Les Berlingots ASP ©/
Introducing Les Berlingots, a traditional French sweet that I loved as a child, and namesake of my signature dish.
Les Berlingots is a versatile pasta dish – the innovative shape ensures a good balance between the quantity of the pasta and its filling, resulting in a velvety and very gourmet filling. It can be paired with many different flavour profiles, depending on the seasonality of local ingredients, as well as my own inspiration.
Les Berlingots ASP ©
Pasta Parcels filled with Brightwell Ash
Spring Green Leeks
Geranium and Douglas Fir Buds
Wild Seabass and Caviar 1971/
Seabass Caviar is an iconic family recipe, first created by my father Jacques Pic in 1971, I reimagined the dish with sake, lie de sake and rose, this decadent and mythical dish is one of my father’s favourite dishes.
Wild Seabass and Caviar 1971
“The way my father loved it,” Jacques Pic’s signature since 1971
White Millefeuille/
I set out to create a monochromatic dish that was elegant in both its taste and appearance, which is how the White Millefeuille was born. White is my favourite colour and as a dish, I felt the shape and colour perfectly embodied my culinary style – sleek and simplistic with delicate flavours. At the same time, the dish is playful in its simplicity – its white colour and bold shape do not give away its flavour, making for an interesting discovery experience for guests.
White Millefeuille
Tahitian Vanilla
Jasmine Jelly
Voatsiperifery Pepper Cloud
Anne-Sophie PicChef Executive and Restaurateur
