AnOther explores Dior's latest venture, the opening of its Saint Tropez women's and men's boutiques, set in the impressive 18th century Jardins de L'Ambassade, combining clothing, accessories and food courtesy of award-winning French chef Yannick
It's interesting to witness the slight changes in aestheic at Dior – a house that only has less than two months until it sees the beginning of a new chapter under the direction of Raf Simons, when he debuts at couture. Two weeks ago saw the release of a mesmerising film by Inez van Lamsweerde and Vinoodh Matadin, with clever colour-changing scenes, set in the a Galeries Des Glaces at the Château de Versailles. Showcasing the A/W12 collection, the short made a distinct nod to the elegance at the heart of the Dior brand.
The house's latest venture is the opening of its Saint Tropez women's and men's boutiques, set in the impressive 18th century Jardins de L'Ambassade, combining clothing, accessories and food courtesy of award-winning French chef Yannick Alléno. Designed by celebrated architect Peter Marino, the interior is inspired by Dior's Avenue Montaigne Paris boutique, combining 18th century French style with contemporary elements. The iconic codes of the Parisian couture house are reinterpreted in a palette of greys matching the Toile de Jouy adorning the walls. Simons has already spoken of his enthusiasm for combining the Dior DNA and the present: "For me the strongest impact is the first 10 years of Dior and how to link it to the 21st century."
"Founder Christian Dior understood cooking and considered that the "materials used in cooking are as noble as those used in couture"
This summer, the boutque has expanded, with a whole room dedicated to ready-to-wear, including key Saint Tropez-inspired pieces, and areas themed around contemporary art works including a table by Hubert Le Gall and a portrait of Christian Dior by Yan Pei Ming. For the second year running, Annick Alléno who takes residency in an minimalist outside space designed by landscape artist Peter Wirtz. Christian Dior was passionate about cooking and food, in which he sought subtlety, nuances and harmonies for the perfect balance. He understood cooking and considered that the "materials used in cooking are as noble as those used in couture". As a tribute, Alléno has devised an exclusive menu for Saint Tropez including toqué eggs, thin crusted tarts and pains pressés, served on iconic Lily of the Valley Dior crockery.
Dior in Saint Tropez, 13, Rue François Sibilli and and Dior Homme in 54, Rue François Sibilli
Text by Laura Bradley
