Inside the new Monsieur Dior restaurant in Saint-Tropez

There is a delicious irony in the fact that Christian Dior, the man who redefined postwar elegance with the impossibly cinched waists of his 1947 “New Look”, was a self-confessed slave to rich French cuisine. The couturier was such a passionate gourmand that he meticulously recorded his favourite recipes for heavy creams, truffles and roast squab in a highly exclusive limited edition cookbook titled La Cuisine Cousu-Main, and he frequently hosted lavish dinner parties for his clients and…