La Dame de Pic – London

What is it ? – 3 Michelin starred French Chef Anne Sophie Pic has opened her first Restaurant in the UK , La Dame de Pic offering the very best local (UK) seasonal ingredients.

Where is it ? – Restaurant La Dame de Pic is inside the Four Seasons Hotel overlooking The Tower of London and the River Thames. The closest tube station is Tower Hill which is a 100 metre walk to the hotel.

Who`s Cooking ? – Chef Luca Piscazzi runs the Kitchen overseen by Anne Sophie Pic. Luca has previously worked at the 3 star La Pergola in Rome , The Lanesborough and Amber in Hong Kong.
What should I expect ? Top tier fine dining to the highest of standards.
Must Order dish – The highlight was definitely the Wagyu but at £98 for a main course portion , that`s just criminal.
What will it cost me ? – £160 for the Voyage Menu comprising of 8 of Chef Pics firmly established Signature dishes. The Wine was highly priced and 2 flights to accompany our food was £240 which I really couldn`t justify. We ordered 2 glasses of Champagne at £35 and a bottle of Muscadet at £39.

My thoughts – £98 for a main course…. OUCH.

What`s good ? – The cooking is absolutely on point , I really couldn`t fault it . The food is definitely a firm 2 star.
Any Negatives ? – The Service needed addressed quite badly. It was professional but came with very minimal customer interaction. No smiles or personal chat, It was a case of duty only… “Let`s just do our job and get back home”. We certainly didn`t get our £49.88 worth which was added to the final bill.
Would I return ? – Yes , definitely but probably just for a set lunch.
Restaurant Address – Address: 10 Trinity Square, London EC3N 4AJ Phone: 020 3297 3799

Carrots , Orange flower Yoghurt , Carrot Jelly , Carrot foam.

Heirloom Tomatoes – Marinated in Pastis and Coffee , Almond Panna Cotta , Tagette (Marigold) and late harvest Olive Oil ice Cream.

Bluefin Tuna – Tartare with Cubeb (Javanese) Pepper , Courgette marinated in Cherry Blossom , Almond Cream.

Berlingots – Pasta parcels filled with Chilcote cheese , Red Bell Pepper jus infused with Geranium.

An extremely delicate lattice wafer seemed to have been missed out of our pre meal nibbles. I asked if they had been forgotten and within a few minutes we had two to sample.

Blue Lobster – Roasted in Shellfish Butter , White Peach with Curry and Loveage and a Bellini style Bisque.

Organic Welsh Lamb – Marinated in Melilot (Sweet Clover) and Chartreuse Spring vegetables glazed with pollen butter Padrón pepper light purée

Kagoshima A5 Wagyu Beef – Marinated in Absinthe Pepper and Green Anise , poached Aubergine in Dashi , Salmon Roe and Black Garlic emulsion. This was absolutely stunning in every way and possibly the best piece of Meat I have ever experienced…Perfection.

Stilton Blue Pebbles, white chocolate and meadowsweet

Itakuja chocolate – Chocolate crémeux and Passion fruit sorbet , Passion berry infused IPA beer custard cream

The White Millefeuille – Tahitian vanilla cream, jasmine jelly , Voatsiperifery (wild pepper from Madagascar) pepper foam encased between delicate layers of Puff Pastry. One of Chef Pics most famous creations.

Sweet treats – A selection from the Pastry section.