30 Montaigne is not a boutique.
It's an experience.
In this immense space, the entire Dior universe is presented: ready-to-wear, accessories, jewellery, couture and art of living.
An art of living that can also be found in the architecture and decoration of Peter Marino, in the interior and exterior gardens of the landscape architect Peter Wirtz, in the gallery, in the works of art which everywhere catch the eye.
And, new, in the café, the pastry shop and the restaurant Monsieur Dior, three spaces whose menus are signed Jean Imbert.
In his jacket designed by Dior Homme Creative Director Kim Jones, the chef is focused.
"It's a real responsibility to work here," he says.
Indeed, in this mansion bought by Christian Dior in 1946, it is the first time that the
In video, the Dior Fall-Winter 2022-2023 show
The place is part of the legend: as soon as Christian Dior saw it, he wanted it to set up his fashion house.
Today, the reinvented address, far from the initial neo-Louis XVI style, nevertheless retains the soul of the beginnings, this “decorated, but not decorative atmosphere” that Monsieur Dior cultivated.
Jean Imbert is part of this heritage.
Two years ago, when he heard about the building's transformation project, he dreamed of having the keys to the restaurant and set up a file.
“I spent a lot of time in the archives of rue de Marignan.
I immersed myself in the book
La Cuisine cousu-main,
by Christian Dior.
My dishes, my pastries therefore tell the story of the house.”
Read alsoIn photos: Dior reopens its fabulous temple at 30 avenue Montaigne in Paris
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On the wall of the Monsieur Dior restaurant, the Guy Limone fresco made up of photos.
“1750 Dior reds and the world”, responds perfectly to the furniture designed by Perter Marino.
Matias Indjic
Thus, the Cuban Turbot is borrowed from the creator's recipe book.
The Catherine salad with green beans is a tribute to Catherine Dior, the couturier's sister, and to the 1954 silhouette, known as the H line or Green bean line.
L'Œuf Christian Dior is a reference to an egg in caviar jelly tasted in Deauville which had become one of his favorite dishes.
As for the entrecôte frites of the parade, it recalls a habit of the master who ate before each parade an entrecôte frites with Béarnaise sauce.
Finally, the Soup Colle Noire is made with herbs from the vegetable garden of the Château de la Colle Noire, which was the home of Christian Dior, near Grasse.
"I want to cultivate a form of simplicity in elegance, both in the kitchen and in baking," says Jean Imbert.
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Flan, chocolate or citrus tarts, rum baba… Precious and delicious, the pastries imagined by Jean Imbert for the restaurant, some of which will also be available at the pastry shop, immediately catch the eye and whet the appetite.
Matias Indjic
We also eye on the counter at the entrance of Mr. Dior, where enthroned a citrus tart, another chocolate, a rum baba, a flan.
“When it comes to pastry, I am a fan of the little.
So there will only be a few cakes at the restaurant, which will change with the seasons.”
Among them, the clafoutis that reminds him of his grandmother.
Served in a silver dish, it will be declined according to the fruits of the moment.
“On the ground floor, there is also my first pastry shop.
I prefer the minute, with mille-feuilles and hazelnut soufflés prepared when ordering.
I also imagined a star, one of Dior's emblems, with vanilla, caramel and pecan nuts: a signature."
30 avenue Montaigne, the temple of luxury
In images, in pictures
See the slideshow27 photos
See the slideshow27 photos
To serve these culinary creations, every detail has been studied.
“Restoration is collaborative, insists Jean Imbert.
I had many Zooms with Peter Marino.
With Kim Jones, we developed the jackets, but also objects, such as a knife case.
Same complicity with Olivier Bialobos, director of communication and image of One Dior, for the packaging of the pastry and the dishes.
Thus, the plates have been revamped with the Mythological Star motif, the weight of the cutlery has been studied, the cane or herringbone glasses add color... Everything is up to the dreams of Jean Imbert, who launches, before going to brief his brigade and the room staff, more than 70 people: “They say that in a palace everything is possible.
And at Dior, everything is possible too!”
30 Montaigne, 30, avenue Montaigne, 75008 Paris.
