La Dame de Pic

The cuisine at La Dame de Pic embodies Anne-Sophie Pic's distinctive gastronomic philosophy, which places aromatic exploration at the heart of every dish. As France's only female chef holding three Michelin stars, Pic has developed a unique approach to cooking that emphasizes the interplay between taste and smell, creating dishes that engage multiple senses simultaneously. Chef Thomas Cavasin translates this vision in Paris, executing Pic's recipes with precision while bringing his own sensibility to the kitchen.

The menu showcases contemporary French gastronomy built on exceptional seasonal ingredients and technical mastery. Each dish represents a carefully orchestrated composition of flavors, textures, and aromas designed to create memorable taste experiences. Pic's signature style involves unexpected yet harmonious flavor associations—combinations that might seem surprising on paper but reveal their logic on the palate. This approach results in cuisine that feels both innovative and deeply rooted in French culinary tradition.

Signature preparations include the famous berlingots—delicate pasta parcels filled with Brie de Melun that have become synonymous with Pic's cuisine. The menu also features pristine Tarbouriech oysters, barbecued beetroot preparations that showcase vegetable-forward cooking, and beautifully prepared scallops that highlight the kitchen's ability to handle premium ingredients with restraint and precision. The Ibaiôna pork demonstrates the kitchen's skill with meat cookery, while desserts like the chocolate Pic with Nikka whisky showcase the aromatic approach applied to sweet preparations.

The tasting menus provide the most complete expression of the restaurant's culinary vision, with lunch menus starting at 59€ and dinner offerings reaching 135€ for the full gourmand experience. Each menu progresses through multiple courses designed to build upon one another, creating a narrative arc that showcases different techniques, ingredients, and flavor profiles. The kitchen works with seasonal products, ensuring that the menu evolves throughout the year to reflect the best available ingredients.

Wine pairings receive careful attention, with an extensive cellar that includes not only French wines but also international selections and sakés. The beverage program is designed to complement the aromatic complexity of the cuisine, with sommeliers available to guide you through pairings that enhance each dish's unique flavor profile. This comprehensive approach to the dining experience—from the initial amuse-bouche through the final mignardises—reflects the restaurant's commitment to delivering a complete gastronomic journey worthy of its Michelin star.