{"id":227517,"date":"2026-06-08T08:21:36","date_gmt":"2026-06-08T06:21:36","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/06\/08\/dior-opens-its-second-monsieur-dior-restaurant-in-france-and-entrusts-its-menu-to-a-three-starred-chef-from-the-south-of-france\/"},"modified":"2026-06-08T08:21:36","modified_gmt":"2026-06-08T06:21:36","slug":"dior-opens-its-second-monsieur-dior-restaurant-in-france-and-entrusts-its-menu-to-a-three-starred-chef-from-the-south-of-france","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/06\/08\/dior-opens-its-second-monsieur-dior-restaurant-in-france-and-entrusts-its-menu-to-a-three-starred-chef-from-the-south-of-france\/","title":{"rendered":"Dior opens its second Monsieur Dior restaurant in France and entrusts its menu to a three-starred chef from the South of France"},"content":{"rendered":"

In Saint-Tropez, the summer of 2026 promises to be one of haute couture gastronomy. Dior<\/a><\/strong> has just reopened its boutique on rue Fran\u00e7ois Sibilli after several months of renovations, and the new table promises much more than a simple meal.<\/p>\n

A renovated boutique, two spaces for a new way of experiencing the home<\/h2>\n

The newly-renovated outlet, located a stone’s throw from Place des Lices, is now home to two gastronomic spaces<\/a> with complementary seasonal offerings<\/strong>. On one side, a Caf\u00e9 Dior open all year round. On the other, an outdoor restaurant, Monsieur Dior, open from June to October. <\/p>\n

The Maison is not content with a simple architectural facelift. It has completely rethought its relationship with customers, making the table a natural extension of the fashion and luxury<\/a> experience. <\/p>\n

The decor features natural colors<\/a> and Cannage tableware, the Parisian brand’s instantly recognizable visual signature.<\/p>\n

Mauro Colagreco, a three-star chef at the heart of the project<\/h3>\n

To oversee this new culinary offering, the House has called on three-Michelin-starred chef Mauro Colagreco<\/strong>. This choice is not insignificant: the two have already been working together since 2024<\/strong> at the Dior Gold House concept in Bangkok. <\/p>\n

The Italian-Argentinian chef is also a local. For the past 20 years<\/strong>, he has been at the helm of Le Mirazur in Menton, which was named best restaurant in the world in 2019<\/strong>. His knowledge of the Proven\u00e7al and Ligurian regions feeds directly into his culinary vision for Saint-Tropez. <\/p>\n

“Our creations use local ingredients to create an aesthetic that borrows from our heritage and contemporary codes.<\/p><\/blockquote>\n

A menu designed for micro-seasonality<\/h2>\n

Mauro Colagreco has devised an evolving proposal, true to his attachment to the micro-seasonality of<\/strong> produce. Diners can choose between \u00e0 la carte dishes or two tasting menus: D\u00e9jeuner de Soleil<\/strong> and D\u00eener de Lune<\/strong>. <\/p>\n

Each creation draws on local resources while maintaining a dialogue with the history of the Maison. What’s more, each dish carries a specific reference to the couturier’s heritage or to the brand’s current creativity. <\/p>\n

Among the most noteworthy creations, two dishes stand out for their symbolic impact.<\/p>\n

    \n
  • A Corolle<\/strong> dessert, a tribute to the 1947<\/strong> haute couture collection<\/li>\n
  • A Champ de Tr\u00e8fles<\/strong> entrance, evoking Jonathan Anderson’s symbol of good luck<\/li>\n
  • D\u00e9jeuner de Soleil<\/strong> and D\u00eener de Lune<\/strong> tasting menus<\/li>\n
  • An aesthetic borrowing from the House’s heritage and contemporary codes<\/li>\n
  • Ingredients sourced around Saint-Tropez<\/strong><\/li>\n<\/ul>\n

    Jonathan Anderson, a creative signature on the plate<\/h3>\n

    The Champ de Tr\u00e8fles entry takes on a special meaning in this context. This lucky symbol is the one that Jonathan Anderson<\/strong>, artistic director of the fashion collections since last year, has given pride of place to. The table thus becomes an edible mirror of the collections. <\/p>\n

    This coherence between plate and wardrobe illustrates a global vision of luxury. Gastronomy is no longer an accessory to the boutique: it is now a component in its own right. <\/p>\n

    The second Monsieur Dior in France, after Paris<\/h2>\n

    This opening marks the second Monsieur Dior table in France<\/strong>. In 2022<\/strong>, the House introduced this concept at its flagship on Avenue Montaigne in Paris. There, chef Yannick All\u00e9no<\/strong> is in charge of culinary direction, and the establishment recently earned its first Michelin star<\/strong>. <\/p>\n

    This reopening comes just a few days after that of the Louis Vuitton<\/strong> restaurant in Saint-Tropez. The competition between the great houses is now also being played out on the plate. <\/p>\n

    Internationally, the Monsieur Dior network relies on renowned chefs. These include Anne-Sophie Pic<\/strong> and Dominique Crenn<\/strong>, two major figures in world gastronomy. <\/p>\n

    Monsieur Dior by Mauro Colagreco is open from June to October at 13 rue Fran\u00e7ois Sibilli, 83990 Saint-Tropez<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

    In Saint-Tropez, the summer of 2026 promises to be one of haute couture gastronomy. 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