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ANNE-SOPHIE PIC LAUNCHES “IMPRÉGNATION ABSOLUE,” A NEW DIALOGUE BETWEEN FOOD AND NON-ALCOHOLIC DRINKS AT TWO MICHELIN STAR LA DAME DE PIC AT FOUR SEASONS HOTEL LONDON AT TEN TRINITY SQUARE (United Kingdom)

This September, La Dame de Pic London at Four Seasons Hotel London at Ten Trinity Square, the two Michelin-starred restaurant from the world’s most decorated female chef, Anne-Sophie Pic, will redefine the dining experience with the launch of Imprégnation Absolue, a new globally-inspired non-alcoholic drinks pairing menu.

ANNE-SOPHIE PIC LAUNCHES “IMPRÉGNATION ABSOLUE,” A NEW DIALOGUE BETWEEN FOOD AND NON-ALCOHOLIC DRINKS AT TWO MICHELIN STAR LA DAME DE PIC AT FOUR SEASONS HOTEL LONDON AT TEN TRINITY SQUARE (United Kingdom)

This September, La Dame de Pic London at Four Seasons Hotel London at Ten Trinity Square, the two Michelin-starred restaurant from the world’s most decorated female chef, Anne-Sophie Pic, will redefine the dining experience with the launch of Imprégnation Absolue, a new globally-inspired non-alcoholic drinks pairing menu.

Category: Europe - United Kingdom - Gourmet restaurants - Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2022-09-16




Photo credit © Four Seasons Hotels & Resorts

More than just a technical term, imprégnation is a concept that brings together several processes and formulations, and represents Anne-Sophie’s core cooking philosophy.

By means of steeping, steaming, smoking or marinating, aromas are enhanced, creating new surprising flavours in both the dishes and drinks.

The innovative selection of alcohol-free options includes rare teas from across East Asia; coffee sustainably grown in Africa and South America; and locally produced kombucha - available at the restaurant as part of a new, inclusive set pairing from Chef Pic.

Working closely with Head Executive Sommelier Paz Levinson, Chef Pic has developed a menu grounded on the art of metamorphosis, or Imprégnation Absolue.

As part of the dining experience, guests are invited to observe the process of transformation before dishes arrive through the ritual preparation of cocktails and tea, or the mixing of certain ingredients for the sauce, which takes place in front of them at the table.

This serves as an aromatic prelude to their dining experience and allows the guests to smell the aromas that will be blended into the dishes, stimulating the five senses.

Drinks include Genmaicha Collins, a non-alcoholic cocktail using Genmaicha tea, lime cordial and cardamom, whose tart and earthy notes pair well with the Heritage Tomato marinated with Nikka whisky and a refreshing tagette and mint ice-cream.

Likewise, the aniseed notes in the Cornish Turbot glazed with pastis, bell pepper, agastache and lavender and curry sabayon are perfectly matched with the warm, aromatic blend of Allspice and Cardamom in the Seedlip Martini.

Berlingots, delicate pasta parcels filled with St Cera cheese and infused with geranium, shiso and Chartreuse, are equally inspired and paired with the smooth, round and floral texture of warm Hon Gyokuro tea.

On the other end of the spectrum, the strength of La Dame de Pic London’s Geisha coffee, made with the Chemex method for a pure flavour, finds a natural companion in the Hereford Beef Fillet, which is also marinated in coffee and served alongside baby aubergine tempura, rich oxtail confit and fresh dill.

Imprégnation Absolue is also extended to the desserts, devised Chef Pic and Executive Pastry Chef Eric Verbauwhede: the sweet notes of the seasonal White Millefeuille with Tahitian vanilla, Jasmine jelly and Voatsiperifery Pepper cloud from are slightly lifted by the delicate aromas of citrus and chamomile found in the sparkling Bla tea.

Drawing influence from all corners of the world, the new non-alcoholic drinks offering also includes a selection of rare teas sourced with the help of respected Tea Sommelier Kiona Malinka, who has chosen varieties such as Bai Yao Zhenis, a bespoke Chinese white tea made using only the young top shoots of the crop.

Kiona’s deep cultural understanding of farming and terroirs brings to light the same subtle regional qualities typically associated with wine. Anne-Sophie Pic’s established partnership with Maki Maruyama of the Jugetsudo House of Tea also brings added harmony to the menu: premium Japanese tea has been carefully balanced with the chef’s favourite ingredients, from hojicha and cubeb pepper to genmaicha and tonka beans, creating a moment of unity between flavour and aroma.

On top of sourcing from premium suppliers, the new drinks from La Dame de Pic London use components that are the result of dedicated extractions, fermentations and infusions tried and tested at their famous lab in Valence, Southern France, where herbs and flowers, from Douglas pine to green cardamom to fresh Thai basil and lovage leaves, are given a contemporary twist using classic techniques.

Anne-Sophie Pic says, “Working with Paz Levinson, our Head Executive Sommelier, encouraged me to expand on the world of infusion. I wanted to develop aromatic dialogues between products or dishes right down to the drinks. Food and drink combinations were born, showcasing just how exciting this new avenue of culinary exploration can be.”

The Imprégnation Absolue menu will be available at La Dame de Pic London at Four Seasons Hotel London at Ten Trinity Square from Monday, September 26, 2022. Pairing menus will be priced at four courses for GBP 75, 6 courses for GBP 95 and 8 courses for GBP 110.


Photo credit © Four Seasons Hotels & Resorts




Photo credit © Four Seasons Hotels & Resorts



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