Cooking is literally in Chef Anne-Sophie Pic’s DNA. The daughter and granddaughter of acclaimed chefs Jacques Pic and André Pic, she made history as the first French woman to earn three Michelin stars and is among only a few women worldwide to reach that distinction.
Chef Pic is bringing her refined approach—rooted in respect for ingredients, balanced flavors, and elegant simplicity—to New York City. Her influence extends to both a new restaurant opening later this year and to Air France’s onboard dining. Currently the owner of eight restaurants, including La Dame de Pic in Paris’s 1st arrondissement, she has collaborated with Air France to introduce her cuisine to travelers: through August her dishes are featured in the airline’s new business-class cabin, with a first-class menu planned for later in the year.
Designing menus for flight presented unique challenges. Pic adapted her food to the differences in taste preferences between French and American passengers and to the constraints of cooking at altitude—limited space, equipment, and the way flavors register at 30,000 feet. She trained cabin and catering staff carefully, giving specific instructions so dishes could be executed consistently. During a recent visit to New York, she was pleased to see her menus being served and enjoyed by passengers.
The in-flight offerings showcase Pic’s signature combinations and attention to texture and balance. Examples include a lobster and celery appetizer brightened with juniper berries; guinea hen paired with Swiss chard ravioli; cod served with forbidden rice and vegetable pearls; salmon accompanied by lentils spiced with sweet aromatics and pickled onions; and a quinoa flan finished with pineapple and red bell pepper coulis. Her l’amuse-bouche presents marinated shrimp with a fine vegetable brunoise and an orange vinaigrette, designed to awaken the palate.
Pic spoke about a current focus in her cooking: crafting flavor through timing and freshness. In her restaurants she increasingly prefers to finish sauces to order rather than preparing them far in advance, combining components just minutes before plating to produce a livelier, more immediate taste. This philosophy translates to her airline menus as well, where diners can expect carefully considered flavor profiles that feel fresh and distinctive with each flight.
What three go-to ingredients are always in your home kitchen?
“Only three? It’s hard to choose, but certainly butter, olive oil and vegetables. I also always keep eggs on hand, and tea and coffee are essential.”
What’s your favorite season for cooking, and why?
“All of them—each season brings different, seasonal ingredients and vegetables. Spring feels like a rebirth: March offers the best transition between winter and early spring produce.”
What’s the first meal you ever cooked?
“As a child I was drawn to pastries. I loved working alongside my father, absorbing the smells, sounds and tastes of the kitchen as creations came to life.”