The Place Located in one of the most iconic hotels in Singapore, I visited La Dame de Pic recently for its new Summer Menu. The French fine-dining restaurant is by three-Michelin-starred French chef Anne-Sophie Pic, and it is the signature restaurant of Raffles Singapore, amongst its other dining concepts such as Butcher’s Block and BBR by Alain Ducasse. The interior of La Dame de Pic is decked in neutral tones, and the seating configuration makes it ideal for small groups or couple night.

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In the day, there is nice natural light which streamed through the restaurant, while the evening mode is not too dim and set a romantic dining ambience.

The Food For dinner, there are two menus available – Experience (S$238++ per person) or the Elegance (S$328++ per person), and at S$158++ and S$218++ respectively for wine and sake pairing. The wine list, in particular, offers a curated selection that leans towards the French regions, with a particular focus on Anne-Sophie Pic’s birthplace, the Rhône Valley. Guests can look forward to beverage pairing options available on request, with an in-house sommelier.

If you are looking at lunch, the 3-course lunch menu is priced at S$128++ per person, and is only available on Friday, Saturday and Sunday, excluding Public Holidays.

I had the Experience Menu with wine and sake pairing, which is a 5-course meal though there are multiple snacks and bites in between the courses to keep you full.

The meal started with some Snacks, which is quite common for most fine-dining establishments. I had a series of small snacks made up of Yuzu sphere, crackers with mushroom jelly, muah-chee-like marshmallow, mini tacos with mackerel. It is interesting to see Asian elements infused in French cuisine in a subtle fashion, and from the looks of the snacks, I am in for a visual treat.

Complimentary bread is typically served before the first course and you will not go wrong with the bread here. My table was served a mix of Beer baguette and sourdough, and it is really very fresh and delicious. The butter plays a big part as well, as I understand that the butter served is infused with a type of herb called Melitot.

The first course is something light, the Tomato Myriad. The tomato consommé here is lightly infused with elderflower along with Burrata ice cream and that burrata ice cream is delicious.

The second course is one of Chef Anne-Sophie Pic’s iconic dish as it is found in all of Anne-Sophie Pic’s restaurants around the world, Berlingots. The version I had has the pasta parcels filled with French cheese fondue, almonds and sunflower seeds, Pea broth infused with herb of graces. The texture is really delicate, and according to Chef de Cuisine Kevin Gatin at Raffles Singapore, this is one of the most technical dish to execute.

One of my favourite dishes is up next, the Turbot from Brittany. This fish course is served in a light broth of green zebra tomato and galium odorant with fresh verbena. The texture of the turbot is just right for me, and the presentation is really on point.

For mains, it is an option between the Saga Wagyu Beef or The Pigeon from Bresse. I had no struggle going for the beef as it is my preferred meat over pigeon any day. What’s unique about the beef is that there are Asian elements infused into the dish such as the use of Kampot pepper, sobacha, cacao nibs and sake to marinate the beef, before being cooked over coals. It is served with Butter-roasted celeriac and black garlic mayonnaise, beef jus and a little spread of that black garlic mayonnaise just goes perfectly with the succulent wagyu beef.

Next up before dessert is the Brie de Meaux Cheese with Vanilla. You get Madagascar vanilla atop the baked brie, and the overall flavour is just so well-balanced. The cheese is not too overpowering and it is aromatic and endearing in a souffle-like fashion.

And there is the Palate cleanser, an apricot sorbet with pistachio crumble at the bottom.

If you are a big cheese lover, you can also opt to have a good varied mix of cheese from the cheese trolley which will make its rounds.

Dessert is an easy decision for me. There are three to choose from and I instantly went for one of Chef Anne’s signature, the White Mille-feuille. The presentation is like a white box, and you have to crack it open to enjoy the dessert. The elements here are the Ginger flower light cream, confit grapefruit and Litsea cubeba emulsion. This is definitely a good way to end the meal, as I do not find it too heavy for the palate.

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Other dessert options on the Summer menu which my fellow diners had include the Alpaco Chocolate and Gariguette Strawberry.

Rants Be prepared to splurge at La Dame de Pic, especially if you plan to visit for dinner.

Will I Return Again? The courses are consistently good for the Experience Menu I had, and this is one restaurant I recommend for celebratory occasions. Go for the wine pairing if you are a drinker, which completes the whole dining experience.

This was an invited tasting, though all opinions expressed are our own.

Make your reservations instantly at La Dame de Pic here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4.5/5
Ambience: 4.5/5
Overall Experience: 4/5

La Dame de Pic
Grand Lobby, Raffles Singapore
1 Beach Road, Singapore 189673
(Located at the Main Building, accessible via the main hotel entrance)
Tel: +65 6337 1886

Opening Hours
Lunch: Friday to Sunday: 12:00pm to 1:45pm (last seating)
Dinner: Wednesday to Saturday: 6:30pm to 8:45pm (last seating)
Closed on Mondays & Tuesdays
Open on Public Holidays

Ranted by The Ranter