The restaurant’s genial hospitality extends beyond the impeccable service. It’s in the attentive waitstaff who anticipate your every need, ensuring that your evening is not just a meal but a cherished memory. But it’s the food, the heart and soul of La Dame de Pic, that truly sets the stage for romance. Each dish is a masterpiece, a testament to chef Anne-Sophie Pic’s culinary prowess. Her creations dance between tradition and innovation, teasing the palate with unexpected flavours and textures.
This summer, the restaurant’s menu is extra-special for Pic, because she co-created it with newly appointed chef de cuisine Alexandre Alves Pereira. He now helms the Singapore outpost, which just won its first Michelin star this June.
Winner of the San Pellegrino Young Chef 2019 North West Europe, Pereira brings a stellar culinary background and innovative flair to his new role. Before this, he was head chef at La Dame de Pic le 1920 located in the French ski town of Megève. With Pereira at the helm, the restaurant received its first Michelin star eight months after its opening.
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An avid traveller, Pereira jumped at the opportunity to lead the kitchen in Singapore. “I’ve travelled extensively throughout Vietnam, Thailand, Laos and Cambodia, and I feel coming to Singapore is a great opportunity for me to discover new cultures and flavours and to grow as a chef,” says the 33-year-old Frenchman of Portuguese descent.
“One of the reasons I became a chef is my love for discovering new ingredients. Now that I’m in Singapore, I am meeting with producers here and travelling to meet others in Malaysia and around the region to really get to know about what they do and the produce they grow. I am really looking forward to that.”
True to La Dame de Pic’s DNA, the summer menu is rooted in French technique and celebrates the region’s fine Asian flavours and herbs. Every course features a floral element, whether in the form of beautiful edible flowers or finely balanced botanical oils that anoint a dish with whispered nuance.
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I sample the five-course Experience menu ($248++), which kicks off with a quartet of snacks. There is a mini kueh pie tee stuffed with sakura gelée, pickled and burnt corn; a tartlet of artichoke with juniper gin jelly; a crabmeat ball with red capsicum; and refreshing cold sphere of yuzu and chartreuse liquid.
My favourite starter is the Ebi Chawanmushi, inspired by dried shrimp from the wet markets. This has been reconstructed to look like a mini garden of neatly arranged cucumber, kiwi, marigold leaves, botan ebi, oscietra caviar and dried shrimp, laid over a luscious bed of chawanmushi that has been infused in dried shrimp stock.
The ultimate symbol of summer, the tomato makes an appearance in the inventive Tomato and Tuna Tart, inspired by the classic French tomato tart. In this version, Pereira wanted it to have a more umami kick, so he paired it with tuna smoked with bonito flakes, served on a nori tart shell, topped with a tomato blanket.
No meal at La Dame de Pic is complete without the signature Les Berlingots. This season, the delicate pyramid-shaped pasta parcels are filled with earthy bluefoot mushrooms from France, Japanese shimeiji and white maitake mushrooms. The berlingots sit in a deeply savoury mushroom consommé that sparkles with the warmth of ginger and Indonesian vanilla beans.
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Of the protein dishes, the French pigeon breast is the most memorable. A big fan of Thai curry, Pereira serves tender slices of pigeon with a green curry parcel, enlivened with the subtle acidity of laksa leaves, pistachios, ginger, mint and kaffir lime. It comes with a green-hued gyoza — chef’s “comfort food” — filled with a confit of minced pigeon liver, heart and legs.
For desserts, we are treated to a smorgasbord of sweet indulgences by pastry chef Clément Cano, also from La Dame de Pic le 1920. From a decadent Young Comté featuring caraway ice cream, to an all-white mille fueille, and herbaceous Swiss meringue with leafy herbs, we tour flavours from all over the world.
To complement the summer menu is a new beverage programme by chef sommelier Justin Wee. The unique Mixed Pairing (from $98++), which includes both alcoholic and non-alcoholic drinks, takes guests on an adventure of discovering rare and classic wines, teas and a locally brewed beer made exclusively for the restaurant. There is also a Wine Pairing (from $188++) option that features private labels from chef Pic’s collaboration vineyards in the Rhône Valley where she was born.
Available till the end of September, La Dame de Pic’s summer menu is an exhilarating journey of culinary discovery, where the vibrant essence of Asia meets the refined elegance of French cuisine. This was a well-executed debut for Pereira, and we can’t wait to see what he’ll showcase next.
La Dame De Pic
1 Beach Rd, Raffles Hotel Singapore, Singapore 189673
Tel: +65 6412 1185 / 8685 6300
