Anne-Sophie Pic's next book reveals a cooking technique all her own

Anne-Sophie Pic's work and her many world-renowned restaurants need no introduction. The chef at La Maison Pic in Valence, who attaches more importance than ever to passing on her expertise, will once again be sharing her know-how in a book entitled Imprégnation, due out in bookshops in November.

This beautiful book, created in collaboration with Hachette Cuisine, revisits Anne-Sophie Pic's famous technique of blending two differenttwo different products so that they impregnate each other, complementing each other and giving rise to a third aroma.

The art of cohabitation

"Rather than innovating for the sake of innovating, or creating signature recipes at all costs, I've been led to believe that it's the philosophy of theFor Anne-Sophie Pic, "being original doesn't just mean shining."For the chef, it's above all about making a contribution to the history of gastronomy, so that it can move forward in harmony with the times and nature.

It was during this quest for meaning that Anne-Sophie Pic became interested in the aromatic weaves of the dishes she makes. "Why am I so passionate about them?" asks the chef. "Because there'san element of revelation in this aromatic complexity. Sometimes, when one product is combined with another, it reveals a side previously unknown to everyone, or together they generate a third aroma. This is the art of transformation, but isn't it also the art of cohabitation?"

Over the pages of this book, which sells for 100 euros in bookshops, Anne-Sophie Pic will prove that "with thehelp of an element existing in nature, another product reveals its true nature, or its hitherto hidden nature."For many years, the Valence-based chef has concentrated on giving her cuisine a clear line and following this concept of Imprégnation, whose secrets she will reveal in her book.