“I dream of designing a magnificent vessel for Paris that symbolizes France’s profound culture vocation” – Frank Gehry
Commissioned in 2006 by the LVMH Group as a contemporary art and performance space, The Fondation Loius Vuitton Building is a ‘Masterpiece”. Designed to look like a sailboat, Frank Gehry took his inspiration from the lightness of late 19th-century glass and garden architecture.
The building is constructed from 3600 glass panels that make up the sails, 19000 fibre-reinforced concrete that gives the ‘iceberg’ (wall clad in white Ductal panels) its flawless whiteness. The support structure for the glass sails is made from a network of steel and glue-laminated larch timber beams.
The museum houses a permanent collection of modern and contemporary art belonging to the Foundation.
Eleven galleries provide 3,850 square meters (41,441 square feet) of exhibition space to house temporary shows and a permanent collection, which include works borrowed from Arnault’s personal collection. There’s also an auditorium that seats 350 – 1000.
There’s a restaurant on-site Le Frank which is noted for its sophisticated mix of French and international cuisine. The restaurant is overseen by Michelin-starred chef Jean-Louis Nomicos(had to google the guy).
I settled for a starter salad as the main menu had no vegetarian option. A bit of a disappointment if you have to ask me. The highlight was definitely the dessert, it tasted as good as it looked.
A splendid way to end an enlighting afternoon at the museum.
The museum is unfortunately still closed as the world still navigates the Global Pandemic, they are scheduled to open on the 23rd September.
Yesterday I had the honor of putting together a 21st event for a long time client’s daughter. Initially, the party girl did not want the party, but the family managed to convince her. My brief was to keep it simple, fresh and elegant.
The event was held at a rooftop venue in Bryanston called Urban Yard.
Want to acknowledge my team and suppliers, I’m surrounded by an amazing group of people. Also want to thank the staff at the venue, the caterer and the bar staff for their exceptional service.