Meet the New Maestro: Francesco Di Marzio Takes the Helm at La Dame de Pic Singapore
Picture this: a slick Italian virtuoso, heavily inked, fresh from Europe’s culinary heartland, stepping into Singapore’s gastronomic skyline. That’s Francesco Di Marzio, the brand‑new Chef de Cuisine at La Dame de Pic, a title that’s been pre‑assigned to the finest.
He’s not a stranger to Anne‑Sophie Pic. The duo first crossed paths in 2017 at a members‑only club, and Di Marzio later sharpened his skills at Pic’s 132‑year‑old family bastion, Maison Pic in Valence. By now, he’s a seasoned pro, boasting several Michelin‑starred kitchens and four nominations for the prestigious San Pellegrino Young Chef Award.
When we caught up over a post‑meal chat, Di Marzio shared his excitement: “I’m thrilled to bring Pic’s vision to Singapore and to dive deeper into this vibrant food scene.”
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Seasonal Sensations: Autumn on the Plate
La Dame de Pic’s new autumn menu is a feast for all senses, combining two distinct offerings:
- ELEGANCE – a seven‑course journey featuring premium choices such as Matsutake mushrooms and Hokkaido uni.
- EXPERIENCE – a six‑course experience that’s slightly more intimate.
Each menu kicks off with an audacious burst of color and aroma. By the third appetiser, you’ll catch a playful twist on classic prawn kueh pie tee and rose cookies (kuih loyang), finished with a daring dash of smoked paprika that practically screams “let’s go!”
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Morning Magic: A Trio of Tastings
The first act comes with a sharp, vinegary French melon, swathe of burrata, and a glittering tray of bottarga spheres, all bathed in a herbal lapsang souchong tea. It sets the stage for the table’s next star.
Then we’re presented with the beloved BerlingOTS—triangular pasta parcels that vanish in traditional, yet surprisingly modern ways. This time, they’re stuffed with a French cheese fondue, nestled in leek dashi, and flavored with green cardamom and matcha. The final flourish is a side of smokey, dehydrated leeks torn from cherry wood, creating a satisfyingly woodsy, cheese‑first encore.
But don’t worry about the intensity—Anne‑Sophie Pic & Michel Chapoutier Saint‑Péray Lieu‑dit Payrolles 2016 accompanies the dish, with notes of minerality and oak that keep your palate balanced.
Midday Masterpieces
The main courses are dazzling: a Brittany Turbot cooked “meunière” side‑by‑side with a Bresse Pigeon, each performed with impeccable care. Unfortunately, the accompanying herbs sometimes bathe the delicate proteins in a heavy hand. A tarragon‑sauce plays a bit too loud, and the fennel near the pigeon likewise competes for the spotlight.
But here’s a cheeky twist: instead of fully sipping the usual wine ensemble, patrons paired kombucha and tea. The kombucha—crafted on‑site—offers a punchy counterpoint, helping to subdue the herbaceous elements, and functions beautifully as a palate‑cleansing interlude.
Cheese Finale – The Goodbye Dream
As the cheese trolley rolls in, you might feel a little guilt over committing to an array of bold, soft cheeses. The ever‑cheerful wait staff persuade you to indulge, and you’ll walk away with a belly so full you’re sure your tummy will cheer for an encore.
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