What to Watch: The Rise of Creative Food Styling

PARIS — More so than the giant chandelier hung up on the Avenue des Champs-Élysées or the symphonic orchestra serenading guests with Nineties hits, the most talked-about part of the Galeries Lafayette Champs-Élysées opening party in March was a 4-meter-long mortadella. The Italian sausage, which had been specially flown in from Bologna and, weighing 1.5 tons, had to be maneuvered into the store using a crane, was one of the 20 installations created by artist Laila Gohar, alongside hand-shaped butter sculptures, shrimp towers and a gigantic raspberry tart. A far cry from the sit-down dinners or Champagne buffets that usually accompany brand launches and openings, Gohar’s creations were an experience in themselves: Guests randomly plucked vegetables from luscious pyramids or smeared their own bread with a cut-off butter “finger.” “In settings that can be a little bit charged — most fashion events, design or art events — I enjoy using food as an instant ice breaker,” said the food artist, who has been working in the field for the past seven years and counts buzzy fashion brands Simone Rocha and Ganni amongst her clients. “Often you see people walk into an event and at the start are a little bit on edge, scanning the

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