La Dame de Pic

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"Anne-Sophie Pic's hyperseasonal cooking is both bold and delicate. Japanese flavors and ingredients inflect many of her dishes; on one visit, there were baked carrots with hazelnut and Nikka Black whiskey foam; blue mackerel marinated in the salts of smoked Lapsang Souchong tea, served with celery risotto and brightened with bergamot; and Wellington style veal with anchovy filets, Swiss chard from Provence and English Stilton. And for dessert, a highlight: a whole pear with cocoa pebbles and candied pear, mint cream, and chestnut cream." - Sara Lieberman, Lindsey Tramuta