Gardening and cooking were the main hobby of Monsieur Christian Dior. He was often invited to his house guests, and with pleasure prepared for them The designer even had a Notepad to record any of the recipes, of course, complemented and enhanced them. Maestro loved his food and was inspired by how a simple peasant dishes and high-class French cuisine, and travel, discovering new tastes, flavors and exotic combinations, which return experimented. Dior himself liked to joke that if his career of the designer will fail, he’ll go to cook. His friend, chef of the legendary Provence restaurant l’oustau de Baumanière by Raymond Thuilier, recalled how the great couturier drew Parallels between the talents of the chef and a fashion designer. Christian Dior believed that the ingredients we use when cooking, as well noble as the materials used in fashion collections. “What I like about my profession is the fact that you need to combine your ideas with the technique. I feel the same when I make it”, said Dior.
In 1972, 15 years after the death of couturier, his culinary records were collected in a cookbook, La Cuisine Cousu-Main (with FR. “Handmade kitchen”). It turned out to be luxurious in metallic cover, with ironic illustrations of the legendary artist One.
Today, La Cuisine Cousu-Main – rarity hunted booksellers. But for those who want to recreate the gastronomic delights of the Maestro, was lucky: the House of Dior has opened access to the book online. We chose two recipes from eggs and cheese, a decent Sunday brunch.
2 tbsp. butter
1 tbsp flour
cups of hot milk
100 g grated cheese
Salt and pepper to taste
Melt the butter on low heat, add flour and mix well. Slowly pour in the heated milk, stir until the mixture thickens so that it will start to stick to the blade. After you remove from heat, beat four egg yolks and mix. Separately, whip the whites into a thick foam and gently add to the mixture. Add grated cheese, salt and pepper to taste. Bake in the oven preheated to 180 degrees for 12-15 minutes.
50 grams of grated cheese
15 g butter
Mix for cheese souffle (recipe above)
Half of the mixture for the cheese souffles (uncooked) place in a baking dish, greased. On the pillow of soufflé carefully put the six eggs, boiled way, poached(in boiling water without the shell) and dried on a paper towel. Cover all this remaining souffle and sprinkle with grated cheese and place in oven pre-heated until 180 degrees for 12-15 minutes.