At the heart of the House of Dior Milan, the Monsieur Dior restaurant by Enrico Bartolini – designed by architect Peter Marino – offers exceptional experiences in a spirit of openness to the outside world. A new tribute to nature and art de vivre.
Born in Tuscany and a lifelong cosmopolitan, the chef offers a deeply personal interpretation of the House’s symbols, nourished by a profound attachment to biodiversity, local identities and those who preserve their expertise. A cuisine rooted in tradition, yet inventive, where flavours, colours and textures harmoniously complement one another, much like the elements of a couture silhouette.
Conceived as a collection, the menu revisits the emblems of Italian cuisine through the codes of Dior. With corolla, a drape, the sharpness of a line… the plating plays with shapes, nuances and volumes.
Starters feature a floral presentation of hand-carved Piedmontese beef. The primi piatti celebrate timeless classics such as risottos. One – Enrico Bartolini’s signature dish – combines beetroot with gorgonzola sauce, paying homage to the Oltrepò Pavese, a wine-growing region in Lombardy that welcomed him twenty years ago. Fish and meat take centre stage with the secondi piatti. These stand out with delicacies such as pan-fried sea bass with aubergines or steamed chicken breast flavoured with mild curry. The desserts provide a light conclusion to the feast, ranging from the tangy notes of strawberry and lemon to intensely cocoa-rich aromas.
Poetic virtuosity, at the convergence of gastronomy and couture.
© Jonathan Taylor
Courtesy of Dior
