Culinary haute couture: food and fashion

[Gifted Gourmet]

article from the International Herald Tribune

How marketing Fauchon will be done in the same manner as haute couture:

Few like to mix the words "food" and "fashion" in one sentence. Too much of the former will not let you indulge in the latter. Some might argue that the terms are diametrically opposed. Weight issues aside, food and fashion are getting to be fine bedfellows and their merits are being considered as mutually beneficial.

"There are three major factors inherent in the world's most successful fashion or luxury brands," referring to powerhouses such as Chanel, Christian Dior and Louis Vuitton. "For one, these brands have rich histories. They update their codes while always keeping an eye on their roots. Second, they are multispecialty brands operating in diverse product categories, all of which have different profit capabilities. And, third, these labels represent creative trades, where business and creation have to jibe." "Fauchon, like all others operating in the food or culinary arts industries, possesses all these factors,"

Brand names with a history and reputation for excellence make for marketing much as the fine designer houses ... will it work with this type of a product?

[Bux]

At least no one is throwing out yesterday's tartes because the hemline is too short. Stale pastry is not like stale fashion. Pastry fashion doesn't need to change in order to make you want to throw out yesterday's stale cakes. Nevertheless, Pierre Hermé, for example, brings out a product line every season--new tastes, new flavors and new pastries. Of course you want to taste this year's model as soon as possible. You will need to hurry up and see which ones you like so you can be the first to serve them to your guests and family. It's not just about the competition with other patisseries, it's also about making the consumer more conscious of pastry and getting him to buy more. A new line is news and news is free publicity.

[Gifted Gourmet]

You will need to hurry up and see which ones you like so you can be the first to serve them to your guests and family. It's not just about the competition with other patisseries, it's also about making the consumer more conscious of pastry and getting him to buy more. A new line is news and news is free publicity.

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Ainsi il est joli le plus ou moins même, non ? Pastry by Dior ...

[Carrot Top]

"Haute" in either fashion or food has always held one demand, one implication: Quality, simplicity (in a studied way, not a 'quick' way), beauty, and creative finesse.

That it is becoming more and more 'branded' in the way of becoming multinational corporations whose intent is to simply make a better bottom line for the next annual report to shareholders is an amusing thought, for the original intention of creating either haute cuisine or haute couture is that of making something very fine, superior to the run of the mill, and different...touched with the eye and hand of fine artists, doing their work in 'ateliers' with the interest of the wealthy who appreciate it and who provide financial support.

And while fashion changes more quickly, and what is popular is dependant upon what 'shows' best in Paris, Milan, New York each season....this happens in restaurants, too. There are new fashionable restaurants each year or two... depending on certain styles and critical and popular support of those that follow the haute scene.

This article that you posted sounds more like a businesspersons marketing scheme to manipulate the public into buying, at greater ticket price, something that smells and looks 'haute'.

They are playing with business model applications within the companies for the purpose of making more money...and that is sort of (to me) the opposite intent of where a true purveyor of anything 'haute' starts. They start with a creative internal idea...not a business plan.

It still could produce some 'fun' stuff, yes.

But there's always the question of where 'haute' stops being 'haute' and becomes a simple publicity game.

Edited October 9, 2004 by Carrot Top (log)

[Carrot Top]

Actually, I'd like to propose a new category. (Please imagine me now enunciating vigorously in French as I wave my arms in the air...thank you)

Demi-Haute.

[robert brown]

If food could make you look good, there might be something to it. It's all b.s. to me, although I have previously here compared Ducasse's and other chef business empires to those of the heads of famous fashion houses. To try to market jars of confitures like haute couture is absurd. Speaking of Fauchon, I couldn't be happier that their Madison Ave. and 77th Street store closed and will be replaced by the Sant' Ambreous which is being reincarnated in the very same quarters it occupied before.