A Recipe for Success?

Four - sometimes glorious, sometimes exasperating - years in Paris led me to the conclusion that, ironically, were it not for the pig-headed obstinacy of a bunch of wistful old bureaucrats, Paris or indeed France, would not be the spectacular, magical place that it is. I’m mainly referring to the haute couture industry. How many of us can boast the funds or the lifestyle to justify flying off to Paris for a week twice yearly, to pick out a wardrobe, consisting mainly of floor-length party frocks? And how many times can such an opulent gown be worn before it becomes tiresome? These factors may be part of the reason that France’s illustrious couture industry is, if you’ll pardon the pun, hanging by a thread, fortunately there are many that see beyond the pragmatism, including ministry officials and the country’s revered haute gastronomy industry.

For the great fashion houses, such as Christian Dior and Chanel, the couture tradition continues mainly for tradition and publicity purposes. While we may dream of sashaying around in such creations, it is the ready-to-wear collections, accessories and fragrances that end up in our possession and thus bring in the houses’ profits. Secreted away on Paris’ most fashionable shopping street, rue St Honoré is the Fédération Française de la Couture, the governing body of the French fashion industry. Determined to preserve the craftsmanship, quality and of course, the magic of haute couture, over recent years this strange bureau of fashion bureaucracy has rolled up its shirt sleeves in an effort to save this exotic creature from extinction.

Following the lead of the fine jewellery houses of the city’s finest square, Place Vêndome, who began participating in the Paris Couture Week presentations just a few years ago, Jean-Baptiste and Bérangère Langlais of Brother & Sister Events recently announced a new haute marriage, this time between couture and cuisine. Next July the sibling team will present the debut edition of HAUTE CUISINE PARIS(c). In celebration of the recent Unesco listing of French gastronomy within its heritage list and the “savoir faire” principles of both artforms, from 7th-10th July, the Gardens of the Palais Royale will pay homage to couture and cuisine.

The programme of events or participants is to be announced next March, but with the Ministry of Culture and Communication behind it, I have no doubt that it will offer further evidence of why, despite its flaws, there is nowhere in the world like France. Its respect for heritage and long-held traditions are an important lesson for us all, now more than ever.