Diving into the French Splendor of La Dame de Pic in Raffles Hotel
When We Arrived
Picture this: it was exactly noon when we slipped through the gleaming French doors of La Dame de Pic. Fast forward to 4:30 pm, and we burst back out, wild-eyed and blissfully stuffed. We were among the last guests to leave the lunch crowd, but one staff member assured us that a marathon meal isn’t exactly a rarity at this place.
The Cozy yet Overtly French Vibe
- The space feels like a ballroom, with its sweeping arched mirrors and a gargantuan brass chandelier hovering overhead.
- Every table is dressed in blush‑pink and plum hues, all accented by lively peonies and a pink rose that feels almost too pretty to eat.
- Guests often linger, some sipping cocktails for hours before deciding to “stay” for dinner; it’s a restaurant where the clock plays second fiddle.
What Makes the Experience Unforgettably Moovey
Once the dishes start arriving, it’s like watching an autumn garden dovetail into miniature masterpieces. Each plate is a visual treat—carefully arranged, like the petals of a fresh bloom. The food itself is more than just edible; it’s a show, a celebration of French cuisine done by the world‑renowned, three‑Michelin‑star chef, Anne‑Sophie Pic.
So, whether you’re after a leisurely lunch or a dazzling dinner (or both, because we’re not shy about staying), La Dame de Pic guarantees that its vibe and menu will keep you swooning for hours. Bon appétit!
Merry Autumn at La Dame de Pic: French Flair Meets Asian Twist
Chef de Cuisine Francesco Di Marzio Takes the Helm
La Dame de Pic is whipping up a seasonal storm with new Chef de Cuisine Francesco Di Marzio – the bright star who once cozy‑cocooned in Madame Pic’s kitchen. He’s closed the door on some predictable fare and opened the gate to a daring blend of French elegance and subtle Asian hints.
Menu Highlights — Six‑Course Experience & Seven‑Course Elegance
- Experience Menu: $248++ per guest, six courses of culinary storytelling.
- Elegance Menu: $338++ per guest, seven courses that promise to make every bite feel like a poetic love letter.
Both menus hit the sweet spot where baguettes feel cheeky and sushi can get the double‑taked; surprise you, satisfy your appetite, and keep your inner foodie giggling.
Drinks: A Fusion Feast from the Rhône Valley
The sommelier extraordinaire Justin Wee has choreographed a drink pairing program starting at $158++. Think sakes and French wines that together shout a subtle, yet passionate hello to Madame Pic’s birthplace: the storied Rhône Valley. The result is like a dance where a silk ribbon meets a crisp baguette — beautifully unexpected.
Photo Credit: Alexis Yang
Seasonal menus run until the end of the year, so seize the moment and book your table before autumn paints the city in golden wonder. Enjoy the fusion, feel the romance, and let your taste buds do the happy dance!
Get a Taste of the Grand Opening
Photo by Alexis Yang
Three delightful starters to kick off the “Elegance” menu
-
Cherry Chocolate Bubbles: These tiny bonbons don’t just melt—they explode on the tongue, releasing a sensational mix of cherry juice, Campari, and a splash of sake. Think of it as a tiny fountain of flavor!
-
Matcha Munchkin Brioche: A minuscule brioche that looks like a stone fresh from its “soil.” The secret? Fine matcha powder that gives it a subtle earthy glaze, turning every bite into a surprising treat.
-
Honeycomb Cracker Surprise: Imagine a honeycomb cracker dusted with paprika and spinach powder, paired with a kueh pie that drips with creamy cognac yogurt. Add sweet Gambero Rosso prawns, and you’ve got a crunchy, colorful explosion of taste.
Each amuse-bouche feels like a tiny masterpiece, ready to set the tone for everything else on the menu.
Sea Urchin from Hokkaido – A Tasty Surprise!
Picture this: you’re sitting at a table, and suddenly – whoosh! – the sea urchin from Hokkaido lands in front of you like it owns the room.
What Makes It So Special?
- Bright, Crescent‑Shaped Tartelette: Carved to perfection, ready to impress.
- Nutty Sobacha Cream: It’s like a subtle, nutty hug for your taste buds.
- Zesty Sudachi: Provides a citrus zing that wakes up the palate.
- Nori Jelly: Adds a gentle, sea‑salt note that complements the main star.
- Crème de la crème – Creamy Hokkaido Uni: The star that brings everything together.
Flavor Harmony: A Kitchen Symphony
When you take that first bite, it’s like a well‑tuned orchestra – every element hits the right note. The creamy uni sings, the sobacha adds depth, the sudachi pops, and the nori jelly ties it all together. It’s a mouthful of pure bliss.
Better with Sake
Why stop here? Pair it with one of Justin’s coveted sake selections: The Yamamoto Midnight Blue Junmai Ginjo. This rare bottling oozes ripe rock‑melon flavors that perfectly balance the sea urchin’s richness.
Bottom Line
From the first glance to the last bite, the Sea Urchin from Hokkaido is a culinary adventure that turns a simple dinner into a memorable experience. Grab the combo, and let your taste buds dance!
Matsutake Mushrooms: The Autumn Star of the Japanese Kitchen
When autumn rolls around in Japan, one food becomes the unofficial celebrity of the season—matsutake mushrooms. These little green caps are so coveted that chefs line up at the market like they’re signing for the latest blockbuster.
What Makes Matsutake a Boss?
- Deep, earthy aroma that screams “forest floor”
- Meaty texture that gives you a bite you can’t forget
- Natural sweetness that pops when cooked properly
Why This Dinner You Must Try
Picture this: a neatly wrapped en papillote—that’s the fancy way of saying “cook it in parchment”—filled with the humble matsutake. The result? A steaming, flavorful dish that’s simply irresistible.
Flavor Twist: Coffee Meets Mushroom
At first, you might think coffee and mushrooms are a match made in culinary fairyland. But adding a Bourbon Pointu coffee sabayon to the mix actually brings out the mushrooms’ nutty notes like a secret sauce on a classic burger. That little splash of coffee brings an unexpected kick that balances the earthy undertones to perfection.
Hold Up—That Waffle!
And then there’s the coffee waffle. It is a delightful piece in its own right—crispy on the outside, soft on the inside, and a fun nod to coffee lovers. The only thing left to ask is: why not pair it with a crumbly cheese or a drizzle of honey? As it stands, it feels a bit like a sidekick that didn’t quite find its role in the gourmet story.
So, if you’re ever in Japan during the fall or dreaming about a chic dinner at home, consider bringing these matsutake mushrooms into your kitchen. Trust me—your taste buds and Instagram feed will thank you.
Berlingots: A Sweetly Whimsical Wine & Food Pairing
Imagine a tiny, pyramid‑shaped pasta that looks straight out of a childhood dream—think candy‑crush, swirl‑up, and a splash of green. Anne‑Sophie Pic has turned that vision into Berlingots, a matcha‑infused creation that’s as playful as it is gourmet.
What Makes the Ball Feel Like Heaven
- Cheese Fondue Core – Each bite is stuffed with a silky French cheese fondue that melts on your tongue.
- Herbaceous Dashi Swirl – A gentle broth of herbs bathes the pasta for a subtle, earthy kick.
- Smoked Leek Touch – A finish of smoked leek adds smokey depth, making every mouthful a little smoky, hot‑kissed cloud.
The Wine That Sealed This Nostalgic Alliance
To honor this sweet nostalgia, Pic paired the dish with a special joint venture wine: The Anne‑Sophic Pic & Michel Chapoutier Saint‑Peray “Lieu‑Dit Payrolles” 2016. This Rhône white is all about that mineral backbone, sweetly rounded with tropical fruit notes that harmonize perfectly with the herbal dashi.
Why It Works
The mineral undertones of the wine kick the pasta’s cheese foundation right into a breezy, balanced dance. Meanwhile, the vibrant tropical hints of the wine echo the green zest of the matcha, so both ingredients feel like they’re wearing each other’s hats.
So next time you crave a dish that feels like your sweet‑tooth memories and your palate’s morning coffee, give Berlingots a whirl. Pair it with the 2016 Lieu‑Dit Payrolles, and you’ll get an indulgent adventure that’s both nostalgic and utterly classy.
Blue Lobster from Brittany: A Wild Flavor Adventure
Get ready to toss your taste buds into a whirlpool of audacious flavors. The Blue Lobster from Brittany isn’t just a dish—it’s a culinary cliffhanger that turns your plate into a storybook.
What Does the Soup Even Do?
- Crustacean bisque: A rich, silky sea‑fowl that’s the backbone of the whole thing.
- Genmaicha: That toasted‑tea goodness that whispers smoky whispers.
- Madras curry: The fiery, tangy spice that keeps things charismatic.
These liquids wouldn’t get along on a regular kitchen shelf, but here they meet in a perfect marriage—just like an unlikely duo in a rom‑com. The result? A broth that tastes like deep, coffee‑laden ocean vibes.
Why Does It Work?
Picture the blue lobster shell’s umami power amplified by the warm, nutty aroma of genmaicha. Add a pinch of bold Madras spices, and boom—your bowl swirls into a dramatic, almost espresso‑like potion. Trust us, it’s not just a meal; it’s a mood.
The Star of the Show
At the heart of this masterpiece lies a yuzu‑infused koshihikari rice bed, a subtle citrus companion that lifts the broth’s flavor profile. And topping it all? The proud, celestial Blue Lobster, seared over binchotan chalk—think grill fire meets quiet river stone, for that smoky, perfectly caramelized finish.
So next time you crave something extra-spicy, extra‑unique, extra‑blue, you know where to head. The Blue Lobster from Brittany will make your taste buds do a happy dance and keep you humming a little culinary anthem. Enjoy!
The Pigeon’s Parisian Punch
Picture this: a feathered feast in the heart of Singapore, where the one-of-a-kind Pigeon from Bresse takes center stage. We’ve gotta say, who else would give you a chance to dive into pigeon meat in this city?
Star of the Show – Pigeon Breast
- Colorful presentation: The blood‑red breast looks like a ruby on a plate.
- Texture: Firm yet tender, it sings with every bite.
- Flavor kick: A whisper of sobacha gives a nutty depth, while a drizzle of pigeon jus—infused with subtle Bourbon Pointu—adds a bittersweet aroma.
We’re still pinching our elbows to keep the sauce in place. Seriously, it’s that good.
Hangover from the Menu
Between crinkling amuse‑bouches, a cozy bread basket, and hearty courses that fill you almost to your midline, we’re feeling a pinch of fullness. Yet, no matter how full we are, the cheese trolley guarantees one more irresistible splurge.
The Cheese Trolley Extravaganza
- Price point: A planned $38 trip to cheese heaven.
- Must‑try blue cheeses: Grab a slice of Bleu d’Auvergne and Fourme d’Ambert if your taste buds crave that funky tang.
- Alternative highlight: Don’t skip the nutty, earthy glory of a 30‑month‑old Comte. It’s like a flavor time capsule!
At the end of the night, the cheese trolley – that parade of fragrant, funky cheeses – is the ultimate indulgence that turns snack time into a celebration. Cheers to the pigeons and the cheese!
Dive Into Dessert Wonderland
Photo by Alexis Yang
Get ready to taste the next big thing in sweets: the brand‑new Tulakalum Chocolate. Trust me, it’s a game‑changer.
Our Two Showstopping Sweet Sisters
- Green Pepper Panna Cotta – It’s creamy, it’s cool, and that green pepper gives it a kick that will keep you on your toes.
- Peppermint Mousse with Shiso – A beanie‑blue delight with a fresh herbal twist. The shiso lightens the minty vibe, making it feel like a summer breeze in a spoon.
Why These Two Are a Match Made in Cake Heaven
Both desserts are generously smothered in chocolate mousse and studded with chocolate cake cubes – think of it as the ultimate chocolate double‑dose. The crescent shapes curve like your favorite latte art, bringing that perfectly polished look that everyone loves.
So, if you’re looking to wow your taste buds with something fresh, bold, and chocolate‑filled, these two are your go‑to seat‑right‑filling treats.
More Than Just Another Dessert: The Williams Pear + White Tea Explosion
Picture this: a plate that looks like it could double as a glossy selfie of an apple. You’d think it’d be a simple apple tart, but this is a spectacular fusion of caramelized Reine-de-Remontine apples, chestnut flower honey mousse, and a splash of white tea that turns your taste buds into a joy‑ride.
Why It’s a Total Game‑Changer
- Apple 2.0 – Think tarte tatin vibes but with a modern twist: caramelised, perfectly crisp, like the apple’s giving a wink to your senses.
- Honey‑Infused Mousse – Smooth, nutty, and light enough to keep the palate dancing.
- White Tea Serenade – Not your ordinary tea; it’s a delicate backdrop that elevates everything. Imagine a gently flowing river of subtle flavours.
Pairing Perfection
Back in the glorious Rhône Valley comes the Muscat de Beaumes‑de‑Venise 2018 from Monsieur Chapoutier. This silky sweet is like a mandarin orange on a sunny Saturday—quietly bold, undeniably sweet, and the perfect match for our sweet, savory little masterpiece.
Seasonal Touches for the Warmer Months
Early October brings the white truffle into the mix—just when the air changes and the world feels softer. Then, black truffle for December will make your holiday dishes feel like a confetti of flavors, perfect for the festive countdown.
Four Hours of Pure Delight
If you’re looking to turn an ordinary evening into a four‑hour sensory concert, La Dame de Pic guarantees you won’t leave with a broken heart, only with full cheeks and a wide smile.
Location & Hours
La Dame de Pic sits in the Grand Lobby at Raffles Singapore, 1 Beach Rd, Singapore 189673. Call +65 6337 1886 if you want a reservations tip. Their clock is like this:
- Tuesday – 6:30 pm – 8:45 pm
- Wednesday–Saturday – 12:00 pm – 1:45 pm; 6:30 pm – 8:45 pm
- Sunday & Monday – Closed
Expect a meal that goes beyond food, taps into emotions, and leaves you laughing—because we’re all about merging palate and joy.
