The White Millefeuille is chef Anne-Sophie Pic’s ‘masterdish’ at her restaurant inside the Four Seasons Ten Trinity Square London

Anne-Sophie Pic’s London restaurant La Dame de Pic has already been awarded two Michelin stars for its innovative French cuisine, but there’s one dish that everyone’s talking about – and Instagramming. LUX visits Four Seasons Ten Trinity Square to try the infamous White Millefeuille

Chef Anne-Sophie Pic

Millefeuille is one of the most classic French desserts – even if you don’t recognise the name, you’ve probably eaten, or at least seen it in the window window of a smart pastry shop. Traditionally, a millefeuille is made up of three layers of puff pastry divided by layers of crème pâtissière. French chef Anne-Sophie Pic‘s millefeuille, however, is something quite different.

The dessert arrives on our table in the shape of a perfectly seamless white cube. If you’re active on Instagram, you’ve most likely seen hundreds of pictures, but for those of you who haven’t: it looks a little bit like a giant marshmallow surrounded by foamy white puffs (see above).

We’re anxious as to how to actually eat it. Which side are you supposed to start with? Will it collapse? Will something jump out?

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Fork in and it holds its cubic form perfectly to reveal layers of thin pastry interspersed with Jasmine jelly and vanilla cream. More importantly though, it’s completely delicious: light and sweet with an unexpected hint of spice from Madagascar pepper.

‘The desire of this dessert was to make a monochrome dish, which is as elegant in its visual approach as it is in its taste,’ Anne-Sophie Pic says. ‘And for me, elegance, then and now, is white. ‘

La Dame de Pic is Anne-Sophie Pic’s two Michelin-starred restaurant at Four Seasons Ten Trinity Square

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It’s an elegance that resonates throughout the restaurant from its glassy, bright interiors and crisp table settings to the service and inventive presentation of each dish. The bread, for example, comes as a complete miniature round loaf, served on a bed of smooth white pebbles, which we mistake for dough balls and almost eat.

‘The White Millefeuille lends itself to playfulness: deriving from its perfect shape a signature dessert for each of my restaurants is a game, both for me in creation, and for the customer taking a tour of the Dame de Pic,’ says Pic, whose culinary creations have recently earned the restaurant its second Michelin star and Pic’s seventh.

If you haven’t made it to the restaurant yet, now is the time to go.

For more information visit: fourseasons.com/tentrinity/dining/restaurants/la-dame-de-pic-london/

The winter terrace at Rampoldi restaurant in Monaco

First opened in 1946, Mediterranean restaurant Rampoldi is legendary in Monaco for hosting Hollywood icons such Princess Grace and Roger Moore. Now with a fresh new look and a young star chef at helm, the restaurant has its sights set on Michelin status. LUX asks chef Antonio Salvatore 6 Questions.

Chef Antonio Salvatore

1. What are some of the food markets across the world that inspire (or have inspired) your cooking?

Food is emotion. I believe food generally serves as a natural gateway to a more profound understanding of culture and history, people and places. I’ve made no secret of my affection for cooking with fresh produce. Some markets that have really caught my eye are: La Boqueria in Barcelona, Mercado Saint Miguel in Madrid or Rungis in Paris. Wherever I go, I take inspiration from what I see and bring that into Rampoldi’s special gourmet dishes.

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2. Which dish are you most proud of at Rampoldi and why?

I think it would definitely have to be the roasted baby goat with aromatic herbs. My attachment to this dish is deep, dating back to my childhood. The rugged terrain of Basilicata [in Southern Italy], where I come from, makes the area well-suited to goat grazing. The tender, tasty meat of baby goats from the area is very valued. I love this dish for its simplicity and unparalleled flavour… some our clients come especially for this.

3. What’s the secret behind your famous tomato sauce?

A true classic of Italian cuisine! It’s perfect for so many dishes, but especially for pasta. Fresh tomatoes from the garden and the best olive oil are two of the main ingredients. For the rest, you’ll have to come to Rampoldi to try it out…

Beef steak tartare with Royal Premium caviar and apple sorbet

4. With so many luxury dining options in Monaco, how do you stand out?

Our clients understand that dining out at Rampoldi is a great opportunity to unwind, relax and enjoy a delicious meal in a great atmosphere. I have always believed this is what most people are looking for when they decide to dine out. Our clients are at the core of everything we do. We have created a very strong connection with our regulars over the years. I know all of their favourite dishes and flavours!

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5. Where do you see the restaurant in five years?

My heart is in Rampoldi. My everyday goal is to see my clients happy. Rampoldi has become a feeling, a state of mind. Over the next few years, I’m aiming to achieve our first Michelin star, which would be a great validation of our work. We also have plans on expanding internationally in the next couple of years.

Rampoldi’s ‘Le Citron’ – lemon and mint pieces covered in white chocolate mousse, coated in a crispy shell

6. What’s the most important lesson you’ve learnt as a chef?

Over the years, I have had incredible opportunities, working alongside some of the world’s most famous chefs. After spending so much time with these incredible and successful individuals, I now better understand the meaning of creating a compelling vision for my life: understanding the power of a decision, working harder than anyone else to achieve my goals, and learning to adapt in life and my career when things don’t go as planned. However, the most powerful lesson I’ve learnt is to respect and understand the power of relationships. This is something I brought with me at Rampoldi and is at the core of everything we do.

Find out more about the restaurant: rampoldi.mc