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The names of the 20 emerging designers selected by Vogue Italia to pair up with the S.Pellegrino Young Chef 2015 finalists have finally been announced. Each designer will reinterpret the work of their team-mate through a fashion creation inspired by the chef’s dish, in an unprecedented fusion of fine food and style.
Here is the interview with France region finalists: chef Paul Feybesse and fashion designer Maison Père Camille Omerin.
| What inspires the aesthetics of your creations? | What inspires the aesthetics of your creations? |
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The true essence of the products is the first thing that inspires me when creating a dish. I want to know, what does it taste like, and what enhances its true flavour without masking or changing it completely? |
I am deeply inspired by everything old and vintage, from furniture to frameworks, books, interiors, movies ... There is something very elegant and delicate in everything that passed the time and I believe that's the common point of all my creations: I will pick up a fabric or define specific volumes or details, that will give elegance to the final style. To me elegance is the key of desirability. |
| How do colours and textures influence your creations? | How do colours and textures influence your creations? |
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I don’t try to add colour to a dish for the sake of it. I believe the vibrancy of my creations relies on different textures in order to surprise and please. |
The collection story can starts from an idea, like a print, a fabric or a color - once you have it, you can't stop thinking about it and a guideline is born. A color palet is defined then step by step, combined with textures. |
| How would you describe your creative style? | How would you describe your creative style? |
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Modern technique with a classic soul. |
I would describe my style as a specific attitude - an ambivalence between refined feminine clothing and men's tailoring volumes. Everything is about the attitude and the Maison Père woman's brings her style from this duality, on monday she wants to wear a pleated dress, on tuesday boyfriend pants, and on the weekend a beaded shirt with an oversized coat. Overall she is natural, freed, and chic but relaxed. |
| Is there any influence of your country's traditions, culture or materials in your creative work? | Is there any influence of your country's traditions, culture or materials in your creative work? |
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Yes, my techniques might be from anywhere across the globe, but you will almost always see a bit of France somewhere along the way. |
When you look at the collection I think you can easily see the French spirit, we are a Parisian label and it's part of the brand identity - We carry the spirit of the chic french women. |
| What food would you happily die eating? | What food would you happily die eating? |
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Aligot. It is a dish from the region of Aubrac in France, and my grandparents specialised in making it. It’s a puree made from potatoes, onions, and Tomme d’Aubrac, a special cheese from the area. |
Well, it's not French at all, but I love cheesecake. |
| The first top fashion designer that comes to mind? | The first top chef that comes to your mind? |
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Yves Saint Laurent. Hands down. |
Hélène Darroze - I admire the women. |
| If your cuisine was something to wear, what would it be? | If your creations were a dish, what would it be? |
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It would be a beautiful, simple dress. Always elegant and timeless. |
I would create a new version of the iconic Mont-Blanc pastry from Angelina, I would keep the same ingredients but twist it with a new aesthetic. |
| What ingredient would you never eat, and why? | What item of fashion would you never wear, and why? |
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Habanero peppers. Europeans don’t do well with spicy food. |
Fashion is so unexpected, we never know what will be trendy in 10 years, but I think the most reluctant for me is uncomfortable garments, I need to move easily and feel that the garment is breathing with me. |
| What’s the first thing you’ll do upon arriving in Milan next June? | What’s the first thing you’ll do upon arriving in Milan next June? |
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Taking my wife shopping in Milan. |
Sorry that's very touristy but I would go to the Duomo. |
| What do you expect from this challenge? | What do you expect from this challenge? |
| To give a positive message to break the cliche of the new generation of young French chefs. | Meeting people, I love the idea that life is a trip and what's make your way is defined by the people you cross along your life. I am very open minded and I love meeting people. |
Maison Père Camille Omerin's interview was conducted by Vogue.it
