White dessert with layers of pastry

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
Female chef in white shirt inside kitchen

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. ‘

Contemporary of a stylish restaurant

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/