BON APPETIT: When Dior reopens its historic headquarters at 30 Avenue Montaigne after two years of renovations, the six-story constructing may have a brand new attraction: a restaurant designed by architect Peter Marino and run by French chef Jean Imbert.
Dior declined to present a date for the reopening of the constructing, which has been shuttered since July 2019, however stated the headquarters could be “reinvented.” The title and actual location of the restaurant additionally stay underneath wraps.
“Jean Imbert, the chef of this new address celebrating the art of living dear to Monsieur Dior, was inspired by the archives of the house — in which he has been immersed for two years — to imagine exceptional creations reflecting the history of Dior, from its founding to today. Gastronomy reflecting the values of the maison, at the crossroads of heritage and the future,” the home advised WWD completely.
The transfer comes as LVMH Moët Hennessy Louis Vuitton, the dad or mum firm of manufacturers together with Dior, LouIs Vuitton and Fendi, thrusts additional into hospitality as high-end customers splash out on wonderful eating, holidays and different luxurious experiences.
Marino can be designing the primary Paris department of Langosteria, a high-end seafood restaurant that will likely be positioned inside La Samaritaine, the landmark division retailer slated to reopen on June 23 and likewise owned by LVMH.
The winner of the French version of “Top Chef” in 2012, Imbert runs a number of eating places, together with Mamie par Jean Imbert in Paris, which focuses on recipes gleaned from his grandmother. He has two ventures with musician Pharrell Williams: Swan in Miami, and To Share in Saint-Tropez, positioned within the White 1921 resort, additionally run by LVMH.
This would be the sixth restaurant enterprise for Dior, which has a summer season terrace in Saint-Tropez referred to as Dior des Lices, run by chef Arnaud Donckele, along with Café Dior venues in Tokyo, Seoul, Miami and Honolulu.
The home has a historic relationship with gastronomy. Founder Christian Dior was a consummate connoisseur, and Dior even launched a cookbook, “La Cuisine Cousu-Main,” in 1972, 15 years after his loss of life.
Boasting illustrations for every class of recipes by René Gruau, the metal-covered tome was full of the sorts of traditional French dishes Dior appreciated to order at his favourite Parisian eating places together with La Coupole, Brasserie Lipp, La Tour d’Argent, Le Stresa, the Ritz Paris and Maxim’s.
“He loved traditional French dishes like sauerkraut, steak with coarse sea salt, leg of lamb or ham shank,” stated Soizic Pfaff, director of the Dior Heritage archive division. “One of the reasons he chose to have [Dior headquartered] on Avenue Montaigne was that it was also home to the Plaza Athénée, where he liked to go to eat.”
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