Pic may well be the best restaurant in the World. Now, there's a bold statement, but you'd be hard pressed to identify a finer place. Pic is my pick for the best there is, anywhere. I urge you to bust the piggy bank and pick Pic too. Be advised that dinner will deliciously last 4 1/2 hours. Settle in the bar and do your stomach stretching exercises. Before your wiggle into your elegant wing back chair a tiny Shrimp Papaya Tart, Peanut Marshmallows, Vegi-chips and a few Yuzu Bon Bons shows up. To call these bar nibbles is sacrilegious. Push the handmade linen cocktail napkin under your Aperitif, nibble away and wait for your table which will be ready when you are. (Topped off, I was ready for the check by the last Yuzu crumb). You will be ushered to your table by a phalanx of staff. The tables are far enough apart to park your Maybach between them and there is no rock loop of Francis Cabral's Greatest to interrupt the professional servers waiting to wait on you. They are standing by, hands on cloches, ready to uncloche in unison and reveal the Veal or whatever the next course of magic will be. Pic is in the same league at The French Laundry and even though TFL is arguably the best in the USA (and it is) Pic makes it seem like the French Laundromat. Pic is what you'll find at the end of the rainbow. Leaf through the Menu cards that describe what's coming. There is professional cover girl photo of each dish as if it were a Japanese food stall in Tokyo Station. There are 3 set menus from Petit to Superhero. (See my bib, shovel and expando shorts? I am Food Man). Read the menu. Four years at the Sorbonne and three years at the Langley Language Immersion Program won't fully describe what you're about to have. An Amuse-Bouche of micro curls of Carrots and Beets settled into a Carrot Puree opens the door to culinary paradise. It resembled a beautiful Best of Show flower. And, each plate is made especially for each dish. Aren't yours at home? After your Champagne (Pic's own Billecart-Salmon Brut), the Somm and a helper will bring the Wine List. Remember to lift with your legs as it weighs as much as a bag of bowling balls. It is daunting at over 100 pages which is more than I read in 7 years of graduate work. At home I open the fridge, twist the spigot on the carton and, voila, the wine drips into my Dixie Cup. I suggest you smile at the Somm and say in your best pidgin French."Fais moi, s'il vous plait". Even though your menu has a menu-ette of courses the Chef will send out surprises such as a lovely Brie D'Maux with Vanilla (a ramekin of melted Brie Soup with a savory Tuile). Oooh baby was that spiritual just like you was at the Pope's own High Mass. Say a small prayer that you can finish. Never mind, just enjoy the bottomless basket of rolls and breads. Lemon Bread, Coffee Bread, Gluten Free Bread for the Californians, and mini Baguettes all served with cultured butter from a willing neighborhood cow laced with Madagascar Pepper and Tonka Beans. By now, your stomach will have stretched to the size of Goodyear Blimp or the cow that gave it up for you. Half way through the meal out comes the Chinese White Tea to energize the taste buds. Now that those babies are perky again, out comes a meat course. Then you get another palate CPR dish. A cold Plum in Rose Sauce with Meringue. Think of this as the ultimate honeymoon where you want to take your time and savor everything. 1. Assorted Baby (seedless) Tomatoes (how'd they do that?), Murcott Mandarins, Chloe Berry, Sage Consumme, with Olive Oil Ice Cream. Tomato haters, I defy you to hate this dish. 2. Berlingots (mini pasta purses) stuffed with Smoked Banon (local cheese) which could have been Julia Child's last request...or mine. 3. Langoustine, Dashi, Honey, Kerorima (Ethiopian Grains of Paradise), Angelica Pepper, with Yuzu Zest. You'll never order Walnut Shrimp in Mayo at Man Fook Lo again. 4. Oysters with Coffee, Whiskey and Rhubarb Compote sounds like a nasty child made it up but it is truly divine. The sauce is made table side and then goes to the kitchen where it is transformed into it's final stage like having the neighbor kid put your IKEA dresser together. 5. John Dory with Abalone, Sage, Lemon Balm, Leeks, and Cream. Yup...it's the Balm. 6. Blue Lobster (probably the water was cold) with Smoked Dashi, Raspberry-Barberry Chutney and Lavender (from the Amenity basket in the room?) 7. Smoked Squab, Vanilla, Roasted Barley, Phuc Ouoc Pepper was as complicated as a Breguet Tourbillon. 8. Sweetbread Medallions Sauteed in Coffee, Gruyere Caramel, Baby Artichoke and Fried Capers. 9. Lamb with a hedgerow of Artichokes. 10. A Cheese Cart the size of a school bus filled with artery clogging wonders. And to my Internist I say "Bite Me". 11. Chocolate Honeycomb fit for a Queen Bee. 12. Raspberry with Cinnamon, Chocolate, and Coffee Cream. You'll scream. 13. Bilge Pump and EMT's. Pic is my pick. read more

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Currently one of only a handful of Michelin 3* Female Chefs in the world, the second in her bloodline to achieve the red guide's highest award at the restaurant and hotel bearing her name within the town of Valence, Anne-Sophie Pic needs little introduction to those in tune to world class cuisine, and yet with all of her accolades and restaurants soon to be opened in New York the flagship Maison still seems somewhat underrated when compared to her male contemporaries, an oversight from every angle when taking into account the creativity and quality delivered during a three and a half hour meal that left me smiling and contemplative after each and every plate. Cited by some as being a bit 'too' stuffy, and in fact one of the most serious dining rooms ever visited whether in Europe or back home in the States, the experience at Maison Pic begins the moment one opens the doors, and from the colorful unicorn in the foyer to Lalique crystals and mirrors everywhere the feeling is undoubtedly feminine, though touches such as rich wood bar stocked with several vintages of Scotch and chest of cigars seen en route through the lobby show signs of refinement for all who enter to enjoy. Seated at a plush two-top that could easily have handled four in less elegant environs it was but moments after settling in that a young man arrived offering aperitifs, a selection of Alain Milliat's Apricot nectar proving a pleasant palate refresher throughout a meal during which flavors traversed a wide range, at times simple and pure while others were so complex that index-carded menu sharing the chef's process proved 'required reading' just to grasp what was occurring on the plate. Opting for the Essentials menu, a 320€ journey that would prove by far the most expensive tasting of the trip, it was with a trio of exotically spiced canapés that the scope of influences was introduced and progressing to Sophie's signature foie gras custard beneath a dollop of fragrant green apples the oft-riffed dish spoke volumes in both texture and nuance, the crackling top a light kiss of sweetness amidst the unctuous liver while sours from the cream lingered on the lips long after the small dish was scraped clean. Treated to several types of bread from a basket that arrived warm alongside the sort of butter that makes one want to give up their citizenship and move to a dairy farm in rural France, it was perhaps thirty minutes after seating that the tasting officially kicked off and with each course sauced tableside for both effect and the maximization of taste, texture, and temperature the opening volley of tomatoes surrounding smoky cheese with floral topnotes was delicious prologue to all that was to come. Truly a 'journey,' in that the menu unfolds as a story rather than just presenting a number of synchronous plates to showboat the skills of the staff, suffice it to say that with Chef Pic's words presented alongside each plate one would be foolish to attempt to reinterpret the meaning behind each, and as such unfair to attempt to dissect each dish one is instead coaxed to simply embrace the beauty and execution, a situation only marred by the sort of formal yet entirely impersonal service that makes it seem as though the diner's awe has gone unnoticed - a mere "Merci" quietly uttered to admiration induced by the beautiful carrots with the same response given as I sat stunned by the kitchen's use of coffee to accent oysters as well as the most voluptuous sweetbreads I've tasted to this day. Showcasing a list of vegetables, spices, and proteins sourced from locations spanning just down the road to the far reaches of the world it was perhaps a bit of a surprise that when it finally came time for cheese the options were mostly limited to those hailing from France, and although a nearly thirty-minute delay in service before the Brie de Meaux was unapologetically brushed aside as an 'error in the kitchen' one would be hard pressed to find any flaw in the age or novelty of the several varieties presented, not to mention the complementary bread dotted with golden raisins that spoke of Sauternes despite being tinged with a mixture of Cotes du Rhone and something described as being 'like Port.' Nearing 22:30, and admittedly a bit 'long' for a solo diner considering the sterility of the experience, it was with a wide smile that M. Pic emerged from the kitchen to greet her guests before dessert was served and with surprisingly good English paired with perfect manners and a smile the time spent at each table easily spanned five minutes, her jovial spirit breathing a bit of life into the end of the evening that culminated with a small bergamot meringue over chilled cherry soup followed by mignardises and a pure white cube that shattered in layers to the fork, the flavors beneath unraveling first as sweet and floral before dissipating as vanilla with the slightest hints of pine. read more

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During our roadtrip in France, we made a stop in Valence for dinner at Maison Pic. A few reasons worth the stop: 1) World's Best Female Chef: Anne-Sophie Pic 2) Only woman in France with three-Michelin-star rating and 3) Maintaining three-Michelin-star rating from grandfather to father to daughter. Located in a quaint town, Maison Pic was also a luxury boutique hotel. We arrived at Maison Pic on time for the 8 PM reservation. I was really impressed with the entrance of the hotel/restaurant - arch shaped black wrought-iron black grille gate and the family name PIC a backlighted shiny metallic sign it felt like old hollywood glam. The hostess walked us through the interesting lobby/lounge of the hotel, by the reception desk a display of a collection of Michelin guides from as old as 1914!! We were guided into the garden with a calming water feature for a pre-dinner l'aperitif and a starter snack. The restaurant featured wines from the local region Rhone - not a bad region at all! A St Peray wine - supposedly that what Napoleon had his first experience of wine in Valence drinking St Peray. I think the star was the Condrieu which was from Northern Rhone the only AOC that made exclusively wihite wine from 100% Viognier. While being a full-bodied dry wine there was nice floral and fruity aromatics. I loved the wine. Our starter snack were four amuse bouche sized creation looked simple but highly technical - a cube made from pea puree with horseradish, a foie gras bonbon, a marshmallow made of peanuts and a macaroon with tea-smoked mackerel. They were visually beautiful and tasted very delicious! After 1 hour, the sommelier came over to introduce the wine catalogue. We chose a 2009 bourgogne - Domaine Cecile Tremblay due to the relative lightness of the courses of the selected "Actualites" menu. The sommelier was great he knew the food as well as the wines, while being "light" it still had a nice complexity. It was a very elegant red wine. I was impressed again. The room was slightly old fashion masculine with wood and dark colors but contrasted with a touch of femininity, a wall of pink cherry blossom. Our amuse bouche was duck foie gras creme brulee with green apple foam. More than a single mouthful though. Quite a brilliant concept foie gras worked great with a bit of sweetness of the caramelized sugar and balanced with the acidity of green apple. Great flavors that worked well together. First course - The Beetroot. It showcased different textures of beets they were the red and lighter colored ones, they were roasted and pureed for foam as well. It was visually beautiful with the striking pinkish foam but bitterness from the Blue Mountain coffee in the foam was cleverly placed in the foam to contrast the sweetness of the beets. The highbush cranberry added acidity to the dish. Second course - Breton Scampi. Another visually beautiful dish the scampi served on top of slow cooked rhubarbs, the rhubarbs were worked so well there was minimal acidity, went very well with the sweetness of the fresh scampi and a touch of Tasmanian pepper dust. The green celery juice probably reduced in stock also excited the dish good finish at the end. Third course - Turbot from local coast. Served with various textures of tomatoes. It couldnt be a more perfect time to be in the area where fresh produces have so much flavors and sweetness. The freshly steamed green zebras and the purple tomatoes were so amazingly delicious. There was a variation using the puree of tomatoes in a gelatin sphere so there was a burst of flavors when I spooned it in my mouth. Lastly, the sweetness of tomatoes as showcased in the consomme with a hint of vanilla. The tomatoes complimented the firm white fish, a thick cut fillet (a different cut than I had it at for example Volt) with a sweet fresh flavor. Fourth course - Free range Pigeon. Poached and roasted it was perfectly medium rare it was served with a slightly smoked broth scented with the anise and the star vegetable was the local peas. I couldn't explain how amazing fresh peas taste. Such great produces is why French cuisine is great! Before the dessert we were treated to a vanilla brie cheese mixture, steamed or baked in a ramekin it was light yet creamy it was very delicious. Then we were surprised by the cheese cart, the array of cheeses blew my mind. Just the goat cheese alone, there were about 10 different types. I ended up with a plate of 6: Le Picodon from Drome (fresh goat cheese from the region), La Rigotte de Condrieu, Le Taxentais from Savoie, Le Lebre d'ail form Provence, Le Livarot from Normadie and Le St Marcellin from Ardeche. I also tried my bf's more pungent cheeses they were all packed with amazing flavors it was quite an awakening experience. Fifth course - Raspberry Dessert. The most visually beautifully plated dish the beer ice cream went well with the raspberry marmalade and coulis. The compressed meringue wafers looked and tasted so good! We had an amazing time read more

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What a stay! First of all, the pool photos on TripAdvisor are old. They now have a gorgeous long lap pool surrounded by olive trees and covered cabanas. It's absolutely stunning. The greeting was warm and lovely. They parked our car for us, walked us to our room to showcase the amenities, sent bags up to our room, and greeted us in the room with a lovely amuse bouche and sparkling beverage. We had room 4 and it was absolutely stunning and huge with a lovely outdoor terrace (albeit not very private, you're basically hanging out with the neighboring terrace. There were plenty of outlets at the desk behind the bed, I don't know why that complaint is so frequent on this forum. I'm a gadget nerd and I was more than fine. The room has a small foyer with a secondary door to block out even more noise from the hall. The bathroom is gorgeous travertine everywhere with a wonderful shower. The toiletries are Hermes. The minibar was stocked with complimentary beer, juice and waters. The property itself is plush and beautiful but also cozy. Since it's such a small hotel, walking down to the front desk feels like you're just walking down to your own kitchen at home. The grotto is very pretty. The staff is so wonderful and attentive and fast. I asked for more toiletries and my room buzzed in less than a minute. The wifi is BLAZING fast - 100mbps up and down, rock solid connection and two seconds to log in. My only issue was with the air conditioning. Granted we were in a heat wave and the staff chalked it up to "French-style air conditioning" but I suspect I was being BS-d. I just wanted some air circulation, and barely anything came out of the vents when setting the fans to high. It was a balmy 80 degrees F in our room in the middle of the night, and we were not able to sleep very well. There is a night shift person, but they are not equipped to help with much. More of a doorman/custodian. He did not speak English and was not able to do anything about the A/C situation. Of course, the main reason to come here is for the restaurant which was a tremendous experience and as good as any tasting menu experience I've ever had. But don't sleep on the "grill," Andre - which was an INCREDIBLE meal with an absolutely lovely staff. We had a blast. read more

Would you like to experience ultimate French luxury in every well-thought detail? Do you have a significant other or a business partner to impress? Please go to Maison Pic. Upon my arrival, I was constantly promptly seated. The decor is absolutely sumptuous with the humongous Baccarat chandelier in crystal, beautiful flowers, refined furniture, exquisite service with the talented Chef Anne-Sophie Pic greeting guests at their table, etc. The amuse bouches are incredibly flavorful and beautiful. It is like an explosion of flavors in your mouth. There is an utmost attention to detail in each creative dish. It feels like eating modern Art. The staff kindly offered me a cooking book. You can park on their private parking lot. read more

The best meal we had this summer in France! The cuisine speaks for itself and was every bit as surprising and awe inspiring as one would expect. Even more important was the kindness and warmth of the staff, who sent us on our way with a bag of bottled waters and a box of delightful assorted cookies from their amazing bake shop. We are their fans for life after they located the shoes my husband left in the room, and mailed it to our home within the week! Such gracious service, beautiful surroundings and incredible care and execution of foods makes Maison Pic our favorite place for making priceless memories! read more

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Try the famous sea bass with champagne mouse and caviar, read more

Maison Pic - The famous dish - French Near Me - Valence, 26

We made a long trek to stay at the property, eat wonderfully created food and then the following day we participated in their cooking class. It was all worth the time, $$$ and effort. I can not say enough good things about the staff, the property, the food and the quality of our total experience. It is way off the normal type of tourist course....... We typically like to get off the beaten path and "get the local flavor", and this was a great surprise. Do your homework, it was an awesome experience. You can not go wrong here...... go get it! read more

An amazing Michelin 3 Star restaurant. The Chef Anne Sophie Pic has great talent and humility. Loved the exotic flavors. Appreciated her coming out to talk to us at our table. read more

Maison Pic - A wonderful way to end our meal... - French Near Me - Valence, 26

Amazing food, wonderful ambiance. A true gourmet experience that I will never forget. Worth the $$$. The chef came out and greeted guests personally. The history behind the restaurant endeared me to it further. read more

Really great place, service is perfect and impressive food...nothing to add than Enjoy...

All five stars were shining bright the night I enjoyed a fabulous dinner at Maison Pic. Upon arrival, I was graced with a greeting from chef Anne Sophie Pic, the only female chef in France to boast three Michelin stars. Which was quit a treat, she was gracious and warm, and suggested I go with the chefs menu for the evening, which I did. It began with duck fois gras over creme brule, followed by a devine salad of slightly warmed carrots beets artichokes peas and truffles all sliced perfectly thin and served with a warmed parma cheese in the center. This starter prepared me for the delicious blue lobster with a fig/lobster juice sauce. It seemed to have been the perfect compliment to the tasty lobster. This was followed by Ms. Pics signature dish, Sea Bass in a foamy reduction drizzled with a tasty cavier. This dish was my favorite of the evening. Next up was a chicken in another reduction sauce and that completed the Main course for the evening. after a healthy break an another glass of wine, dessert was in order.... Grand Manier souffle followed by a brie and warmed vanilla. The dining experience was exquisite, the staff performed seamlessly and their timing seemed to be choreographed. Paying attention to every detail throughout the evening made it that much more enjoyable. What more can I say, Perfection. FYI, the hotel is also worth a visit. read more