In the Four Seasons Hotel in the upper reaches of Mont d’Arbois, Anne-Sophie Pic adds an Alpine twist to her classic line-up and signature dishes, such as a “berlingot” filled with runny Beaufort and Abondance cheese, chestnuts, caraway and camomile and made from a blend of buckwheat and wheat flours. Her venison from Alsace marinated in juniper, pine needles and gin, served with a medley of mushrooms also bears witness to her virtuoso talent. Ms Pic’s score demonstrates infinite subtlety, as much by the striking contrasts of flavours as by the textures.