Star studded picks: chef Anne-Sophie Pic’s top dining spots

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.

1. Shanghai: Ultraviolet by Paul Pairet

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.

2. San Francisco: Benu

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.

3. San Francisco: Saison

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’s Bay Area, are truly inspiring. The elegant cuisine is infused with Asian flair and combines top-grade local ingredients with remarkable wood fire cooking techniques to create a dining experience that is nothing short of exceptional.

4. London: Core by Clare Smyth

Clare Smyth and I share a longstanding connection. Her London restaurant is a magical place that exudes elegance in every detail. Clare’s meticulous way of handling the ingredients and her vegetable- and herb-forward dishes are captivating. Indulge in her signature “potato and roe”, a creation inspired by her childhood memories, expertly combining humble ingredients with layers of smoky flavours.

5. Paris: Alléno Paris

Chef Yannick Alléno is not only a close friend but also a culinary companion. Our careers have evolved together, and we both achieved our third Michelin stars simultaneously. While our approaches to food differ – mine more feminine and his more masculine – Yannick’s bold, umami-packed sauces are testament to his unique approach. In 2013, he patented his groundbreaking modern sauce extraction technique, which brings subtle nuances in flavour to the fore. At this three-starred Parisian institution in the Jardins des Champs-Élysées, diners can get a taste of his creative approach to classic French cooking.

6. Liernu: L’air du temps 

Sang-Hoon Degeimbre is a cherished friend. His two-Michelin-starred restaurant in Liernu, Belgium is nestled in a picturesque garden and celebrates plant-based and seafood produce – he is especially known for cooking lobster and scallop. His skilful use of Korean fermentation techniques also resonates deeply with my culinary journey. I wholeheartedly believe that L’air du temps deserves a third star for its captivating cuisine.

7. Canneto sull’Oglio: Ristorante dal Pescatore Santini 

Chef Nadia Santini is my mentor and a trailblazer in our industry, who set an example by becoming the first female chef whose restaurant earned three Michelin stars. Specialising in pasta, she showcases her profound knowledge of Italian gastronomy through her cooking. Ristorante dal Pescatore Santini , which she runs with her son Giovanni, is a demonstration of their shared dedication. Don’t miss the exquisite lobster terrine.