Parisian department store, Printemps has opened a new gourmet offering: Printemps du Goût. The seventh and eighth floors of Printemps de l'Homme, the brand's men's store at 65 Boulevard Haussmann, have been transformed to offer the best of French gastronomy. A nod to its history, the 1,700 sq m space held the open kitchens of the staff canteen at the beginning of the last century. Fine foods and iconic products are located on the seventh floor, while the market place and its fresh products are located on the eighth floor.
Tastings, workshops and opportunities to meet producers, artisans, winemakers and chefs from France and Navarre will be organised regularly. Behind the concept was the Printemps Architecture Department, who worked to implement it together with architect, Antonio Virgo. Amongst other things, the design includes the mosaics that have been so dear to Printemps since the beginning, which have also forged the identity of Parisian food businesses.
The lighting design, by Philippe Almon, features illuminated hoods made to look like giant paper lanterns that serve as a central theme between the floors and as support for the signage.
Floor 7: Fine Foods
The finest delicacies are displayed across the 900 sq m Fine Foods section, consisting of a 300 sq m delicatessen in the centre surrounded by a space dedicated to iconic products on the Boulevard Haussmann side, by the wine cellar looking out over Rue de Provence, and by the gift area and bookshop. In the centre, a black and white floor features golden primroses, paying homage to the artistic heritage of the department store. On the low-standing units, so as to preserve the view of Paris, shoppers can browse all of the 100 per cent French product families.
Floor 8: The Market Place
The 800 sq m Marketplace on the eighth floor features six key products of French gastronomy. The decor borrows from the style of the traditional Parisian brasserie, with wood and gold, black and white metal. The lighting is glass globes supended from metal rods that are reminiscent of those in the staff canteen almost 150 years ago. The chairs were chosen to embrace three centuries of design, from the 19th Century to tofay, while recreating a homely atmosphere.
In an elegant yet inviting environment, each artisan has their own tasting area and large mosaic counters, adorned with brass symbols alluding to each trade. In total, there are 260 seats for gourmands and gourmets (190 inside and 70 on the 100 sq m of terraces divided between Boulevard Haussmann and Rue de Provence).
At Printemps du Goût, sourcing is 100 per cent local and the products are seasonal. In line with this, workshops on eating well will also be organised. But its commitment goes even further, with a flawless waste sorting system and above all, a collection of unsold products that benefits the La Tablée des Chefs association, which mainly works to collect food.
New technologies will help to deliver the customer experience. These include a dedicated Printemps du Goût shop through the Epicery app, a Foodtech start-up specialising in deliveries. The best fresh products from the Marketplace on the eighth floor will be just a click away, and orders can be collected directly from the Printemps du Goût or delivered.