New Summer Fragrances You Shouldn’t Miss

Bid farewell to the heavy oriental, woodsy fragrances you wore on those cold days. Summer is here, and your perfume wardrobe is due for an update. As you are sporting your espadrilles with your favorite sundress, reach for fresh citruses, florals, and other sparkling uplifting notes to wear on your escapades in the sun, salt, and sand. Below my three favorites that fit the bill.

LIGHT BLUE SUN by Dolce & Gabbana
Inspired by sunny days and romances, this delicious fragrance is conveyed with a summery coconut water accord.


Fruity Floral
Top Notes: Lemon, Granny Smith Apple, Ozonic Notes and Coconut Nectar
Middle Notes: Jasmine, White Rose and Frangipani
Base Notes: Ambergris, Bourbon Vanilla, Cedar and White Musk
Eau de Toilette CHF 68.40 (25ml) and CHF 91.80 (50ml)

RISING SUN by Shiseido
Specially formulated without photosensitive or phototoxic ingredients, this mood-lifting Eau de Toilette can be even worn in the sun.


Fruity Floral
Top Notes: Lemon and Mineral-Marine Accord
Middle Notes: Ylang-Ylang, Jasmine Absolute and Rose
Base Notes: Coconut, Mirabelle Plum, Cashmerean and Musk
Eau de Toilette CHF 75.60 (100ml)

ANGEL EAU CROISIÈRE by Thierry Mugler
A new summer edition of the iconic gourmand perfume inspired by the leisure atmosphere of summer cruises and flavours of fruity cocktails.


Fruity Gourmand
Energetic Cocktail Facet (Top Notes): Mango, Grapefruit and Black Currant Sorbet
Voluptuous facet (Base Notes): Patchouli and Pralines
Eau de Toilette CHF 69.00 (50ml)

LoL, Sandra

Photos: © Sandra Bauknecht  and Courtesy of the Brands

Reinvent Your Night Ritual

night_ritual_angel_mugler

Thierry Mugler takes the success of his famous gourmand scent Angel from 1992 a step further with the launch of «Étoile des Rêves», a special reinterpretation made specifically for the night and its rituals, available as Eau de Parfum and scented candle. Enriched with large quantities of soft white musk it provides the illusion of silk lingerie and cashmere blankets.

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Wrap yourself with a delicate negligee of scent as you unveil a new night ritual with the sensual ANGEL «Etoile des Rêves» Eau de Parfum. This new star product is an intimate, intense version of ANGEL with an intoxicating fragrance that lasts… all night long. Even the stars won’t resist you!

Fragrance notes: bergamot, praline, vanilla, patchouli, musk
CHF 125.00 (100ml)

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Reinvent your night ritual with the ANGEL «Etoile des Rêves» Scented Candle. Inspired by the glamorous boudoir tradition, this delicious scented candle diffuses the intimate, sensuous atmosphere of ANGEL Eau de Parfum all night long…

Fragrance notes: bergamot, tropical fruits, vanilla, caramel, patchouli
CHF 84.00 (160gr)

Both products are available now only for a limited time.

LoL, Sandra

Photos: Courtesy of Mugler

57th Annual Grammy Awards Best Dressed

Grammy Awards 2015

The 57th Annual Grammy Awards were held last night at the Staples Center in Los Angeles, California. Rapper LL Cool J hosted the show for the fourth consecutive time. In all, 83 Grammy Awards were presented, one more than in 2014.

sam-smith-2-grammys-2015-billboard-650 Sam Smith accepts the Best New Artist award from singer Taylor Swift onstage

Sam Smith was the big winner at the 2015 Grammys, taking home four awards for best new artist, best pop vocal album, record of the year and song of the year. In an upset, Beck took home album of the year for Morning Phase, beating out Beyonce’s Beyonce.

But what interests us most are the best dressed winners and of course the worst as well. Enjoy, from a dreamy Giambattista Valli frock on Rihanna to Taylor Swift’s sexy Elie Saab gown, most of the celebs hit all the right notes on the music industry’s biggest night.

Rihanna GrammysRihanna in Giambattista Valli Couture

B9XUY1zCQAAOC-3Taylor Swift in Elie Saab

grammys-beyonceBeyoncé in Proenza Schouler

Nicki Menaj Tom FordNicki Menaj in Tom Ford

grat29Rita Ora in Prada

ariana-grande-2015-grammysAriana Grande in Atelier Versace (one of my favorite looks)

463022246-1423446789Awkward moment: Miley Cyrus in Alexandre Vauthier grabs Katy Perry’s boob who wore Zuhair Murad

257C456C00000578-2938468-image-a-129_1423445321875Weird boob situation: Lady Gaga in Brandon Maxwell

257C7F8400000578-2938468-image-a-125_1423445145254Kiss of the night: Kanye West and Kim Kardashian in Jean Paul Gaultier Couture

nicole kidman keith urban grammys ap 2015Also in love: Nicole Kidman in Thierry Mugler Pre-fall 2015 with her husband Keith Urban

c3a2c07dc375d5932fa91526636854a5eff512b1Ageless beauty: Jane Fonda in Balmain Pre-fall 2015

534935743MG00149_The_57th_ALooking cute: Charli XCX in Moschino

Moschino… but how cute is her doggy?!

main.original.585x0And last but not least: Queen M Madonna in Givenchy Couture

TEAMS_463010660… who still knows the best how to seek attention in the right moment.

LoL, Sandra

Photos: Kevork Djansezian/Getty Images, Valerie Macon/Getty Images, Reuters, Wireimages

A Sugary Treat to Smell and Taste

angel-eau-sucreeIngredients mugler 2

Thierry Mugler presents a new limited edition version of its most popular women’s fragrance Angel from 1992 for the summer season. Angel Eau Sucrée is a mischievous and delicious new interpretation, an invitation to indulge in pure gourmand pleasure.

Angel Eau Sucree Package

Angel Eau Sucrée, developed by Dorothee Piot, retains some of its original notes as well as combining three new additions. Its pearly star-shaped bottle is sprinkled with glitter reminiscent of sugar. The packaging is inspired by vintage confectionery and it evokes memories of sweet little childhood treats.

ORIENTAL VANILLA

Top notes: Red Berries
Middle note: Meringue
Base notes: Patchouli and Vanilla

Available as 50 ml Eau de Toilette (non- refillable) starting end of May 2014.

FauchonMuglerFauchon-Thierry-Mugler-eclair-600x363

The French delicacies house Fauchon has been fully inspired by Mugler’s newest fragrance launch and has created the “Angel Eclair“, for which the composition of the Angel Eau Sucrée has been translated into this gourmet treat that features almond praline, caramel and vanilla notes. This limited edition will be on sale at Fauchon’s Place de la Madeleine store in Paris until June 7, 2014.

The perfect union between two senses: smell and taste!

LoL, Sandra

Photos: Courtesy of Thierry Mugler and Fauchon

An Extraterrestrial Trip

Sandra Bauknecht-An Extraterrestrial Trip

While you are reading this post, I am back in the Middle East. This time, I followed Chanel‘s invitation to Dubai. Here, the French house’s Cruise 2015 show will take place tomorrow evening.

Emirates Zurich

The last time I flew with Emirates in their new amazing A380 was in January with Thierry Mugler for the launch of their newest fragrance Alien Eau Extraordinaire. In this post, I will tell you all about this fantastic trip to Oman.

Emirates A380 Business

The A380 is an experience in itself. The world’s largest passenger jet has a twin-deck, which means business and first class are on the top floor. Every business class seat has a built-in mini-bar, a personal storage area and a privacy divider. And here comes the best, there is even a real bar on this floor where passengers can mingle and enjoy a drink.

Bar Emirates Airlines

Dubai

I spent one night in Dubai before leaving on a fun road trip to the Six Senses Zighy Bay resort which is located on the northern Musandam Peninsula in the Sultanate of Oman.

Road to Zighy Bay

When you arrive on top of the mountain, you will surely be taken by the breathtaking scenery of this hidden gem. The resort is as spectacular as its setting, with the natural beauty of Oman’s rugged mountain landscape on one side and a sandy beach on the other.

Sandra Bauknecht Zighy Bay 1

Beach Zighy Bay

I have to say, I was amazed how fast you find total inner peace here through the power of nature. The resort is built on sand and you throw away your shoes in a second. Feeling the sand beneath your toes, you tantalize your senses, you enjoy an exciting remoteness and a barefoot luxury beyond imagination.

Nuit Dinner Zighy Bay

Zighy Bay Lunch

The team of Thierry Mugler invited us to “lâcher price” which means to let go and the Six Senses Zighy Bay offers the perfect surrounding. Being committed to environmental responsibility, the resort offers fresh, organic food prepared with ingredients that are cultivated in the region.

Herb garden Zighy Bay

Mezze

Goat Zighy Bay

Zighy Bay Staff

I stayed at a private villa with my own pool, 24-hour butler service and my own bike to drive around the resort. The rural charm of the rooms is amazing and I loved taking an outdoor shower in the morning.

Sandra Bauknecht Private pool

Bike Zighy bay

Bathroom Zighy Bay

Outdoor Shower Zighy Bay

Zighy Bay Private Pool

Sandra bauknecht Zighy Bay Boat

One day, we went on a cruise. We had no cell phone coverage to really let go. It was such a beautiful afternoon that I absolutely enjoyed.

Boat zighy Bay 1

Sandra Bauknecht Bpat 6

Sandra Bauknecht Boat 5

alien coffret

Let’s have a closer look at Alien Eau Extraordinaire, the new addition to Thierry Mugler‘s Alien family, created by Dominique Ropion and Veronique Nyberg.

Pierre Aulas-Sandra Bauknecht

Pierre Aulas, artistic director at Parfums Mugler, explained me more about this beautiful floral fragrance launch. He is very charming and a genius when it comes to both, marketing and fragrance creating.

Alien Eau Extraordinaire

ALIEN EAU EXTRAORDINAIRE

Delicate floral notes transport a unique freshness and femininity. Exuding pure optimism, this scent is perfect for summer.

Top notes: Tunisian Neroli, Tea and Bergamot
Middle notes: Tiare Flower and Heliotrope
Base notes: Cashmeran and White Amber

It was such an amazing trip… Stay tuned for my upcoming post from Dubai, this time with Chanel!

LoL, Sandra

Zighy Bay 1

Photos: © Sandra Bauknecht

Fruity Summer Scents 2013

Summer_Scents_1a

Trend forecasting in perfumery is very similiar to the world of fashion, it is seasonal in terms of olfactive notes and compositions. This summer, it is all about fruity scents composed of ingredients such as passion fruit, mango, guava and litchi combined with aquatic florals.

Here are the most mouthwatering new flankers:

L'Eau d'Issey Edt

L’EAU D’ISSEY Summer Eau de Toilette by Issey Miyake

The exotic summer flanker of the original L’Eau d’Issey, created by Alberto Morillas, is carrying us away toward new evocations of scents, flavors, and colors. This year, discover the juicy, sparkling sweetness of exotic fruit.

AROMATIC FRUITY

Top notes: Pink grapefruit and litchi
Middle notes: Guava and passion fruit
Base notes: Vanilla and wood

Available now for CHF 85.00 (100ml).

Womanity_aqua-chic-mugler

WOMANITY AQUA CHIC Eau de Toilette Légère by Thierry Mugler

The energetic and sparkling limited edition 2013 summer version of the original comes with a provocative freshness without loosing its identity.

AROMATIC FRUITY

Top notes: Black currant, red berries and coriander
Middle note: Mandarin blossom
Base notes: Spices and woody notes

Available now for CHF 59.00 (50ml).

OH Lola! Marc Jacobs Sunsheer

OH LOLA! Sunsheer Edition Eau de Parfum by Marc Jacobs

Inspired by sun-kissed pleasures, Marc’s summer version of Oh Lola! emits hints of vanilla, peony, and raspberry. It’s more fresh and sheer than its predecessor and I love its delightful green bottle.

FLORAL FRUITY

Top notes: Raspberry, wild strawberry and pear
Middle notes: Peony, cyclamen and magnolia
Base notes: Vanilla, sandalwood and tonka bean

Available now for CHF 115.00 (50ml)

Daisy_Sunshine_Edition2013

DAISY Sunshine Edition Eau de Toilette by Marc Jacobs

Radiant, colourful, full of joy, dressed in the happiest flowers of the season, this limited edition scent is designed to compliment your summer wardrobe.

FLORAL FRUITY

Top notes: Red currant, guava and mandarin orange
Middle notes: Lily-of-the-valley, litchi and violet
Base notes: Musk and woody notes

Available now for CHF 98.00 (50ml)

LoL, Sandra

Photo: © Sandra Bauknecht, Stills: Courtesy of the Brands

Bestsmellers for Mother’s Day – Part 3

Bestsmellers A2

All good things come in threes. Here is the final “Bestsmellers” post for Mother’s Day. I hope that you will find some inspiration for a little odorous surprise. Those four flankers below are lighter versions for summer, mostly related to the original fragrances.
A great gift for the warm season.

LoL, Sandra

Swarovski Aura

SWAROVSKI – AURA EAU DE TOILETTE
Eau de Toilette, CHF  49.- (30ml), CHF 73.- (50ml) and CHF 97.- (75ml) – all refillable

Oriental Floral
A lovely interpretation for the warm season of last year’s luxurious fragrance composition.

Top notes: Litchi and rose
Heart notes: Tuberose
Base notes: Pink pepper, benzoin, amber and musk

Alien Aqua Chic

THIERRY MUGLER – ALIEN AQUA CHIC
Eau de Toilette Légère, CHF 74.- (60ml)

Oriental Floral
For all women who love transparent, aquatic fragrances.

Top notes: Lemon verbena and ginger
Heart notes: Freesia
Base notes: Amber and woodsy notes

Bulgari Jasmin Noir L'Eau ExquiseBULGARI – MON JASMIN NOIR L’EAU EXQUISE
Eau  de Toilette, CHF 99.- (50ml) and CHF 116.- (75ml)

Floral
Fresh, airy and ultrafeminine – reminiscent of a beautiful bouquet of flowers.

Top notes: Pomelo, almond and grapefruit
Heart notes: White tea and jasmine
Base notes: Musk and cedar

YSL Parisienne

YVES SAINT LAURENT  – PARISIENNE L’EAU
Eau de Toilette CHF 111.- (50ml) and CHF 143.- (90ml)

Floral Fruity
A juicy, floral fruity summer version of the original scent that was launched in 2009.

Top notes: Vinyl accord, green notes, violet leaf and rose
Heart notes: Cranberries, red fruit and black currant
Base notes: Patchouli, cedar and white musk

Photo: © Sandra Bauknecht and Stills: Courtesy of the brands

The Taste of Fragrance: Alien

Alien

ALIEN

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

Salted butter caramel

R_Alien

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

The Taste of Fragrance: A*men

Amen

A*MEN

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

Piquillo and Espelette pepper condiment

R_Amen

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

The Taste of Fragrance: Womanity

Womanity

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

Fig chutney juice

R_Womanity

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