Pic

26000 VALENCE
18.5/20
 Prestige Restaurant
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© GroupePic
© GroupePic
© GroupePic
9 PHOTOS
Chef
Anne-Sophie Pic
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Children's Menu | Cooking lessons | Private Parking | Valet parking
Style
Elegant | Romantic
Price Indicative price per person (excl. drinks)
380 €

Gault&Millau's review

18.5/20
Prestige Restaurant With restaurants all over the world, from "fine dining" to "Dame de Pic", Anne-Sophie Pic now has an excellent global vision of haute cuisine. This helps her to define a clear editorial line in each of her establishments, perfectly applied by her teams. At the Valence parent company, this means preserving the family and regional culture, while bringing all the conceptual brilliance of a cuisine necessarily chiseled to the millimeter, in both execution and staging, like the message, "as mysterious as it is poetic" as the maître d' puts it, placed on the table at the start of the meal to represent the menu, hidden and imposed (in two formulas at €310 or €410). This is how the perfectly orchestrated ceremony unfolds, with the voluminous Tarbouriech with its watery foam, geranium rosat and a cookie filled with tuna tartar, the famous and indispensable berlingots banon and brousse, fennel and dill on a powerful watercress coulis, served with a rare Japanese tea and a slightly rubbery matcha bao, crispy roots, burdock, urban buttercup and gentian, with black pork lard, like the beginnings of a dessert, the top-quality scallops with a xo sauce, rosemary and calamari strips, or the chestnut-textured saint-pierre with oolong sauce and Zacapa rum, beautifully cooked, once again demonstrating total mastery of the subject, ingredients, cooking and presentation, as if an AI had analyzed the world's gastronomy since the dawn of time and swallowed all the cookery books and methods to know what to serve at Pic in 2025. The staff, well-trained in rehearsals, hold the room with brio, some deserving an acting award, like the brilliant young sommelier, Edmond Gasser, who was Sommelier of the Year for Gault&Millau Suisse in 2020. He oversees a very large cellar, demonstrating the company's commitment to the Rhone region, its extensive range in all regions and beyond, and its not-so-exorbitant prices - the prerogative of houses with a long history and privileged links with great winegrowers. And let's not forget the finely-crafted desserts: the kiwi almond criste-marine, as fresh as a fruit salad, and the inverted jasmine rose orange blossom puff pastry with Tahitian vanilla cream.
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Address 285 Avenue Victor Hugo
26000 Valence
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People
  • Created with Fabric.js 5.2.4
    David Sinapian Propriétaire
    Created with Fabric.js 5.2.4 David Sinapian Propriétaire
  • Anne-Sophie Pic
    Anne-Sophie Pic Chef
    Anne-Sophie Pic Anne-Sophie Pic Chef
  • Created with Fabric.js 5.2.4
    Tamaki Kobayashi Chef
    Created with Fabric.js 5.2.4 Tamaki Kobayashi Chef
  • Created with Fabric.js 5.2.4
    Eric Verbauwhede Pastry Chef
    Created with Fabric.js 5.2.4 Eric Verbauwhede Pastry Chef
  • Created with Fabric.js 5.2.4
    Cédric Barrère Pastry Chef
    Created with Fabric.js 5.2.4 Cédric Barrère Pastry Chef
  • Created with Fabric.js 5.2.4
    Margaux Dias Martins Chef de service
    Created with Fabric.js 5.2.4 Margaux Dias Martins Chef de service
  • Edmond Gasser
    Edmond Gasser Head sommelier
    Edmond Gasser Edmond Gasser Head sommelier
  • Created with Fabric.js 5.2.4
    Paz Levinson Head sommelier
    Created with Fabric.js 5.2.4 Paz Levinson Head sommelier