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International Women’s Day Dinner at La Dame de Pic London

Celebrating women in hospitality with Anne-Sophie Pic and Clare Smyth

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International Women's Day Dinner

On Monday 11th March 2019 La Dame de Pic London celebrated International Women’s Day with a special dinner prepared by chefs Anne-Sophie Pic and Clare Smyth. 

For one evening only, Anne-Sophie and Clare welcomed guests to a celebration of women in the restaurant industry. Reflecting on their own journeys, each chef showcased a selection of signature dishes as part of the five course dinner, interacting with guests throughout the evening. 

In keeping with the celebrations, La Dame de Pic London’s expert team of sommeliers, overseen by Anne-Sophie’s Executive Sommelier Paz Levinson, created a unique wine pairing menu sourced from leading female wine-makers and producers.

Anne Sophie Pic

Anne-Sophie Pic is a world-renowned chef, currently holding seven Michelin stars across her five restaurants in Valence, Lausanne, Paris and London, making her one of the world’s most decorated female Michelin-starred chefs

Since beginning her career in the kitchen over 25 years ago, Anne-Sophie oversees 5 restaurants, has opened a cooking school, published 10 cookbooks, and developed her own line of gourmet take-out food. Anne-Sophie has also been named a Chevalier in the Legion of Honour  and awarded the World’s Best Female Chef Award at The World’s 50 Best Restaurants.

Clare Smyth

Clare Smyth held three Michelin stars at Restaurant Gordon Ramsay for nearly a decade and recently received two stars as a new entry for her first solo restaurant, Core by Clare Smyth in Notting Hill. Clare was also recently named World’s Best Female Chef by the World’s 50 Best.

On the menu

The menu featured the famous potato and roe with dulse beurre blanc, herring and trout roe and the ‘core-teser’ from Clare Smyth, while Anne-Sophie Pic showcased her culinary identity by cooking turbot with smoked beetroot rose, batak pepper and hibiscus emulsion and wagyu beef with roasted wasabi, hispi cabbage parcels, geranium rosat and buddha’s hand consomme. 

Photography by Cristian BarnettFood Story Media