Sandra‘s Closet

For the fashion-conscious vodka-lovers out there, here is your new fashionable drink: ROBERTO CAVALLI VODKA.

Roberto Cavalli says about the tasty addition to his universe on his blog: “In life it takes imagination! I believe I have it!
 I do not remember if I told you what it was that prompted me to create the ROBERTO CAVALLI VODKA. I go clubbing… I notice that vodka is the most popular drink… smooth… or with some juice… the most fashionable vodka is French… French…? Why not Italian…? I design the Cavalli style bottle and my son Tommaso selects the best distillery… that’s how the first Italian Vodka is born!”

A few days ago, I created a special cocktail… I can say I am not fond of high volume alcohol drinks… but I really like my cocktail… maybe too much! I get into a nasty habit of making one before bed… l put the glass near the bed and I enjoy it ‘til the last delicious drop! It helps me fall asleep… gently! Try it and let me know how you like it…”

Here is the recipe:

If you are in Florence, I recommend a visit to Caffè Giacosa, one of the city’s most famous cafés. After a painstaking restoration faithful to the original structures, Roberto Cavalli, a born Florentine bound to tradition, reopened this lovely spot. There you can enjoy and shop chocolate, pastries, wines and spirits, all embellished with the iconic Cavalli logo and animal prints.

LoL, Sandra

Photos: Courtesy of Roberto Cavalli and © Sandra Bauknecht

Great news! Lanvin is collaborating with Ladureé and Alber Elbaz has art directed a special bubble gum-flavoured macaroon set. The designer stirs our imagination, arouses our fantasies and now, plays to our weakness for sweets.

It is this whimsical spirit that inspired the lovely faces of playful women on Ladurée boxes containing eight pink bubble gum-flavoured macaroons.
The delicacies will go on sale on Sept. 25 in France, in time for Paris Fashion Week’s. The U.K., U.S. and Japan will follow on Sept. 28.

Lanvin are not the first fashion house to team up with the famous French salon de thé – other designers to have collaborated include Matthew Williamson, Christian Louboutin, Sonia Rykiel and many others.

LoL, Sandra

Photos: Courtesy of Lanvin

Louis Vuitton Waffle Maker (2012)

Last week, I came across this amazing piece of art by Andrew Lewicki and I was asking myself why can’t this LOUIS VUITTON WAFFLE MAKER just be a real product. Imagine your fashionable waffle imprinted with the famous Louis Vuitton Monogram pattern each morning. I am convinced that this product would be a bestseller if the French luxury house and Cuisinart collaborated to produce this creation. Fashionistas all over the globe would drool over this waffle maker to make stylish and delicious treats.

I was curious about the other work of the L.A.-based artist who was born in 1983 and found some pretty fun pieces on his homepage. Enjoy!

LoL, Sandra

Petit Déjeuner (2008)

Oreo Manhole Cover (2010)

Counterpane (2012)

Hermès silk scarves, Tiffany & Co. silk/wool/cashmere blend shawl, Gucci cotton shawl, Louis Vuitton silk scarf, Louis Vuitton silk/wool blend shawl, Burberry cashmere blankets, wool batting
70″ x 88″ x .5″

Photos: © Andrew Lewicki

During my stay at the fabulous Lausanne Palace & Spa, I was invited to an olfactory and flavorful feast for the senses at the famous Table d’Edgard, the Michelin-starred and the newly appointed 17/20 points Gaultmillau restaurant.

Two magicians: Chef Edgar Bovier and “Nose” Roja Dove

Famous perfumer Roja Dove and chef Edgar Bovier had created a dinner in which ingredients Roja uses in his perfumes were integrated in the different courses. As you smell and taste with the same primitive part of your brain, this experienece was outstanding, causing orgasmic explosions on your tongue. I was very lucky to sit next to Roja who explained me carefully which food I had to taste first while smelling the ingredient of the perfume.

Taste: Asparagus soup with light foam / Spices and pink pepper

Smell: VETIVER – Pink pepper
Season yourself with the scent of pepper! It is all about that spicy twist.

Taste: Shrimp on a bed of rosemary-confit citruses / Bergamot jelly 
Balsamic reduction / Roasted pistachio

Smell: SCANDAL pour HOMME – Bergamot
It takes 150.000 kg of the fruit to produce 1 kg oil. The best bergamot oil is one of the most luxurious products in the world.

Taste: Green pea-stuffed fresh morels / Orange jus

Smell: INNUENDO – Orris
You smell a paradox, the freshness on top and underneath the powdery. Orris is a term used for the roots Iris germanica, Iris florentina, and Iris pallida. It takes six years to make that material and it costs three times the amount of gold.

Taste: Spice-roasted sea bass / Light zucchini mash  
Saffron and basil shellfish jus

Smell: DIAGHILEV – Lemon, orange and saffron.
The spice just adds warmth.

Taste: Tonka bean and ivory chocolate mousse / Macaroon finger and Madagascar vanilla ice cream

Smell: DANGER – Tonka bean and vanilla
Oriental perfumes are about tease and promise.

I hope that you have enjoyed this tasteful post. It was one of the most outstanding gourmet menus I have ever tasted.
If you are interested in the perfumes, I kindly invite you to contact the Lausanne Palace Boutique via e-mail: laboutiquedupalace@lausanne-palace.ch.

LoL, Sandra

Photos: © Sandra Bauknecht, Stills: Courtesy of Roja Dove

“The last bastion of hospitality left in the world” – Roja Dove
This is what the famous perfumer said about the beautiful Lausanne Palace & Spa hotel and I could do nothing else but agree with him.

Located in the heart of the Olympic capital, with a magnificent view over the Lake Geneva and the Alps, this charming five-star luxury hotel is only a throw stone from the most elegant shopping streets and the picturesque old city. The entire property has been renovated over the past years, thus creating a unique environment, combining luxury and refinement, well-being and savoir-vivre. Its blend of the traditional with modernity is lending the hotel its unique character. The Lausanne Palace & Spa, an unforgettable experience.

Me in front of the Lausanne Palace & Spa, wearing a flared barnacle-intarsia dress by Alexander McQueen, a light blue leather jacket by Gucci and a black bag with golden zippers by Tom Ford and studded leather ankle boots by Valentino.

View from…

…my beautiful renovated room.

My favourite flowers, peonies, were waiting for me.

The Lausanne Palace Signature Scent
“The scent is soft and elegant recreating the impression the hotel itslef conveys. As you enter you are greeted at once by a marriage of elegant understatement, tradition, and refinement.
To recreate the atmosphere I have created a bespoke scent which blends soft balsamic, amber-like elements with a very precious and rare rose, rose de Mai, which pays homage to the hotel’s famous guests and my origin” – Roja Dove

Top notes: Bergamot
Middle notes: Rose
Base notes: Cedar, patchouli and leather

Some parts of the hotel are still reminiscent of its Belle Epoque soul.

Coco Chanel Suite – A fashionista’s dream
A privileged client of the Lausanne Palace & Spa for many years herself, the famous fashion designer Coco Chanel greatly inspired this suite in blue sky and cream tones. Located on the 5th floor of the Palace, the 170m² of space includes everything you can dream of.
The best feature: A vast dressing room of 24m² embellished with an English shower judiciously completes this apartment. Princess Grace of Monaco, wrapped in her mink stole, and Prince Albert visited as well.

Dining at Lausanne Palace & Spa is a true experience, thanks to four restaurants and a variety of culinary options. Le Côté Jardin offers healthy, creative Mediterranean-inspired cuisine. The Michelin-starred and the newly appointed 17/20 points Gaultmillau, La Table d’Edgard serves French-inspired gastronomic cuisine. Italian restaurant La Grappa is just a few minutes by feet away from the hotel.

In the center of the lobby, the new 1915 Bar (the year of the hotel’s inauguration) welcomes the guests throughout the day.

The LP’s Bar (above) and the Habana Bar (below) serve refreshing cocktails and cigars.

At the Parisian-style la Brasserie du Grand-Chêne, guests like the Rolling Stones, enjoy typical brasserie dishes, such as entrecôte with French fries. Opened from 6:30 am to 1:00 am, hot dishes served until midnight.

The Palace Sushi Zen, where 3 specialists from the Land of the Rising Sun will prepare dishes in front of guests.

The Cellier invites you to taste carefully selected wines in an unforgettable setting.

The 2100 square metres CBE Concept Spa of the Lausanne Palace offers a wide range of treatments, therapies and contemporary or traditional rituals: sports rooms, indoor pool, jacuzzi, sauna, hammam, solarium and relaxation rooms.
I had an Ayurvedic massage which was absolutely wonderful.

The Yogi Booster, a relaxing bar and lounge, to enjoy healthy drinks and treats in the spa.

My stay at the Lausanne Palace & Spa was truly unforgettable and I can absolutely recommend this hotel and its boutique to you.

LoL, Sandra

Photos: Courtesy of Lausanne Palace & Spa and © Sandra Bauknecht

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