Sandra‘s Closet

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

“Swept over cheeks or dabbed on lips, nothing lights up your face like shimmer.”
– Bobbi Brown

Add a little sparkle and outshine the Christmas tree! For the holiday season, Bobbi adds the limited edition Party Shimmer Brick to her iconic collection. This high luster combo of silver and gold will brighten your face for a glowing effect or will work perfectly as a highlighter for the eyes. It makes a great gift for a lovely girlfriend.

Using the two shades separately or together provides more options than you might expect.
I even use it over my body lotion. My must-have for New Year’s Eve!

Available now for CHF 69.

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

“I loved working on the Lady Dior handbag. Most of my work builds on objects that already exist, which I then transform. I applied the same philosophy.”

– Anselm Reyes

When Fashion meets Art… Dior is collaborating with Berlin artist Anselm Reyle for S/S 2012. The original and vibrant collection of leathergoods, accessories and makeup, currently presented exclusively in a Miami pop-up Dior store during the Art Basel show is a dream and will be available worldwide in January 2012.

Dior has given to the artist total freedom on the creation of this collection and the outcome is vibrant and colourful. I definitely would like to own one of those bags!

ANSELM REYLE’S MAKEUP COLLECTION FOR DIOR

A „Camouflage“ Eyeshadow Palette
Adorned with the „Camouflage“ motif created for Dior, an eyeshadow palette offers a mixed harmony of violet, grey and black. Shiny and matt effects recall the artist’s leitmotifs and compose sophisticated eyes.

High-Impact Nail Lacquers
The nail lacquers are playful complements that set the tone in explosive colours. Bold violet of ultra-violet, deep black of untitled black, vivid pink of pink graffiti, vibrant blue of electric blue and a subtle silver of metallic silver compose an electrifying quintet that brings to mind Anselm Reyle’s passion for neon shades.

Here are some photos of the Dior pop-up store,
Miami Design District, 191 NE 40th Street, Miami, FL

LoL, Sandra

Photos: Courtesy of Dior

In winter, skin tends to be dry and sensitive. Low humidity, cold temperatures, and strong winds deplete skin of its natural lipid layer. Now it is time for an extra-treat! To keep skin soft and supple, your goal is not only to add moisture to skin, but to keep moisture in.
Here are some new products that I have tested during the last weeks and that have absolutely convinced me.

Let me get started with an amazing foundation that will help you through the day to enhance your complexion and to achieve an instantly smoothed and luminous skin:

Skinleÿa – The Anti-Aging Foundation by Sisley
available in 9 different shades, $190 (30ml)

Its “second skin” make-up effect also reduces signs of aging and fatigue in appearance. It is suitable for all skin types, including sensitive skin. The application is very easy due to its very own brush and the velvety texture.

The best is that Skinleÿa protects skin against free radicals and moisturises it deeply thanks to the extract of Cherry blossom and pro-Vitamin B5 (D-Panthenol) and Alpha-Bisabolol. For all actions, please click here.

_______________________________

Black Rose Cream Mask by Sisley
$158 (60ml)

The Black Rose Cream Mask by Sisley is a soothing skin care mask rich in trace elements, vitamins and plant extracts which acts instantly on the signs of aging and fatigue to rejuvenate skin and restore vitality.
I love roses. Therefore I adore its very gentle rose scent blended with flower oils that are reminiscent of a beautiful summer garden. Exactly what you need during winter!

I apply two times a week a generous layer of the mask to the face and neck and leave it for 10 to 15 minutes before wiping the excess off. Its is unbelievable how soft and full my skin feels after, almost like a rose petal.

Dior Prestige
Crème Satin Regard Revitalisante – Satin revitalizing cream, CHF 383

Another great product that uses the strength of rose ingredients, the Rose Satin™. This sensuous creme intensely nourishes the skin and envelops it in absolute comfort. The skin regains its strength, suppleness and softness. I use it each morning for the entire face and neck. (Perfect for sensitive skin.)

The story behind the discovery of Rose Satin™  is just lovely:

In the house of Christian Dior in Granville was a magnificent garden that stretched over the cliff. One night, there was a violent storm. The day after, Christian Dior strode along the devastated garden. He was amazed to discover a rosebush that had remained miraculously intact, flowering with sumptuous rose blossoms trimmed with petals as tender and luminous as satin. Christian Dior’s garden had just revealed its treasure: the Rose Satine™. A unique flower endowed with extraordinary resistance whose beauty becomes each year even more stronger, overturning the laws of time.

Today the Rose Satine™ is grown in the best French region for rose cultivation. A Dior Garden, exclusively reserved for this flower, features cultivation methods that are totally organic. Highly qualified craftsmen work by hand to preserve the Rose Satine™ exceptional properties. After eight years of trailblazing research, Dior unveils the secret of the Rose Satine™ extraordinary resistance. One thousand Rose Satine™ flowers and a unique craftsmanship know-how are necessary to make a powerful anti-aging elixir: Rose Satine™ Nectar. Ultimate quintessence of the Rose Satine™ powers, this precious nectar is delicately infused in each Dior Prestige skincare.

More products from this line: 
Crème Satin Regard Revitalisante Yeux – Satin revitalizing creme,  CHF 199
Nectar Satin Revitalisant – Satin revitalizing nectar, CHF 397

Clinique Moisture Surge Intense Skin Fortifying Hydrator – CHF 57

Clinique has updated its Moisture Surge franchise, introduced in 1988, with a new product, Moisture Surge Intense Skin Fortifying Hydrator. A double hit of moisture for parched skin, this rich cream-gel instantly recharges and locks moisture in.
In one week, I have already seen dramatic skin improvements. It contains Olive Squalane and red algae extract to maintain skin water balance, intensively recharge moisture to make skin healthy, supple and moisturized up to 24 hours. I like to use at night.

Visionnaire by Lancôme
Advanced Skin Corrector – CHF 110 (30ml) and CHF 159 (50ml)

The Lancôme ad promises:
“Our new vision of skin perfection. One out of two women tempted by a cosmetic procedure decided to postpone it.”

So, I was pretty curious to try this product. And there is just one word for it, amazing! I have used it now for over two months and it works its magic. Much more than a wrinkle-corrector, it is a skincare capable of fundamentally re-creating more beautiful skin. The first skincare with LR 2412 (12 years of research. 20 international patents), a molecule designed to propel through skin layers. On its path, it triggers a cascading series of micro-transformations: On the surface wrinkles and pores are visibly corrected, imperfections like signs of UV damage and acne marks appear diminished. It is very light and easy to use. Apply it morning and evening as your first skincare step!

________________________________

Bobbi Brown Extra Repair Serum, $105 (30ml)

I adore this rich treatment serum for very dry skin that instantly hydrates with a concentrated blend of natural ingredients. Olive Oil and Meadowfoam Seed Oil intensively moisturize for an immediately softer, smoother complexion. I apply it morning and night before my moisturizer and after Visionnaire.

Anti-Aging Neck Cream by La Prairie
CHF 254 (50ml)

My mum has been telling me about the importance of neck skincare ever since I can remember. It is true, your neck can hint at your age as it ages differently from the skin of the face. With time, the chin may lose its youthful streamlined look and show easily signs of aging that once they are there, are hard to fight.

Therefore I was delighted to receive the new Anti-Aging Neck Cream by La Prairie. The scientist at La Prarie have developed a formula containing a complex to help re-contour the targeted area while hydrating, smoothing and promoting an even skin tone.

Le Petit Marseillais Beurre Réparateur
CHF 4.95 (125ml)
(This is not a typing error, this phenomenal product has an outstanding price!)

Le Petit Marseillais Beurre Réparateur is a special care cream for very dry skin. With its shea butter enriched formula, it also contains soothing aloe extracts and protective beeswax so your skin gets the perfect care mix.

This authentic French product is intended to be used for the body but it works amazingly for the face. Be a risktaker and try it! You will thank me forever.

LoL, Sandra

Photos: © Sandra Bauknecht