La Dame De Pic

Tower Bridge, London

Garnering as much attention as chef Anne-Sophie Pic’s cuisine does Michelin stars – that’s eight and counting – the photogenic millefeuille arrives resembling a flawless igloo: more poetry than Pingu. Sharp, iced edges conceal delicate layers of sweet, velvety Tahitian vanilla cream and a citrussy jasmine jelly cut through with the sharpness from a peppery milk foam. Across the rest of the menu, teas, spices and flowers play a pivotal part; tender Brittany pigeon is marinated in a batak berry jus and Scottish langoustine is seared in shellfish butter infused with pine.

Words by Fleur Rollet-Manus.

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