“Like Raffles, the Pic family’s culinary heritage spans more than a century. Just like this beautiful hotel that will become one of our overseas residences, we are storytellers and constant seekers of excellence. Together, we share the vision to provide distinctive experiences to our guests, delivered with innovation that combines both tradition and change.”
— Anne-Sophie Pic
One of the world’s top female chefs with a total of seven Michelin stars under her belt, Anne-Sophie Pic makes her much-anticipated debut into Asia with La Dame de Pic, Raffles Singapore that is now open for reservations.
Located in the Main Building of Raffles Singapore, La Dame de Pic, Raffles Singapore takes its place of honour at one of the hotel’s most recognised dining spaces. Previously home to Raffles Grill, this signature dining space at Raffles returns carefully restored and refreshed with La Dame de Pic at Raffles Singapore. It is in this beautiful heritage space that patrons are invited to discover the world of Anne-Sophie Pic’s culinary identity which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions.
Anne-Sophie Pic hails from a long lineage of chefs with the Pic family’s culinary heritage beginning since their first restaurant started in 1889. As a third-generation Michelin-starred chef, Anne-Sophie Pic follows in the footsteps of her father and grandfather, perfectly reflecting Raffles Singapore’s rich heritage that has inspired generations since the iconic property was established in 1887.
Indulge in many exquisite signature creations, such as the Berlingots – iconic pasta parcels found in all of Anne-Sophie Pic’s restaurants around the world with unique and slight adaptations to reflect the character of each establishment’s locale. At La Dame de Pic, Raffles Singapore the incarnation of the signature Berlingots incorporates a local touch with a new flavour association using herb of grace, also known as Chou Cao, which enhances the Berlingots’ French cheese fondue filling.
Other specialties include Cucumber with Oscietra Caviar, an elegant starter of fine caviar, pickled cucumber, cucumber consommé infused with blackcurrant, and a quenelle of hojicha tea, cubeb pepper and blackcurrant ice cream; Brittany Lobster, slow-roasted with shellfish butter and served with a coriander-and-barley-infused broth; and Tajima Wagyu Beef, roasted Japanese wagyu accompanied with smoked beetroot and a osmanthus-infused mushroom broth.
The culinary magic continues with desserts such as Anne-Sophie Pic’s signature White Mille-feuille, featuring ginger flower light cream, confit grapefruit and Litsea cubeba emulsion; the refreshing Gariguette Strawberry and Rosat Geranium, which consists of confit Batak berries, strawberry consommé and geranium rosat sorbet; and Araguani Chocolate, which contrasts light Araguani chocolate mousse, Nikka whisky caramel and smoked Tahitian vanilla ice cream for a decadent finish to the dining experience.
The extensive beverage menu at La Dame de Pic, Raffles Singapore presents an elaborate and diverse collection of pairings to add both intensity and harmony in the delicate art of pairing; consisting of wines, cocktails, whiskies, sakes, teas, coffees, dashi, broths and consommés. The wine list in particular offers a curated selection that leans towards the French regions, with a particular focus on Anne-Sophie Pic’s birthplace, the Rhône Valley. Guests can look forward to beverage pairing options available on request, with an in-house sommelier on the floor to offer recommendations catered to guests’ personal preferences.
View lunch menu here.
Lunch: 12:00pm to 2:00pm (last seating)
Dinner: 7:00pm to 9:30pm (last seating)
Closed on Sundays and Mondays
Open on Public Holidays
Grand Lobby, Raffles Singapore
1 Beach Rd, Singapore 189673
(Located at the Main Building, accessible via the main hotel entrance)
Learn more at ladamedepic.com.sg
For online reservations, please click here.
Raffles Hotel Singapore has embarked on a careful and sensitive restoration programme which will be carried out in three phases. Phase One began on 13 February 2017. For more information, please click here.