“With the gustatory perception, we found a concept that suits both of our personalities”, says Ugo in this interview. “Every garment we create represents a dish, it’s named after the dish, and comes with a recipe. All our packings and care labels are inspired by the food industry and support the story behind the collection”, he continues. As you must have noticed, the designer duo, who split their work between Basel and Berlin, isn’t your average creative couple.
But it’s not only this deliciously risky side to them that has conquered our hearts. Their latest collection, named Metzgete after the homonymous traditional Swiss dish, was presented last week during ModeSuisse and also got our attention. Firstly, because it presented great pieces like an extra-voluminous trench or revamped cargo pants with asymmetrical pockets. And secondly, because of the presentation itself, since Anais and Ugo don’t believe in the fashion calendar. But, as they admit, “the schedule is not flexible yet and buyers buy seasonally”.
Despite this, they’re still rebellious. “We subvert by creating durable design and not naming our collections after season”, says Ugo. “We transform gustatory perceptions into something visual, following our own system”, continues Anais. So don’t expect prints of spaghetti, French fries, or sushi on the clothing; instead, focus on more conceptual ideas like personal memories linked to these dishes or how to translate sweetness or sourness into volumes, fabrics, and textures. Fashion dinner is served, and we’re ready for it.