Le restaurant Anne-Sophie Pic***

How would you describe your culinary philosophy? 

My creative approach is guided by a philosophy I call "Imprégnation." It's a creative thought process whose starting point is an aromatic framework, embodied through a set of gestures and preparations that allow the aromas of the products to fully develop. Infusion, smoking, and maceration are all techniques that then allow flavors to be blended and associated until equilibrium is reached. Upon tasting, the aromas reveal themselves in sequence, in a precise order, with the aim of awakening curiosity and, I hope, evoking emotion.

What are your sources of inspiration?

I represent the fourth generation of chefs in my family, following my grandfather André Pic and my father Jacques. Cooking is part of my DNA, and I am incredibly fortunate to perpetuate this heritage today. I cherish a precious memory of my father. He always encouraged me to be curious and to learn, with humility, from every experience.

Originally from Drôme, a pioneering organic region in France, I grew up close to nature. I love discovering its richness, especially during wild foraging, which fuels my inspiration. Vegetables are at the heart of my cuisine, and I find this love of nature reflected in my interactions with the chefs in my teams and the producers from all over the world whom I meet during my travels...

How does the location of your restaurant inspire your cooking?

My attachment to this place is deeply rooted in my childhood. As a little girl, my room was located above the restaurant, then run by my father, Jacques Pic. The aromas emanating from the kitchens created a whole culinary imaginary that permeates my cooking today.

What qualities do you value most in another person? 

In my opinion, humility and sincerity are essential qualities. One can only truly find their way by allowing themselves to be themselves. This involves constant self-reflection. Failures and successes are an integral part of our journey, and accepting them with humility allows us to gain the experience that shapes our identity.

How has the way you cook evolved as your career has progressed? 

As a self-taught chef, in my early days, I only had my intuition and emotions to guide me in creating my dishes. Not being confined by the traditional codes of French gastronomy gave me a certain freedom, allowing me to develop my own vision and culinary style, guided by the common thread of my Imprégnation philosophy. If I had to define my cuisine today, I would say that it is both rooted in the savoir-faire of French cuisine and open to the world. It is a sensitive, vegetable-focused, and aesthetic cuisine with complex aromas. I like to combine ingredients and create aromatic dialogues, an aromatic journey that reveals itself in sequence through plays of textures and flavors.

What is your favourite Krug food pairing?

I greatly enjoyed pairing the Tomato, caraway, lavender, smoked vanilla with Krug Rosé champagne (28^th edition) during the Inside Krug's Kitchen event in Paris, at the former Gare des Invalides, in September 2024. Its delicate notes of honey, citrus, and dried fruits give it a unique balance and finesse on the palate, which married perfectly with this dish.

I also have a wonderful memory of the dinner we created with Krug at the Pic restaurant at the Beau Rivage Palace** in Lausanne in 2006 and the proposed pairings. We were not accustomed to serving dry champagnes with desserts, but for this event, we served a Magnum of the 1982 Collection paired with the "noix de pays" (country walnut), a dessert created with Eric Werbauwhede, combining walnut with curry and vin jaune. We also created a pairing between Krug 2006 and our producer Mathieu Cuendet's "courge plurielle" (plural squash), a creation combining squash and oscietra caviar with a saffron and bergamot sabayon. This association between champagne and the dish revealed a unique aromatic complexity.

How did you become a Krug Lover?

My encounter with Krug dates back to 2018, during my visit to the winery located in Reims, France, with Paz Levinson, executive head sommelier of Pic. Founded in 1843, Krug is a house with a fascinating and inspiring history that aligns with the values of Maison Pic, and over the years, we have forged strong ties as Krug Ambassadors. We notably collaborated during a six-course dinner, with Champagne food and wine pairings, in the presence of Paz Levinson and Edmond Gasser, head sommelier of Pic in Valence, on December 14^th (2023). Our collaboration also extends to Restaurant Pic*** at Beau Rivage Palace** in Lausanne, where Krug champagnes are served in harmony with cheese.