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Haute Couture

Haute Couture


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February 6, 2014

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You will look super "haute" with this drink in your hand!

1

Servings

Ingredients

  • 2/3 parts Sauza Blue Silver 100% Agave Tequila
  • 1 ½ parts frozen limeade
  • 1/3 parts cinnamon liqueur
  • 1 ½ parts raspberry ginger ale soda
  • Rock candy (optional)

Directions

Combine all ingredients in a glass filled with ice. Rim your cocktail glass with crushed rock candy. Pour into a martini glass and serve.

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The immortal spirit of Paris as the capital of fashion

Paris continues to shine. And if there is something that rings out historically in the French people, it is the character of not being intimidated or deterred by anything.

Not even in the face of this terrible pandemic.

To underline this point once more, one just needs to listen to the words of Ralph Toledano, President of the French Haute Couture Federation, du Prêt à Porter des Couturiers et des Créateurs de Mode and President of the Chambre Syndicale de la Haute Couture

A professional with a recognised track record and value in the fashion industry.

“We, the Federation, challenge ourselves to invent a new model, which fulfills our main mission: to allow Creation to express itself in the best possible way, regardless of the circumstances.

Secondly, because we are convinced that digital is, and will continue to be, a major factor of change in the fashion industry.

In the end, organizing these digital Fashion Weeks has allowed us to explore its possibilities.

Therefore, we will get even more benefits from our Fashion Weeks.

We are fully convinced that nothing can replace a live show.

But the show cannot stop, let alone the work and commitment of so many people. ”

RALPH TOLEDANO

This inspiring and courageous attitude has been a comfort to all creators and their teams.

As the teacher Franck Sorbier explained to us last Friday :

“If something good has been brought forth from this pandemic, it is a” click “to realize that we must change.

In the sense that the Haute Couture world must move together. ”

FRANCK SORBIER, HAUTE COUTURE DESIGNER

Without a doubt, this spirit has kept the maisons and their ateliers alive during this health crisis.

  • Franck Sorbier

And we can attest that it has been continuous work, continuously carried out despite lock-down.


Delicious Is The New Black: Haute Couture And Haute Cuisine Intersect In Moscow

This year iconic sushi restaurant Nobu launched a streetwear capsule collection at New York Fashion Week, designer Simon Porte of Jacquemus sent out his Parisian show invite in a loaf of bread, and Gucci announced its culinary expansion with a second eatery opening in Los Angeles. Follow the trail of breadcrumbs (pun intended) and a major trend appears in luxury fashion industry. #Food. From Campbell Soup’s paper dresses in the 1960s to Jeremy Scott adapting McDonald’s famed arches for Moschino in 2014, the relationship between fashion design and cuisine has been mostly tongue-in-cheek until recently. With leisure spending projected to steadily grow in the coming years and gastro-tourism emerging as the hottest travel segment, brands are tapping into the demand for eclectic lifestyle experiences in key destinations.

On the frontlines of luxury, Moscow is taking a lead in wow-ing the world’s style-savvy foodies. From the front rows of Mercedes Benz Fashion Week Russia to the fan zones of 2018 FIFA World Cup, I have explored the fascinating it-crowd circuit of Russia’s capital for years. However, the bold vision of two additions to Moscow’s fashion and gastronomy scene genuinely impressed me.

Sartoria Lamberti

Sartoria Lamberti - Ritz Carlton Moscow based restaurant with a strong flair for haute cuisine and . [+] fashion.

Courtesy of Sartoria Lamberti

The famous line “putting on the Ritz” meant dressing up to feel good and it has never felt better than walking into the Ritz-Carlton Moscow and its new Sartoria Lamberti, a project by Uilliam Lamberti with participation of Aleksey Alekminsky. It is a gastronomic atelier where Italian chefs and Italian designers compete for your attention.

Interior design at Sartoria Lamberti

Courtesy of Sartoria lamberti

The new space combines a fashion museum and library, an actual working bespoke tailoring studio and a proper open-air Neapolitan kitchen. You can try the carbonara, the risotto, all the re-imagined classics while keeping an eye on seamstresses honing their craftsmanship in an embroidery workshop on site. This synergy of style and cuisine has been pioneered and perfected by Italians in recent decades.

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Haute Cuisine meets haute couture at Sartoria Lamberti in Ritz Carlton Moscow

Courtesy of Sartoria lamberti

Times have changed since Elsa Schiapparelli scandalously invited Salvador Dali to paint a lobster on her gown. Today Dolce and Gabbana use pasta and tomatos as staple elements in their prints, Giorgio Armani produces his signature line of chocolates, Fendi offers customized kitchens, and Missoni publishes a cookbook of traditional family recipes. The arrival of a place like Sartoria Lamberti was inevitable. Benvenuti!

Sartoria Lamberti features "pretino" - black priest uniform dress specially made for Ava Gardner, a . [+] noir music legend. Fontana Sisters, designers of this garment, had to ask Vatican for a special permission to make it.

Courtesy of Sartoria Lamberti

Few restaurants (or stores) appeal for reasons beyond eating or shopping. Sartoria Lamberti is worth a visit all its own. Throughout the space, there are some amazing examples of Hollywood fashion iconography on special loan from the archives of Camera Nazionale della Moda Italiana (National Chamber of Italian Fashion). For example, Ava Gardner's dress from The Barefoot Countessa in which she dazzled Humphrey Bogart and Pierce Brosnan's Brioni tuxedo from Die Another Day in which he charmed Halle Berry. Try finding a more romantic date setting. I’ll wait, by the bar sipping on a Beluga Martini and examining the menus designed after luxury editions of fashion encyclopedias and bestselling books by Alexa Chung, Tom Ford and other luminaries.

The entire waitstaff at Sartoria Lamberti is outfitted by Gennaro Annunziata, the New Sartorial . [+] Thread winner of the Best Young Tailor award in 2018.

Courtesy of Sartoria Lamberti

The entire waitstaff here is impeccably outfitted by Gennaro Annunziata, the New Sartorial Thread winner of the Best Young Tailor award in 2018. This takes people-watching to a whole new level.

Haute fashion meets haute cuisine at Birds in Moscow.

Speaking of urban stargazing literally at another level, Russian capital now also claims the title of the highest restaurant and night club in the world. Nesting at 354 meters (1160 feet) above the futuristic skyline of downtown Moscow City, BIRDS merges grand theatrics with epic installation art and fine cuisine.

Since the late great Anthony Bourdain revolutionized the genre, food travel shows have flourished on television. Netflix alone has produced over twenty such programs. This place would be a binge-watching show-stopper episode. Alexander Raylyan, Russia’s Best Young Chef (St. Pellegrino 2018), had a carte blanche in creating his daring dishes “without any limits”.

Trust me, nowhere in Asia or Europe can you get such intense Eurasian fusion like in Moscow. This goes for food and fashion. Who is who among the muscovite “birds of a feather” crowd gather here in their natural glamorous habitat for cocktails and tête-à-têtes when the likes of singer Polina Gagarina, the definitive style icon of Millennial Russia, host “early bird” parties. Every afterparty ends with strong coffee and unobstructed sunrise views.

I’ve worked as a journalist, in digital and print publishing, public relations and marketing for over a decade. I have written and reported extensively about fashion and


Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Equipment Required

  • Shoe kit and templates
  • Rolling pin
  • Pizza wheel
  • Petal cutters and small oval cutter
  • Veiners
  • Wafer paper
  • Lemon extract
  • Tylose powder
  • Corn syrup and grain alcohol
  • Sand, ivory and black fondant
  • Marsala, apricot, olive and black dusts
  • Silver and black glitter
  • Brushes
  • Ball tool
  • Craft scissors
  • Black food grade marker
  • Stitch wheel
  • Strip cutter
  • Extruder
  • Offset palette knife

To start, add 1/4 teaspoon of tylose to your ivory fondant. Grease your heel mould with shortening. Then, knead your prepared ivory fondant into it and press it into the heel mould, trying to place the smooth side down. Use a rolling pin to ensure the fondant is all the way in the mould.

Remove the excess fondant with a palette knife.

Allow the heel to set for 10 minutes in the freezer.

Once you’ve carefully removed the heel from its mould, you’ll want to check for the correct height. You may have to elongate the heel a little as you’ll want the bottom to be touching your work surface and the top to be flush with the top of the styrofoam form. Do this carefully by gently pulling down on the heel with your forefinger and thumb.

Allow the heel to dry for 24 hours, longer if time permits.

Dust your styrofoam form with corn starch.

Prepare your work surface with shortening. Roll out a thin piece of black fondant mixed with tylose, place the heel on top and cut around.

Apply glue to the surface of the heel. Place the cut out piece of black fondant on to the heel. TIP: You can make a glue mixture with a little tylose and water.

Roll out a thin layer of black fondant. Place the sole template on top, cut around.

Roll out about 1/8 inch/0.3cm thickness of ivory fondant mixed with tylose and cut out the sole template once again.

Brush a little glue on to the black sole and lay the ivory sole on top of it. Place onto the styrofoam form. Put a small black strip of fondant around the tip of the heel.

Apply glue to the heel and secure into place.

Ensure there is a tiny gap at the back of the heel for the quarter - the ‘leather’ backing.

Roll out a thin piece of sand fondant mixed with tylose, trace around the sole template and cut out the inner sole.

Use your stitch wheel for realistic detailing. Then, cut around the inner sole once again as you want it to be narrower than the sole. Cut away the tip of the inner sole.

Apply just enough glue to adhere the inner sole.

Roll out two thin pieces of ivory and sand fondant.

Add a small amount of glue to the ivory fondant and place the sand fondant on top of the ivory. Place the quarter (back heel) template onto the fondant. Using a parrot tulip cutter on an angle, slightly make an imprint higher than the template.

Trace and cut out the quarter.

With a ball tool, thin the very tips of your cut out.

Place your cut out onto a veiner (I used a parrot tulip veiner), imprinting the entire cut out.

Make a line in the centre with your stitch wheel.

Apply glue to the inside and bottom of your quarter piece (sand fondant side).

Centre your piece and adhere to the heel and shank. Hold this piece into place for a couple of minutes. When it feels as though it’s secure, you can then shape it gently.

Roll out about 1/8”/0.3cm thickness of ivory with tylose fondant, trace and cut out the toe template. Allow to set for a minute. Glue the inside and bottom of the cut out toe piece.

Adhere to the sole. You can place some tissue inside the toe piece until it dries.

Roll out a piece of ivory fondant mixed with tylose. I marked with a 1”/2.5cm strip cutter.

Then, cut the strips into 1/2”/1.25cm wide/1.25cm and 8”/20.32cm in length with the pizza wheel. I also cut an angle on each end to attach flush to the shoe.

Beginning at the top, apply glue to the outside and bottom of the tip of the strip and adhere just inside the quarter. Then, do the same to the other end and apply it to the outside of the sole. Hold into place for a moment.

Do the same to the second strip. Add a dab of glue where the two strips cross and hold into place for a moment. Place loosely rolled paper towel inside the shoe for support. Allow to dry for 24 hours, longer if time permits.

Dust the heel starting with marsala dust.

Gradually dust with apricot and randomly dust the toe, straps and outside sole.

Dust the quarter (flower petal heel), now incorporating the olive dust along with the marsala and apricot.

Mix black dust with lemon extract and paint ‘veins’ onto the outside of the quarter.

Apply glue to the tip of the flower petal heel.

Using an extruder and black fondant, apply a thin line along the tip of the flower petal heel.

Roll out a thin piece of black fondant and make a cut out using a small oval cutter.

Apply glue to the oval piece and sprinkle with black glitter. Set aside.

Using various petal cutters (I used parrot tulip and peony cutters), trace onto wafer paper with a food grade marker. Cut the pieces out using craft scissors.

Flip a petal over, marker side down, and brush entirely with water.

Flip over again, marker side up, and place wet side down on a veiner. Press gently. I used parrot tulip, poppy and peony veiners. Use both parts of the veiners as you’ll appreciate the different curves and movement they’ll create. Allow to dry.

Once dried, you’ll have slight veins and movement in your petals.

Dust your petals with olive, marsala and apricot.

Using the black dust and lemon extract mixture, paint veins on your petals.

Set out to dry for a few minutes.

Dab a few lines of corn syrup and grain alcohol mixture (only add enough alcohol to get a shampoo consistency) on the painted and dusted petals. Sprinkle silver glitter. You can also do this to the flower petal heel piece as well.

I used 11 petals on the shoe in a variety of sizes, the leftover petals were applied to the base. Dab the corn syrup and alcohol mixture on to the underside of the petal and apply to the straps and the base of the shoe. Hold each petal into place for a moment. I only dabbed the mixture onto the very bottom of the petals as I wanted the petals to appear to have movement. You could cover the entire underside of the petals should you want to adhere them flush to the shoe. Arrange the petals to your liking. In the very centre where the straps cross, you can place the black oval glitter piece. Once you remove your shoe from its styrofoam form, you can carefully wipe away the corn starch from the sole with a damp paper towel. Note: Remember to make a fondant circle, mixed with tylose, the same colour as your cake base and set out to dry for 24 hours or more. This will go under the stiletto heel to prevent sinking once placed on the cake.


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Haute Cuisine: Picasso’s Recipes from the Pages of Vogue

To revist this article, visit My Profile, then View saved stories.

Pablo Picasso, 1957 Photo: ©Underwood & Underwood/Corbis

To revist this article, visit My Profile, then View saved stories.

Few people will ever have the privilege of living with a Picasso, but thanks to _Vogue’_s “Second Fame” food columnist Ninette Lyon, it’s possible to eat like him. In 1964, the pioneering Spanish painter gave two of his favorite recipes to Lyon, for eel stew and omelette tortilla Niçoise, which we are sharing here, on the eve of the Metropolitan Museum’s exhibition on Cubism. “Picasso is as sober and frugal as a goat,” his wife Jacqueline told Lyon at the time. “One day I made him a stew of eels, a masterwork. He decided to paint it, rather than eat it. Afterwards he dedicated the painting to me. There, that’s a good subject for your article, isn’t it?”

Picasso Recipes from Vogue

Photo: Courtesy of the Vogue Archive

Picasso’s Omelette Tortilla Niçoise for Four People 6 tablespoons olive oil
1 large onion
4 peppers, red and green
3 tomatoes
2 tablespoons wine vinegar
8 eggs
Salt and pepper

In a flat-bottomed frying pan, heat oil gently, adding the onion, sliced and separated into rings. After 5 minutes, add the peppers, seeded and diced. Mix and cook gently for a few minutes, then slip in the tomatoes, seeded, peeled, and cubed. After mixing and seasoning, cover pan and let simmer over a low flame for 1 hour. Vegetables should not stick. Uncover the pan, pour in the wine vinegar, and let cook until liquid is reduced.

Beat the eggs in a bowl. Pour them over the vegetables, mix well, and let the omelette cook gently without touching it. When it is well set, put a big plate over the pan and reverse the omelette onto it, then slide it back into the pan on the other side. Finish over a higher flame until golden underneath. Cut the omelette tortilla like a pie, and serve with a bowl of garlic-mayonnaise seasoned with saffron.

Picasso Recipes from Vogue

Photo: ©Christie’s Images/Corbis

Picasso’s Eel Stew for Four People 6 tablespoons olive oil
6 tablespoons butter
12 small white onions
1 teaspoon sugar
2 yellow onions, chopped
12 mushrooms
⅓ pound salt pork, cubed
2 shallots, minced
2 cloves garlic, minced
2 eels of about 1 pound each, cut into four- to five-inch sections
1 bottle of good red wine
1 tablespoon flour
Salt, pepper, cayenne pepper
Bouquet garni: thyme, bay leaf, parsley, fennel, and a small branch of celery

Heat 2 tablespoons of butter and 3 tablespoons of olive oil in a large frying pan, add small white onions and sprinkle them with sugar. When golden on all sides, cover the pan and cook gently, turning onions carefully from time to time. Be sure they are well caramelized without sticking. After 10 minutes add the salt pork cut in cubes when transparent, put in the mushroom heads, and let simmer.

At the same time: Heat 2 tablespoons of butter and 3 tablespoons of oil in a casserole. Cover the bottom with 2 chopped onions, minced shallots, garlic, and chopped mushroom stems. Put the bouquet garni in the center and the sections of fish around it. Season and cook gently for 5 minutes, then cover with wine. Bring to a boil, then lower flame as far as possible, to simmer, without boiling, for 15 minutes.

Drain the pieces of eel and place in the frying pan with the small onions. Keep warm over a low flame.

Strain the sauce through a fine sieve, return to high flame and reduce, uncovered for 5 minutes. Work 2 tablespoons butter and 1 tablespoon flour into a paste, and add it in bits to thicken sauce stir to boiling point before removing from stove.

Cover the eel stew with sauce and serve surrounded by croutons fried in butter.


5 Best Almond Snack Recipes To Make At Home:

1. Baked Almond Kofta

Stuffed with mashed potatoes, almond, egg and spices, baked almond kofta is a crunchy almond snack rolled in breadcrumbs and baked to perfection. Serve them with your favourite dip and you'll have a perfect dinner party starter.

2. Oats And Almond Biscuits

A perfect combination of healthy, filling and irresistibly delicious almond biscuits, these are made with whole wheat flour, packed with oats and almonds and baked to crispy biscuits. Make a batch and relish every day with a cup of piping hot tea.

3. Almond Tulip

With just about a few ingredients and less than an hour, here is a delectable almond snack recipe for your next get-together. Flour, eggs, sugar, butter and almonds, this is all you need for a yummy treat at home.

4. Sweet Chilli Almonds

A fiery hot treat to savour as mid-day snacks, sweet chilli almonds has almonds coated in egg white and mixed with spicy masala. It is roasted and cooked for about 10 minutes you can store it in an airtight container.

5. Almond Pearls

A vegetarian delight, almond pearls has the goodness of toasted oats tossed with mustard, cumin, and ajwain seeds, corn flakes and blueberries along with toasted almonds. This is a super nutritious bowl with tangy flavours of lemon on top, perfect for your next breakfast or mid-day meal.

Since almonds are a great source of protein and fibre, these almond snacks recipes are great to keep you full and energetic throughout the day. Prepare at home and relish away!

About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.


Watch the video: What is Haute Couture?