La Dame de Pic

"This landmark on the map of great Parisian restaurants was opened by top chef, Anne-Sophie Pic, just a stone's throw from the Louvre. The restaurant may be 550km from Valence, where Pic’s family name is so entwined with the history of French cuisine and where her father and grandfather also earned three Michelin stars, but it embodies the chef’s distinctive signature. Delicate, precise cuisine, coupled with a lively sense of inspiration: such is the hallmark of this grande dame of gastronomy. Her innate sense of the harmony of flavours, freshness and accuracy is ever present, always underscored by cooking times and seasonings that she has down to a T: berlingots of smoked farmhouse Camembert, Cévennes onions and consommé of fig and camomile; Racan squab flavoured in lavender and finger lime, different textures of Nérac sweetcorn and a gutsy gravy; slow-baked cooking apples in balsamic apple vinegar, sobacha, whisky and caramel…" - Michelin Inspector

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"“Celebrated chef Anne-Sophie Pic brings her daring creations to life, Parisian-style.”" - The MICHELIN Guide

The MICHELIN Star Restaurants Along the Paris Metro’s Line 1

"As the Parisian branch of Anne-Sophie Pic’s restaurant empire (which includes the Three MICHELIN Starred Pic in Valence), this dining room invites you into the chef’s world, where delicate, precise craft meets lively inspiration; a soft, delicate atmosphere helps you forget the city’s hectic pace." - The MICHELIN Guide

The MICHELIN Star Restaurants Along the Paris Metro’s Line 1

"La Dame de Pic is the Parisian branch of Anne-Sophie Pic’s restaurant empire. The soft, feminine atmosphere helps you forget the hectic pace of the city outside." - The MICHELIN Guide

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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