Doublet Spring 2026: Eggs – In This Economy?

Waste not, want not.

And Doublet’s Masayuki Ino wouldn’t disagree, particularly when it comes to produce.

On Sunday morning, guests sat on haystacks in an urban garden in eastern Paris amidst heirloom tomatoes ripening on the vine to sample what he cooked up with materials made using eggshell membranes, cellulose from culled trees or banana peels in their composition.

There were also mud-based dyes in collaboration with Sky High Farm, a nonprofit farm in upstate New York.

Ino said he’d been inspired by his encounters with those developing such options, leading to a collection titled “Itadakimasu,” a Japanese word usually said before tucking into a meal.

“It means ‘I receive’ and this is to show gratitude toward the people who grow the food but also the lives ,” he said backstage. “So we don’t want to waste.”

This sage outlook was expanded into a droll lineup of producers and their produce that managed to tick some of the trends emerging this season, from loose-cut tailoring to workwear revisited into cropped street-cool versions.

Top of the crop were the cream suit with a muddy gradient along the edges that opened the show; a moleskin jacket with matching knee-length shorts, embroidered eggplants, onions and zucchini bursting out of every possible pocket; chunky knits modeled after fishing nets with some of the catch still caught in, or a bomber jacket embroidered with scattered rice.

There was even a sweatshirt modeled after an overripe banana zipped all the way over the head — it could be peeled down if you want to see where you’re going.

Witty and wacky accessories thrown in the mix — egg carton clutches, a scallion as a tie or a straw hat figuring an egg sunny side up — reminded that with the right condiments, staples can be made into unique and palatable fare.