Sotheby's to Auction Original Hermès Bag That Belonged to Jane Birkin
Sotheby's will soon auction the original Hermès Birkin bag that once belonged to the late singer Jane Birkin, one of the most coveted designs in the fashion industry.
The famed black leather handbag will be put up for sale in Paris on July 10, the auction house said in a statement Thursday.
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Source: Tristan Fewings / Getty The bag that started it all is hittin' the auction block, and it's not just any purse, it's the original Hermès Birkin. The one carried by the late style icon and singer Jane Birkin herself is going up for grabs at Sotheby's this summer. Before it became the ultimate flex in fashion, the bag Beyoncé rapped about and celebs go on waitlists for, it was just a custom carry-all designed for Jane on a flight in the '80s. She casually told the head of Hermès she needed a bag big enough for her day-to-day grind, and boom, the Birkin was born. Now, that one-of-a-kind original, not a remake, not resale, is hitting the auction in Paris from June 26 to July 10. But if you're in NYC, you can see it on display at Sotheby's from June 6 through 12. RELATED: Cardi B's Birkin Collection Has Us A Tad Bit Envious Jane Birkin, who passed in 2023, was more than just a muse. She was a singer, actress, and activist who used her platform to speak out for causes like AIDS awareness and democracy in Myanmar. She had that classic cool-girl energy — and clearly, influence that still echoes today. Sotheby's hasn't dropped the price tag yet, but with resale Birkins going for up to $220K, and Princess Diana's sweater selling for over $1 mil last year, you already know this bag is gonna pull big numbers. And if you've ever wondered why Birkins cost so much? Hermès says it's not about hype, it's about craftsmanship. But let's be real, exclusivity, quality, and culture all play a part. 'Whatever we have, we put on the shelf, and it goes,' said Hermès' creative director. Period. SEE ALSO Jane Birkin's Original Bag Is Hitting the Auction Block was originally published on Black America Web Featured Video CLOSE
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This can be quite a shock for those who aren't expecting it, but in the searing heat of a Seville summer, the attraction becomes clear. Its principal ingredients, aside from tomato, are peppers, garlic, bread and lots of olive oil. A common dish on tapas menus, pimientos de Padrón are green peppers that hail originally from the town of that name in Galicia, in Spain's lush, rainy northwest. Pimientos de Padrón are fried in olive oil and served with a deep sprinkling of salt. Though generally sweet and mild, their fame stems from the fact that the occasional pepper will be fiery hot – lending a Russian roulette element of surprise to eating them. Less well known to tourists, fideuà is a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy. Fideuà is typically cooked in a paella dish. Jamón, or cured ham, is the most celebrated Spanish food product. 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The humble Spanish omelet can be made with chorizo, peppers and onions, among other ingredients, but purists will tell you it should only contain potatoes and eggs. The potatoes are diced and lightly fried before being added to the egg mixture and fried on a high heat; the trickiest part is when you have to flip the pan over to turn the tortilla. If you get it right, someone should shout 'Olé!' Get it wrong and you'll have gooey half-cooked tortilla everywhere. Churros are a popular snack made from fried dough, cut into sausage shapes and doused in sugar. They're a favorite at fiestas, or street parties, when they're sold by roadside vendors. Dipping them in hot melted chocolate is pretty much the law. Another typical item on a tapas menu, croquetas are tubes of bechamel sauce encased in fried breadcrumbs, but a lot more tasty than that sounds. Jamón croquetas and salt cod croquetas are common varieties. They're tricky to make and are perhaps best enjoyed at a tapas bar, along with a cold beer. A classic tapas item, albondigas, or meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes. A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food. It's essentially dry breadcrumbs torn up and fried in a variety of combinations – often served with chorizo or bacon. Migas, handed down from agricultural laborers who had to be thrifty with their ingredients, is comfort food supreme – and in recent times has found its way onto fancy restaurant menus. A prized dish in Spain, bacalao, or salted cod, was brought back for hundreds of years by Spanish fisherman from as far afield as Norway and Newfoundland. The fish is not found in local waters, and it was salted to preserve it on the journey. It has to be left to soak in water for at least 24 hours to remove all but the slightest tang of salt. Bacalao is served in all manner of dishes; one of the most popular is with pil-pil sauce, made of olive oil, garlic and the juice of the fish, and typical in the Basque Country. A favorite of the northwestern Asturias region and based around the white fabe bean, fabada is a one-pot feast usually served with a mixture of pork meats. Chorizo, pork belly and bacon are common accompaniments, as is morcilla, Spanish blood sausage, which tastes far better than it should. Think it's impossible to fry milk? Think again. Leche frita, or fried milk, is a popular dessert made by whipping up milk, egg yolks and flour. This is left to chill and solidify, before being coated in breadcrumbs and fried. It can be served hot or cold.
