Sandra‘s Closet

After conquering the world of fashion, fragrance and film, Tom Ford has brought his impeccable vision to the world of beauty. His first cosmetics collection features a complete range of colour and skin treatments.

It all started last September in New York with a lipstick… my first beauty product by Tom Ford was the Lip Color 07 Pink Dusk, a lovely soft pink shade that goes with everything. The texture is truly amazing, leaving your lips moisturized while providing them with rich colour.

The next time I was back in the States, I couldn’t resist to get more. I truly recommend the eyeshadow palettes. The colours stay on the whole day and you can play with the effects as the textures can be built up, from soft to bold. The glittering shades can be tapped over the lid for an overall glamorous look, perfect for New Year’s Eve.

From left to right:
Eye Color Quad 01 Golden Mink, Lip Color 14 Sable Smoke, Lip Lacquer (a great way to let your lips shine, it works with all shades or can be worn alone) and Lip Gloss 02 Rose Crush.

Photos: © Sandra Bauknecht

From left to right:
Cheek Color 01 Love Lust (a perfect peachy tone), Eye Color Quad 09 Violet Dusk and 10 Titanium Smoke, Nail Lacquer 10 Viper and 09 Plum Noir.

Those nail polishes are amazing! They stay on forever without loosing their brilliance!

In Europe, Tom Ford Beauty is available aready in selected stores, such as Harvey Nichols in London or Printemps in Paris. In Switzerland, the complete range will be available in March. At the moment, you can buy only the lipstick collection.

Please enjoy the photos of Tom Ford’s beauty campaign photographed by famed duo Mert Alas & Marcus Piggott featuring supermodel Lara Stone and designer Tom Ford himself, plus some stills. I love those pics! Isn’t Lara looking absolutely stunning and flawless?!

LoL, Sandra

Photos: Courtesy of Tom Ford

OPI is partnering with music star Nicki Minaj to release a limited edition collection of six bright and bold nail lacquers early 2012. 
All hues are named after Nicki’s hit songs, including “Metallic 4 Life,” “Fly,” “Save Me,” “Did It On Em,” “Super Bass Shatter”, and of course “Pink Friday”.

Here is your sneak peek at those stylish shades inspired by the Queen of Hip-Hop:

This collection is definitely not for the shy! The metallic plum Super Bass Shatter lacquer is giving me shivers of anticipation. Is it January yet?

LoL, Sandra

I love hair oils as they give your hair shine and make it smooth.
Used on wet hair, you can let it dry naturally or style it with heat. Moreover, I like to add a daily dose on my hair-ends for extra shine.

A great gift for you or for a girlfriend is this Kérastase Elixir Ultime Limited Edition by accessory icon Yazbukey.

Yazbukey is the brainchild of Yaz, an Ottoman princess whose family once ruled in Egypt, Yazbukey has worked with the likes of Chanel, Ladurée and Zac Posen to create unique pieces of an aesthetic design.

For Kérastase Elixir Ultime, Yazbukey reflects on the precious and sensual nature of the orient through a geometric pattern adorning the bottle and outer packaging. She was inspired by the Moucharabieh, an Arabic latticework, which is something in between wooden windows or doors and a screen.

Limited Edition Elixir Ultime by Yazbukey, 150ml, CHF 49.-

Here’s Schwarzkopf’s take on the hair oil trend, the BC Oil Miracle range. Two things stand out about this immediately: the company has launched two different versions, one for thick, unruly hair and a lighter one for fine hair that doesn’t overburden it. The perfect final step to your care routine.

BC Oil Miracle Finishing Treatment, 100ml, CHF 35.90
BC Oil Light Finishing Treatment, 100ml, CHF 35.90

My personal favourite is Nashi Argan Oil which is a blend of precious natural elements of organic origin (certified Argan Oil and Linseed Oil). It is suitable for all hair types, providing your hair with amazing shine and manageability.

Nashi Argan Oil, 100ml, CHF 59
(available at perfecthair.ch for CHF 47.20 at the moment)

The godfather of hair oils: Moroccanoil Treatment is a unique serum with instant absorption into hair to create a beautiful shine and long term conditioning.

Moroccanoil Treatment, 100ml, CHF 74
(available at perfecthair.ch for CHF 68 at the moment)

LoL, Sandra

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

Learn your fashion math: Dieu + Or = Dior!
‎”This agile genius of our times whose magical name contains Dieu (God) and or (gold)”.
– Jean Cocteau.

Get inspired by Dior’s golden Christmas 2011 and enter the enchanting world of sparkling nail polishes and matching lipsticks. A wonderful gift and a treat for yourself!

These are my two favourites below:
Le Vernis Gold 221 Or Divin, CHF 37 (photo left)
Le Rouge Or 217 Or Etoilé, CHF 48 (photo right)

LoL, Sandra

Photos: Courtesy of Christian Dior

Are you looking for the perfect little gift for your mum, your grandma or even your mother-in-law? Have a look at Estée Lauder‘s limited edition solid perfume and powder compacts that come each year in different designs.

Here in Switzerland the complete new collection will be available.

1 Powder Compact LOVE, CHF 95
2 Powder Compact JEWELED PINK RIBBON, CHF 95
3 Powder Compact PROSPERITY, CHF 95
4 Solid Perfume Compact YOUTH-DEW PROSPERITY, CHF 160
5 Powder Compact PEACE, CHF 180
6 Solid Perfume Compact PLEASURES HAPPINESS BY JAY STRONGWATER, CHF 480
7 Compact Powder YEAR OF THE DRAGON, CHF 105
8 Compact Powder LUCK, CHF 150
9 Solid Perfume Compact BEAUTIFUL LOVE, CHF 160
10 Solid Perfume Compact BEAUTIFUL LUCK BY JAY STRONGWATER, CHF 515

Around the world, collectors crave for the new miniature must-haves. 1981’s “Cinnebar Imperial Princess” has today a collector’s value of $8000!

“Cinnebar Imperial Princess”, 1981, Photo:©Swisslady

If you are interested, please have a look at solidperfume.com, a collector’s website completely dedicated to Estée Lauder’s solid perfume compacts.

LoL, Sandra

Photos: Courtesy of Estée Lauder

This revolutionary magnetic nail lacquer by nails inc. London used to create stunning 3D nail art designs in chic metallic shades is a lovely gift for a nail polish devotee or for yourself to wow during X-mas time.

Choose from three magnetic polishes named after iconic London attractions: Trafalgar Square (chrome), Houses of Parliament (purple), and Whitehall Teal (teal). I am using Houses of Parliament in the pictures.

This unique formula has been specially developed with metallic particles to create a pattern on the nail using magnetic forces. As the magnet is held over the nail, the iron powder in the formulation gravitates toward the magnet forming the pattern secretly hidden in the magnet for an astonishing finish. The magnet is included in the cap of the nail polish.

Photos: © Sandra Bauknecht

Those nail polishes are available at  Sephora. For a tutorial, I recommend this video:

Now it is time to marvel about the amazing nail designs that you have created!

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

As promised, here are the photos that I took during the Chanel Paris – Bombay Pre-fall 2012 Métiers d’Art show in Paris last week. My eyes could not get enough of this opulent perfection, I truly loved the show and had to capture every single moment which meant over 200 photos.

Every year since 2002, Chanel has taken the Métiers d’Art show as an opportunity to showcase master craftsmanship. The artisanal crafts of embroidery, leather work, featherwork, boot‐making, millinery, and gold and silversmithery are represented by Lesage, Montex, Desrues, Lemarié, Massaro, Michel and Goossens, each striving to honour its unique heritage. Karl Lagerfeld spotlighted their skill last week at the Grand Palais in Paris, whose Galerie Courbe had been transformed for the day into a luxurious Maharaja’s palace. We were seated at an almost surreal banquet, transported by gentle jasmine aromas as they feasted their eyes on the Paris‐Bombay collection. For more photos of the decor, please have a look at the previous post by clicking here.

The show whisked me away to a Bombay dripping with opulence. “It’s a concept of India. More Chanel than India. The Parisian version of an India that doesn’t exist,” elaborated Karl Lagerfeld. He could not have described it better. It was a very modern extraordinary take on the India without being a masquerade. The designer played with the details and made me crave for every single look. But see for yourself:

Under the glow of chandeliers and ceiling lights, the Paris ‐ Bombay collection evoked a new femininity. The charm of India, the pomp and splendour of fabrics and the magic of gemstones intermingled with the Chanel aesthetic of cascading pearls, contrasting black and white, and braided tweed jackets.

One of my favourite looks was this hot pink dream!

The probably most Indian-inspired looks presented a new stunning silhouette of the sari in a modern masculine‐feminine concept, inspired by Maharajah style, glorified in splendid draped fabric, and ultra‐feminine in a dainty jacket with diamante epaulettes. Inspired by the achkan, the brocade jacket with Nehru collar was manifested here in a series of alter‐egos: a gold‐embroidered darted jacket with pearl braiding, a white plastron jacket with mirror‐embroidered pockets, a darted half‐belt jacket with baroque‐pearl‐studded collar, a riding jacket and crested blazers with tailored shoulders.

Needless to say, the jewelry was divine. You would like to own every single piece!

The “bride” appeared on the runway in an embroidered ivory silk crepe dress draped over the body and head. Cue the sensuous rustle of saris exiting the Maharajah’s palace to decorate cities everywhere.

THE ACCESSORIES:

Karl Lagerfeld reinterpreted the already iconic Chanel Boy Bag in many different versions. The bi-coloured one below with the embellished strap can be only described as absolutely divine!

All shoes were flat with thigh‐boot flats stamped with arabesque motifs that marvellously set off the most luxuriant materials. Get yourselves on the wait lists now!

HAIR & MAKE UP:

Jewel‐buttons, jewelled bindis were adorning the forehead. The hair was done in a Rasta style. The focus of the make up was laying on the eyes with a heavy kohl embellishing the smokey eyes. Peter Philips, Creative Director of Chanel Make up, came up with a graphic, mysterious interpretation of an iconic Indian beauty.

On the nails: The new Le Vernis Diwali that Peter Philips had specially created for the Chanel Paris-Bombay Métiers d’Art show! This new light golden shade which will hit the shelves around June 2012 will be a must next summer.

THE MUSE:

No Chanel show without Karl Lagerfeld’s muse: Baptiste Giabiconi.

And last but not least some hard facts about the stunning Paris-Bombay decor:

– 50 meter long buffet table
– Flowers: roses; jasmin or lotus flowers
– Small train which distributes beverages (100 meter rail) around the buffet
– Bell jars, danishes, fruits baskets, glass ornement chandeliers….
– Floor: sequined sand, roses petals

I am definitely not exaggerating by saying that this was the most amazing show I have ever been to! Thank you, Karl!

LoL, Sandra

Photos: © Sandra Bauknecht

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