Paris’s trendsetting mecca, Merci, has recently opened a new venue called Au Vieux Campeur-Congés Payés, offering a selection of lifestyle products that blend the authenticity, technical expertise and the camping spirit of the famous store in the fifth arrondissement (founded in 1941) with the cheerful, working-class retro vibe of paid holidays, which are celebrating their ninetieth anniversary this year.

You’ll find sturdy, practical and comfortable clothing­­­—essential for outdoor living—as well as a range of accessories, from the most useful to the more whimsical: blankets, rucksacks and caps, as well as pins, key rings, compass thermometers, matches and ballpoint pens. They even sell cachou sweets (€2) and a chocolate-filled Poilâne shortbread (€5), essential for anyone planning to go hiking beyond the third arrondissement.

Such a partnership between two brands, which at first glance seem worlds apart, is no coincidence. It confirms that there is indeed a whiff of nostalgia in the air at present, promising us an easy reconnection—not with an era we may have experienced (who today can recall the sensation of France’s first paid holiday?), but with the idea we have of it, so that we might better live in our own time and make up for its shortcomings.

Here, it is the popularity of traditional bistros, and their egg-and-mayonnaise dishes and veal blanquette, that epitomise a cuisine that remains generous and simple, a world away from globalised and fusion-style cooking. There, it is the craze for reissues of the R5, R4 and Fiat 500, with their retro styling and vibrant colours, that epitomises a joyful and creative era. It is also locally made vintage clothing, slow travel and grainy analogue photos that convey the idea that a different form of consumption is possible.

The world associated with Vieux Campeur-Congés Payés thus appears highly desirable. It dangles before us the prospect of a simpler life in the great outdoors, characterised by camaraderie and physical activity, as a response to the material excesses of modern life, the loneliness and the cult of performance fostered by social media. A simpler kind of happiness, just a quick spin away in a Dacia Pack Sleep or a VW ID Buzz. The experiences to be had are not limited to those offered by the brands.

Alpine recently opened its Paris flagship store, named L’Atelier, which combines a showroom with a car configurator to help customers choose their model, a boutique, a BLU Café run by a Michelin-starred chef, as well as driving simulators and a space for hosting immersive Watch Parties during Formula 1 Grand Prix races. Not so long ago, we would have called it a Fan Zone, but today, ‘Watch Party’ is the term of choice when seeking to emphasise modernity and suggest that a festive atmosphere takes precedence over fanaticism.

Initiated by influencer Lyas, who had been denied entry to Jonathan Anderson’s first Dior show, a Watch Party involves screening a fashion show live on a giant screen at a different venue (from the Parisian fashion hub La Caserne to the Théâtre du Châtelet) and catering to a different audience. This makes for a unique, lively, passionate, interactive and even inclusive generational gathering—and one that is free (first come, first served). It is a world away from the solemn, ritualised atmosphere of traditional fashion shows.

The term ‘Watch Party’ had everything it needed to go viral. Easy to understand and pronounce, it gives anyone who uses it the feeling that they’re ‘in the loop’. A symbol as much as a word. ‘Watch’ to say that we never stop being spectators of the world, whether on social media or in front of our computers. ‘Party’ to express the desire to share a moment. Participating by watching, watching by participating. Seeing and experiencing simultaneously: undoubtedly a hallmark of our times.

The Society magazine recently reported that several Catholic parishes in New York are filling up, boosted by a surge among young adults. Is this a coincidence? Whether it’s a trend or a religious calling, the desire to meet up IRL and commune with people is gradually taking hold among millennials.

The success of Watch Parties perfectly illustrates the virtuous ingenuity of a generation that reinvents—and thereby appropriates—everything that is beyond its reach. Subversion, dupes, fakes and, in this case, alternative events with different codes, serve as means to an end. It reminds us that sometimes all it takes is a change in the conditions of access to bring forth new imaginaries and new desires. Here’s the proof: it is now brands that want to take part in Watch Parties.

After burgers, kebabs, sushi, French-style tacos and poke bowls, the junk food trend is now driven by Crunchiness, or “crousty”, also spelled “krousty”: panko chicken (breaded with thicker Japanese breadcrumbs for crispiness and better sauce adhesion) placed on rice, all topped with a secret sauce. Otherwise, what would Gen Z have to talk about on social media, the obvious target audience? All this is offered at excellent value for money and appetite.

After the ‘crispy on the outside, melting on the inside’ trend, it’s time for crispy&soft food, the ultimate expression of comfort food celebrating the combination of softness and calories. Two chains are competing in this new arena. On my right: Krousty Sabaïdi, founded in the suburbs of Bordeaux, initially specialising in Asian food, which claims to have invented crousty and now has around twenty establishments in France. On my left, Tasty Crousty, with two locations in Paris, others in the Île-de-France region, Lyon and Grenoble, which would also like to capitalise on the craze. Both brands have nearly 100,000 followers on Instagram and TikTok­­—their videos have been viewed millions of times.

This success has inevitably whetted the appetite of fast food giants, including KFC France, which has just launched a campaign promoting its Crousty Tenders. This is an opportunity for the brand to suggest, for the first time, eating its products with a spoon…

What does this crousty success tell us? That Gen Z is still receptive to products presented as generational, just as burgers and kebabs were in their day, which started out on the streets before ending up on restaurant tables. Isn’t the appeal of these offerings increased tenfold when an influencer gets involved? The most successful recipes are always those that skilfully combine the familiar and the unfamiliar to produce a new sensation. The familiar to be daring, the unfamiliar to have something to talk about. With crousty, it’s all about the familiar: chicken and rice (not chips…) but combined with panko breadcrumbs, evoking a comforting, nostalgic feel with an Asian twist, and a mysterious sauce capable of producing surprise.

A name that promises a sensory experience and a sauce that creates temptation: the recipe for viral success. However, it is uncertain whether the crousty will ever make it onto a restaurant menus.

Decathlon is preparing to open a store within an Ikea outlet near London. This is a first in terms of scale because, as the press release points out, although Ikea is familiar with such partnerships, particularly with the Nordic electronics retailer Kjell & Company, it usually operates on a smaller scale. In Croydon, Decathlon will take up more than 1,000 square metres within a 25,000-square-metre Ikea store and will have its own entrance to better take advantage of the customer flow generated by Ikea, which has become, over time, as strategic as product selection and innovation for a retailer. If successful, the experiment could be replicated in other countries. Maybe in France?

More than just another variation on the familiar ‘shop-in-shop’ concept, this is a true merger of brands. Ikea benefits from Decathlon’s innovative spirit, while Decathlon gains access to Ikea’s creative and design expertise. It’s a virtuous circle of intangible exchange.

For the Swedish retailer, it is not just a question of enhancing the customer experience in its stores or implementing a clever solution to cope with soaring rents, but of suggesting a whole new lifestyle. This is a symbolic challenge that goes beyond commercial reality. A cool, modern, practical lifestyle that can be expressed through the place we live in as much as the way we dress. We inhabit our homes as we live in our clothes. The way we live transforms us, just as our clothes do. But that’s not all.

The convergence of Ikea and Decathlon also suggests that our homes are now influenced by values associated with sport, particularly those of sharing and performance. While sharing is driven by exchange and living together under the same roof for varying lengths of time (modular, combinable, transformable and adaptable are the keywords used to define furniture), performance is expressed through consideration of environmental concerns in the choice of materials (sustainable, recyclable, innovative and technical are the watchwords for their selection).

The home of tomorrow will no longer be just about comfort, aesthetics or even heritage, as it has always been. The merger between Ikea and Decathlon is therefore no coincidence.

The more society becomes digitalised, the greater the desire to meet up IRL (In Real Life). For a long time, rollerblading across Paris on Friday evenings was the height of urban modernity, a mix of sharing, effort and self-expression, always with the idea of meeting people, or even THE person who would change your life. Ultra-modern solitude. Rollerblades have gradually given way to runners, and it is now common to come across groups of panting thirty-somethings in Paris, dressed in colourful outfits with smartphones strapped to their biceps, eager to win the inter-neighbourhood battle that prompted them to put on their pair of On trainers (“at On, we believe that by moving, human beings can achieve incredible things. Movement stimulates the unconscious, where inspiration is born”). Yes, but here’s the thing.

Marketing hates empty spaces, so it didn’t take long for ‘enriched’ versions of these urban races to appear: Food Running, where the clock is ignored and the sole aim is to meet people with whom you will ultimately share a tasting session that will inevitably end up on social media.

We can mention the Food Runner Club race (7 km) on the 31st of January, at the end of which the runners shared a large galette, the Running Flan Club, which organises a race every Saturday morning with a flan at the finish line, or the Cookie Run Club, its cookie-themed counterpart, featuring the iconic treat of the moment, and even the Pattes Pressées (pressed cheese) Running Club (!), a 7 km run followed by a tasting of three cheeses, with commentary by a pro… Brands are not to be outdone, such as La Marzocco, the Rolls Royce of espresso machines, which organised a race with Salomon footwear in Marseille on the 4th February to mark the opening of its pop-up store. Registrations, exclusively on social media, went faster than the runners themselves…

While some (those over 40) will inevitably question the meaning of these activities that combine sport and calories, others will see them as a sign of a marked generational penchant for new experiences to be shared and dominated by sporting performance, the ultimate way to experience reality, as well as a definite attraction to the bizarre, the incongruous, the strange, the contradictory, the oxymoron, each perceived as a promise of personal fulfilment. I am different, therefore I am.

Before premium fashion brand Ami took over New York brasserie Balthazar for a month (until March 11), plastering its logo everywhere from coffee cups to loaves of bread, Lacoste made a big splash by opening its first Lacoste Café on the 5th of February, not far from the Champs-Elysées… and its flagship store.

The 100 square metre space can seat 65 people and is anything but a pop-up store. This is a long-term venture, a substantial investment. The décor is inspired by tennis: terracotta tones, white lines on the floor and deep green on the walls. The menu features the expected speciality coffees and ‘creative’ lattes (pistachio, vanilla, chai) as well as the inevitable ‘signature’ drink, which here takes the form of the Eau de Croco with coconut water, matcha and ginger flavours. Ingenious. There are also crocodile- and polo shirt-shaped cakes. The collection is rounded off with a few delicatessen products, various decorative containers and French porcelain bearing the Lacoste logo. These items have strong viral potential and should quickly make the establishment a popular destination for Gen Z.

Following Ralph Lauren, a pioneer in the field, Kitsuné and its cafés, and Vuitton’s pastry offerings at Pont Neuf, we now see another lifestyle brand bursting onto the restaurant scene. It should be noted that LVMH recently announced that it no longer intends to open a Vuitton hotel on the most beautiful avenue in the world. Branded hotels are a more complicated matter…

Faced with these new eateries designed by fashion brands, everyone has their own opinion. For some, it is the culmination of a successful brand’s life, proof of its transformation into a rallying point for its community, of its vitality and its ambition to be perceived as a lifestyle. For others, however, these unexpected developments cannot be considered without a specific narrative that benefits the brand. While we understand Ami’s intention to appropriate ‘French flair’, what does Café Lacoste tell us about the brand’s history? Is it conveyed through polo shirt-shaped cakes and signature drinks? Not necessarily. But does it really matter, given all the benefits of a large social media presence?

Observing the behaviour of the younger generations gives us a glimpse into the future. Fifteen years after the launch of Top Chef, is it any wonder that Zoomers don’t eat like Boomers?

The first difference is in aesthetics. This comes as no surprise, given the importance now attached to social media in people’s imaginations. A successful recipe is first and foremost the promise of a beautiful plate. Graphic, colourful, even inventive, capable of making others want to reproduce it and, through it, assert their originality, if the word still applies given its short lifespan. Currently, granitas and trompe-l’oeil are all the rage. But for how much longer?

The second distinctive feature of Gen Cook concerns ingredients. For this generation that grew up with Greta Thunberg, sourcing has become essential, encouraging a preference for ethical ingredients that respect human labour and preserve the planet. Ethics, an essential criterion after aesthetics. But not always, as evidenced by the success of avocado toast. Commitments are variable…

It should be noted that sourcing is mainly Asian, particularly Korean, courtesy of its soft power, as Gen Z is very fond of this culture, which is driven by bubble teas, ramen and gochujang sauce. For dessert, cheesecakes can be Japanese (two ingredients and no baking) or Basque but with matcha. Caramelised popcorn ice cream, Kinder Bueno tiramisu and Dubai-style brownies are also popular. Coming from elsewhere can also mean coming from another era, as proven by the latest TikTok craze: the Viennetta yule log, Grandad’s iconic £3 dessert.

Finally, the third characteristic, equally unexpected from a generation with a fragmented relationship with food (anything, anytime, anywhere), is the importance placed on utensils. Each one is more specialised, more precise and more expensive than the last. Matcha whisks, digital measuring spoons, dumpling moulds, stainless steel egg rings to ensure results worthy of top hotels and, of course, the indispensable Air Fryer, which has become Gen Z’s pressure cooker. The use of professional utensils as a prerequisite for mastery.

Unique ingredients, recipes from faraway places, precise techniques, Instagram-worthy results: generational differences are always expressed through individuality. On the plate, and in life.

On paper, food courts ticked all the boxes. They promised conviviality around shared tables, the discovery of quality products from small producers, and all kinds of entertainment… Exactly what Millennials looking for places to hang out, families with children, and hipsters, who are as attracted as they are impressed by new urban experiences, are (or will be) looking for today. The fantasy of living together, fuelled by the prospect of an El Dorado for ghost town city centres, deserted historic market halls and run-down shopping centres.

Today, food courts are closing one after another: Rouen Food Hall, Lille Grand Scène, Lyon Part-Dieu, Paris-Montparnasse… What is the problem? Admittedly, inflation and the gloomy economic climate have played a part, and perhaps the entertainment on offer was not compelling enough to compete with television series and social media. The venues were undoubtedly sometimes too selective, and the dishes did not always live up to their price.

Some will even point out that all these food courts are enclosed spaces, whereas the image of conviviality is sunny, fuelled by the emotional and social virtues of outdoor terraces. Others will point out that food is no longer so central (prices, dietary restrictions, the weight of habit) and that real motivation now lies more in aperitifs, which are inclusive and bring people together, for which there are already plenty of places in town.

Could the future of food courts lie in responding to this demand by becoming ‘drink courts’, a new format combining super cafés and small performance venues? These would be spacious, accessible venues designed to welcome groups and communities, offering a wide variety of alcoholic and non-alcoholic drinks and a limited food selection. In line with the XXL neo-beer and wine cellars that are proving popular in the suburbs, but with a regular programme of events (concerts, DJ sets, IRL meetings for influencers, comedy clubs).

The most critical minds among us may also see the difficulties faced by food courts as an act of resistance on the part of consumers who are tired of places and occasions where everything has been designed for them and not by them. These are places designed by developers, not residents. Like those coworking spaces or hotels that are so perfect that they no longer allow for any sense of ownership and no longer inspire wonder. Yet these are the two conditions for true conviviality.

When experts are asked to imagine the retail environment of tomorrow, some envision it as a place of experiences and novelty, somewhere between an art gallery and a showroom, while others see it as entirely devoted to new technologies, open 24 hours a day and equipped with every conceivable chip, camera and barcode to make it appear autonomous. The CES in Las Vegas is often the birthplace of these visions. On the one hand, there is the emotional aspect; on the other, the technological aspect. And in both cases, humans are given a fairly limited role, reduced to a mere presence, devoid of any relational role.

But it is also possible to imagine the future by paying attention to the present. This year, Action, Leroy-Merlin and Decathlon are among the top three favourite brands in France. Picard, Leclerc, Ikea and Grand Frais are not far behind. Action’s rise (absent from the rankings in 2019, 9th in 2020, 7th in 2021, 3rd in 2022 and in first place since 2023) in a tense economic climate cannot be ignored. Could the keys to its success also be the keys to the future of commerce?

Limited assortments, constant renewal, original offers, surprises with every visit: these are the conditions for turning every visit into a purchase. What if not knowing what you’re going to find in a shop became the key insight for tomorrow’s retail industry? This is the polar opposite of the image of a rational consumer who plans their shop visits and the techno-predictive ideology based on data control…

We could also mention the good health of the bakery industry, which is whetting the appetite of investors of all kinds at a time when the retail sector as a whole is undergoing a serious crisis. With a multitude of formats and locations, and a diverse range of products and concepts, bakeries are multi-purpose, offering many reasons to visit. With its appealing smells, flavours and colours, it is a place of pure sensory indulgence, accessible to all and, without doubt, the last remaining retail outlet to promote social diversity. You can have a coffee, breakfast or lunch there whenever you want, as its opening hours are as flexible as its prices. Better still, you don’t always know in advance what you’re going to buy, as the decision is made when you see what’s on offer. 

Bakeries are not so far removed from Action, all things considered…

Between post-holiday detoxes, Dry January and Veganuary, January isn’t just the month for New Year’s resolutions, it’s also an opportunity to try foods that you wouldn’t dare put on your plate the rest of the year.

After sugar-free pastries, gluten-free bread and alcohol-free wine, why not plant-based cheese, the latest chapter in our country’s gradual food transformation? Camembert made without animal milk is starting to make a name for itself and is sought after by those who have decided to stop eating cheese for ethical, environmental or health reasons. According to experts, the plant-based cheese sector is set to experience strong growth and is already being divided into fermented, unfermented and matured categories. Artisanal, French and organic brands are now available on the market (Violife, Jay & Joy, etc.), and books on how to make these cheeses yourself from almond, cashew or soya milk have appeared on bookshop shelves. Will vegan raclette be the ‘hit dish’ of 2028?

Rather than a desire for conversion, which is undoubtedly too radical, these good resolutions for the new year (September and January being peak times for ‘personal resets’) reveal above all a desire to experiment, to discover, to take a break from our habits by venturing into new territories with the prospect of self-transformation and, perhaps, succeeding in becoming someone else. Who knows? A counterintuitive sign of consumer vitality in these gloomy times.

They also confirm the importance of rituals in consumers’ lives. Rituals enrich every action, whether it be beliefs, meditation, sports or consumption. They make time appear, enrich it, structure it, and encourage awareness and attention to actions. They create a unique psychological moment that fosters attachment, which all brands could leverage to renew their narratives.

In the world of cosmetics, this ritual is called a routine and has been quickly adopted by younger generations, who see it as a welcome respite from the incessant flow of social media. In the world of food, breakfast is the main ritual, helping us get the day off to a good start. Why should it be limited to this one moment?