Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

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

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

Mathilde Bourge | 8/24/23
Disable your adblocker

In November, the chef will be releasing a new book, Imprégnation, published by Hachette Cuisine. The book is devoted to a very special technique developed by Anne-Sophie Pic over many years.

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.

Disable your adblocker

These news might interest you

8 terraces to eat well and enjoy the sun in Paris
Tables & Chefs
8 terraces to eat well and enjoy the sun in Paris
Spring is well and truly here in Paris, and the urge to dine al fresco is growing. Here are eight addresses where you can soak up the sun and enjoy a good meal at the same time.
Quentin Mauro, grand vainqueur de Top Chef 2025
News & Events
Quentin Mauro, grand vainqueur de Top Chef 2025
La saison 16 de l’émission culinaire Top Chef, qui met en compétition des chefs, s’est achevée ce mercredi. Après de multiples rebondissements et une épreuve serrée, voici le grand gagnant.
Feu d’artifice du 14 juillet à Paris : huit rooftops encore dispo à la réservation
News & Events
Feu d’artifice du 14 juillet à Paris : huit rooftops encore dispo à la réservation
Pour avoir la meilleure vue possible pour le feu d’artifice du 14 juillet, pourquoi ne pas prendre un peu de hauteur ? À travers 8 rooftops, profitez d’un moment suspendu et d’une vue exceptionnelle sur la capitale.
Une nouvelle ouverture dans un lieu insolite pour le Comptoir Paul Bocuse
News & Events
Une nouvelle ouverture dans un lieu insolite pour le Comptoir Paul Bocuse
L’enseigne de street-food de l’univers Paul Bocuse s’installe dans un nouveau lieu inédit pour sa cinquième ouverture. Un comptoir avec une carte efficace et des produits généreux, au cœur de Lyon.
Shintaro Awa prend le relais de Bernard Pacaud à L’Ambroisie
News & Events
Shintaro Awa prend le relais de Bernard Pacaud à L’Ambroisie
Le chef japonais Shintaro Awa, formé dans les temples de la gastronomie française, entame une nouvelle ère pour L’Ambroisie, institution de la Place des Vosges à Paris.
Vivien Sonzogni, Grand de Demain 2026 de la Bourgogne-Franche-Comté : une table identitaire
News & Events
Vivien Sonzogni, Grand de Demain 2026 de la Bourgogne-Franche-Comté : une table identitaire
Lauréat de la Dotation Jeune Talents Gault&Millau 2025, Vivien Sonzogni est de nouveau mis sous les projecteurs. Il a été sacré Grand de Demain 2026 Bourgogne-Franche-Comté ce lundi 30 juin 2025.
Become Partners