dinz2

design设计

art艺术

lifestyle生活方式

column专题

figure人物

cooperator合作

about关于

法国瓦朗斯的 Maison Pic 餐厅，通过木材、水晶、花艺、柔和光线和艺术作品完成更现代的表达 / Maison Pic in Valence, France, achieves a more contemporary expression through the use of wood, crystal, floral arrangements, soft lighting, and artworks.

安娜-索菲·皮克 Anne-Sophie Pic / 法国著名女主厨、米其林三星餐厅主理人

Suffusion 关注的不是单一味道的强度，而是感官之间如何形成联系 / Suffusion is not about the intensity of a single flavor, but about how the senses connect with one another

不同味道、质地与香气在料理内部相互渗透，并随着品尝的顺序逐渐展开 / Different flavors, textures, and aromas permeate one another within the dish, gradually unfolding with each successive taste

Millefeuille blanc 层层交叠的白色风味，演绎香气的细腻渗透 / Millefeuille Blanc Layered white flavors unfold in delicate harmony, revealing the subtle permeation of aromas

Berlingots 拥有自身的芳香特征 / Berlingots Each one possesses its own distinctive aromatic character

Anne-Sophie Pic 通过对植物、香草及不同原料的观察与研究，寻找能够延展其感官特质的组合方式 / Anne-Sophie Pic explores plants, herbs, and diverse ingredients, seeking combinations that can further unfold and enhance their sensory qualities

日内瓦湖畔的 Anne-Sophie Pic 二星米其林餐饮 / Anne-Sophie Pic at Beau-Rivage Palace, a two-Michelin-starred restaurant on the shores of Lake Geneva

迪拜平视哈利法塔的餐厅 La Dame de Pic / La Dame de Pic Dubai, a restaurant overlooking the Burj Khalifa in Dubai

伦敦三一广场四季酒店的二星餐厅 La Dame de Pic / La Dame de Pic at Four Seasons Hotel London at Ten Trinity Square, a two-Michelin-starred restaurant

坐拥维多利亚港景致的 Cristal Room (中国香港) / Cristal Room overlooking Victoria Harbour, Hong Kong, China

从时装到餐桌，延续Dior的精致生活方式 / From fashion to the table, extending Dior’s refined art of living

在优雅与艺术之间，展开一场法式味觉体验 / An exquisite French culinary experience unfolds between elegance and art

在大阪，感受Dior美学与法式料理的交融 / In Osaka, experience the interplay between Dior’s aesthetic and French cuisine

主厨 Anne-Sophie Pic 与其丈夫 David Sinapian / Chef Anne-Sophie Pic and her husband, David Sinapian

Pic Lab，一座承载香气研究与料理创新的感官实验场 / Pic Lab, a sensory laboratory dedicated to the study of aromas and the innovation of cuisine

在研究与协作中，将感官灵感转化为新的料理语言 / Through research and collaboration, sensory inspiration is transformed into a new culinary language

建筑、艺术与餐饮交汇于巴黎城市界面的 Restaurant Cartier / Restaurant Cartier, where architecture, art, and gastronomy converge at the heart of Paris

从食材研究到味觉组合，料理在不断尝试与调整中形成自己的表达 / From ingredient research to flavor combinations, each dish develops its own expression through continuous experimentation and refinement

安娜-索菲·皮克以细腻而大胆的烹饪风格著称，创作出蕴含独特芳香层次的料理。秉持“浸润”的理念，她探索质地与风味组合之间的微妙关系，以充满情感的方式构建料理，并通过多元的侍酒搭配进一步升华味觉体验。凭借富有创造力与创新精神的烹饪方式，她如今已成为全球拥有米其林星级餐厅数量最多的女厨师之一。 Recognized for her sensitive and daring cuisine, Anne-Sophie Pic offers creations imbued with a unique aromatic complexity. Guided by her philosophy of Suffusion, she imagines emotional cuisine, exploring the play of textures and associations of flavors, which she sublimates through a plural sommelier. Recognized for her creative and innovative spirit, she is now the most Michelin-starred chef in the world.

安娜-索菲·皮克 Anne-Sophie Pic / 法国著名女主厨、米其林三星餐厅主理人

Anne-Sophie Pic的东方风味演进

Anne-Sophie Pic

oct. 31, 2026

beauty restaurant

instagram

www.anne-sophie-pic.com

从瓦朗斯的 Maison Pic 出发，Anne-Sophie Pic 将一种关于香气、味觉、记忆与情绪的个人感知，逐渐发展成能够跨越地域与文化的料理语言。她在世界各地建立的，并不是一组可以被简单复制的餐厅，而是一系列关于风土、空间与感官经验的持续翻译。From Maison Pic in Valence, Anne-Sophie Pic has transformed a personal sensitivity to aroma, taste, memory, and emotion into a culinary language capable of travelling across cultures. Her restaurants around the world are not simply replicas of a single model, but a series of ongoing translations between place, space, and sensory experience.

一种仍在旅行的语言 / A Language Still in Motion从瓦朗斯出发，Anne-Sophie Pic 已经走过很长的距离。但她真正带向世界的，从来不是一个可以被复制的 Maison Pic，也不是一套固定的菜单，而是一种关于如何感知世界的方法。在不同城市，她不断面对新的产品、文化、建筑、团队与宾客经验，同时保留对于关系的敏感：香气与味道，传统与当下，记忆与身体，料理与空间。她的实践因此始终处在一种微妙的平衡之中——既保持足够清晰的个人身份，又允许环境不断改变它。From Valence, Anne-Sophie Pic has travelled a long way. Yet what she ultimately brings to the world is neither a replicable Maison Pic nor a fixed menu, but a way of perceiving. In each city, she encounters new products, cultures, architectures, teams, and forms of hospitality, while retaining a sensitivity to relationships: between aroma and taste, tradition and the present, memory and the body, cuisine and space. Her practice therefore remains in a delicate state of balance—distinct enough to preserve its identity, yet open enough to be continually transformed by its surroundings.

Sar Apartment

Cristal Room