Elsa Schiaparelli was Italian and therefore loved food and food culture. The idea of a table laid out for a feast gives life to a couture collection full of grace. Each course is transcended by delicate opulence. Beauty and good taste merge to match exquisite silhouettes awakening the senses. The delectable can only be touched with the eyes. Indulgence challenges one’s taste. Yesterday the basement of Elsa Schiaparelli’s hôtel particulier was made into a trattoria to host intimate dinners, and today enjoying a great meal with friends may strangely become an act of resilience.
VIDEO: SCHIAPARELLI HAUTE COUTURE SHOW SPRING/SUMMER 2016
SCHIAPARELLI HAUTE COUTURE SPRING 2016
(Above on the left) La lumière vient comme une source: Gown in aqua silk cigaline and crepeline.
(Above on the right) Table de valeurs salées: Gown made of a patchwork of incrusted and appliquéd nappa leather revealing a table laid out for dinner.
(Above on the left) Vingt-quatre mets à six assiettes: Porcelain silk crepe gown embroidered with plates from the Compagnie des Indes.
(Above on the right) Le rocher de Cancale: Gown in ocean silk cigaline and crepeline painted with seafood and embroidered with a lobster.
(Above on the left) “Suprême de malaises lilliputiens”: “Garden of earthly delights” grain-stitch embroidered suit.
(Above on the right) Potage l’est-tu? Top and skirt in Pattypan squash wool embroidered with onions and shalotts.
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Photos: Courtesy of Schiaparelli