Inside Anne-Sophie Pic's 2 Michelin Star La Dame de Pic London and Seasonal Pollock Dish

[@elmatador1400]

Absolutely amazing 👏🏼

[@Thestaffcanteen]

Glad you enjoyed it

[@relativenormality]

It looks so simple on the plate but with all those elements it must be a taste explosion on each bite.

[@Thestaffcanteen]

It really was!

[@joshuaperry4112]

This guy is particularly good. I'd keep an eye out on him.

[@Thestaffcanteen]

We agree 👍🏻

[@markchristopher4165]

Very nicely done

[@Thestaffcanteen]

Thank you very much!

[@protopigeon]

I didn't know that salvia hotlips flowers are edible, thanks!

[@PeggyStinson]

absinthe pepper? do you make it on your own, so pepper doused in fluid absinthe?

[@sympatyk8906]

❤

[@sped988]

Loved the video , studied in fine detail. Beautiful dish but why Pollock ? It's a poor fish that we just return to the sea.... tasteless. I would have expected Cod , Seabass, Turbot or equivalent in a restaurant of such a grand level.... and prices.

[@c0rnfl4k3z]

Tought the same ...

[@Thestaffcanteen]

The skill is taking a humble product and elevating it 😊

[@c0rnfl4k3z]

@@Thestaffcanteen no, you're just ripping off your customers if your menu costs 195 euros

[@manfromwuhan714]

@@c0rnfl4k3z its a business at the end of the day. I'd take a well executed and elevated cheap fish at a restaurant over some seabass that i can make at home

[@joshmore7175]

If you're returning Pollock then that's your loss. It's a wonderful fish and it's far more sustainable than cod