In January 2024, Maison & Objet, France's largest design fair, will be held again this year.
To coincide with this, Brand Julie's owner, Nakagawa, traveled to France.
Owner Nakagawa always takes this opportunity to visit Astier de Villatte exhibitions.
This time, my wish finally came true and I got to visit the atelier!
Because,
The venue for this exhibition was Astier de Villatte's office and atelier.
First, I would like to greet Ricardo, the sales representative for the Asia Pacific region.
I think this every time, how beautiful the tables set by Astier de Villatte are!
Apparently this is usually the employees' lunch break area.

After the greetings, it's time to head to the atelier!
Astier de Villatte's atelier is located on the first floor (Japanese style first floor) of an office building in the 13th arrondissement of Paris.
The building is supported by the City of Paris.
There are several Made in Paris manufacturers located here.
Astier de Villatte has a studio on the first floor,
On the upper floor there is an office and the lunch break area mentioned earlier.
There is also a small atelier,
This means that it uses a considerable amount of space.
This shows that it is an important brand for the city of Paris as well.

Making pottery starts with clay.
The soil is prepared using a unique mixture, shaped, and then dried.
The entire process is done by hand.
In terms of supporting exiles from Tibet,
The fact that they are actively employed is
I think this is a famous anecdote among Astier de Villatte fans.
"These people come from a place where the culture of manual labor is deeply rooted.
Because they do their work carefully,
It's very encouraging to us," Ricardo said.
Each artist has their own mark,
This is well known among fans of the brand.
Ricardo is one example:
He picked it up and showed it to me.

Once thoroughly dried, the process moves to bisque firing.
Is it because it is baked at a high temperature?
Astier de Villatte tableware is so durable!
At the end of the tour, we had the opportunity to try breaking down non-standard products.
The large plate he threw with both hands,
I was surprised that it was intact without a single crack.
I wonder what kind of pottery it is.
It looks so delicate.

After bisque firing, the piece is glazed and then fired once more, and in most cases twice, to complete the process.
However, this process is top secret.
I wasn't allowed to take any photos.
Each and every step requires an incredible amount of time and effort.
Wouldn't it be nice to see more of the carefully crafted behind-the-scenes work at Astier de Villatte?
That way, no one will think it's too expensive, I think.
Ricardo explained, "Every time we have an interview about our studio, it's always copied."
"And even without showing us the backstage,
"Everyone knows how much work it takes," he said.

A letterpress printing studio in one corner of the studio.
This is where those adorable cards are printed.
A must-see for typography and paper lovers.
It's also great that they preserve the good old workshop atmosphere.
The wonderful thing about Astier de Villatte.

This is Setsuko Klossowska de Rola's studio.
He apparently comes here often to carry out his creative activities.
Who would have thought that Setsuko would have been in this place in the 13th arrondissement of Paris!
You're leaving from Grand Chalet in Switzerland.
The mimosa bouquets, ahead of the season, gave off a sweet, lovely fragrance.

After a tour of the atelier, we were shown an exhibition of new works.
There are mugs made in collaboration with Poilane, famous for its sables.
No matter how many times I visit, I always discover something new and it's fun.
And no matter how many times I watch it, I am reminded that Astier de Villatte's aesthetics are simply amazing!
Please come and see the selection carefully chosen by owner Nakagawa at the Brand Julie store.
What did the connoisseur choose? Please look forward to it!
Until next time,
Avianto!
Keiko SUMINO-LEBLANC
Paris-based writer/coordinator, Japanese-French translator
He moved to Paris in 1997.
After getting married and raising children in Paris, she is now working as a freelance writer and coordinator. As a journalist specializing in food and lifestyle,
He has contributed to numerous magazines and media outlets in France and Japan, and has also co-authored a book as a translator.