{"id":33199,"date":"2020-06-18T10:48:04","date_gmt":"2020-06-18T08:48:04","guid":{"rendered":"https:\/\/lhonoremagazine.com\/2020\/06\/18\/anne-sophie-pic-being-sincere-is-essential\/"},"modified":"2022-11-25T20:30:17","modified_gmt":"2022-11-25T19:30:17","slug":"anne-sophie-pic-being-sincere-is-essential","status":"publish","type":"post","link":"https:\/\/lhonoremagazine.com\/en\/2020\/06\/18\/anne-sophie-pic-being-sincere-is-essential\/","title":{"rendered":"Anne-Sophie Pic: “Being sincere is essential"},"content":{"rendered":"\n

Talent has no gender. In any case, this is what the only female 3-star chef, who recently earned 8 Michelin stars worldwide, proves every day. She receives us in her family stronghold of Valencia in full deconfinement. <\/h3>\n\n

By Francois Tauriac <\/h4>\n\n
\"\"<\/figure><\/div>\n\n

How did you experience the health crisis that is finally coming to an end? <\/strong><\/p>\n\n

In the early days of this health crisis and the closure of our facilities, we felt a shock wave that shook our certainties. The direct social link was broken. This lack of exchange then led to a slowdown. It has deeply nourished my thinking with the need to slow down during the period that is coming to an end. But we were able to maintain the link with the teams: we had conference calls with the group’s management committee, where we decided on the actions to be taken, the decisions to be made, and our necessary involvement in helping those who needed us to mobilize. For example, we have donated thousands of verrines to hospitals in Valencia and Paris.<\/p>\n\n

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anne-sophie pic and her husband, david sinapian. <\/figcaption><\/figure><\/div>\n\n

How did you adapt to this new and special period? <\/strong><\/p>\n\n

It was a unique opportunity\nfor exchange, to revive links with others in depth. In this situation, checking in is\nexchange with my friends, my relatives, my teams, my colleagues, my\nproducers… Then, the reflection on the tests in kitchen or on the animation\nrestaurants can be deployed. It is more an intellectual creation than a\nimplementation, of course: it is difficult to get hold of the\nproducts in this context. Finally, taking care of the other is what we\nknow how to do better: this is why we have integrated into our teams he\ntwo years ago a QHSE manager, which proved to be a wise choice\nconsidering the context.<\/p>\n\n

But you haven’t given up working on your kitchen…<\/strong><\/p>\n\n

I went into culinary reflection. In any case, it allowed me to do my seedlings: I worked in the garden. I have rediscovered the pleasure of working the land. The pleasure of making classic family dishes, simmered dishes, the charm of long cooking. It got me thinking about less instant recipes; I relearned to think like I did back in the Scook books. It’s quite disturbing to remember that you are the product of your context. I am in the past at the moment, exploring the way I used to work and this little return to the past did not displease me as it was so rich in lessons. For example, we have also developed a menu offer to enjoy at home called Pic&Go<\/a>.<\/p>\n\n

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pic&Go for Father’s Day 2020.<\/figcaption><\/figure><\/div>\n\n

Is there a future for gastronomy? <\/strong><\/p>\n\n

In any case, it is a way to make it accessible to as many people as possible. Consider\nthe aftermath imposes a global reflection and answers the indispensable question of\nwhat we want and don’t want anymore. I think it is essential,\nwhile we have suffered this crisis and we are all victims of it,\nto make wishes and desires for ourselves and our audience. It helps me to rethink the contours of the experience that I\nto offer in and out of my restaurants.<\/p>\n\n

How does this new offer work? <\/strong><\/p>\n\n

The idea is to make discover the flavors so that the customers can\nto taste at home. And especially the local products that we usually cook\nin our gourmet restaurants. We were able to observe during the containment the need for good\nto eat, but Pic&Go is not\nthe transposition of a restaurant menu, this offer has its own\nuniqueness, in line with take-away sales. <\/p>\n\n

\"\"<\/figure><\/div>\n\n

Like the verrines of the Daily Pic of the Champ de Mars stores…<\/strong><\/p>\n\n

Exactly, with the possibility of paying even more attention to the\ndressage. A more elegant presentation for\nfind the pleasure of the restaurant, but at home. By staying close to the seasons and the products at the time they are\nare the best. A very spring menu for example: a salad of\nquinoa, pike roe tarama with garden tagetes oil, peas and\npeas as an appetizer, followed by a poached free-range chicken in a sauce\nsupreme and potatoes with wakame delicacy, for main course and dessert a\nStrawberry and rose geranium pavlova. <\/p>\n\n

Again, your husband David Sinapian is in charge of these new developments.<\/strong><\/p>\n\n

Yes.\nwe share the roles, it is moreover a little reductive to say it\nconfine itself exclusively to “business”. David is also very\nparty in all our choices, we are\nare both very complementary. We run a house of\nfamily. And we try to perpetuate our philosophy by giving a chance to\nanyone and the product. <\/p>\n\n

Is this management style the other secret of your success? <\/strong><\/p>\n\n

You know it,\nI am an autodidact. When I came back from my business studies, I\nI didn’t get any free pass and I’m proud of it. So I always wanted to\nabolish the mindset of pigeonholing people. In Valencia\nwe don’t have a school, but we have a kind of pipeline. We find there\nall employee profiles. Those who have passed in the starred. But Also\nthose of the bistros. those of the bistros.\nThe chefs or sous-chefs often come from the kitchens of Valencia. And this is\nso there the state of mind must be the best. There are no longer any divisions\nas there might have been in the past. Being sincere is\nessential. <\/p>\n\n

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restaurant of the maison Pic, in valence.<\/figcaption><\/figure><\/div>\n\n

In 130 years of family gastronomy, don’t we risk one day to have made the tour of the taste? <\/strong><\/p>\n\n

Never.\nWe can work on what we call “the kitchen of memory”, the\nboudin Richelieu, gratin of crayfish tails and stuffed quail from the Dr\u00f4me\nthat my grandfather already did while at the same time opening up to the\nworld. I am totally involved in all my restaurants’ menus.\nWherever they are. They require seasonal adaptations and a\nregular revival. We don’t make the same dishes in Switzerland as in Asia.\nThen I developed what I call my “test kitchen” where\nwe work in Valencia with a chef totally dedicated to experimentation\non gastronomic pairings. We create recipes. We also work\nfermentations, distillation. There are varieties of plants in the Dr\u00f4me\nexceptional aromatic plants, the place is extraordinary. We are working on\na lot of flavourings and infusions. We even have a garden\nhanging herbs above our kitchen, which we’ve put in place.\nplanted on our green roof. I work with specialists on\ndifferent varieties of mint. We also do a lot of picking\nwild, I love sweet clover and fir buds. In spring they give\nfabulous flavors. <\/p>\n","protected":false},"excerpt":{"rendered":"

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