ANDREA JANKE Finest Accessories: 'Dior des Lices' in Saint Tropez

For the second year, multi-starred chef Yannick Alléno is setting up his summer kitchen in Saint-Tropez in the garden of the hotel particulier that houses the Dior boutique. The restaurant 'Dior des Lices' is open everyday from 9:00 AM to 10:00 PM.

Here an interview with the man behind the menu.

How would you define the menu at Dior des Lices?

"The menu is simple and light, yet still an experience for summer gourmets. Composing a menu is always a fascinating experience. I love to create, innovate and test new dishes."

What was your inspiration?

"Mainly the world of Haute Couture. I wanted to create a kind of symbiosis with the House of Dior. The traditional summer festival known as La Bravade de Saint-Tropez was also a great inspiration, notably for desserts. What’s more, the garden of the boutique is magnificent, a truly inspirational setting that lends itself to a relaxing yet refined experience."

How do you select your ingredients?

"I work with the best suppliers and farmers around. I take particular care to use the best produce, and stay as local as possible."

What is your favorite savory dish on the menu?

"I love the calissons: I reinterpreted this traditional, almond-shaped Provençal
sweet in a multitude of flavors just for this location. They come in foie gras with melon gelée, tomato-citrus and basil, summer vegetables and zucchini with almond mousse or marinated anchovies with tomato-lemon mousse."

And your favorite dessert?

"My favorite remains the D’Choux, which I created last year especially for Dior des Lices. These also come in several flavors, and this year customers have the option of buying them to take away."

How would you describe the dishes you created for Dior des Lices in visual terms?

"They reflect the creative world of Haute Couture. They are colorful, precisely thought-out, and designed to stand out from the crowd."