Famous Chanel designer Karl Lagerfeld has taken a break from designing purses to make his mark on this one-of-a-kind hotel room.
Working with Magnum ice cream, Karl Lagerfeld used 10 tons of Belgian chocolate to transform an unnamed hotel in Paris into a place in which you can both eat and sleep. One unique part of the hotel room by Karl Lagerfeld is the fully chocolate man on the bed who is enjoying a Magnum ice cream bar. The man is said to have been inspired by male model Baptiste Giabiconi, who is a favorite of Karl Lagerfeld.
I'm not sure if it would be the most comfortable night's stay, but if you ever got hungry, you could take a bite out of the headboard.
Designer Chocolate Suites
Karl Lagerfeld Uses 10 Tons of Chocolate for This Tasty Hotel Room
Trend Themes
1. Chocolate Hotel Rooms - The use of chocolate in hotel room design presents an opportunity for immersive and unique culinary experiences.
2. Food-inspired Interior Design - Integrating food elements into interior design offers a playful and unconventional approach to hospitality.
3. Fashion and Food Collaborations - Partnering with renowned designers to create edible installations provides a new way to merge fashion and culinary art.
Industry Implications
1. Hospitality - Hotels can explore new avenues of guest experiences by incorporating innovative and edible design elements.
2. Interior Design - Interior designers can find inspiration in food and collaborate with culinary artists to create immersive spaces.
3. Fashion - Fashion brands can extend their influence by collaborating with food brands to create unique and edible installations.