AsSophie Peak

AsSophie Peak (born in 1969 with Valence and graduate of the Institute of higher learning of management (Promotion 1992)) is the large chief cook prestigious family Restaurant gastronomical “the Pic house” with Valence in the Drome in the Rhone-Alps.

Three times 3 stars since 1934: AsSophie Peak (3 stars with the Guide Michelin starting from 2007), after his/her grandfather Andre Pic (3 stars starting from 1934) and his father Jacques Peak (3 stars starting from 1973).

September 24th, 2007, she was elected “chief of the year” by the eight thousand chiefs indexed in the Michelin guide. It is the first woman to obtain this price, created in 1987.

Biography

Sophie Peak

In 1891 Sophie Peak (wife Peak, born Sahy), is due with a culinary talent recognized one of best the tables of its area to “the Inn of the Pine” in Ardèche. It initiates her son André Pic with his high gastronomical know-how and its kitchen of soil.

Andre Pic

André Pic takes again the family inn or it obtains, grace with its culinary genius, prestigious the 3 {{E}} star of the Guide Michelin in 1934.

In 1936 it founds the “Pic house” with Valence at the edge of famous the Trunk road 7 or it becomes one of the references impossible to circumvent of the French gastronomy with Fernand Point to “the Pyramid” of Vienna and Alexandre Dumaine to “the Gold Coast” of Saulieu in Burgundy. It initiates his son Jacques Pic (born in 1932) with the kitchen of family elite.

Jacques Peak

Jacques Pic takes again the torch of the “House Peak” of Valence, confirms with his hereditary genius the Three stars of his father in 1973 and has, in his turn, two children, Alain in February 1959 and Anne-Sophie the July 12th 1969 born with Valence which represent the fourth generation of a family tradition of elite of cook.

Alain Pic

In 1976 17 years old, Alain Pic enters in training then works with dimensions of his/her father Jacques Pic while following advanced training courses at Paul and Marc Haeberlin to “the Inn of Ill” of Illhaeusern in Alsace, Claude Peyrot at the restaurant “Vivarois” of Paris, at the school of Chocolatier Lenôtre Paris and at Pierre Debroas, main chocolate seller of Valence.

AsSophie Peak

His/her father Jacques Pic speaks about the restaurant of the morning at the evening and wishes that his/her daughter makes the hotel school of Lausanne. But AsSophie dodging and chooses to follow studies to the Institute of higher learning of management of Paris then of New York then voyage in the whole world as a mission leader for house of luxury such as Moet & Chandon and Cartier.

Training

In 1991 22 years old, Anne-Sophie Peak takes family holidays with his/her parents with Villerville in the Calvados in Normandy where his/her father (celebrates for his Old seaman with the Caviar sauce champagne), shows him the restaurant “Mahu” (become a dwelling house) where it made his training. It evokes its memories with emotion, the wet eyes. AsSophie, impregnated of kitchen in all its being, is touched in full heart and has the catch. It decides to become Grand chief cook and to continue the family legend while entering in training near her father and of his brother.

In 1992 its world collapses: one evening of September, after the service, at the top of his glory, his success and his three stars, Jacques Peak, 59 years old, disappears brutally from a aneurysmal rupture of the Aorte. AsSophie, then 23 years old, continues its training near his/her Alain brother (33 years old) and of the personnel of kitchen of the house. Very affected by the disappearance of her father and the brimades of its personnel which makes fun of his statute of “owner apprentie-beginner”, it must react with strength so that the “House Peak” does not crumble.

Disappearance of Jacques Peak and loss of a star

In 1995 the “House Peak” directed by Alain Pic, retrograde with two stars Michelin and fights with the receipts inherited its predecessors (nets of Old seaman to the Caviar, the Gratin S of tails of crayfish…) not to disappear.

In 1993 Anne-Sophie marries David Sinapian who becomes managing director of the Pic house of which it deals with all the development projects and directs the whole of the group. AsSophie can then devote itself exclusively to its art of cooking and its exaggerated ambition to find the 3 stars of its two predecessors.

Alain Pic founds his restaurant the Titmouses in Grenoble

In 1998 Alain Pic leaves the famous restaurant family which it leaves with his sister and takes again with his wife Marie-Helene Pic the restaurant “the Titmouses” with Montbonnot-Saint-Martin to 7 km in the North-East of Grenoble with a framework refined and a point of considering fairy-like on the Chaîne of Belledonne of the the Alps. Their son Gillaume Pic represents the fifth generation of this family line of prestige by exerting for the moment his trade of cook to the Brésil.

Resumption of the restaurant Peak of Valence

In 1999 after ten years of length and difficult training of excellence, Anne-Sophie feels size has to take again the direction of the kitchens to his/her Alain brother. It then becomes the fourth of the name to the furnaces of a house to last the twice 3 stars legendary and confirms with pride the two stars out of three of the Guide Michelin which it managed to preserve (only woman with Helene Darroze to have two stars Guide Michelin). AsSophie decides to entirely replace decoration nelle Tradition of Provence of the “House Peak” by a modern decoration ultra-design the most succeeded of.

In 2001 Anne-Sophie founds with its accomplice cooker Helene Darroze (2 stars with the guide Michelin) the club “the new mothers cookers” to find, form and promote news Mère Brazier, Mère Poulard White or Mère.

In 2005 it gives the day to Nathan Sinapian-Peak with which it devotes all its Sundays to educate the palate dice the cradle by cooking soups to him, mashed potatoes with all kinds of grass and vegetables, tails of Turbot etc, to prepare it to perhaps take again a day its continuation.

In 2006 it opens with her husband the bar “7 AsSophiees Peak” in homage to its predecessors installed on mythical the Trunk road 7.

Three stars with the Michelin Guide

In 2007 37 years old, Anne-Sophie Peak arrives to its ends by regaining prestigious the Third star of the guide Michelin of its two prestigious predecessors, lost in 1995 following the tragic death of his/her father. It is the fourth woman to obtain this culinary distinction of excellence with Eugenie Brazier and Marie Bourgeois in 1933 and Marguerite Bise in 1951.

Quotations

“ the best remainder to come! ”
“ On the one hand, the taste calls the emotion. It is very emotional. It is anchored in the past, that called upon the memories ”.

Cook AsSophie Peak

Anne-Sophie Pic has as models Paul Bocuse for the emotions of its kitchen, Michel Bras for her kitchen of author of autodidact and its father Jacques Pic.

The kitchen of AsSophie Peak is a kitchen of classic author and daring, with a predilection for the Poisson of the Mediterranean, vegetables and fruits of the Vallée of the Rhone, with associations of savors and original textures: burned Cream of Foie gras, Scallop with the truffle, Crawfish S with the Garden peas and the Liquorice, Turbot with the Rhubarb…

Some specialities: Transparency of Tuna marinaded to the soft spice S in frozen of Tomato S and Sorbet with the rocket, Scallop of Granville, Milk aromatized with the Rum, Fennel melting piqué with the peels of orange and saffroned citrus fruits , Pigeon of the Drome in crust of Nut, Salsify of Ginger and Turnip S Crystallized S with the Caramel, Tuna believed in the Foie gras with a gaufrette with the Sesame and Sorbet with the mustard of China…

Establishments

“Peak” - 285 avenue Victor-Hugo with Valence.
“Bar 7 per AsSophie Peak” with Valence.
“Hotel 4 stars Luxates” Relais & Châteaux with Valence.
“Scook by AsSophie Peak” with Valence - School of Kitchen - opening February 2008.

One day of AsSophie Peak

08:00: control arrival of the ordered products
Préparation and supervision of covers of the lunch in kitchen for 11:30.
Relation customers in room after the lunch, collection of the opinions of the customers until 16:30
16:30: two hours of pause
18:30: preparation of the dinner in kitchen and Escaped room
from time to time to design new dishes

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