Bangkok, Thailand, October 13, 2025 / TRAVELINDEX / Anne-Sophie Pic, the French chef with the most Michelin stars in the world, is ushering in a new chapter of culinary excellence in Bangkok.

Anne-Sophie Pic is known for her bold vision and pioneering approach to gastronomy. Guided by her philosophy of suffusion, a style that reveals itself through delicate layers of flavor and profound connections between ingredients, she has given French cuisine a new perspective for a new era.

At Restaurant Pic in Valence, which has held three Michelin stars every year since 2007, she continues the legacy of her father, Jacques Pic, and her grandfather, André Pic, both of whom also received three Michelin stars. In 2024, TripAdvisor named the restaurant the best in the world in its "Best of the Best" ranking – an accolade that reflects her enduring influence on the culinary world.

HONOR THE PAST, EMBRACE THE FUTURE

Le Normandie, which opened in 1958 in the Tower Wing, then one of Thailand's tallest buildings, was the country's first French gourmet restaurant and has been appreciated by discerning diners and world travelers ever since. It is also the first French restaurant in Thailand to be recognized by Les Grandes Tables du Monde.

With the arrival of Anne-Sophie Pic, a story continues that is built on personal ties and lasting impressions. Her connection to Thailand has deepened over decades. In 1998, she cooked at Le Normandie for the first time during a culinary week that profoundly influenced her. There, she discovered not only a restaurant steeped in history, but also one that her father, Jacques Pic, had admired forty years earlier.

Today, the circle closes as she returns to write a new chapter in her story. “I firmly believe that food is a universal language, a place where cultures meet. Opening a new chapter at the Mandarin Oriental, Bangkok – a legendary institution that embodies elegance and refinement – ​​is an adventure that truly excites me. I look forward to creating an experience where French gastronomy engages in dialogue with the vibrant energy of Thai culture.” – Anne-Sophie Pic

ANNE-SOPHIE PICS CREATIVE KITCHEN: SUFFUSION

Anne-Sophie Pic's cuisine is characterized by quiet elegance and a dedication to awakening the senses. Nature is her constant muse, with every ingredient – ​​especially the plant world – becoming a source of inspiration, leading her to creations that are as delicate as they are bold.

At the heart of her art lies the philosophy of suffusion. It is not a technique, but a way of thinking, an aromatic framework in which aromas reach their full potential through marinating, infusion, maceration, and smoking. Layer by layer, the aromas unfold and blend in subtle harmony to create compositions that are both surprising and deeply moving.

For Bangkok, Anne-Sophie Pic presents some of her emblematic creations, including Hokkaido sea urchin, chocolate alveole, and the famous Les Berlingots ©ASP, reinterpreted here with a delicate filling of Camembert, saffron, chamomile, and slightly acidic tomatoes. The Breton lobster with red fruit dashi, served with seaweed, reflects her enduring admiration for Asia. Another highlight, the wild sea bass with caviar, is a tribute to Jacques Pic's legendary dish, enhancing the warm and cold contrast of sea bass and caviar with the refinement of a champagne sauce.

From the region, Anne-Sophie Pic presents a Charolais beef fillet, refined with Thai black garlic and smoked vanilla – a dish of profound note and subtle spice.

To finish, a refined sweet note: White Lotus Mille-feuille. This reinterpretation of their classic mille-feuille unfolds like a lotus blossom. Rose petal tuiles, a cloud-like cream of vanilla and jasmine blossoms are delicately accented with Thai ginger blossom. A dessert that beautifully combines French artistry and Thai symbolism.

Upon arrival at the restaurant, guests are invited to discover these creations at the bar, where they can enjoy cocktails while admiring a breathtaking view of the Chao Phraya River.

The drinks menu offers both alcoholic and non-alcoholic options, showcasing carefully crafted cocktails that capture the essence of each ingredient, perfectly harmonizing colors and flavors. Specialties include Brume, a blend of Calvados and Osmanthus with a subtle coffee note, and the Genmaicha Collins, which combines roasted green tea with lemongrass, kaffir lime, and matcha for a herbal, slightly spicy flavor.

The combinations also extend to the menu itself: Roasted green tea with kombu syrup and sakura leaves accompanies the Hokkaido sea urchin, while oolong and chamomile are combined with Les Berlingots ©ASP.

A NEWLY DESIGNED SPACE: A DIALOGUE OF TRADITION AND MODERNITY

The Anne-Sophie Pic restaurant at Le Normandie was entrusted to Humbert & Poyet, the renowned architectural duo whose work has redefined spaces worldwide. This marks their first foray into fine dining – a commission that unites one of France's most visionary chefs with one of Asia's most iconic hotels. Their task was as ambitious as it was delicate: to preserve the soul of a historic location while simultaneously designing a future where tradition and modernity blend harmoniously. The result is an ambiance that is both familiar and surprising, intimate yet expansive, respectful of its past and brimming with new possibilities.

French elegance and Thai cultural richness merge in a refined, understated, yet contemporary architectural language. The design celebrates exquisite materials and local craftsmanship—from Jim Thompson fabrics reminiscent of centuries-old Thai weaving to sculptural furniture framed by lacquered wooden arches. A palette of soft beige and gold tones creates a warm atmosphere, while peony embroidery—a tribute to Chef Pic's favorite flower—reflects a sculptural plaster relief. Its details unfold gradually, like the layers of a story.

Textures, patterns and materials are precisely coordinated, giving the restaurant a calm energy that reveals itself gradually rather than at first glance.

By day, the bar offers breathtaking views of the Chao Phraya River, a kaleidoscope of light and movement. By night, the same space transforms into a cocoon of shadows and reflections – an inviting atmosphere. At its heart is a striking sculpture by Maxime Lhermet, a work that embodies Anne-Sophie Pic's creative spirit, the identity of the Mandarin Oriental, Bangkok, and the richness of Thai culture.

The lighting, designed as a play between organic and mineral forms, carries this dialogue into every corner, ensuring that the journey is felt as much as seen.

“In Bangkok, I am surrounded by a team whose journey is closely intertwined with my own. Tamaki Kobayashi, who has been by my side for almost 14 years, now leads the kitchen at Anne-Sophie Pic in Le Normandie with a brilliance I have long trusted. Alongside her, Edwin Cochet, Head Sommelier, brings a thoughtful wine vision that enriches the dialogue of every dish. I am also delighted to welcome Yuko Kuwayama, Head Pastry Chef, whose artistry is characterized by both delicacy and precision.” – Anne-Sophie Pic

TAMAKI KOBAYASHI CHEF DE CUISINE

Tamaki Kobayashi's culinary journey began in Japan at the Tsuji Culinary Institute, before she traveled to France to further her training. There, she joined Maison Pic in Valence and discovered her affinity for Anne-Sophie Pic's philosophy of balance and aromatic layering. Her path then led her to Joël Robuchon in Tokyo and later to Lausanne, where she contributed to the opening of the Pic au Beau Rivage Palace in 2009.

In 2020, she returned to Valence and once again took her place at the heart of the three-Michelin-starred restaurant Maison Pic. Known for her precision, quiet strength, and dedication to French cuisine, she steadily rose through the ranks within the team. Today, as Executive Chef at Anne-Sophie Pic at Le Normandie, she brings this extensive experience to Bangkok, where she shapes the Anne-Sophie Pic cuisine, crafting a culinary experience of refinement, artistry, and rhythm.

Opening hours Wednesday to Sunday: Lunch 12:00 to 15:30, Dinner 18:30 to 23:30

Menu selection: À la carte lunch menu – 3 courses; Travel menu – 7 courses