‘What would Christian Dior do if he had been to create a restaurant at this time?’ mused Yannick Alléno, earlier than taking the reins on the Monsieur Dior restaurant in Paris. The chef – who holds 17 Michelin stars throughout numerous different eating places beneath his path – now steers the culinary providing inside 30 Montaigne, the cradle of the maison since 1946. Nonetheless house to its historic ateliers, the constructing has lengthy been a temple of couture. With Alléno, it now sharpens its position as a stage for gastronomy.
Monsieur Dior by Yannick Alléno, Paris
(Picture credit score: Courtesy of Dior)
Alléno succeeds Jean Imbert, who led Monsieur Dior’s opening in 2022, and likewise presides over Le Jardin (previously La Pâtisserie) and Le Café on the similar tackle. The Peter Marino-designed venue weaves Dior’s codes right into a subtly fashionable mise-en-scène. Parquet flooring and delicate caning nod to custom, whereas chairs clad in the home’s black-and-white houndstooth sharpen the graphic edge. A scarlet function wall seems pixelated, however look nearer and it reveals a constellation of miniature photos pulled from Dior’s archive.
For Alléno, the menu is stitched straight into Christian Dior’s legacy. Years in the past, at a flea market, the chef stumbled upon a replica of La Delicacies Cousu-Foremost, a cookbook launched by the maison in 1972, which he revisited for inspiration. The late French couturier’s spirit resurfaces in Alléno’s plates, the place varieties, textures and finishes are as necessary as flavour. Take, for instance, the peerlessly poached L’Œuf Christian Dior, topped with a quenelle of Prunier caviar and bathed in caviar-studded cream protecting a layer of Paris ham aspic – a convention, so legend has it, began by Dior himself throughout a cocktail party with Yves Saint Laurent and Pierre Bergé.
(Picture credit score: Courtesy of Prunier)
‘Like Christian Dior, I’m rooted in my period. What I suggest is to carry the spirit of the couturier to the leading edge of up to date culinary creation. Imagining a restaurant in response to his imaginative and prescient, respiration new life into his spirit on the very coronary heart of the boutique,’ says Alléno. ‘A spot that gives prospects a défilé of flavours on their plates each day. I need this full of life place to completely embody its period, simply as the home of Dior has all the time finished with couture.’
Alléno’s philosophy, dubbed ‘Trendy Delicacies’, is as radical as it’s exacting. He approaches French gastronomy by the dual lenses of scientific approach and ancestral reminiscence, reinventing the artwork of sauce by the extraction and fermentation of flavours. Monsieur Dior turns into the nineteenth restaurant beneath his path.
Monsieur Dior by Yannick Alléno is positioned at 32 Av. Montaigne, 75008 Paris, France.
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