Design Ideas

For its March 10 runway show at the Grand Palais, Chanel welcomed 2,600 guests to its interpretation of a classic French brasserie. Produced by Villa Eugenie, the detailed setup included seven rows of tiered seating for attendees, not to mention 100 tables, 100 chairs, and three full-size bars.

For an added touch of authenticity, guests had to pass through a solidly built, brasserie-style revolving door, beneath a red awning proclaiming Brasserie Gabrielle, to gain entrance to the show space. Models also emerged onto the runway through the revolving restaurant door.

Models walked a runway that was, in fact, a printed canvas designed to mimic a traditional Parisian brasserie's immaculately tiled floor. While some models sat at specific booths, a host of others lingered by the bars.

After their two catwalk turns each, models took predesignated seats at a number of padded deep red booths positioned at the center of the runway. They were greeted by waiters in black waistcoats, long aprons, and menus, and the tables were decorated with clusters of globe lamps, white tablecloths, and table réservée signs. Food was then served.

Sparing no expense for detail, Chanel even transformed the photographer's pit into a makeshift bar-like structure for uniformity of design. Flanked on both sides, and rimming the tiers of seating, were two rows of café-style tables where magazine editors in chief and celebrity guests sat.

Following his runway bow, Karl Lagerfeld went behind one of the bars to serve up answers to reporters and conduct his post-show interviews. The natural buffer alleviated what has traditionally been an issue in the past: overcrowding.