this year, La Dame de Pic at Raffles Hotel Singapore is the moniker of chef Anne-Sophie Pic. Hailing from a family of distinguished chefs, Pic is a third-generation three-Michelin-starred chef herself, following in the footsteps of her grandfather and father.

chef Anne-Sophie Pic
Chef Anne-Sophie Pic
, Rich culinary history awaits at Michelin-starred La Dame de Pic
Chef de Cuisine Francesco Di Marzio

The restaurant marks chef Pic’s debut into Asia as discerning gourmands in Singapore discover her culinary identity, best described as a sublime culmination of aromatic complexity and arresting flavour profiles. Here, chef de cuisine Francesco Di Marzio transforms her vision into reality.

, Rich culinary history awaits at Michelin-starred La Dame de Pic
La Dame de Pic

The current Summer Menu heralds the humble tomato, the star-studded chef’s ultimate symbol of summer, as their variety and range of flavour profiles never fail to transport her back to her roots. Hence it is quite befitting that the summer journey at La Dame de Pic begins with the vibrant Amela Tomato, featuring a Japanese tomato filled with creamy smoked burrata and paired with herb of grace (locally as chou chao) and mint sauce vierge.

, Rich culinary history awaits at Michelin-starred La Dame de Pic
Amela Tomato

Choose between the Experience Menu ($248++/per person) or the Elegance Menu ($338++ per person). For diners on the latter, the Mackerel and Oscietra Caviar awaits, accented with cucumber, passion marigold and green anise. On either menu, expect refined dishes that reflect Chef Pic’s French origins married seamlessly with flavour combinations, cooking techniques and produce from local markets, as she incorporates new ingredients into her creations.

, Rich culinary history awaits at Michelin-starred La Dame de Pic
Mackerel and Oscietra Caviar

For instance, Berlingots, the chef’s iconic pyramidal-shaped signature creations, are inspired by local laksa this summer. What does that translate into? Try gorgeous, delicate but perfectly shaped pasta parcels filled with crab consommé and accented with an aromatic blend of lemongrass, ginger and coconut milk, and complemented by a fragrant herb coulis made from freshly plucked herbs from the hotel’s new herb garden.

, Rich culinary history awaits at Michelin-starred La Dame de Pic
Laksa Berlingots

Interestingly, ​​a common thread guiding the creations is her affinity for bitterness. She expertly creates new complex flavours, combining them in different ways as she explores each ingredient’s aromatic spectrum in utmost detail. How many other chefs can you say the same for? And that’s what really makes chef Pic’s vision stand apart. For instance, for her choice of proteins, a new menu entrant is the Amadai from Yamaguchi, showcasing perfectly cooked tilefish spotting crisp, edible scales, plated with fresh lettuce, pickled pine buds and caper leaves. A yellow wine beurre blanc and trout roe sauce added table side complete the creation.

, Rich culinary history awaits at Michelin-starred La Dame de Pic
Amadai from Yamaguchi

Likewise, the Pigeon from Bresse presents tender pigeon breast cooked to a blushing pink, with chrysanthemum and chamomile alongside baby eggplant and black garlic. And on the Elegance menu, diners can choose between the Organic Welsh Lamb, accentuated with the herbaceous Centella Asiatica and Chartreuse, accompanied with organic baby leek with green pepper; or the Blue Lobster from Brittany, served with sushi rice, sencha and yuzu, and a genmaicha and Madras curry bisque.

, Rich culinary history awaits at Michelin-starred La Dame de Pic
The Pigeon from Bresse

End the refined menus with the signature White Mille-feuille, a monochromatic cube of layered pastry perfumed with Earl Grey tea and Kumamoto orange jelly; or choose the equally gorgeous new creation of Jasmine Flower and Tainori Chocolate, featuring jasmine panna cotta and ice cream contrasted with Tainori mousse and Konatsu confit.

Each culinary creation at La Dame de Pic is synchronised with either wine, sake or non-alcoholic tincture concocted to reflect seasonal fruit and vegetables, and to provoke the senses. Alongside the summer menu, there is a curated wine pairing option as well as non-alcoholic beverage pairings.

La Dame de Pic is at the Grand Lobby, Raffles Hotel Singapore, 1 Beach Road, Singapore 189673. Tel: 6412 1816

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