La Dame de Pic Dubai

The story

Crafted with passion, served with love

The Chef Behind the Name

Anne-Sophie Pic is the most decorated Michelin-starred female chef in the world, holding ten Michelin stars across her collection of restaurants. Her family's connection to French haute cuisine runs deep: Maison de Pic in Valence earned three Michelin stars as far back as 1934 under her grandfather, André Pic. Anne-Sophie became the fourth female chef to lead a restaurant to three Michelin stars, was named Best Female Chef by The World's 50 Best Restaurants in 2011, and was honored as a Chevalier of the French Legion of Honour that same year. In 2022, The Best Chef Award ceremony in Madrid recognized her with the Best Chef Dining Experience award.

With La Dame de Pic at One Za'abeel, she brings that legacy — and a distinctly personal culinary identity — to Dubai.

Above the City

The restaurant sits within The Link, a structure that floats 100 metres above Dubai. The interior carries what Forbes Travel Guide, which awarded La Dame de Pic a Four-Star rating for 2026, describes as a distinctly feminine aesthetic: a pastel palette of fresh pink, green and clay, paired with marble, rose gold accents and mirrored surfaces. Spread across two levels, the space holds an open kitchen where chefs work with visible precision, an elegant bar, and a chic dining area with a genuinely inviting atmosphere.

What's on the Plate

Pic's culinary signature is not anchored to a single dish but to an imaginative, evolving approach led by expression and authenticity. At the Dubai table, that translates into complex, layered flavors rooted in French technique but reaching well beyond it.

The signature Les Berlingots — pasta parcels shaped like the pyramid candies Pic loved as a child — are filled with 20-month-aged Comté, Khudri dates and Jerusalem artichokes, then paired with a consommé infused with coffee and ginger. The Wild John Dory pays homage to a dish her father created in 1971: the fish is cooked over embers with cauliflower tsukudani terrine and saffron beurre blanc.

The Symphony set menu, a five-course format, moves through Norwegian scallops in brown butter with celeriac sake and coconut foam, venison with white miso sobacha and chestnut dauphine, and pigeon pithiviers prepared with voatsiperifery pepper foie gras and pickled blackcurrant. Desserts — among them an apple tatin with Batak caramel raw cream and bergamot granite, and a Manjari chocolate soufflé topped with tarragon ice cream — are given the same level of attention as the savory courses.

Drinks and the Creativity Lab

The bar program is designed to complement the French fine dining experience rather than run parallel to it. Cocktails such as Blooming Plum (coffee-infused plum liqueur) and Sweet Bee (bee-pollen enhanced cognac with chamomile) are crafted with the same layered logic as the food. Non-alcoholic options, developed in what the team calls the Creativity Lab, include Sweet Leaves — a non-alcoholic rum with blueberry, vanilla and cinnamon — and are treated with equal seriousness.