International
Apollonia Poilâne X Paul Smith: when the galette becomes couture
Gault&Millau invites you into the joyful, gourmet world of two artists, baker Apollonia Poilâne and stylist Paul Smith. A king and queen conversation.
Two worlds with nothing in common except the desire to leave a special, radical, committed mark. When baker Apollonia Poilâne reunites with British designer Sir Paul Smith, Epiphany becomes a joyful and colorful parade of galettes with unexpected, reusable and numbered beans, a nod to their shared passion for cycling!
How did the meeting come about?
Apollonia Poilâne: My father and Paul Smith met at the turn of the millennium. It was from this meeting that a loyal friendship was born, a bond that has united our two companies ever since. We share a taste for craftsmanship, the same attention to detail, a touch of humor and a passion for cycling.
Sir Paul Smith: I've known the Poilâne family for a long time. I've always admired their work, and like many, I love their galettes! Apollonia is a big fan of my company, especially of our collection of bicycle clothing and accessories.
How did you go about imagining this collaboration?
AP: I'm not a fabophile (editor's note: collector of galette des rois beans), so I wanted to find a use for the beans beyond January 31. Until now, I'd kept them in my pocket as a New Year's charm. 4 years ago, designer Jean-François Aimé came up with the idea of button-beans that, once found, could be sewn by imagination. There are many parallels between haute-couture and bakery-pastry, not least the way puff pastry is worked. The way you drape fabric is very similar to what you can do with pastry. So the idea took off, and we naturally approached Sir Paul Smith, especially as we've had a boutique in London since 2000.
Sir PS : Working on a playful idea for the Poilâne galette was an obvious choice. Our shared passion for bicycles inspired us to come up with these beans, which are reminiscent of wheels, but also a nod to my job, since we decided to make buttons instead of beans. The advantage is that once the galette is finished, the beans can be used!
Collaboration: freedom or constraint?
AP: It all depends on who you work with. Paul Smith and Poilâne have known each other for a long time. We share many of the same approaches. This collaboration has been nourishing and virtuous, simple and happy. That's also why we produced a limited number of 500 beans.
Sir PS: Collaboration has long been at the heart of our philosophy. We have a multitude of interactions with brands as diverse as Braun, PORTER, Native Union, Mulburry, Anglepoise, Mini, Landrover or even Caran d'Ache and now Poilâne.
What do these collaborations bring you?
AP: They enable us to bridge the gap between worlds whose connections we don't necessarily realize. They are both human and artistic encounters. They open up new horizons and new ways of looking at things. They are learning collaborations.
Sir PS: An opening! Since the 70s, our philosophy has been "classic with a twist". I draw my inspiration from art and everyday life. So collaborations are a matter of course. I then add a touch of unusual, eccentric humor, but without exuberance.
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