How Dior’s Archives Inspired the Menu at Café Dior by Anne Sophie Pic Ginza

Located on the fourth floor of the House of Dior Ginza within GINZA SIX, Café Dior by Anne Sophie Pic is a dining destination that brings together haute couture, gastronomy, and the legacy of a historic Maison. Reopened in winter 2024 under its current name, the café reflects a renewed vision shaped through collaboration with Anne Sophie Pic, the most Michelin starred female chef in the world. The result is a space and menu that articulate both Dior’s heritage and the discipline of contemporary French cuisine.

The café occupies a setting designed to extend the Dior universe beyond fashion. Every element, from the interior architecture to the tableware, is conceived with coherence and restraint. Archival images of the Maison are collaged across the walls, offering visual continuity with Dior’s history. White circular tables and pastel houndstooth chairs establish a balanced palette, while all plates, glassware, and cutlery feature the Cannage motif. The café connects directly to a Dior Maison boutique, allowing the objects used at table to be encountered again as designed pieces.

The menu is structured around desserts, savory dishes offered à la carte, and beverages, all of which may be composed freely into a personalized course. The defining feature of the café is the presence of Anne Sophie Pic’s culinary perspective. Her flagship restaurant, Maison Pic, is located in Valence in southeastern France, where she represents the fourth generation of her family to hold the role of chef. Her work is recognized for technical precision, balance, and a consistent philosophy shaped by lineage rather than trend. At Café Dior Ginza, her savory dishes draw inspiration from Dior’s archives and from Christian Dior’s own relationship with gastronomy. These compositions are available exclusively at this location in Japan.

Upon entering the café, attention is immediately drawn to the display of signature cakes arranged in the showcase. Desserts such as La Rose à la Framboise, Le Granville, Toile de Jouy, Le Bouton, and La Rose des Vents reinterpret enduring Dior codes through form and surface. Their appearance is deliberate and refined, conveying elegance through proportion rather than ornament.

Across the menu, Maison icons serve as conceptual references. Cannage quilting, couture ribbons, the New Look silhouette, the Junon dress, and leopard motifs inform both structure and presentation. These elements are translated through culinary technique rather than decorative imitation, reflecting Anne Sophie Pic’s disciplined approach.

The meal may begin with the amuse bouche Le New Look. This dish takes its point of departure from the Bar jacket introduced in Dior’s 1947 collection, a garment that reshaped postwar fashion. Foie gras seasoned with tonka bean is prepared in a Mont Blanc style. Beneath the surface, a tartlet contains a jelly sweetened with noble rot wine. At its center, a nougat made from three varieties of nuts provides contrast. The components are composed to integrate fully on the palate, producing depth through balance rather than intensity.

Le Cannage follows as a soup course distinguished by its table presentation. A tuile baked in a Cannage pattern rests above the bowl. Inside are homemade croutons, roasted and pickled parsnips, and walnuts roasted with curry powder. The hot soup is poured tableside, emphasizing immediacy and temperature. A separate tuile made from Comté cheese aged for twenty four months may be broken into the soup, contributing texture and dairy richness to its restrained sweetness.

For the main course, Le Mizza presents a reinterpretation of the French croque monsieur. The bread is patterned with a leopard motif rendered in cocoa and plain dough. Between the layers are multiple preparations of ham and cheese, bound by a creamy sauce. The addition of truffle introduces aromatic depth without overwhelming the structure of the dish.

Le Plissé, available from mid December 2025 as a winter seasonal dish, is a mushroom pie built on croissant dough. Four varieties of mushrooms are prepared as sauté and purée, accompanied by a brown mushroom sauce with pronounced aroma. The surface is finished with a plissé pattern, reinforcing the dialogue between couture technique and culinary form.

All main dishes share a consistent oval shape. This form references the curves of the Medallion chairs historically associated with 30 Avenue Montaigne. While unified in silhouette, each dish maintains its own identity through composition and flavor. When ordering soup or a main dish, the service includes country style bread with a supple texture and pronounced chestnut honey aroma, a special butter combining French butter with coffee and tonka bean sourced from Central and South America, and a bouquet salad dressed with Chartreuse and caraway vinaigrette.

Dessert concludes the experience with La Rose à la Framboise, the most frequently selected option. Shaped as a rose, the mousse is constructed petal by petal with careful definition. When cut, the interior reveals layered rose praline, rose and orange financier, yuzu and ginger confit, and fresh raspberries. At the table, an edible rose perfume is applied, extending the sensory experience through aroma in a controlled and deliberate manner.

Lovar offers an alternative dessert centered on pear and vanilla. Vanilla and ginger scented cream is combined with pear to introduce textural variation, while jasmine fragrance provides lift. The exterior features a houndstooth pattern, one of Dior’s emblematic motifs, applied with precision.

The beverage program reflects the same level of authorship. Hot lattes and cappuccinos are finished with Maison symbols on their surface, with five designs available including houndstooth, rose, star, bee, and leopard. Coffee, tea, and other non alcoholic options are developed under Anne Sophie Pic’s supervision, using tea leaves and wines produced near her flagship restaurant in France. Alcoholic offerings include original craft cocktails, non alcoholic craft cocktails, champagne, white and red wines, herbal teas, and royal milk tea. Notably, the Jasmine Spritz reinterprets the Aperol Spritz through the addition of champagne, yuzu juice, and jasmine scented Aperol, resulting in a composition unique to the café.

Café Dior by Anne Sophie Pic Ginza operates as both a culinary destination and an extension of the Dior Maison. Its identity is defined not by spectacle, but by consistency, craftsmanship, and the disciplined translation of heritage into contemporary form.

Café Dior by Anne Sophie Pic Ginza
House of Dior Ginza fourth floor GINZA SIX
6 10 1 Ginza Chuo ku Tokyo
Hours 10 30 to 20 30 last order 19 30
Seating capacity 50 seats