A dish, a plant, a colour at the restaurant La Palme d'Or

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The Chef Christian Sinicropi offers a menu inspired by the life cycle of a tree, favourite theme of the artist Steph Cop. Dishes will be served in the bespoke ceramics, made by Catherine Sinicropi. It is possible to book for eight people at most, between April 7th and June 27th, 2020.

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CHANEL commits itself for the climate

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CHANEL is committed to complying with the targets of the Paris Agreements signed in 2015, by taking four engagements. The maison will also support other companies to take similar commitments, to  tackle climate change.

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From plant to product by Stella McCartney

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Stella McCartney has been pioneer in sustainable fashion. She uses fabrics made from plants and today highlights her suppliers she has partnered with for a long time: focus on three bags of the Spring/Summer 2020 collection.

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90-bespoke pieces sold by Canada Goose for the benefit of Inuit communities

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Canada Goose launches a capsule collection of 90 hand-crafted parkas, drawn and manufactured by Inuit fashion designers and craftsmen. Garments are dedicated to be worn in extreme latitude. Proceeds from the sales are donated to support Inuit communities all over Canada.

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Sustainability enters the debate at the Luxury and creation Summit

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Red thread of the 18th Luxury and Creation Summit, the "creative upheaval" allowed to inventory the far-reaching modifications that force luxury to reinvent itself. Several round tables have shifted the lines and luxury has demonstrated its capacity for resilience and innovation, by opening itself up to sustainability.

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Luxury accessories of yesterday and of today exhibited in London from April 25th, 2020

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The V&A Museum features luxury handbags, purses and trunk, some of which date from the 16th century. Design and making process of yesterday and of today, everywhere in the world, complement the exhibition, which opens to the future by exploring new material, including recycled plastic.

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Bunches of edible flowers to offer or to cook

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Fleurivore creates eatable bunches of flowers, sold with a recipe and a botanical drawing, detailing the edible part of the plant: the flowers are sourced locally and without chemicals.

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