"When Dominique Crenn - the chef behind Michelin three-star Atelier Crenn in San Francisco - set out to design a restaurant for luxury fashion brand Dior, she went to bed one night and had a dream. She says she was walking on Rodeo Drive, holding hands with the late designer Christian Dior and discussing what to serve. When she awoke, she knew: Crenn would serve haute cuisine at the Dior flagship in Beverly Hills and celebrate Dior's designs and Los Angeles through French-Californian cuisine and intricate, meticulous plating."
"But you might not notice unless you knew where to look: Dabs of cauliflower purée surrounding short ribs and truffle replicate a pearl necklace worn by Monroe when she donned Dior; intricate dark tuile atop delicate truffle agnolotti references the black lace of a gown on Charlize Theron; the houndstooth-patterned caviar, made with a custom Dior-made mold, is a nod to a jacket once worn by Ingrid Bergman."
Dominique Crenn created Monsieur Dior at Dior's Beverly Hills flagship to present French-Californian haute cuisine that celebrates Dior designs and Los Angeles. Crenn translated couture details into dishes by studying Dior archives, visiting Le Galerie Dior and interviewing longtime employees and friends of the house. Plating incorporates fashion references such as cauliflower purée echoing a pearl necklace, dark tuile recalling black lace, and houndstooth-patterned caviar produced with a custom Dior mold. The opening marks Crenn's return to Los Angeles after nearly two decades and follows a career defined by Atelier Crenn and three Michelin stars.
Read at Los Angeles Times
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