Do you think that having a “Sir” added to the front of a name makes a person worthy of recognition or instead denotes someone with a lot of money to throw around? Alternatively, what about those that are bestowed titles by lineage or marriage? Does that detract somewhat? Or perhaps do you think it is just more honest if people buy their honours, money for honours scandal aside.
We have been to La Dame de Pic a few times when they had only a star and it always have been one of our favorite place to have lunch. We are back for lunch today and the cooking was beat our expectations, honestly better than the other 2 female chefs who has 3 stars in London. We had the journey menu, and it was the perfect quantity for lunch. My favorite dish was the whiskey soaked tomato and the cured sweetbread before was very innovative!
We also thought it was very nice for the restaurant to allow free corkage up to a bottle to let fine dining become more accessible to younger people
La Dame de Pic, c’est fantastique ! I thought the lunch was pretty exceptional. We went for the Découverte menu (6 dishes) and don’t think we could have eaten more as we were really full. Each dish was beautifully presented and had incredible flavours. The staff was really friendly and attentive, catering to our dietary requirements and even celebrated my friend’s birthday with a nice card and cake. I particularly loved the Berlingots and the South Lanarkshire Tinto Cheese. My least favourite dish was the mallard but I still ate it all! I cannot fault it otherwise. Well done, Chef!
Fantastic food and friendly service, expect nothing less from a Michelin starred restaurant and such an accomplished chef. Loved the Japanese inspired adaptiations to traditional French cuisine. Would come back here for future celebrations!
Nice dinner at La Dame de Pic: good food, some interesting wines, good service. The millefeuille is remarkable, as are the crab tartelettes. We had the emotions wine pairing and while interesting, it was not mind blowing. Been to more memorable one and two star restaurants though.
Walked in for lunch. It is located in Four Season Hotel Trinity Square next to tower bridge. Very high ceiling and high end decorated.
The dining atmosphere is very formal and the space between tables is big.
The service is professional and efficient.
The plating of all dishes is obsoletely beautiful. The taste of the food is complex but well balanced. I like all the dishes. Enjoyed my lunch very much.
Absolutely loved our lunch there. I've done a few of the 3 Michelin stars in London and I think La Dame de Pic is as good as those (if not better than some of them) even though it is a 2 stars. The whole experience was a delight from taste to presentation, including a very attentive service and a lovely setting/atmosphere.
We came here a while ago, been meaning to write this review!
One of the best restaurants I’ve been to.
Sea bass with caviar was amazing.
Interesting wine (or drink???) pairing that works!
Spotless service! Waiter gave us his ‘fav’ dessert on the house because it was a ‘must try’. (Huge plus as I’m a sucker for freebies!)
Perfect experience.
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This was my third time eating here, having been totally blown away by the food on my first and second visits. And once again I left feeling the same this time.
Canapés were beautiful and delicious as always. The uniqueness of the vodka and cocoa butter canapé always amazes me. The bread was freshly baked, with a great consistency; crisp and hard on the outside and warm and soft on the inside. Served with it was a terrific celeriac amuse-bouche. The mackerel was fresh and was enhanced further by the sweet and sour flavours of the vinaigrette. Anne Sophie Pic's signature pasta dish Les Berlingots was impressive as predicted, filled with a warm, rich, creamy cheese sauce, accompanied by a delicately sweet pea broth.
The lobster with monks beard had the perfect texture but I felt this dish was slightly ruined by the fact there was a very bitter sauce at the bottom, which I believe was made from Pomelo Hirado. Unfortunately, it was so bitter that it became dominant throughout. The monkfish meunière was excellent; the fish was cooked beautifully with the right level of seasoning, served alongside a selection of tender but crunchy vegetables. An ideal combination! The meat course consisted of guinea fowl with tonka. It was incredibly tender and soft. The tonka added a nice aroma to the dish, though the meat itself could have seen a little more seasoning, it was slightly bland. Nevertheless, this was one of the best guinea fowl dishes I have eaten, though I personally prefer other birds like duck and chicken.
The Gariguette strawberry dessert was a work of art and could not be more representative of the spring season; vibrant, refreshing, simple and light. Desserts here have always been a firm favourite of mine and continue to be, for good reason.
This was again a fabulous evening. The dishes were light and elegant, demonstrating Anne Sophie Pic's distinctive and creative cuisine. Many of the dishes had pleasant aromas, owing to the use of ingredients such as pepper and tea. La Dame de Pic continues to be one of my favourite restaurants and I always thoroughly look forward to dining here ;)
A fourth visit???....... Oh yes
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La Dame de Pic is a 2 star Michelin restaurant located within the 4 Seasons Hotel.
Decor and service are exceptional. Our sommelier Gonzalo, was very knowledgable, "give me your best bottle under 200" , and he did not disappoint.
Food wise, we went for the voyage menu, as well as the cheese platter.
A few amuse-bouche came in, I saw a few complains, from one of it beeing to boozie. It had alcohol indeed but it's a palate cleanser. It was a lovely marriage of 2 maritime flavors and a touch of desert , that i think, intends to give you an overview of whats about to come. It's fresh, clean, not overpowering and care was given to maintain the original flavor of the protein (reminscent in some ways of Nouvelle Cuisine inspiration ).
Cornish Mackerel, treat, balanced . Lactic vinaigrette reduces the acidity of the ribbons.
Berlingots, cheezy, tangy, perfect match with the petit pois . Nettle coulis added a touch of bitterness to balance the sweetness of the petit pois.
White Asparagus, bang on with that after taste, again of cheese, iberico pork adding saltiness. The sabayon is indeed a very interesting addition as it adds a floral note to a strong dish, and by doing so complementing it on the side. It might not be to everybodys's taste, but it's unusally flavorfull.
The scottish lobster was my partners favorite. Perfectly cooked , the sealed bee wax that matures the lobsters gives some nuance with a perfect green tea tanin. Our waitress mentioned it was on a consomé, not at all. It was more on the bisque side (cloudy) , and was really good, touch of bitterness from cubes of pomelo.
Wild Seabass, I wouldn't dare to comment it. It's a signature dish for a reason, I'll leave it to surprise you.
Guinea Fowl was also exceptional, the perfume of the tonka that adds a caramely/cinnamony flavor to the palais is wow. Same goes for the pommes dauphines (filled with more mushrooms). Morels were the"oh no" of the menu, not fresh ( I appreciate dehydrated mushrooms can be similar but still not the same), and far , far too salty (maybe the farce or the seasoning on top, hard to tell).
Desert, hands down, 3 stars. The gariguettes has that respect for the strawberry highlighting the fruity flavors. It wouldn't almost need that sweet tuile. Millefeuilles , indeed, star of the show.
Forgot to mention , cheese selection is cheap but not worth it .
Bottom line, @annesophie, fantastic staff, 2 stars well deserved. Thank you La Dame de Pic for a lovely lunch.
What a place to eat!
The service was amazing with attentive and knowledgeable staff and they make you feel welcome and treasured.
The food is to just die for! I’ve eaten many amazing meals but this is just spectacular… everything is a taste experience of such amazing ingredients that just work and the presentation of the food is sublime.
My favourite dishes were the signature dish of sea bass and caviar and the Scottish langoustine.
The cleverest dishes were the tiny tarts of turbot and pumpkin tarts as well as the cheese course. This was a cheese mousse with fig purée and a tiny, thin cracker on top just perfect. The wine pairing was needed to make this extra special and it was our anniversary and they brought out a special finishing touch . A perfect evening and worth every penny for such an incredible dining experience… thank you
This is a one time experience. I recommand the 3 hours journey with « la dame de Pic ». Be ready for great food. The wine pairing is a good option for perfect matching. I hope I will have another opportunity to eat in this restaurant. The staff can speak French and other language to make you very comfortable.
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There are good and delicious reasons why they have 2 Michelin stars and certain expectations come when you go to a place with a known chef. They did not disappoint - from booking to communications before the actual visit to the dinner experience everything was made perfect by the whole team. We were greeted with a smile, escorted to our seats, taken care of during the entire dinner and even up to the last second when we left. They are the epitome of paying attention to dining customers.
I do not even have to review the food because service wise, it was absolutely five-star-experience! But let me indulge you, that corn amuse bouche - what a way to start with a bang! Bravo!!! You take a bite and feel and taste one thing and then another second it tastes different? It can happen with just one bite - a bite with multitudes of layers of flavors and textures until the after taste. Wow! That was quite extraordinary!
I also would like to highlight the heritage tomato and the ice cream that it came with! The Berlingots I do not have to explain, it is the best and it’s a signature dish for very very good reasons.
The seabass and caviar looked and tasted like a dish made out of magic! My tastebuds were clapping with joy! Thank you for that experience!
I would like to commend again the whole crew, they are all very passionate at what they do. From the stewards and the somelier, they definitely made our visit a special one. Thank you!
The exquisite flavours achieved here have to be the absolute zenith of the chefs craft. I have eaten in other similar quality restaurants, but nowhere has ever matched what was achieved in the sheer excellence of taste achieved and presentation. Nothing was too much trouble, allergies not just managed but the substitutions were fully in line and in every way comparable with the preferred dishes. As a final touch the policy of allowing one's own wine without corkage, was a mark of class and generosity, thank you.
We had the pleasure of trying the Voyage tasting menu with the Emotion pairing for a birthday celebration, and it was truly an unforgettable experience. The dishes were all beautifully presented and tasted even better than they looked. Our favorites included the berlingots, lobster over embers, and the white millefeuille.
We also had the opportunity to visit the kitchen during our meal, and it was amazing to see the chefs at work. The kitchen is impeccably clean and organized, and the chefs are clearly all very passionate about their work.
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