A new era at Le Normandie: Anne-Sophie Pic brings her culinary vision to Bangkok
For over six decades, Le Normandie at Mandarin Oriental, Bangkok has stood as a beacon of French fine dining in Asia. Since its founding in 1958, the restaurant has welcomed royalty, dignitaries and discerning gourmands, becoming one of the region’s most iconic culinary destinations. Now, it enters a bold new chapter with the arrival of one of France’s most celebrated chefs, Anne-Sophie Pic.
Set to open in late 2025, the reimagined Le Normandie will be more than a relaunch: it will be a renaissance. Guided by Pic’s celebrated culinary philosophy known as Suffusion, the new restaurant promises an experience defined by aromatic layering, emotional resonance and refined elegance. With three Michelin stars at her flagship Maison Pic in Valence and international acclaim across multiple continents, Pic brings with her not only expertise, but a unique sensitivity that transcends borders.
This new venture marks the first time a female chef of such stature has established a permanent presence in Thailand, and it comes as part of a landmark collaboration between Groupe Pic and Mandarin Oriental, Bangkok. The interiors, redesigned by Parisian firm Humbert & Poyet, will honour the restaurant’s storied past while introducing a new level of sophistication, harmonising French design with Thai sensibilities, all framed by breathtaking views of the Chao Phraya River.
Anne-Sophie Pic reflects on her inspirations, her deep respect for Thai cuisine, and how she plans to shape the next chapter of Le Normandie.
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New look of Le Normandie, Bangkok's longest standing fine dining restaurant
New look of Le Normandie, Bangkok's longest standing fine dining restaurant
New look of Le Normandie, Bangkok's longest standing fine dining restaurant
New look of Le Normandie, Bangkok's longest standing fine dining restaurant
What inspired you to bring your culinary vision to Bangkok and the iconic Le Normandie?
I discovered Bangkok during my travels in Asia and was immediately captivated by the city’s vibrant energy and its extraordinary culinary culture. Thai cuisine has a sensitivity and complexity that really speaks to my own approach, one rooted in nuance and balance. When the opportunity arose to become part of the story at Le Normandie, it felt like a natural step and also a deeply personal one. My father, Jacques Pic, visited Le Normandie 40 years ago, so for me, this is also a beautiful tribute to our family’s culinary heritage.
What can we expect from the new concept?
Together with Humbert & Poyet and the team at Mandarin Oriental, we’ve envisioned a fully immersive experience. From the bar entrance to the panoramic views over the river, the space has been thoughtfully designed to create an atmosphere of refined warmth. Golden beige tones, elegant textures and a seamless flow define the interiors. We’ve paid special attention to the art of the table—because every detail matters. The spirit of this place is a dialogue between cultures, and we’ve aimed to reflect that through design, flavour and hospitality.
Anne-Sophie Pic is the most decorated female chef in the world, renowned for her delicate yet daring approach to French gastronomy and her signature philosophy of aromatic suffusion (Getty Images: Photo by Ian Gavan/WireImage for Electrolux)
How will the menu reflect your style and your impressions of Bangkok?
The cuisine will be French at its core, but it will evolve in harmony with Thai influences. Bangkok offers such a wealth of inspiration, from its ingredients to its culinary philosophies. I want to create a menu that is respectful, balanced and expressive—a reflection of my identity as a chef and of the city’s vibrant soul. Over time, Thai ingredients will become more prominent in my creations, allowing both traditions to speak to one another.
Which signature creations should guests look forward to?
One of my most iconic dishes, Les Berlingots, will be presented with a Bangkok twist—featuring smoked Camembert, saffron, chamomile and tomato. We will also serve an updated version of my father’s sea bass with caviar, a dish that holds a very special place in our family history. Another highlight will be the Homard Fruits Rouges, where lobster is paired with a red berry dashi. I’m also working on a poached foie gras with an aonori seaweed broth which is an elegant meeting of land and sea. Desserts include a White Millefeuille inspired by the lotus flower and a Black Forest creation with morello cherries and pink peppercorns. Each dish will be accompanied by curated beverage pairings, with and without alcohol, to extend the sensory experience.
Anne-Sophie Pic is the most decorated female chef in the world, renowned for her delicate yet daring approach to French gastronomy and her signature philosophy of aromatic suffusion (Photo: Getty Images)
How do you adapt your menu for a city with such a distinct culinary identity?
With great care and respect. Thai cuisine is deeply rooted in tradition and bold flavour combinations. I am fascinated by ingredients like galangal, kaffir lime and green curry, and have explored ways to incorporate them in subtle, meaningful ways. The goal is not to imitate, but to build bridges—honouring the essence of these flavours while staying true to French technique. I’m especially inspired by the richness and depth of broths in Thai cuisine. I’ve been experimenting with local herbs and spices to create broths that feel both familiar and new—deeply aromatic, layered, and emotionally resonant.
What is your measure of success for this venture?
Le Normandie has a legacy that is cherished by many. My aim is to preserve that soul while introducing a new level of creative expression. If returning guests feel that connection and new guests discover something truly memorable, then we’ve succeeded.
Anne-Sophie Pic is the most decorated female chef in the world, renowned for her delicate yet daring approach to French gastronomy and her signature philosophy of aromatic suffusion (Photo: Getty Images)
Sustainability is central to many top restaurants today. What’s your approach here in Bangkok?
Sustainability has always been close to my heart. In Bangkok, as in Valence, we will prioritise local, seasonal ingredients and work closely with producers who share our values. I believe in using the whole ingredient and minimising waste, and in creating dishes that celebrate the integrity of their components. It’s about responsibility and coherence.
Tell us about your Bangkok team.
We are fortunate to have an exceptional team. Tamaki Koyashi, our Head Chef, has been with me for nearly 14 years. Edwin Cochet brings his expertise to the wine programme, and Yuko Kuwayama leads our pastry kitchen. We also welcome Louise Bourgeois as Restaurant Director. The team regularly trains at our headquarters in Valence, particularly at Pic Lab, our creative research studio. It’s a place for dialogue, experimentation and transmission. And these are values we hold very dearly.
How do you see fine dining evolving in Asia?
Asia is a remarkably diverse and exciting culinary region. Each country and each region within is distinct and rich in heritage. I believe fine dining here will continue to evolve by embracing local ingredients, honouring tradition, and offering more experiential, story-driven dining. There is incredible talent across the continent, and the future looks very bright.
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Yom yim goong, one of Anne-Sophine Pic's favourite Thai dishes (Photo: Getty Images)
Tom kha gai, one of Anne-Sophine Pic's favourite Thai dishes (Photo: Getty Images)
You’ve broken barriers as the only woman in France with three Michelin stars. What do you hope to pass on to the next generation?
For me, excellence in the kitchen is not about gender: it’s about discipline, creativity and passion. I hope my story shows that it is possible to thrive in this world with authenticity and determination. I’m particularly moved by the energy and talent I’ve seen among young women in Asia. If I can encourage them to pursue their dreams with confidence, then I feel I’ve contributed something meaningful.
What’s your first bite when you land in Bangkok?
Tom yum kung and tom kha gai—two dishes that showcase galangal and kaffir lime, which I adore. And always Thai rice. It’s comforting, elegant, and full of character.
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