Campari’s Amer Design Lab Put Design, Food and Mixology in One Paris Event

The program brought together designer Garance Vallée, mixologist Margot Lecarpentier and chef Thomas Coupeau. According to Campari France, Vallée developed a service object and scenography; Lecarpentier created a cocktail; and Coupeau devised food pairings.

The event used those different formats to interpret a taste closely associated with the brand. A brand platform beyond a single installation The format gave Campari several ways to express the same brand idea: an object, an environment, a drink and a food experience.

For event-led marketing, the notable move is the use of collaborators from separate disciplines rather than a product display alone. The source credits creative-production partners We Love Art and Liquor Store among the project team, while photographs are credited to Romain Moriceau.