Top chef salutes Dior’s secret passion

Head Chef Maryon Gandon surveys the dessert. Photo: Claire Lathbury

Although most famous for his clothes and perfumes, Christian Dior was also passionate about food and even produced a book of his own recipes entitled “La cuisine cousu-main”. Gandon, who was recently voted chef of the year by AIHM (Association des industries hôtelières monégasques), begins his trilogy with a deliciously light Bûche de Noël (Christmas log) based on a Dior recipe in the brand’s signature colours of rose pink, grey and white.

For the second act in January the theme is the Galette des rois, Twelfth Night cake for Epiphany containing a small figurine – the person who finds it is king for the day. Made in the shape of the famous Dior star, three of the cakes baked by the Fairmont Monte Carlo will conceal a Dior ring designed exclusively for the trilogy and signed CD.

The last act in February is the most ambitious (and amusing), with Cupid’s arrow taking centre stage at a St Valentine’s dinner. Appetizers served on love darts stuck into heart-shaped bread, a Mikado of foie gras balls glazed in different coatings on sticks (pomme d’amour is French for toffee apples), scallops served with a brume de plaisir (steaming with pleasure), lamb chops on a fencing sword à la pointe de passion, and a chocolate ball of red berry fruits and mousse that bursts on impact in a superbly crafted dessert entitled Cupidon autour du chocolat. And because love is eternal, a Dior watch will be the much coveted prize for a competition to be held on the night.

To see all the photos (copyright WSM), go to our picture gallerie.

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