A new era at Le Normandie: Anne-Sophie Pic brings her culinary vision to Bangkok

How will the menu reflect your style and your impressions of Bangkok?

The cuisine will be French at its core, but it will evolve in harmony with Thai influences. Bangkok offers such a wealth of inspiration, from its ingredients to its culinary philosophies. I want to create a menu that is respectful, balanced and expressive—a reflection of my identity as a chef and of the city’s vibrant soul. Over time, Thai ingredients will become more prominent in my creations, allowing both traditions to speak to one another.

Which signature creations should guests look forward to?

One of my most iconic dishes, Les Berlingots, will be presented with a Bangkok twist—featuring smoked Camembert, saffron, chamomile and tomato. We will also serve an updated version of my father’s sea bass with caviar, a dish that holds a very special place in our family history. Another highlight will be the Homard Fruits Rouges, where lobster is paired with a red berry dashi. I’m also working on a poached foie gras with an aonori seaweed broth which is an elegant meeting of land and sea. Desserts include a White Millefeuille inspired by the lotus flower and a Black Forest creation with morello cherries and pink peppercorns. Each dish will be accompanied by curated beverage pairings, with and without alcohol, to extend the sensory experience.

How do you adapt your menu for a city with such a distinct culinary identity?

With great care and respect. Thai cuisine is deeply rooted in tradition and bold flavour combinations. I am fascinated by ingredients like galangal, kaffir lime and green curry, and have explored ways to incorporate them in subtle, meaningful ways. The goal is not to imitate, but to build bridges—honouring the essence of these flavours while staying true to French technique. I’m especially inspired by the richness and depth of broths in Thai cuisine. I’ve been experimenting with local herbs and spices to create broths that feel both familiar and new—deeply aromatic, layered, and emotionally resonant.

What is your measure of success for this venture?

Le Normandie has a legacy that is cherished by many. My aim is to preserve that soul while introducing a new level of creative expression. If returning guests feel that connection and new guests discover something truly memorable, then we’ve succeeded.

Sustainability is central to many top restaurants today. What’s your approach here in Bangkok?

Sustainability has always been close to my heart. In Bangkok, as in Valence, we will prioritise local, seasonal ingredients and work closely with producers who share our values. I believe in using the whole ingredient and minimising waste, and in creating dishes that celebrate the integrity of their components. It’s about responsibility and coherence.

Tell us about your Bangkok team.

We are fortunate to have an exceptional team. Tamaki Koyashi, our Head Chef, has been with me for nearly 14 years. Edwin Cochet brings his expertise to the wine programme, and Yuko Kuwayama leads our pastry kitchen. We also welcome Louise Bourgeois as Restaurant Director. The team regularly trains at our headquarters in Valence, particularly at Pic Lab, our creative research studio. It’s a place for dialogue, experimentation and transmission. And these are values we hold very dearly.

How do you see fine dining evolving in Asia?

Asia is a remarkably diverse and exciting culinary region. Each country and each region within is distinct and rich in heritage. I believe fine dining here will continue to evolve by embracing local ingredients, honouring tradition, and offering more experiential, story-driven dining. There is incredible talent across the continent, and the future looks very bright.

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You’ve broken barriers as the only woman in France with three Michelin stars. What do you hope to pass on to the next generation?

For me, excellence in the kitchen is not about gender: it’s about discipline, creativity and passion. I hope my story shows that it is possible to thrive in this world with authenticity and determination. I’m particularly moved by the energy and talent I’ve seen among young women in Asia. If I can encourage them to pursue their dreams with confidence, then I feel I’ve contributed something meaningful.

What’s your first bite when you land in Bangkok?

Tom yum kung and tom kha gai—two dishes that showcase galangal and kaffir lime, which I adore. And always Thai rice. It’s comforting, elegant, and full of character.

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