Why Maison Pic? The chef, Anne-Sofie Pic, is the fourth female chef in history to have earned three Michelin stars as well as the first female in more than 50 years. The restaurant originally opened in 1889 and moved to Valence in 1936. Anne-Sofie’s grandfather won three stars in 1934, her father achieved three stars in 1973, and she earned three stars in 2007.
One definitely can’t miss the sign. However, one might miss the correct entrance! The first entrance is actually to the bistro and things were slightly confusing until one of the staff from the restaurant found us.
We were quickly seated at our table. (This picture was taken after dinner.)
Table Setting
The décor is beautiful - light, modern, relaxed.
Of course one is always curious about the restrooms...
Now for the food!
Welcome!
We, of course, ordered the tasting menu, which is called the “NEWS Menu”.
AMUSE BOUCHE
GARDEN PEAS AND AQUITAINE CAVIAR
tender green juice, caviar chilled with onion ice cream
The epitome of fresh peas.
DUCK FOIE GRAS FROM THE LANDES
in a thick slice, grilled, with cherry compote
jus flavoured with pepper of Flor de Selva tobacco
This foie gras tasted absolutely amazing! I think it was my favorite dish of the evening.
Note: I later finally picked a phrase to describe such a mind-blowing dish, “sex-on-a-plate”. One should hopefully have (at least) one dish matching this description at any three-star restaurant. I would also include the “pink raspberry” finger dessert in this category (see below).
I may need to order my own engraved silverware.
TURBOT FROM COASTAL WATERS
steamed, crunchy broad beans, fresh almond and jasmine flower emulsion
JOHN DORY
poached with turmeric, creamy aubergine and coconut-flavoured milk froth
Time to cleanse the palate.
SWEETBREADS
pan-roasted potatoes
transparency and melt-in-the mouth spring carrots with lavender
During dinner, we enjoyed a white Châteauneuf-du-Pape. It was a very interesting wine which held up well with the food. I detected a slight smokiness, but my dinner partner disagreed. (Although he smokes cigars and drinks Laphroaig, so what he considers smoky is slightly above average.)
By now we needed to take a break and have a trou Normand (Norman hole), a small drink between courses in a very long meal. After all, the cheese is on the way!
oooo...a cheese basket!
Choosing is always such a dilemma!
FRESH AND MATURED CHEESES
Le petit pré-dessert
Mmm, more small desserts. These were amazing, especially the pink raspberry one (I could have eaten a million of them) and the “blob of goodness” (see next picture).
How does she do it?
Time for the main dessert. So beautiful!
RASPBERRY AND RED PEPPER
sugar and gold lace, raspberry jam and pepper-flavoured sherbet
Manjari chocolate whipped cream
After dinner, it was time to go to the lounge - very modern, stark décor.
Coffee and avec
I can’t resist Poire Williams.
Mmm, mignardies! If I must...
And a cigar (but not for me).
As usual, the last ones out of the restaurant (at about 2am according to the picture time stamp). A staff member asked if we wanted to have our menu signed by the chef. Of course we said yes, but he then apologized upon finding that she had just left.
Thank you, Anne-Sofie Pic! What an amazing culinary experience!
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