Arranged delicately on silver trays, they shine with their translucent glaze. Apple, pear, clementine, grapefruit, physalis, red berry: all have been passed through a brilliant sugar syrup, which has frozen them as if for eternity in a fine crystallized shell. You might think you’re seeing blowtorch-blown glass figurines, but no: these are treats that bite like a mini candy apple. This edible still life is also titled “the fruits of love” and it was made by chef Ella Aflalo for Chanel. A few years ago, we met the chef on rue d’Aubagne in Marseille, where she had opened Yima, her restaurant designed as an ode to the Eastern Mediterranean. Change of scenery: based in Paris for a few months, we find Ella Aflalo performing exclusive services and private dinners organized for major ready-to-wear and luxury brands.
Today, these collaborations between fashion and gastronomy are legion. If they flourish throughout the year each time a house wants to present a new product or its latest collection, certain moments are conducive to the multiplication of glamorous festivities: Fashion Weeks. These major fashion gatherings are of course punctuated by the agenda of the fashion shows but also the “after shows”, these cocktails or seated dinners, open to a list of hand-picked guests. It is during these moments of great worldliness that
