MORE HEDI ROOM: Dior Homme’s star designer Hedi Slimane has finally found a home for a boutique in New York. And it’s not far from the mother ship — in fact, it’s in it. Slimane’s 2,000-square-foot boutique is slated to bow later this year in the futuristic LVMH tower on 57th Street. Dior Homme will take over space currently occupied by the fine jewelry boutique, which will be incorporated into the women’s store, said Dior president Sidney Toledano. Dior Homme will also annex office space on the second floor, where it will connect to the neighboring women’s boutique.
Meanwhile, Slimane is brushing up on his photographic skills in Berlin, where he spends much of his free time. The photos will be compiled in a book about the city to be published this summer by Karl Lagerfeld’s 7L imprint.
BLUE ANGEL: Eternal style icon Marlene Dietrich is about to get the museum treatment. The Galliera fashion museum in Paris is scheduled to run a major show from June 14 to Oct. 12 featuring clothes and accessories from Dietrich’s wardrobe, starting in the Thirties up to the late Seventies, along with film stills and photographs. Meanwhile, coinciding with the opening, the city of Paris plans to pay homage to the star by renaming a square in the tony 16th arrondisement in Dietrich’s name.
LET’S GO CRAZY: Paris’ famous Crazy Horse striptease club has made its name undressing girls. Now the cabaret has a project to put them back in clothes — albeit scantily clad. Didier Bernardin, who runs the saloon with his sister, Sophie, said he plans to launch a licensed line of Crazy Horse-branded lingerie in September. “It will be inspired by the Crazy Horse’s style,” he said. “It will be erotic with a wearable side, and vice versa.”
THE PARMA POLICE: Apparently, pesto on the menu does not an Italian restaurant make — at least not in the opinion of Italy. By the end of the year, the Italian government, with the cooperation of the Italian Trade Commission and that nation’s food producers association, will start inspecting restaurants to determine whether they deserve the national label. Roberto Luongo, trade commissioner at the ITC in New York, said his office will play a key role in the inspections, which will check up on whether restaurants are using real Italian ingredients — everything from the Parmagiano-Reggiano to the pasta — and authentic Italian recipes. The ITC is already on the prowl in Belgium and other parts of Europe. Restaurateurs need not worry about SWAT teams crashing their kitchens, though. The program is to be a voluntary one, and restaurants that meet the still-in-development standards will get to use an identifying logo to assure diners that their linguini is authentic.