Undoubtedly, Charles de Vilmorin is one of the industry’s most talented young couturiers. On Monday night, Vogue100 partnered with the designer to throw a dream dinner party to kick off Haute Couture Week. Thomas Delage, Vogue France’s Fashion & Jewelry Senior Market Editor, served as co-host.
For more than a century, Plaza Athénée, nestled on the tony Avenue Montaigne, has remained one of the most illustrious addresses in Paris. Revelers descended upon the famed hotel and stepped into a world of imagination and color. Black mannequins, outfitted in de Vilmorin’s collection, gleamed atop red marble tables. Beneath the glow from Louis XVI chandeliers, guests admired the dramatic display: an explosion of vibrant satins, chiffons, cottons, velvets, and tulle. In 2020, fashion’s legendary iconoclast Jean-Charles de Castelbajac mused that de Vilmorin “paints his creations on the skin as on paper—and these silhouettes transform his muses into psychedelic conquerors… His future is passionate.” Half a decade later, these words ring truer than ever. The latest collection represents his most dazzling demonstration of talent and innovation.
Electric and eccentric personalities filled the room. Chanteuse Bilal Hassani and stylist Nikita Vlassenko were impossible to miss: Hassani in her ruched black gown with a long train and Vlassenko in his dark robes trailing almost as far behind him. The striking (and strikingly tall) Tyrone Dylan posed with Venya Brykalsin, editor-in-chief of Vogue Ukraine. Actress Mathilde Ollivier chatted with tastemaker Yael Quint in a pair of mustard armchairs. As he mingled with the crowd, singer Lucky Love flashed an infectious smile. Soap star turned reality television sensation turned front row fixture Lisa Rinna chatted with editors about her daughter’s recent appearance on the cover of American Vogue.
After the buzzy cocktail celebration, attendees moved into (where else?) the hotel’s Le Salon Haute Couture for dinner. Famed Chef Jean Imbert curated a feast that balanced the traditions of French gastronomy with his characteristic flair for modernity. The entree consisted of roasted turbo, salsify, and walnuts, paired with a yellow wine. In between courses, guests were surprised with a full runway show. Models strutted and twirled in between the two dining tables. The energy soared as music blared. The looks, which had been admired stagnant a few hours before, were now filled with life.
