Not content to deploy each season on the Parisian catwalks, la couture marches now into the plates.
The chef Philippe Marc, under the command of the multi-star chef Alain Ducasse has created a Dior menu exclusively for the Plaza Athénée and for each Fashion Week.
Inspired by the cult recipe book La Cuisine cousu-main (hand-stitched cooking) released in 1972 by Christian Dior, a true avant-garde "foodista" , as tasty as it is delicate, reveals all the savoir-faire of the French gastronomy: grilled scallops; veal filet mignon roasted with cepes and tomato; and vanilla cream with citrus style suzette with a brioche.
Mr. Dior always admired and dreamed about the famous Parisian palace and since the start of his fashion house in 1947, he paid tribute to it mentioning this name within his creations : model "Plaza" and "Athénée" or even the taylor "Bar" because it is taylor-made for being served with the cocktails at the end of the day.
A natural closeness between the two institutions of the Avenue Montaigne, as elegant customers always spent time at this mythical bar, wearing the legendary outfits of the fashion house.
Between Dior and the Plaza Athénée, the love story has been lasting for about 70 years.
“Menu Dior” at the Relais Plaza,
25, avenue Montaigne, Paris VIIIe.