Upon arriving at the North Rodeo Drive address, they made their way up the sweeping staircase to the third-floor setting, which overlooks a lush multi-storey garden created in collaboration with landscape architect Peter Wirtz. Designed by Peter Marino, the restaurant is reminiscent of the aesthetic of Dior’s historic boutique at 30 Avenue Montaigne – albeit with a distinctly Californian flavour. Its airy spaces are drenched in shades of green and chartreuse reminiscent of Christian Dior’s beloved gardens. And as far as nods to the new go, this flooring takes the backdrop of home decor offering Dior maison. Guests immediately noticed the trompe-l’oeil plates reissued by Jonathan Anderson—the same design that doubled as invitations to his debut show last month.
Before dinner, cocktails were served at the curved ebony-and-onyx counter of the bar area, under a canopy of white rose petals; Monsieur Dior’s favorite flower. The party soon moved to the dining room, where Nicole Wittenberg’s dramatic 28-foot masterpiece took center stage. The dinner began with caviar service and delicious buckwheat madeleines, presented on tables adorned with crisp white linens and set with porcelain and crystal glassware presented in Dior’s signature Cange pattern.
When it came to crafting the menu, Michelin-starred chef Dominique Crenn drew deeply from the Dior archives. “I went to the collection and the atelier to understand the craftsmanship, the story and what lies beyond,” explains Chef Crenn, America’s only female chef to hold three Michelin stars. circulation“It’s not just about fashion – there’s so much more behind it. I wanted to see how I could bring my DNA into theirs.”
The result is a smorgasbord of food and fashion that pays homage to signature Dior moments: tuna tartare with purple yam chips and crème fraîche recalls the layered eggplant-hued tulle gown worn by Emilia Clarke at Cannes in 2018; Black Truffle Agnolotti with Mushroom Dish evokes Charlize Theron’s Golden J’Adore campaign; Guinea fowl with maitake mushrooms and turnips was inspired by Laetitia Casta’s dazzling gold lamé sheath at Cannes 2003; and a ribeye cap with cauliflower puree and truffle, referencing the image of Marilyn Monroe from a 1962 issue of Vogue. “I’ve worked on this for the last three years,” Crain said. “Everything is a story on a plate.”
The real showstopper of the night arrived on the table like the finale on the runway: a cane-topped chocolate mousse by pâtissier Juan Contreras, modeled after Crain’s longtime collaborator, Princess Diana and her Lady Dior bag.
