In Los Angeles, where securing a reservation is treated like a sport, Monsieur Dior by Dominique Crenn is poised to become the toughest table in town when the restaurant opens this fall.

The French talent behind the renowned Atelier Crenn in San Francisco, Crenn now brings her artistry and excellence — having made history as the first female chef in the U.S. to attain three Michelin stars — to Dior in L.A.

“Christian Dior is not just about fashion,” said Crenn in an exclusive interview. “It’s about story. It’s about purpose. It’s about meaning. It’s about craftsmanship. It’s about being a bridge for the next generation. The alignment was very clear.”

Crenn is no stranger to partnering with Dior, having launched Café Dior by Dominique Crenn in Dallas’ Highland Park Village last February. But in Beverly Hills, she brings dinner service, which is a first for Dior in the U.S.

Perched on the third floor of Dior’s new Beverly Hills flagship, complete with its own street-level entrance at 323 North Rodeo Drive, Monsieur Dior by Dominique Crenn is divided between a lounge with a bar and a main dining area featuring two booths, with both indoor and outdoor seating on a terrace. In total, it accommodates 105 guests — 43 in the lounge, including 11 at the bar.

The space is light and airy, with floor-to-ceiling windows and a skylight, and sits adjacent to the store’s homeware section. Visitors will be able to both dine on Dior tableware and explore its curated collections, featuring an exclusive apricot hue for its Cannage, Chevron and Stripes glassware.

“It’s almost like I’m having a conversation with Monsieur Dior,” Crenn said of bringing the menu to life. “I always have him in my mind, and learning about his art. I spent a lot of time in Paris in his archives to try to learn.”

The result is haute couture meets haute cuisine: à la carte dishes that find inspiration from real moments, from cinematic scenes to the red carpet (pricing TBD).

Starters include a tuna tartare with purple yam chips and crème fraiche drawing from a Dior tulle gown worn by actress Emilia Clarke at the 2018 Cannes Film Festival and a black truffle agnolotti with mushroom consommé referencing Charlize Theron’s 2006 J’Adore campaign. Main dishes include guinea hen with maitake mushroom and turnip, reimagining a Dior gold lamé evening sheath seen on Laetitia Casta at the 2003 Cannes Film Festival, and a ribeye cap with cauliflower purée and black truffle, influenced by a 1962 Vogue U.S. shot of Marilyn Monroe.

For dessert, it’s coconut cream with raspberries and pistachio, a nod to Jean Seberg in the 1960 Jean-Luc Godard film “Breathless,” and devil’s food cake with chocolate mousse and cherry, a tribute to Princess Diana carrying her Lady Dior bag.

“What is beautiful about Beverly Hills is I could focus also on the Hollywood era,” Crenn explained. “Those dresses really speak to me — but also, the energy of the actresses when they were wearing Christian Dior. I wanted to tell a story through the dishes that reflect the story, perhaps, of Monsieur Dior when he dresses those women.”

Born and raised in France, outside of Paris, Crenn grew up immersed in the country’s culinary and artistic culture. “If you’re French, you love art and food. I mean, otherwise you’re not French,” she smiled.

Summers spent in Brittany, France, visiting restaurants with her family and surrounded by generations of farmers, shaped her appreciation for local ingredients and storytelling through cuisine. That foundation has informed her approach toward innovation and sustainability, sourcing locally whenever possible and integrating environmental responsibility into culinary creations.

“What I would love for people to experience is that Dior is more than a fashion icon,” she said of welcoming diners. “We took so much time and love to develop every dish. I’m so proud of everything we did.”