Sandra‘s Closet

The Berkeley London designer afternoon tea, Prêt-à-Portea, is inspired by the themes and colours of the fashion world. The menu is transformed every six months to follow the changing seasons in fashion. All served on fine-bone china by Paul Smith for Thomas Goode.

The new S/S 2012 collection sees designers such as Dolce & Gabbana, Jason Wu and Valentino grace the Berkeley’s tea stand as Prêt-à-Portea adds a creative twist to the classic elements of the traditional English afternoon tea with cakes and pastries resembling the latest catwalk designs for the style conscious.

Prêt-à-Portea is served in the Caramel Room daily from 1pm to 6pm.

Christian Louboutin must have neon yellow high heeled chocolate biscuit with signature red sole
Jason Wu romantic cherry bavarois and coconut cream topped with playful pink skirt and biscuit heel
Mulberry white chocolate crème de menthe and raspberry mousse topped with a lemon meringue
Miu Miu 1950’s inspired vanilla bikini biscuit with red hot icing and playful white bow

Valentino romantic peach cake dress with light pink champagne jelly and edible flower
Fendi nautical red and white striped vanilla cake filled with fraise des bois cremeux accessorized with oversized yellow button
Michael Kors safari opera cake with dark chocolate and mocha filling topped with signature leopard print
Dolce & Gabbana light blue Sicilian blueberry sponge cake wicker basket wrapped in chocolate
Gucci art deco Grand Marnier and dark Valrhona chocolate mousse embellished with golden beads

And for those who are still hungry, a mouth-watering selection of miniature savoury skewers, taster spoons, elegant canapés and tea sandwiches is served.

I truly enjoyed this fashionable tea time. 
For Prêt-à-Portea reservations, please call +44 (0)20 7107 8866.

LoL, Sandra

Photos: Courtesy of the Berkeley Hotel and © Sandra Bauknecht

After or – of course before – your visit to the Gucci museo, you can enjoy a nice lunch at the restaurant that is located on the museum’s ground floor.
And here the logomania is to be taken literally, see for yourselves:

Aren’t those little sugar “cubes” just too cute?!

This happens when you are having lunch with bloggers…

Right next to the restaurant is the museum shop that offers a large selection of art, fashion and photography books plus all sort of Gucci-labelled goodies, from chocolates to Caran d’Ache pencils and small leather goods.

In a seperate room, so-called “Icon Store”, you can find all sorts of special edition bags and scarfs, made for the museum. These pieces are only available here.

LoL, Sandra

Photos: © Sandra Bauknecht

Say happy holidays your way with a gift of personalized M&M’s.

Available at My M&M’S®, this service gives you the opportunity to create your customized M&M’S by choosing your initials and by adding your own personalized message on the candies. The newest  feature allows you to even print logos or faces from a digital photo. What a perfect personalized favor idea!

You can choose from many different colors of M&M’S to match your party theme. Add in faces of your beloved ones along with your own messages and you have a treat your guests will love. Plus, it creates a great conversation piece at the guest table.

Needless to say, those M&M’s are wonderful all year long, the perfect little goodies for a wedding, a baby shower or your birthday party.

Almost to cute to eat them…

LoL, Sandra

Photos: Via My M&M’S® and Designerscouch.org

ALIEN

Tonka bean ice cream, “Clafoutis” cookie, half-candied pink grapefruit

Salted butter caramel

Serves 4

Preparation time: 2 hours (including the ice cream and the vanilla infusion)

Cooking time: 30 min.

Ice cream

• 2dl (6/7 cup) of milk
• 40g (1/3 cup) of liquid cream
• ½ vanilla bean
• 2 egg yolks
• 20g (1/10 cup) of sugar

In a saucepan, boil the milk, cream and vanilla bean sliced in half lengthwise. Set aside and cover. Let infuse for one hour.

Combine egg yolks and sugar and beat until the mixture turns white.

Add the infused milk and cream then cook over gentle heat, stirring regularly, until the mixture coats the spatula.

Let cool, process in a blender and leave in the freezer.

Almond crumble

• 125g (3/5 cup) of sugar
• 125g (1.1/4 cup) of flour
• 125g (1/2 cup) of butter

Mix the sugar and flour then fold in the softened butter.

Let sit before crumbling the dough into small irregular pieces.

Set them out on a non-stick oven tray and cook for 10 minutes in an oven preheated to 325°F (160°C).

“Clafoutis” cookie

• 70g (1/3 cup) of butter
• 100g (1 cup) of almond powder
• 100g (3/4 cup) of powdered sugar
• 1 egg
• 15g (1/6 cup) of flour
• 80g (2/3 cup) of liquid cream

Blend the softened butter and almond powder.

Add the powdered sugar, then egg, then flour and finally the liquid cream (an egg beater can be used) and let sit for one hour.

Pour the mixture into small non-stick tartlet molds and cook for 6 minutes in an oven preheated to 350°F (180°C).

Place a small amount of the crumble on each “Clafoutis” cookie and continue cooking in the oven for another 5 minutes.

The little extra: “salted butter” caramel with grapefruit

• 200g (1 cup) of sugar
• 10g (2/3 tbsp) of salted butter
• 80g (1/3 cup) grapefruit juice

Pour the sugar into a pan and melt until caramelized.

Deglaze with the butter.

Add the grapefruit juice.

Reduce until the mixture becomes syrupy.

Presentation

• 1 Tonka bean
• 2 pink grapefruits cut into supremes

Position the ‘Clafoutis’ cookie in the middle of the plate and place a dollop of ice cream on top of it.

Grate the Tonka bean (as if it was nutmeg).

Set two grapefruit supremes on the side.

Taste as is at first, then top with a thin line of caramel.
Bon appétit!

LoL, Sandra

A*MEN

Sautéed John Dory filets, 
celeriac puree/cinnamon/nutmeg, cranberries, oil infused with Tahitian vanilla
Strong coffee sauce

Piquillo and Espelette pepper condiment

Serves 4

Preparation time: 40min.

Cooking time: 25 min.

Celeriac puree

• 1 head of celeriac of about 1.3-1.6lbs (600-700gr)
• 75ml (1/3 cup) of sour cream
• 20g (1/10 cup) of butter
• Cinnamon
• Nutmeg

Peel the celeriac and cut it into large pieces.

Boil the celeriac in 3 quarts of water for 15 to 20 minutes until soft.

Strain and pour it into a food processor with the sour cream and butter.

Blend until the puree is thick and creamy.

Season with nutmeg and cinnamon according to taste, then season with salt.

Cranberries

• 50g (1/2 cup) of cranberries
• 50g (1/5 cup) of sugar
• 50ml (1/5 cup) of water

Bring the water and sugar to a boil in a small pot.

Let the cranberries gently candy in the syrup for about 15 minutes.

Vanilla oil

• 50ml (1/5 cup) of grape seed oil
• 50ml (1/5 cup) of extra virgin olive oil
• 1 vanilla bean

Combine the oils.

Halve the vanilla bean lengthwise, remove the seeds with a knife and add (beans and seeds) to the oil.

Let infuse for a few days to allow the vanilla to release its fragrance.

John Dory

• 4 John Dory filets (120g – without skin)
• 20g (1/10 cup) of coffee beans
• 50g (1/5 cup) of duck fat
• 50g (1/5 cup) of butter
• Salt

Season the John Dory filets with salt.

Sauté them in a pan, in the duck fat and coffee beans, for 3 to 4 minutes.

Remove from heat, add butter and cook until it melts. Pour generously over the fish filets.

The little extra: Piquillo and Espelette pepper condiment

• 4 Piquillo peppers
• 15ml (1 tbsp) of olive oil
• Espelette pepper
• Salt

Mix the Piquillo peppers with the olive oil in a food processor. Do not overblend.

Season with salt and Espelette pepper according to taste.

Presentation

Place a large spoonful of celeriac puree on to each plate.

Add the John Dory filet.

Garnish with a few cranberries, then pour a thin line of the cooking butter and a thin line of the vanilla oil over them.

Taste as is at first, then add the Piquillo pepper condiment.
Bon appétit!

LoL, Sandra

WOMANITY
Sea bream tartare, hazelnuts and grapefruit zest,
cocoa bean mousseline, caviar de France

Fig chutney juice

Makes 4 hors d’oeuvre

Preparation time: 20 min.

Cooking time: 20 to 25 min. (not including the preparation of the mousseline and chutney to be done the day before)

Cocoa bean mousseline

• 200g (1 cup) of fresh beans (or 150g (3/4 cup) of dried beans)
• 80g (1/5 lb) of French country ham
• 1 carrot
• 1 onion
• 1 small branch of celery
• 1 garlic clove
• 1 bouquet garni
• 1 quart of poultry bouillon (otherwise, water)
• 20g (1/10 cup) of duck fat
• 20ml (1.1/3 tbsp) of liquid cream
• 2ml (1/2 tsp) of olive oil
• Salt
• Espelette pepper

If the beans are dried, soak them in a large bowl, covering well with water and let sit overnight in the refrigerator.

Dice the ham and chop the carrot, onion, garlic clove and celery into large pieces. In a cast iron crockpot, fry these ingredients in the duck fat.

When the mixture is slightly browned, add the beans, bouquet garni and pour in the poultry bouillon (Do not add salt or pepper as this toughens the skin of the bean).

Let cook: 20 minutes for fresh beans, 40 minutes for dried beans.

Once the beans are cooked, season with salt and Espelette pepper and let cool.

Separate the beans from the rest of the garnish and blend them in a mixer with two tablespoons of natural stock.

Sift the mixture into a fine puree.

Add the cream and olive oil, season with salt and Espelette pepper.

Sea bream tartare

• 200g (7oz) of sea bream
• Grapefruit zest
• Juice from 1/4 of a grapefruit
• 20g (1/10 cup) of hazelnuts
• 5ml (1tsp) of olive oil
• Salt
• Espelette pepper

Coarsely chop the flesh of the sea bream with a knife, then season with salt and Espelette pepper in a small bowl.

Add the olive oil, crushed hazelnuts, zest and grapefruit juice according to taste and mix gently.

The little extra: fig chutney

• 350g (2.1/4 cups) of fresh black figs
• 175g (1 cup) of dried figs
• 100g (1/2 cup) of white wine vinegar
• 150g (2/3 cup) of Montbazillac wine
• 100g (1/2 cup)  of granulated sugar
• 100g  (1/3 cup)  of mountain honey
• 1g (1/2 tsp) of crushed bell pepper
• 2g (4/5 tsp) of ground cinnamon
• Juice from 1/2 a lemon
• Orange zest

Cut the fresh figs into 8 sections and cut dried figs into large pieces.

Mix the fresh figs, sugar and lemon juice, then let macerate one hour.

In a separate bowl, combine the dried figs and wine.

Bring the vinegar and honey to a simmer in a pan and reduce by half.

Add in the spices, wine, zest, dried figs and macerated fresh figs.

Bring to a boil, cook for 5 minutes and let cool.

Tip from the Chef: It is always better to prepare a chutney about two weeks before serving to allow the spices and fragrances to develop.

Presentation

• 12g (3 tsp) of French caviar
• Borage leaves (optional)

Cut out four quenelles of sea bream tartare with a pastry cutter and display them on four small plates.

Place 3g (4/5 tsp) of caviar on each quenelle and add a piece of silver leaf and a few borage leaves as decoration.

Add a wisp of green bean mousseline.

Taste as is at first, then top with a thin line of fig chutney jus.
Bon appétit!

LoL, Sandra

ANGEL

Sautéed duck breast in a pink praline crust,
beets, turnips and raspberries, beet and citrus sauce

Intense Mexican mole sauce

Serves 4

Preparation time: 45 min.

Cooking time: 7 to 8 min. (cooling time: 5 min.)

Duck breast

• 4 duck breasts
• 100g (1cup) of pink pralines
• 50g (1/5 cup) of duck fat
• Salt
• Espelette pepper

Cut the skin of the duck breasts very thin with a small knife, taking care not to cut the fat all the way through to the meat.

Crush the pralines by wrapping them in a towel. Use the bottom of a heavy pot to crush them so that the pralines “burst”.

Season the duck breasts with salt and Espelette pepper. Place them in a very hot pan, skin side down, in a small amount of duck fat.

Cook on high heat for 4 to 5 minutes to sear the fat, which will melt.

Remove pan from heat and remove the separated fat from the pan, turning the duck breasts over to the meat side. Finish cooking them for 3 minutes in an oven preheated to 350° F (180°C).

Remove from the oven and take the duck breasts out of the pan. Let sit for 5 to 10 minutes.

Finally, dip the skin side of the duck breasts in the crushed pralines and continue to sauté the “skin and pralines side” for 2 minutes in a very hot pan.

Garnish

• 1 bunch of red beets
• 1 bunch of yellow beets
• 1 bunch of new turnips
• 50g (1/5 cup) of butter
• Salt
• Espelette pepper

Peel the beets and turnips. Boil them separately in salted water.

Just before serving the dish, melt some butter in a pan and roll the beets and turnips in it to glaze them.

Beet sauce

• 250g (1/2lb) of beets
• Lemon zest cut with a peeler
• Grapefruit zest cut with a peeler
• Orange zest cut with a peeler

Use a juicer to extract beet juice. Pour it into a small saucepan with the citrus zest.

Reduce the sauce by ¾ over gentle heat until it becomes syrupy.

The little extra: mole sauce

• 25cl ( 1 cup) of the cooking juice from poultry
• 25g (1.1/3 tbsp) of Mexican mole paste (otherwise, bitter cocoa paste)
• Raspberry vinegar
• Salt
• Espelette pepper

Melt the mole paste in a small pan, pour in the cooking juice and reduce by 1/3.

Season with salt and Espelette pepper and add a few drops of raspberry vinegar.

Presentation:

• 30g (1/3 cup) of beet sprouts
• 50g (1/2 cup) of raspberries

Cut each duck breast into 3 pieces and set them out on 4 plates.

Display the beets, turnips and a few raspberries on a serving plate, then pour a thin line of beet juice over the vegetables and top with beet sprouts.

Taste as is at first, then add the mole sauce.
Bon appétit!

LoL, Sandra

Thierry Mugler continues to overstep the boundaries of traditional perfume-making with his exceptional and legendary perfumes to launch more of his extraordinary creations. By venturing into unexplored territory, he appears where he is least expected.

The idea: experimenting beyond the innovative production processes
to create breathtaking perfumes.

The challenge: alter the structure without distorting the nature
of the four iconic fragrances by Thierry Mugler.

With the 2009 introduction of ‘Liqueurs de Parfum’, he drew on the ancestral know-how of winemakers to age his fragrances in wooden casks.

This year, Thierry Mugler Parfums continues to experiment, focusing its research on one of the senses showcased with its very first creation: taste.

With the 1992 release of Angel, Thierry Mugler invented a new olfactory family of “Oriental – Gourmand” fragrances, based on a “delicious” facet featuring red berries and praline notes.

In 2010, he repeated the experience with Womanity, creating the very first “Sweet – Savory” fragrance, which utilizes an exclusive molecular extraction process to achieve the fig and caviar accords.

An unforgettable experience… Today, Thierry Mugler invites perfume lovers on a journey of fragrances and flavors with his new collection: the Taste of Fragrance.

With the ‘Taste of Fragrance’, the precursor of Haute Gourmand Perfumery is guilty of twisting fragrances, offering the rediscovery of Angel, Alien, Womanity and A*Men through their fantasized flavors.

Thierry Mugler allowed the perfumers full freedom, challenging them to broaden their palettes of ingredients and introducing into each composition a “taste enhancer”.

An explosive collection of four gourmand fragrances,
with superbly concocted notes that will nearly make your mouth water…

Angel More Gourmand Than Gourmand (CHF 99)
- spiked with cocoa powder for a sweet and angelic scent.

Alien Carnal Sensuality (CHF 85)
- floral notes added with wood, amber and salted butter caramel for a sensual-sophisticated scent.

Womanity Sweet Femininity With A Savory Kick (CHF 109)
- sweet notes added with fig chutney which creates a feminine scent.

A*Men Spicy Instinct (CHF 105)
- enhanced with red pepper to bring out contrasting scents making a powerful fragrance.

All four limited editions are available now.

Taking this exercise in style a step further and establishing a genuine parallel between Haute Cuisine and Haute Perfumery, Thierry Mugler Parfums called on Hélène Darroze, one of the leading Michelin-starred French Chefs, to invent four recipes inspired by the new interpretations of these four fragrances.

Four sensory dishes for a ‘Taste of Fragrance’  MUGLERIAN dinner to be published on Sandra’s Closet during the next days. Probably an inspiration for your holiday feast…

LoL, Sandra

For my Swiss based readers, some good news: There has never been a better time to shop Christmas treats than now at Globus. There’s only nine weeks to go until the most wonderful time of the year and the Swiss department store  is tempting us with sweet treats and magical decorations. Knitted Christmas ornaments and beautiful vintage details are bringing alpine charm to your living room. Vienna with its famous icons Mozart and Princess Sissi has served as a huge inspiration. Enjoy the photos that I took during the press preview in the showroom.

Shop the finest fare from the famous Globus Food Halls with yummy delicacies from Austria and other countries.

I love the Austrian chocolatier Bachhalm. They make the most amazing creations with dark chocolat. My favourite one is with rose petals.

With the festive season just around the corner, I am already in the mood for decorating. And with a Pucci oufit from the F/W 2011 collection, you will perfectly match your Christmas decoration.

See you at Globus!

LoL, Sandra

Recently I came across the work of Swedish photographer Linus Morales. His “Fabfood” is really fun, my favourites are the Chanel sausages (no wonder being a German girl).

The Fabfood prints are available for sale. In edition of 100 c type prints (84.1 x 59.4 cm) signed and numbered by the artist, for 100£ plus shipping. If your interested in a print or have any questions, please contact the artist via e-mail .

LoL, Sandra

Photos: © Linus Morales