Upon arrival to the North Rodeo Drive handle, they made their method up the sweeping staircase to the third-floor setting, which overlooks a lush multi-story backyard created in collaboration with panorama architect Peter Wirtz. Designed by Peter Marino, the restaurant is paying homage to the magnificence of Dior’s historic boutique at 30 Avenue Montaigne—albeit seasoned with a distinctly Californian taste. Its ethereal areas are awash in shades of inexperienced and chartreuse in an ode to Christian Dior’s beloved gardens. And as for nodding to the brand new, the ground pays backdrop to Dior Maison, the house décor providing. Visitors rapidly noticed the reissued trompe-l’œil plates by Jonathan Anderson—the exact same designs that doubled because the invite to his debut present final month.
Pre-dinner, cocktails had been served on the bar space’s curved ebony-and-onyx counter, beneath a ceiling of white rose petals; Monsieur Dior’s favourite bloom. The occasion quickly flowed into the eating room, the place a dramatic 28-foot work by Nicole Wittenberg anchors the house. Dinner started with caviar service and savory buckwheat madeleines, offered on tables wearing crisp white linen and set with porcelain and crystal glassware rendered in Dior’s signature Cannage sample.
When it got here to crafting the menu, Michelin-starred chef Dominique Crenn has drawn deeply from the Dior archives. “I went to the archive and to the atelier—to know the craftsmanship, the story, and what lies past,” Crenn, the one feminine chef within the U.S. to carry three Michelin stars, informed Vogue. “It’s not nearly trend—there’s a lot extra behind it. I wished to see how I may carry my DNA to their DNA.”
The result’s a smorgasbord of meals and trend that pays homage to signature Dior moments: tuna tartare with purple yam chips and crème fraîche recall the layered eggplant-hued tulle robe worn by Emilia Clarke at Cannes in 2018; black truffle agnolotti with mushroom consommé evokes Charlize Theron’s golden J’Adore marketing campaign; Guinea hen with maitake mushrooms and turnip was impressed by Laetitia Casta’s shimmering gold lamé sheath from Cannes 2003; and a ribeye cap with cauliflower purée and truffle, references a Marilyn Monroe picture from a 1962 situation of Vogue.“I’ve labored on this for the final three years,” Crenn stated. “All the pieces is a narrative on the plate.”
The true showstopper of the evening hit the desk like a finale on the runway: a Cannage-topped chocolate mousse by pâtissier Juan Contreras, Crenn’s longtime collaborator, modeled after Princess Diana and her Girl Dior bag.
