You walk into the Four Seasons at Ten Trinity Square and the first thing that hits you isn't the smell of food. It’s the history. The building used to be the Port of London Authority headquarters. It’s massive. Grand. A bit intimidating, honestly. But then you tuck into a corner and find La Dame de Pic London, and suddenly the world gets a lot more intimate.
People talk about Anne-Sophie Pic like she’s a myth. The most decorated female chef on the planet. Ten Michelin stars. It’s a lot of pressure for a dinner reservation. Most folks expect a stiff, "yes-chef" atmosphere where you’re afraid to drop a crumb. They're wrong.
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The Surprise of "Impregnation"
Anne-Sophie Pic didn't go to culinary school. She’s self-taught. She actually studied business first. That’s probably why her food doesn't taste like the standard French buttery tropes you find in every other high-end spot in Mayfair or the City. She uses a philosophy she calls "impregnation." It sounds scientific, maybe even a little weird. Basically, it’s about how flavors enter a new flow. She’s obsessed with infusions—steaming, smoking, and marinating ingredients until they take on a completely different soul.
Take the Berlingots. They’re her signature. Pyramid-shaped pasta parcels that look like the candies she loved as a kid in France. Inside? A liquid heart of lightly smoked Brillat-Savarin cheese. But it's the consommé they sit in that changes everything. Depending on when you go, it might be infused with ginger and bergamot or perhaps wild mushrooms and pineapple weed.
It’s a hit of acidity and perfume that shouldn't work with heavy cheese. It does.
Why the City Location Matters
Most destination restaurants in London head straight for the West End. Putting a two-Michelin-starred French powerhouse in the middle of the City’s financial district was a move.
The room reflects that. It’s got these thick, mirror-clad pillars and massive windows. Bruno Moinard designed it to be "chic," but it feels more like a very expensive living room where the lighting is just right. You see a lot of business suits at lunch, sure. But by dinner? It’s people who actually care about the nuances of a Cornish Wild Turbot cooked meunière with wakame seaweed.
Is It Worth the Price Tag?
Let’s be real. Eating here isn't cheap. In early 2026, the menus are still a significant investment. You’re looking at around £145 for the Aperçu menu (four courses) and it scales up quickly from there. The Voyage menu usually hits closer to £195.
Is it "expensive"? Yes. Is it a "rip-off"? No.
Here is why. The precision is terrifying. You watch the staff move and it’s like a ballet that’s been practiced for a thousand years. When the White Millefeuille arrives, it looks like a white brick. An igloo. Total minimalism. But when you crack that jasmine-infused cream, you find layers of Tahitian vanilla and clouds of pepper foam. It’s a technical masterpiece that takes hours to prep for a three-minute eating experience.
- The Wine List: It’s deep. Really deep.
- Non-Alcoholic Options: They actually take this seriously. They do these "creativity pairings" using teas like Sparkling Hojicha and Rooibos infusions.
- The Service: 15% discretionary charge is standard, but the service usually justifies it.
A Note on the 2025 "Closure" Rumors
There was a lot of chatter back in early 2025 about the restaurant closing its doors at Ten Trinity Square. It’s a common story in the London food scene—contracts end, chefs move. However, the legacy of what Anne-Sophie Pic built in the City remains the benchmark for "feminine" French cooking—which she defines as a focus on aroma and delicacy rather than just raw power and fat.
What to Order (If You Can)
If you’re looking at the menu and feeling overwhelmed, don't overthink it.
- The Hereford Beef: It’s roasted with Monts Amaro coffee. It sounds like it would taste like breakfast, but the bitterness of the coffee cuts through the fat of the beef in a way that makes regular gravy feel boring.
- The Blue Lobster: Usually served with some kind of fruit element—melon or citrus. Pic loves to bridge the gap between seafood and acidity.
- Anything with Beetroot: She has a weird obsession with beets. She’s been quoted saying it’s the one vegetable she’d introduce to a stranger to show off French terroir.
Honestly, the best way to do La Dame de Pic is to stop trying to identify every single flavor. You won't. There’s too much going on—hibiscus, geranium, sake, smoked potato. Just eat it.
The complexity is the point.
Actionable Next Steps
If you're planning a visit to experience this level of gastronomy, keep these three things in mind to ensure the best experience:
- Book at least 4 weeks out: Even with the high price point, weekend slots at Ten Trinity Square disappear fast, especially for dinner.
- Request a booth: The banquette seating in the center of the room offers the best vantage point for "people watching" while maintaining a sense of privacy.
- Go for the lunch "Savoir-Faire" menu: If you want the Michelin experience without the £200+ bill, the lunch set is the most accessible entry point into Pic's flavor profile.
Check the current seasonal menu on the official Four Seasons website before you head out, as the "impregnation" ingredients change based on what’s fresh that week.