Once again this summer, for the third consecutive year, the Michelin-starred chef Yannick Alléno is taking over the kitchens of the Dior des Lices restaurant, installed in the garden of the private mansion that houses the Dior boutique. Here he responds to DiorMag's questions.

How did you come up with the Dior des Lices menu? 
The garden's minimal and sculptural aspect greatly inspired me. I sought to really absorb the location and its history. All my creativity really came to the fore! I wanted to create a culinary journey with a menu of easy dishes, light meals to suit all tastes, salads, and daily specialties. The menu is light, delicious, and summery.

In what way are haute couture and gastronomy similar?  
Dior des Lices is a reflection of the creative world of the haute couture: in cuisine just as in couture, the products are worked, remodeled, mixed to become real works of their own merit.

If Dior was a dish it would be... ? 
The salad of precious tomatoes. A refined, simple and chic dish. It's a must-eat in Saint Tropez.

If Dior was a pastry it would be... ? 
The D’Choux. I created an exclusive collection of D’Choux, specially for Dior des Lices with a range of flavors including raspberry heart, chocolate praline, lemon zest, salted-butter caramel.

Why do you like to work in Saint Tropez? 
The house of Dior gave me the opportunity to come and set up in Saint Tropez, and for three years Dior des Lices has been an seasonal tea room where clients can partake in moments of gentle indulgence, on offer all throughout the day.