To officially open Hermès of Paris's newest American outpost, Hermès event planners in Paris and New York wanted to portray the company’s rich heritage (dating back to 1837) and parlay the French flair for drama and heritage. Although the company is now better known for its handbags and scarves, the planners returned to its equine roots, even bringing a Pegasus sculpture from France, and staged a modern version of dressage and the 18th-century stables at Versaille for the June 21 event.They found a unique venue steps from the new Wall Street store, which opened with a ribbon-cutting earlier in the day. The Great Hall of the landmark Cunard Building was once used to book transatlantic passage. "It’s not used as a venue often, and it’s such an exquisite space, with the frescoes, height, windows, and rawness of what you can do it with—everything about it is incredible," said Jessica Zaganczyk, Hermès's New York-based director of special events for the U.S.
The huge wooden and metal Pegasus stood at the entrance to the cavernous space. Directly beyond was Hermès's 21st-century version of a carousel, with horses made of gold wire on a large, round gold-leaf-covered wooden rotating floor later used for dancing. Another equestrian touch: bales of hay covered with Hermès Rocabar horse blankets, employed for seating, as were Louis XIV chairs.
Sections of the building’s lobby were used to serve refreshments, all very Gallic; these included an elaborate raw bar, artisanal cheeses, charcuterie, and Provençal vegetables. Dessert was served in its own special location, an Alice in Wonderland-esque forest constructed from real trees, vines, and branches, interspersed with white hydrangeas and peonies and oversize wooden mushrooms designed by Hermès.
Entertainment was both domestic and French: At the beginning of the evening, a troupe of dancers from Paris, under the direction of Frederic Fontan and dressed in white tie and black horseheads, paraded around the carousel. Later, a group of tap dancers from Brooklyn performed, while at the end of the evening, DJ Alec DeRuggiero spun music for the crowd on the carousel dance floor. In addition, Frederic Sanchez flew in from France to create a customized sound installation, with sounds including everything from horses galloping to children laughing.
The huge wooden and metal Pegasus stood at the entrance to the cavernous space. Directly beyond was Hermès's 21st-century version of a carousel, with horses made of gold wire on a large, round gold-leaf-covered wooden rotating floor later used for dancing. Another equestrian touch: bales of hay covered with Hermès Rocabar horse blankets, employed for seating, as were Louis XIV chairs.
Sections of the building’s lobby were used to serve refreshments, all very Gallic; these included an elaborate raw bar, artisanal cheeses, charcuterie, and Provençal vegetables. Dessert was served in its own special location, an Alice in Wonderland-esque forest constructed from real trees, vines, and branches, interspersed with white hydrangeas and peonies and oversize wooden mushrooms designed by Hermès.
Entertainment was both domestic and French: At the beginning of the evening, a troupe of dancers from Paris, under the direction of Frederic Fontan and dressed in white tie and black horseheads, paraded around the carousel. Later, a group of tap dancers from Brooklyn performed, while at the end of the evening, DJ Alec DeRuggiero spun music for the crowd on the carousel dance floor. In addition, Frederic Sanchez flew in from France to create a customized sound installation, with sounds including everything from horses galloping to children laughing.
A giant Pegasus sculpture was flown in from Paris for the party.
Photo: Francine Daveta for BizBash
A giant sculpture by Charles Renonciat of Pegasus, Hermès's symbol, was flown in from Paris for the party.
Photo: Francine Daveta for BizBash
Hermès created a fanciful carousel for the party, featuring gold-wire horses and flags made from the company's famous silk scarves.
Photo: Francine Daveta for BizBash
Olivier Cheng’s menu featured traditionally Gallic, decadent foods, beautifully presented.
Photo: Francine Daveta for BizBash
One highlight of the menu was a wide selection of artisanal French cheeses, which a server cut individually.
Photo: Francine Daveta for BizBash
The dessert displays, including elaborate presentations of strawberries and profiteroles, were hidden in a magical forest.
Photo: Francine Daveta for BizBash
The Young Hoofers from Brooklyn wore Hermès ties and helped celebrate the company's theme of the year, "Shall we dance?"
Photo: Francine Daveta for BizBash
