Pular para o conteúdo principal

This exhibition is an ode to the elegance and refinement of the application of plumes and feathers in fashion and haute couture. Through a mixture of accessories, garments and couture dresses, the different characteristics of the various plumes and feathers are highlighted: sophistication, femininity, wealth and luxury, but also dark romance. The exhibition also sheds light on the craft of the plumassier and the diverse techniques of feather embroidery, with special thanks to Maison Lemarié of Paris, famous for his collaboration with fashion houses as Dior, Chanel, Givenchy, Louis Vuitton a.o. Refined accessories with ostrich, pheasant and marabou feathers showcase the elegance of fashion at Belle Époque at the end of the 19th century. The roaring twenties were the true heydays of garment feathers, as they were used in accessories such as boas and hats for flappers. Gabrielle Chanel also used feathers for her motifs and in the embroidery for her creations and film costumes. Marlène Dietrich’s iconic swan’s down coat is a masterpiece: it is the crowning jewel of the theme of black and white swan in evening dress. These days, feathers are again all the rage on the catwalk, both in creations of Belgian as well as international fashion designers. The work of Belgian designer Ann Demeulemeester counts here as one of the most poetic examples of the use of feathers. Featuring Chanel, Cristóbal Balenciaga, Givenchy, Alexander McQueen, Christian Dior, Nina Ricci, Luis Vuitton, Thierry Mugler, Giambatista Valli, Yves Saint Laurent and Ann Demeulemeester.


Comentários

Postagens mais visitadas deste blog

My coffee-table book MOTEL | HOTEL featuring Todd Sanfield is now sold-out. I want to thank everyone who purchased a copy.

to^ bonsai

Les fraises Sarah Bernhardt d’Escoffier chez Benoit Paris « Rendre hommage au plus grand cuisiner français du 19e, c’est un devoir de mémoire » nous raconte Eric Azoug, le chef du restaurant Benoit. Cet été les clients du restaurant pourront découvrir un dessert d’Auguste Escoffier : « Les fraises Sarah Bernhardt ». Inspiré par la célèbre comédienne, ce dessert est une petite merveille de douceur et de fraîcheur... Les fraises sont mises à macérer dans le curaçao, elles sont ensuite dressées en timbale au moment de servir, sur un socle de mousse glacée au curaçao et accompagnées d’un sorbet à l'ananas. www.benoit-paris.com