On a crisp Sunday afternoon during Men’s Fashion Week in Paris, I finally attended my first Hermès tableware style event with a friend. The intimate presentation took place at the Collège des Bernardines, where Hermès unveiled its latest porcelain collection: Tressages Équestres. Anne-Sarah Panhard, Managing Director of Hermès, and her team hosted an enchanting afternoon, complete with an abundant feast by chef-artist Kaitlyn Reinhart.
The Tressages Équestres Collection
Conceptualised by artist Virginie Jamin and curated by Benoît Pierre Emery, Creative Director of La Table Hermès, Tressages Équestres spans twenty-seven porcelain pieces. Vibrant lemon and mint hues contrast with petrol blue and earthy neutrals, evoking the warmth of natural fibres and leather. Each plate, bowl, and serving dish carries an elegant braided motif—an understated tribute to the Maison’s equestrian lineage.
The Collège des Bernardines, with its blend of historic architecture and modern adaptability, proved the perfect setting for unveiling this amazing tableware. Tablescapes showcased the interplay of colour and texture, inviting guests to admire every intricate detail. Among them, Chef Reinhart’s culinary creations elevated the experience into a multi-sensory celebration—where aroma, flavour, and visual artistry intertwined. We indulged in every beautifully crafted dish—especially the desserts. And what a treat!
A Heritage of Craftsmanship
Hermès has always been deeply rooted in its history of fine saddlery and handcrafted leatherwork. Founded in 1837 by Thierry Hermès as a harness workshop, the House built its reputation crafting bridles, saddles, and other fine accessories for riders. The Tressages Équestres collection seamlessly reflects this legacy, honouring the craftsmanship that remains at the heart of Hermès today.
Photography by Matthieu Lavanchy, courtesy of Hermès.
