In partnership with YSL Beauty
Most would agree that Parisians know how to eat. They place a premium on pleasure, and regularly practice the ritual that is the long-form dinner party. This affinity for sexy meals and good conversation is one shared by YSL Beauty who, together with RUSSH, hosted tastemakers and creatives at Paris-by-Potts-Point outpost Bistro 916 to celebrate the launch of its Loveshine Lipstick.
The evening started next door at Three Rooms, where guests including actor Mel Jarnson, models Montana Cox and Yasmin Suteja joined hosts Jess Gomes and Jess Blanch for makeup and a Champagne moment. Artist Max May ensured everyone wore a custom Loveshine lip; welcome pigment against the all-black dress code. A Perrier Jouet Blason Rose toast, photos, touch-ups, some YSL Libre Eau de Parfum for good measure, and guests eventually made their way next door for a late dinner.
If you've eaten at Bistro 916 before, you'll know the restaurant embodies all the best bits of Paris: dim lighting (made even moodier with the YSL 24 RUE DE L'UNIVERSITÉ candle), paper table covers, charismatic service and rows of long-gone wine bottles. The meal began with bread and butter — the simplest of pleasures — followed by tuna tartare, chicken liver parfait and escargot de bourgogne. It simply wouldn't be an homage to Paris without steak frites and butter lettuce, finished with Quarts de Chaume custard, naturally.
Guests enjoyed good food, good wine and great conversation with a side of YSL Beauty. The LoveShine lipstick in particular is the perfect meal accompaniment — it's sheer but buildable pigment and glossy finish are easy to maintain (no lipstick-on-teeth mishaps in sight). YSL Beauty is a house that stands for boldness, subversion and beauty that breaks the rules. It's Parisian by heritage but modern in its boundary-breaking approach. Also proof that a good lipstick, delicious food and late nights with friends (new and old) will never not be good for the soul.
Explore the entire YSL Beauty Loveshine Lipstick range here.
