Also, the fresh herbaceous scent of dill was a lovely match with the sweet uni and custard. Sea Urchin from Hokkaido – haven’t seen an uni dish this pretty. I especially enjoyed the little yuzu balls. And the seats also seem more private.īirthday ritual calls for champagne, and we were happy to see one of our favourite producers on the list – Billecart Salmon ($38 per glass).Īs for the menu, we selected the $238 6-course Experience menu over the $328 7-course Elegance menu, as we were reminiscing about the amazing cheese service we had had in France last year, and we wanted to ensure enough capacity to add on the cheese course (additional $38) at La Dame de Pic.įour snacks are presented, each elevating in flavour intensity. While sitting at the pastel-coated booth seats that centre the restaurant might appear to be the more enticing option, I prefer the seats by the full-length windows that give you a view of the courtyard. Needless to say, its location at the prestigious Raffles Hotel immediately lends an aura of grandeur to the restaurant, but nothing that reeks of stuffiness or tradition. The same feminine, light touches dominate the décor, soothing muted greys and pinks, are all very welcoming. When it opened last year, I was certain I wanted to visit one day, and last weekend, I did. La Dame de Pic Singaporeīut, on to La Dame de Pic in Singapore.

(Interestingly, the restaurant lost a star early this year, creating mini shockwaves across the culinary world as it had held 3 stars for the past 55 years). I figured I could get modern twists on French classics at the many esteemed restaurants here in Singapore ( Odette, Jaan), but trying the famed Truffled Bresse Chicken cooked in a bladder and the Truffle Soup that was created exclusively when Paul Bocuse was presented with the title of Knight of the Legion of Honour in 1975, was something unique that I had to try while I was in Lyon.

I debated hard between the evocatively feminine and gorgeous cuisine of Anne-Sophic Pic versus the traditional and established culinary flair at Paul Bocuse and decided on the latter.

Diva pic