Dior opens restaurant at Paris headquarters with chef Jean Imbert – WWD
ENJOY YOUR MEAL: When Dior reopens its historic headquarters at 30 avenue Montaigne after two years of renovation, the six-story building will have a new attraction: a restaurant designed by architect Peter Marino and run by French chef Jean Imbert.
Dior declined to give a date for the reopening of the building, which has been closed since July 2019, but said the headquarters would be “reinvented”. The name and exact location of the restaurant are also kept secret.
“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 foundation to today. A gastronomy reflecting the values of the house, at the crossroads of heritage and the future ”, entrusts the house to WWD exclusively.
The move comes as LVMH Moët Hennessy Louis Vuitton, the parent company of brands such as Dior, LouIs Vuitton and Fendi, is investing more in the hotel industry as high-end consumers move into fine dining, vacations and more. luxury experiences.
Marino is also designing the first Parisian branch of Langosteria, an upscale seafood restaurant that will be located inside La Samaritaine, the iconic department store scheduled to reopen on June 23 and also owned by LVMH.
Winner of the French edition of “Top Chef” in 2012, Imbert runs several restaurants, including Mamie par Jean Imbert in Paris, specializing in recipes gleaned from his grandmother. He has two projects with musician Pharrell Williams: Swan in Miami and To Share in Saint-Tropez, located in the White 1921 hotel managed by LVMH.
This will be the sixth catering business for Dior, which has a summer terrace in Saint-Tropez called Dior des Lices, run by chef Arnaud Donckele, in addition to Dior cafes in Tokyo, Seoul, Miami and Honolulu.
The house has a historical relationship with gastronomy. Founder Christian Dior was a foodie and Dior even released a cookbook, “La Cuisine Cousu-Main”, in 1972, 15 years after his death.
Boasting illustrations for each category of René Gruau’s recipes, the metal-clad tome was filled with the types of classic French dishes that Dior loved to order at his favorite Parisian restaurants including La Coupole, Brasserie Lipp, La Tour d’Argent, The Stresa, the Ritz Paris and Maxim’s.
“He liked traditional French dishes such as sauerkraut, steak with coarse sea salt, leg of lamb or ham shank,” said Soizic Pfaff, director of the Dior Heritage archives department. “One of the reasons he chose to have [Dior headquartered] on avenue Montaigne was that it also housed the Plaza Athénée, where he liked to eat.
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