Christian Dior is well recognized as a celebrated couturier and an art aficionado, but did you know he was also a passionate gourmand? Glimpses into his personal life reveal that the designer would discuss each day’s menu with his personal chef, Georges Huilier—such was his love for the art of gastronomy.
15 years after he passed away, the House of Dior released La Cuisine Cousu-Main (meaning “Tailor-made Cuisine”), a cookbook he crafted that encapsulates his finest and most favourite dishes. That 1972-birthed cookbook featuring recipes of soups, salads, sauces and soufflé is just as relevant today. In fact, it’s the epitome of classic French gastronomy.
Perhaps just as interesting as the recipes is the foreword written by Dior’s friend, Raymond Thuilier, who calls him “a true gourmet.” He remembers how Dior liked to compare cooking with couture: “The ingredients we use when cooking are just as noble as the materials used in couture.”
Or, his avid interest for wine, where he drew a parallel with the sheer elegance of a woman. Truth be told, Dior was so serious about his epicurism that he decided that if his couture venture were ever to fail, he’d dive deep into the food industry.
To help you cope with the COVID-19 quarantine (and its sidekick, loneliness), the House of Dior has released a free digital version of the cookbook on their website. Download it here to kickstart your couture-inspired culinary journey: https://diorpress.com/la_cuisine_cousu-main/
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