• photo Hermes ©
  • photo Hermes ©

HERMÈS

HERMÈS
05.29

Ateliers Hermès, Pantin

190 people, 5 days

TWILLY

The Brief

Coordinating F&B for the international press launch of the new perfume, TWILLY.

  • photo Hermes ©

In Figures

1 outdoor mobile kitchen, designed and installed
5 days, 10 services
6 headwaiters booked
1 cocktail inspired by the fragrance
1 passionate chef
190 journalists invited, 30 countries represented
19 kilos of pasta

TWILLY

The Brief

Coordinating F&B for the international press launch of the new perfume, TWILLY.

Design & Outcomes

Logistics and production of lunches and dinners, in collaboration with the chef Giovanni Passerini

Chef

Giovanni Passerini - Restaurant Passerini (Paris)

In Figures

1 outdoor mobile kitchen, designed and installed
5 days, 10 services
6 headwaiters booked
1 cocktail inspired by the fragrance
1 passionate chef
190 journalists invited, 30 countries represented
19 kilos of pasta

Projects

  • 17.05.2018
    ITALIA
    Taste of Paris, Grand Palais, Paris.
    Concept, design and set up : TERRITORIOA territory as a global united concept : soils, climate, agriculture, products, cuisine and of course, women and men.All these are part of a coherent and interdependant system that contributes to each region’s identity and influence.TERRITORIO aims to put forward these regions’ culinary hallmarks through its men, products, know-how and History.
  • 19.04.2018
    20TH BIRTHDAY PARTYArt Paris Art Fair
    Grand Palais, Paris.
    Party for 500 people around the theme of Gastronomy with 5 tasting tables and 5 countries : France, Switzerland, Korea, China and Africa.Chef’s selection, overall production of the party, service, music, bar management, etc.
  • 28.03.2018
    ART PARIS ART FAIR 2018
    Grand Palais, Paris.
    Conception, production and operation of an real F&B ecosystem.- 2 snacking corners- 1 restaurant & tea time- 1 VIP bar with Ruinart
  • 24.01.2018
    KAUFMAN & BROAD
    Loft, Puteaux
    Design and production of a lunch in an empty loft on the top floor of a building still under construction. Scenography, decoration and art de la table, sourcing of the chef, service, construction of a kitchen and an office, etc.
  • 19.12.2017
    INVIVO
    La Gaité Lyrique, Paris
    Design and production of an evening event, around 3 food themes, imagined as borders:- Edible VS Non-Edible: Algae and Insects - Functional VS Hedonism: Meal Replacements- Animal VS Vegetal: Vegan Products
  • 16.10.2017
    INTER-RHÔNE
    Le Quartier Général, Paris
    Design and staging of a food and wine pairing evening, inviting chefs and winemakers to work at the same table and share their inspiration.
  • 29.05.2017
    HERMÈS
    Ateliers Hermès, Pantin
    Logistics and production of lunches and dinners, in collaboration with the chef Giovanni Passerini
  • 30.03.2017
    ART PARIS ART FAIR
    Le Grand Palais, Paris
    Design, production and management of a catering ecosystem with a contemporary African themeCreation of the overall concept, graphic design, and Kinetic Africa stagingSocial and digital activation