Dior opens Monsieur Dior by Mauro Colagreco in Saint-Tropez

13 Rue François Sibilli has seemingly become the epicentre of Saint-Tropez’s summer social circuit. Two stone pillars, each bearing a discreet Dior medallion, open onto a herringbone brick path that heralds a sprawling manifestation of the maison’s universe, luring in both ritzy passersby and those with weeks-in-advance bookings. Here, the Peter Marino-designed boutique – whose pale blue shutters and ivy-clad façade preside over the whole scene – showcases the latest creations by Jonathan Anderson alongside Riviera-inspired pieces.

Meanwhile, a chic café, open all year round and offering a delectable afternoon tea experience, faces a lush scene punctuated by a colourful stone totem by Swiss sculptor Ugo Rondinone and a carp-shaped gilt bronze sculpture by French visual artist François-Xavier Lalanne.

A new chapter in Dior’s Saint-Tropez story

New for this season is Monsieur Dior, a restaurant helmed by three-Michelin-starred Argentine chef Mauro Colagreco of Mirazur fame as a tribute to the late couturier. Its entrance is discreetly concealed, tucked into a garden beside the boutique where lavender, sunpatiens and cape plumbago grow freely, and the scent of jasmine drifts through the air. The setting is open to the sky, shaded by cream parasols with frilled golden edges and anchored by rattan details echoing Dior’s cannage motif: a geometric pattern of interlacing squares and diagonals.

Colagreco is no stranger to cooking in dialogue with the maison. The first iteration of Dior by Mauro Colagreco opened in Bangkok as a café in 2024, within a Dior boutique infused with Thai craftsmanship and flavours such as pandan and coconut. Saint-Tropez is its Mediterranean counterpart. To prepare for this collaboration, Colagreco spent a week in Paris, fully immersing himself in the Dior museum and the archive with a research team that included anthropologists, artists, writers and ethnobotanists alongside his cooks.

‘It made us leave our creative process,’ he tells me, from one of the café’s deep wicker armchairs. ‘In general, we take an ingredient or a culinary technique. Here it was a dress, a way of thinking of Monsieur Dior.’ Among the most unexpected discoveries: a cookbook. ‘Christian Dior cooked, and cooked with conviction. His recipes revealed more about the man’s sensibility – a love of simplicity, an attentiveness to quality – than any archive photograph could.’

Beyond their shared passion for gardens, the deeper connection is celestial. Christian Dior consulted astrologers before each collection, carried talismans and read the tarot. Colagreco, meanwhile, has farmed biodynamically for years – his calendars at Mirazur are determined not by season alone but by lunar cycles. When he began reading about Dior’s beliefs, something clicked into place. ‘The cosmic influence on the plants is one of the bases of the biodynamic techniques we use at Mirazur,’ he says. ‘It is much more known in winemaking than in agriculture. We follow a lunar calendar to grow our produce.’

The menus follow the rhythm of the day. Breakfast ranges from the pared-back Lever de Soleil to the more generous Rosée du Matin and Éveil Gourmand, centred on artisan breads, seasonal fruit and eggs cooked to order. Lunch is served as the three-course Déjeuner de Soleil, while dinner takes the form of the five-course Clair de Lune. Most ingredients arrive from Colagreco’s biodynamic orchards and vegetable gardens in Menton within 48 hours of harvest.

When I ask Colagreco what he would serve Monsieur Dior first, were he to be seated here with us, his eyes light up. ‘The Champ de Trèfle,’ he says without hesitation: a tartare of red Sicilian gamberoni with lime and wood sorrel, the scattered leaves standing in for the four-leaf clover Monsieur Dior never left home without.

At breakfast, the Casse-croûte truffé combines flaky brioche with a softly set egg, jasmine-infused cream and shaved summer truffle. The Mediterranean John Dory, wrapped in a zucchini flower and served in saffron consommé, is among the menu's standouts. During my visit, a special of Poisson Mille-Fleurs – the menu changes every three weeks – arrived covered in petals and herbs, assembled with the precision of couture embroidery.

The attention to detail extends to the smallest gestures: amuse-bouches served in rose petals, desserts finished with insect-shaped golden chocolates. The references are deliberate. Throughout his career, Christian Dior returned repeatedly to the garden as a source of inspiration, weaving flowers, leaves and insects into his collections. At Monsieur Dior, Colagreco translates those same motifs onto the plate.

The cocktail list continues the narrative. Jardin d’Étoiles, a pear and fig leaf cordial, references Christian Dior’s belief in fate and the lucky star he carried throughout his life, while Brume Marine is built around passion fruit and tomato distillate, drawing on Saint-Tropez and the couturier’s enduring relationship with the Riviera.

Towards the end of our conversation, I asked Colagreco what he most enjoys growing in Menton. The answer is not fruit or vegetables, but trees. ‘When you plant a tree, you plant it not for yourself, but for everyone that comes after you.’

Monsieur Dior by Mauro Colagreco is located at 13 Rue François Sibilli, 83990 Saint-Tropez, France