suffusion:
Anne-Sophie Pic's culinary signature

Anne-Sophie Pic's culinary signature is similar to a philosophy: Suffusion. After defining an aromatic framework, it is inspired by the classic techniques of French cuisine and weaves invisible links between products. The aromas intertwine and combine in a subtle balance. It is by following this creative thought as a common thread that iconic dishes such as Berlingots ASP©, Millefeuille blanc, or blue lobster were born. Throughout the tasting, taste sequencing takes place in a well-defined order.

The plural sommelier to experience in Valence

As an extension of her culinary philosophy of Suffusion, Anne-Sophie Pic offers original aromatic dialogues between drinks and dishes. At La Restaurant Pic***, the arts of sommelier and mixology enhance every moment. Food and drink pairings, combining fine wines, vegetable infusions, rare teas and original creations, extend the emotion to the last gesture, offering a unique and refined sensory experience.

a team driven by passion

In the white kitchen of La Restaurant Pic***, Anne-Sophie Pic's team, led by sous-chef Luis Rosario, works with discreet precision to express the requirements of great gastronomy. In pastry, pastry chef Cédric Barrère signs a menu of refined creations, where rigor and elegance enhance each final. In the dining room, Jean-Philippe Tacail, director of the restaurant, brings to life with distinction the art of service in its most successful form. Finally, Edmond Gasser, Head Sommelier, highlights a patiently built cellar, giving pride of place to wines from the Rhône Valley and celebrating a plural sommelier.