Hailed as the queen of French cuisine and with an astounding 10 Michelin stars attached to her restaurants, Anne-Sophie Pic is one of the world’s most celebrated female chefs.
Her career began in 1992, when she was 23, at Maison Pic, her family’s restaurant in Valence, France – the same year her father Jacques passed away. Shortly after the restaurant failed to retain its third Michelin star in 1995, Pic took over the business and spent the next decade trying to earn back its three-starred status. In 2007, her dream was finally realised.
“It was very important for me to help reclaim the third star,” says Pic, reflecting on her efforts in restoring the restaurant’s glory. “It was a way of paying tribute to my family’s legacy.” Chef Pic recently travelled to Hong Kong to inaugurate Cristal Room – her first outpost in the city – at Forty-Five in Landmark. We asked her about some of the restaurants that have inspired her cuisine and culinary philosophy.
Shanghai fine dining transcends the realm of food. Chef Paul Pairet takes this to extraordinary heights at Ultraviolet . Throughout the 20-course, avant-garde set menu, guests are immersed in visual effects from the walls and dining table, as well as sounds and scents that are designed to accompany each dish. I vividly recall the poetic moment of flowers blossoming in front of us. Chef Pairet’s cooking has a strong influence from traditional French cuisine, and his emphasis on aromas has echoes of my own culinary philosophy. It’s an unforgettable, multi-sensory experience.
I’m passionate about Asian food, and my meal at Benu last year was a revelation. The menu features a wide variety of seafood and vegetables. Chef Corey Lee has mastered the art of fusion cuisine, particularly through his exploration with fermentation – his signature thousand-year-old quail egg dish is a showcase of this technique. We also exchanged ideas about fermentation, making the experience even more enriching. After the meal, we also enjoyed a delightful tea service, which added an elegant touch to the overall dining experience.
Credit: Bonjwing Photography
Saison isn’t just a restaurant; it’s an enchanting concept. Upon arrival, you’re greeted by special music, setting the stage for an extraordinary open-hearth culinary spectacle. Chef Richard Lee’s nuanced flavours, influenced by his Chinese heritage and love for San Francisco