FREEDOM OF EXPRESSION AND AUDACITY
In fact, Anne-Sophie Pic is always moving. She is perpetually seeking new, complex flavour associations. She loves finding non-consensual flavours such as the bitter, the acidic, the salty, the roasted, and the smoked… to tame them. She incorporates often overlooked produce such as beetroot, turnip or cabbage.
In order to explore all of their possible uses in the kitchen, she approaches the ingredients in their totality… rather than cinnamon sticks, she prefers the cinnamon leaf.
A PERMANENT QUEST FOR PERFECTION
To Anne-Sophie Pic, a dish is a living thing, just as degustation is not a linear exercise. Each bite must procure a different gustatory emotion, at times powerful, at times delicate, at times smooth, at times bitter… the permanent search for perfection pushes Anne-Sophie Pic to always improve her creations, to reinterpret some, and to abandon others, in order to rediscover them all over again later. Such is the routine in the panorama of her culinary mind.
Nevertheless, there is a permanence in this movement, it is audacity, the search for balance, aromatic complexity but also delicacy. That’s where the beauty of the moment lies: the equilibrium between aromatic power and the delicacy of expression. Her cuisine does not reveal itself immediately. It comes subtly for those who know how to listen, how to look, and to take their time.
3 GENERATIONS, 3 STARS
A FAMILY STORY
The first family restaurant was founded in 1889, in the hills of Saint-Péray in Ardèche, under the name of Auberge du Pin. Since then, through 3 generations and their 3 stars, the history of the PIC house is intimately tied to French gastronomy and embodies the French art of living.
André, THE FIRST STARS
Jacques, THE CONFIRMATION
Witnessing the enormous work load by his father in the family restaurant, Jacques initially pursues a career in the automotive industry. André not having found a successor, however, Jacques decides to take charge of the restaurant again in 1956 shifting it towards a more “modern” school with his own creations: caviar topped seabass filet, chilled orange soufflé, mint or sorrel flavoured veal kidneys.
Jacques PIC regains the second, then the third star–lost after the war–in 1973, offering a revolutionary cuisine known for its associations of flavours, its beauty and his sense of hospitality; Jacques always loved welcoming guests as they entered the restaurant.
Anne-Sophie, EXPRESSION AND AUDACITY
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