With his book absorption, The celebrity celebrity chef shares his passion for cooking, aromatic herbs and good words. As a preview of the holidays, he talks about his favorite dishes and participates in our “Autopromo” interview.
The world’s most famous female chef, she seems tireless. Author of a book * that is both beautiful and fascinating, an ambassador, beyond our borders, of a creative and slightly intellectual French cuisine, Anne-Sophie Pic promotes a spirit anchored in nature, plates composed as partitions around aromatic notes, which reflect his refined personality.
Madame Figaro. – My current state of mind ?
Anne-Sophie’s picture: Very happy ! I am fully equipped, surrounded by a wonderful team. I have a sense of going forward, starting new adventures, having fun. this answers my obsession with constantly pushing my limits.
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My news ?
publication ofAbsorption. It was hard to get a new job afterwards white paper which in 2012 was a magical experience. But this one is a great subject that allows me to put words to my work. The thickness of the line is greater than in the previous one, the recipes are numerous, and I was able to work with my friend Jean-Francois Mallet.
The development of my house ?
It is especially important in Asia. I opened the Cristal Room restaurant in Hong Kong with Baccarat. I bring my French DNA to this city, which is what local customers expect from me, but also give my interpretation of Asian gastronomy. This is also the philosophy we had already implemented at La Dame de Pic in Singapore.
My connection with know-how ?
My collaboration with Baccarat symbolizes my attachment to French know-how. Industries have things in common with gastronomy. the notion of transference and emotion are essential.
I observe nature more and more and I am in love with it. Leaves, flowers, root systems, spices are huge sources of inspiration
Picture of Anne-Sophie
My relationship with nature ?
It is central. I observe nature more and more and I am in love with it. Leaves, flowers, root systems, spices that can be as French as caraway are huge sources of inspiration. It is no accident that in Absorption, there is a herbarium. My job essentially consists of writing flavor dialogues based on these ingredients.
My favorite dish ?
The latest recipes are always the best. I have just prepared a dish based on mushrooms, which I combine with citrus fruits and aromatic notes of eucalyptus. The idea came to me from Corsica, where the scent of eucalyptus reminded me of bergamot.
Last time I was proud of myself ?
After dining at Versailles for King Charles III of England in September. A challenge we took on with my teams, anticipating every detail.
The starting point for my recipes. Understanding the component. he is the one who gives birth to each dish
Picture of Anne-Sophie
The starting point for my recipes ?
Understanding the component. he is the one who gives birth to each dish. It allows things to unfold, like sauces that quickly find their way into recipe design because they are so important in my cooking. They play a major role in this essential aromatic framework.
What is my favorite thing to cook for the end of the year celebrations?
Citrus in all its guises: zest, zest, leaves in infusion… I also like to mix in spicier flavors like my recent dishes like parsley and salsify paired with star anise and gentian. Of course, I appreciate the classics like crab gratin, pithiviers or stuffed poultry.
absorption, By Anne-Sophie Pick, Ed. Hachette, 432 p., €100. anne-sophie-pic.com:
Source: Le Figaro
