Autumn flavours at La Dame de Pic

EVEN AS THE AUTUMN LEAVES start to fall in the Northern Hemisphere, the spirit of the season and its bountiful produce are set to grace the tables at La Dame de Pic - the acclaimed three Michelin-starred chef Anne-Sophie Pic's culinary love letter to Singapore at Raffles Hotel Singapore.

Opened in 2019 in time for the iconic hotel's grand restoration, La Dame de Pic is Chef Pic's first Asian outpost, presenting a taste of Valence, France, in an elegant environment in keeping with her clean, contemporary aesthetic and signature design elements. The same philosophy extends to the lyrical cuisine of La Dame de Pic, incorporating Asian inspirations into her delicate yet complex creations.

Chef Pic's journey in Singapore enters its next phase with the appointment of her new Chef de Cuisine Francesco di Marzio - a 10-year veteran of Michelin restaurants across the globe including Benu in San Francisco and Greenhouse in London. Most recently, he was the acting Chef de Cuisine of the PIC group, working alongside Chef Pic on culinary projects and brand concepts, as well as at Maison de Pic in Valence.

It's only natural, then, that Chef Di Marzio, who first met Chef Pic in 2017 and was subsequently talent-scouted by her, would be chosen to helm La Dame de Pic in Singapore, where he has been based since June 2021.

His mission is clear: to take his mentor's culinary outpost to the next level of haute cuisine, building on the already strong foundation laid in Singapore to elevate the dining experience.

"The key to success is to have a strong team, which to me is akin to family," says Chef di Marzio. And of course to build on the strong repertoire of flavours with "truly special elements".

For example, the restaurant's signature Berlingots - bite-sized and dreamy pillows of delicate stuffed pasta - get a fresh reboot on the new Autumn menu with dried leek that he calls "leekobushi".

He explains: "It is made by using the same technique as for making katsuobushi (dried bonito). It is grated at the table over the Berlingots to impart aromatic, smokey and earthy notes which are similar to a vegetarian dashi. And it also adds a visual flourish."

Guests can also look forward to an enticing new menu created by the chef and his team. "When we create new menus, the primary inspiration is seasonality," he says.

"With the current Autumn season, we have access to amazing produce such as Matsutake mushrooms, figs from Solleis, Nashi pears and leeks at their seasonal best."

He adds: "Our dish creation process with Chef Pic always begins with aromatic consideration. For example, for our new Organic Welsh Lamb creation, we pair beautiful figs, Figue de Solliè, from the South of France, which are at their peak and cooked en papillote with Bourbon Pointu coffee.

We accentuate the figs with a honey gel made with Mezcal for a delightful smokiness, and garnish with a little cacao branch and dried shiso leaves that remind me of a walk in the forest during the fall months."

Having been in Singapore for four months, he's already been immersing himself in local flavours and produce. "Asian ingredients are fantastic and they perfectly marry Chef Pic's culinary philosophy of aromatic complexity and combinations of flavours.

"We use myriad regional ingredients and herbs such as ginger, sencha and laksa leaf in our epicurean creations. In Singapore, one of my favourite local dishes is black pepper crab. Inspired by it, we created a beautiful canapé that comprises a hot fluffy bun filled with crab and seasoned with a red Kampot pepper cream. It offers a spicy kick yet at the same time exudes the elegance of Chef Anne-Sophie Pic's culinary identity."

With other creations such as The Blue Lobster from Brittany and an exquisite dessert of Japanese Nashi Pear and White Tea, it's clear that Chef DiMarzio and his team will take La Dame de Pic to new heights of gastronomy.

For more information and reservations, please visit ladamedepic.com.sg