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    IN CONVERSATION WITH PIERRE BOISELLE OF RECEPTION

    IN CONVERSATION WITH PIERRE BOISELLE, FOUNDER OF RECEPTION CLOTHING

    “It’s all about food and socialising” is about as good a slogan for a clothing label we have come across. The man behind it, and the t-shirts of Reception Clothing, is Frenchman Pierre Boiselle, traveller, gastronome, designer and general raconteur.

    Combining your passions into a day job is surely the dream for many of us and Pierre has succinctly blended his love of adventure, food and clothing into Reception. After many years at denim supremos Edwin, he decided to branch off on his own, creating bold graphic tees that tell tales of an odyssey through cuisines from around the globe.

    From steak restaurants in Rio and Greek tavernas in Athens to down-to-earth canteens in Tokyo, his silk screen prints are all about the finer things in life. We caught up with Pierre in the midst of a busy fashion season schedule to get his take on skate culture, Death Row meals and his favourite restaurant in the world…

     


     

    P&s: So how did the concept of Reception Clothing come about?

    PB: Back in October last year when I was in New York together with my wife taking a little break for four days. I was desperate by then to start something and was very influenced by many skate brands doing great visual stuff.

    As you do in big cities, we spent most of our trip shopping, walking and eating... After a few glasses of wine I came up with the idea of paying tribute to some great restaurants we have visited via the medium of the t-shirt.

    IN CONVERSATION WITH PIERRE BOISELLE, FOUNDER OF RECEPTION CLOTHING

    You used to work at Edwin, can you tell us a little more about your time there?

    I had such a great time there and met friends for life. I worked at Edwin for a little over six years and I have been involved in most processes needed for a brand like them to develop, everything from creative roles to sales. Work in Progress is a fabulous family to work for and I am proud of having been a part of it.

    It’s hard to think of a better slogan that “It’s all about food and socialising”, when did this first come into existence?

    Ha! Thanks for saying this! It means a lot to me. It’s always difficult to put words together and even more so when it’s not your mother tongue. 

    To be honest I can’t remember exactly when I came up with this sentence - I tend to write many slogans like this on paper from time to time and I thought this one was very relevant and impactful for Reception.

    Some of the restaurants featured are from far flung exotic places. Do you get to travel and eat a lot through your job?

    I have been lucky enough to travel regularly for both work and in my private life for the last ten years. Even before this actually as my mum sent me all over the place when I was a teenager.

    Travel remains to me one of the greatest luxuries in life. I love to visit a city for a few days, get the most out of it and go back home. There is always something good that comes out of travelling. 

    IN CONVERSATION WITH PIERRE BOISELLE, FOUNDER OF RECEPTION CLOTHING

    How do you choose the restaurants that feature in your collections? I’m guessing they are personal favourites, but how do they make cut?

    Yes, they are all personal favourites. Not only for the food but mostly for the souvenir. We have great stories for each of these places. 

    What makes a great restaurant for you?

    Passionate people, tasty products and simple dishes. And finally an interesting conversation with either friends, colleagues or lovers…

    Do you cook much yourself? What’s your go-to dish?

    No, I don’t know how to cook, my wife is really good at it though. I should learn how to do a few things…

    Death Row meal, what would it be?

    Currywurst mit pommes!

    The S. Pellegrino Top 50 restaurant list has recently been announced. How much are you into fine dining and Michelin starred food? Or is that stuff not necessary for a good meal? 

    Not necessary for a good meal, however it can be great from time to time. But you need to be ready to spend money. My personal favourite is Bruno in the South East of France. All the dishes served are made with truffles. Everything I have eaten there was absolutely fantastic.

    The house and garden are stunning too. Bruno, the owner and chef, is not rated by the guide Michelin as he always refused to be submitted to the pressure of the stars. This is another good reason to visit that restaurant. Subversion is always a good idea.

    IN CONVERSATION WITH PIERRE BOISELLE, FOUNDER OF RECEPTION CLOTHING


     

    And there you have it, a gastronomic journey through the mind of Pierre Boiselle. Be sure you take a look at the latest Reception Clothing collection either in store or over on the website.

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