Anne-Sophie Pic opens a new Paris restaurant at Fondation Cartier, combining contemporary art, inventive French cuisine and tasting menus from €120.
On 18 September 2026, Anne-Sophie Pic opened her new Paris restaurant inside the Fondation Cartier pour l’art contemporain, opposite the Louvre. The opening follows the closure of La Dame de Pic and introduces a different approach to fine dining, combining gastronomy, architecture and artistic performance.
Designed by Moinard Bétaille, the restaurant features an open kitchen and a large central table. Its seasonal menus include Pic’s signature berlingots, reinterpreted with smoked Camembert and Paris mushrooms. The evening experience incorporates sound poetry by Anne-James Chaton, part of an artistic residency programme.
Weekday lunch menus start at €120, while the seven-course dinner costs €260. An adjoining cocktail bar, Utopic, opened earlier in September.
The project reflects a broader development in Paris, where celebrated chefs are creating restaurants that operate as cultural destinations rather than conventional dining rooms.
The Paris opening marks a new chapter for Anne-Sophie Pic
Paris has gained a significant gastronomic address. On 18 September 2026, Anne-Sophie Pic Paris officially opened at the Fondation Cartier pour l’art contemporain, at 164 rue de Rivoli, in the 1st arrondissement.
The restaurant was inaugurated the previous evening by Pic and her husband, David Sinapian, president of Groupe Pic.
The opening follows the closure of La Dame de Pic, the chef’s former Paris restaurant, established in 2012. The new venue is not simply a replacement.
Pic has deliberately separated the project from Maison Pic in Valence, the family restaurant that holds three Michelin stars. The Paris establishment has its own identity and does not inherit that distinction.
The project began in 2023, when Alain-Dominique Perrin, founder and president of the Fondation Cartier, approached the couple about establishing a restaurant within the foundation’s new premises.
The ambition was to create a dining room connected to contemporary artistic production, rather than another conventional luxury restaurant.
The Fondation Cartier provides an architectural setting opposite the Louvre
The restaurant occupies part of a substantial historic building at 2 place du Palais-Royal.
Originally constructed in 1854–1855, the building once housed the Grand Hôtel du Louvre and subsequently the Grands Magasins du Louvre and Louvre des Antiquaires.
Architect Jean Nouvel transformed its interior for the Fondation Cartier, which relocated from boulevard Raspail in October 2025.
The complex contains 8,500 m² of publicly accessible space, including 6,500 m² devoted to exhibitions. Five movable platforms can be positioned at 11 different heights, allowing the institution to reconfigure exhibition spaces around individual installations.
The restaurant interior places the kitchen at the centre
The dining room was designed separately by Bruno Moinard and Claire Bétaille of Moinard Bétaille.
Natural wood, pale stone, mirrors and carefully controlled lighting establish a restrained atmosphere. A long central wooden table runs alongside the open kitchen, allowing diners to observe culinary preparation.
Large floral installations resembling white peonies form part of the interior decoration.
The restaurant reportedly accommodates approximately 50 guests, maintaining a comparatively intimate scale within the much larger cultural institution.
The design is intended to make preparation and service visible without turning the kitchen into a theatrical spectacle.
The menu reinterprets Anne-Sophie Pic’s signature French cuisine
The cooking remains recognisably Pic’s, combining classical French technique with aromatic ingredients and influences from Japan.
Her culinary philosophy, known as Imprégnation, explores how ingredients exchange flavours and aromas through infusion, extraction and controlled contact.
Rather than relying on an abundance of ingredients, she develops combinations in which one aroma modifies the perception of another.
The berlingots combine smoked Camembert and Paris mushrooms
The restaurant’s most identifiable dish is a new interpretation of Pic’s signature berlingots.
These small, folded pasta parcels, originally associated with her cooking in Valence, now contain smoked Camembert and are served in a broth made from champignons de Paris.
The preparation combines the richness of Normandy cheese with the earthy, umami character of mushrooms.
Other dishes presented during the opening weeks included mussels with rhubarb, turmeric and pink peppercorns, coastal mackerel with leek and matcha, and guinea fowl with smoked corn, foie gras and aromatic spices.
Desserts have included black figs paired with Ethiopian coffee.
The menu changes monthly, allowing the kitchen to maintain seasonal flexibility while retaining the chef’s distinctive combinations.
This approach reflects the continuing importance of French fine-dining techniques and culinary traditions, even as contemporary chefs adopt more international influences.
The artistic residency gives the dinner an additional dimension
The most unusual element of Anne-Sophie Pic Paris is its artistic programme.
For the 2026–2027 season, poet and sound performer Anne-James Chaton contributes to an experience that connects food with language and sound.
The programme also involves theatre director Cyril Teste and designer and scenographer Nina Chalot.
During dinner, guests use headphones resembling museum audio guides to experience spoken compositions connected to individual dishes.
One sequence accompanies the berlingots with a poetic interpretation of the recipe. Other presentations establish visual connections between food and contemporary painting.
The restaurant describes the approach as synesthetic, referring to connections between different sensory perceptions.
It is important to distinguish the two services. The shorter weekday lunch focuses primarily on cooking. The more elaborate artistic programme is principally associated with the evening’s seven-course menu.
Whether this additional dimension improves the meal will depend on individual preferences. It unquestionably changes the conventional structure of a gastronomic dinner.
The Utopic cocktail bar extends the chef’s aromatic research
Pic’s restaurant is accompanied by Utopic, a separate cocktail bar that opened on 4 September 2026.
Accessible from 1 rue de Marengo, the bar was also designed by Moinard Bétaille. It operates independently from the restaurant.
Its drinks programme was developed with Maël Jego, former bartender at Little Red Door, alongside Groupe Pic mixologist Mike Kassabian and head sommelier Paz Levinson.
The menu comprises 22 cocktails and alcohol-free creations, several inspired by dishes from Pic’s restaurants.
One drink references the berlingots through Banon goat’s cheese, citron, green Chartreuse and rum. Other combinations use sea urchin, mandarin, saffron and aromatic herbs.
Cocktails generally cost between €18 and €28, with alcohol-free alternatives available. A small menu of refined finger food accompanies the drinks.
Utopic opens daily from 5 p.m. to 1 a.m. and welcomes guests without reservations.
The pricing places the restaurant firmly in Paris’s luxury dining market
Anne-Sophie Pic Paris offers several dining formats.
| Service | Menu | Price per person |
|---|---|---|
| Weekday lunch | Three courses | €120 |
| Weekday lunch | Four courses | €150 |
| Weekday lunch | Five courses | €185 |
| Weekend lunch | Five courses | €210 |
| Weekend lunch | Seven courses | €260 |
| Dinner, every evening | Seven courses | €260 |
Beverage pairings start at €65. A seven-course dinner with an entry-level pairing therefore costs at least €325 per person.
The €120 weekday lunch offers the least expensive introduction to Pic’s cooking, but without the full evening artistic programme.
Reservations are made separately from museum admission. An exhibition ticket does not provide access to the restaurant, which has an independent entrance.
The nearest Métro station is Palais-Royal – Musée du Louvre, on Line 1.
The opening reflects a broader change in Parisian gastronomy
The Fondation Cartier project illustrates how luxury restaurants are increasingly operating within established cultural and hospitality institutions.
Across the Paris luxury dining scene, chefs are developing experiences shaped as much by architecture, service and setting as by their menus.
Pic’s approach is distinctive because the artistic programme is intended to evolve through successive residencies. The restaurant is therefore designed to change beyond the usual rhythm of seasonal ingredients.
This carries a risk. Elaborate presentation can distract from the food, particularly when a meal already costs several hundred euros. The cooking must remain sufficiently accomplished to justify the price without relying on the surrounding artistic programme.
For Anne-Sophie Pic, the Fondation Cartier represents a new way to present her culinary identity. For Paris, it adds another ambitious address to an already competitive gastronomic market.
The lasting test will not be the novelty of dining inside a contemporary art institution. It will be whether the restaurant can continue to produce compelling dishes as its artistic collaborators and seasonal menus change.
Further developments in the capital’s restaurant market can be followed through French restaurant openings and culinary news.