Alexander McQueen

J'adore the special tribute that Julia Restoin-Roitfeld has paid to Alexander McQueen by wearing his powder blue leather biker jacket this week. It is the perfect choice to illustrate the chic edge that pervades his designs. Julia is pictured here front row at Alexander Wang for New York Fashion Week. The zebra print clutch she is carrying is from the Kate Moss line for Longchamp.

Good news for all of us that survive the genius: the McQueen label will remain in production and the Gucci Group will continue to finance the line. As wisely noted by François-Henri Pinault, the chair of Gucci's parent company, PPR: “This is the best tribute we could offer to Lee.” My friend Kate Ringo Suzuki has written a lovely remembrance of McQueen on her blog Everyday Glamour.

Alexander McQueen powder blue leather biker jacket photograph courtesy of net-a-porter.com.
Julia Restoin-Roitfeld wearing Alexander McQueen powder blue leather biker jacket photograph © 2010 Getty Images. All Rights Reserved.

Update on samedi 20 février 2010 by kellina

This is a photograph taken by Giovanna Battaglia in front of the Alexander McQueen boutique in Manhattan.

Update on mercredi 24 février 2010 by kellina

For those of us that didn't make the guest list, Sarah Mower talked with Alexander McQueen about experiencing his shows. From wolves sniffing at the knees of the front row to robots painting the models on the runway, his shows were renowned for the visceral thrill.

Lychee Martini

Julia Restoin-Roitfeld declares that her absolute favorite food combination is the sea bass enhanced with a lychee martini at Indochine in the East Village, this is what she always orders when dining there. If you are in the mood for an exotic treat, try the refreshing lychee martini which is inspired by flavors of Asian influence. Lychee trees grow natively in southeast Asia and the fruit bears a slight citrus flavor with floral tones that makes for a delightful drink. Below is a recipe to mix your own lychee martini.

Ingredients

• 3 ounces vodka
• 1 ounce lychee syrup
• 1 ounce Triple Sec
• 4 ice cubes
• 1 or 2 lychees, peeled and pitted

Preparation

1. Add 3 ounces vodka, 1 ounce lychee syrup, 1 ounce Triple Sec, and 4 ice cubes to shaker.
2. Cover and shake.
3. Strain into a chilled martini glass.
4. Garnish with peeled lychees and serve.

Here are a few tips to help you achieve the perfect lychee martini... The quality of the lychee flavor determines the authentic taste of the martini and colors the drink experience. Natural lychee syrup from fresh fruit imparts the best flavor as purists say that lychee liquor can leave a processed taste behind. If fresh lychees are not in season, use lychee juice as a substitute. Garnish with fresh peeled and seeded lychees on a skewer. If you cannot find fresh fruit, frozen or canned lychees will work instead. Dip the rim of the martini glass into crystallized ginger before you pour your drink from the shaker, this unusual mixture lends a distinct oriental zing to the cocktail. If you do not like vodka or prefer a different taste, try soju, sake, or champagne for a twist. Visit lycheesonline.com for more fun lychee recipes.

Lychee martini photograph courtesy of Conexión Brando.

Soba-Ya

Julia Restoin-Roitfeld acted as roving reporter for Dazed & Confused last year during Fashion Week in New York and she included the photo below of her meal at Soba-Ya. As Julia herself said, "At Soba-Ya in the East Village. Feeling almost guilty giving out the address as I don't want to spoil it but definitely worth trying!" Located at 229 East 9th Street, they focus on the Japanese delight known as "soba," thin brown noodles made from a mixture of buckwheat flour and wheat flour. They differ from udon noodles because udon is made from only wheat flour. Sometimes traditional soba dishes will be served cold. The broth is made from soy sauce, sweet sake, seaweed, dry fish flakes, and sugar. Making soba is a difficult technique to master but it sounds as if the chefs at Soba-Ya have it well under control. Stop by if you are in the New York area, maybe Julia will be at the next table...

Exterior photo of Soba-Ya courtesy of cheapassfood.com
Soba-Ya photograph by Julia Restoin-Roitfeld © 2009 Waddell Limited

Phoenix

Julia Restoin-Roitfeld lists the French alternative rock band Phoenix among the favorites on her iPod. If you have not had the pleasure of hearing this band, prepare to fall in love. Phoenix was originally formed with Thomas Mars on vocals, Laurent Brancowitz and Christian Mazzalai on guitar, and Deck D'Arcy on bass and now includes Thomas Hedlund on drums and Robin Coudert on keyboards. They came together in the Parisian suburb of Versailles, the same territory that nurtured bands like Daft Punk and Air. Phoenix released their debut album United in 2000, followed by Alphabetical (2004), Live! Thirty Days Ago (2005), It's Never Been Like That (2006), and Wolfgang Amadeus Phoenix (2009). Note also that the band's lead singer Thomas Mars is baby daddy to Sofia Coppola's daughter Romy; the couple expects another child this year.

Phoenix photograph courtesy of acquiescetomusic.wordpress.com.

Il Buco

Julia Restoin-Roitfeld first encountered her boyfriend Robert Konjic in an Italian restaurant called Il Buco in New York's East Village. As Julia recalls: “We met at a dinner party, I went there with my brother Vladimir. I liked him instantly but he was with another girl. Later on we met at a New Year’s Eve party in Mexico, and we felt instantly that there was something between us." I believe they were at the Proenza Schouler party and if so, Julia is pictured here wearing her outfit from that memorable evening.

Il Buco is at 47 Bond Street between Bowery and Lafayette Streets and is owned by Donna Lennard and Alberto Avalle. Legend has it that Il Buco's wine cellar inspired frequent patron Edgar Allan Poe to pen his classic short story "The Cask of Amontillado." Almost 200 years old, the cellar's brick walls are lined from floor to ceiling with wine and lighted by candles in cast iron sconces; the chandeliers are designed by Warren Muller from recycled and salvaged objects. Dinner among the private alcoves of the cellar is enchanting, the perfect escape from the bustle of the city. Just be sure to make a reservation as the entrées that change nightly are a constant draw.

Il Buco images courtesy of ilbuco.com
Julia Restoin-Roitfeld image courtesy of fashionfirstlunchlater.blogspot.com

Update on dimanche 31 janvier 2010 by kellina

The Selby ceaselessly amazes me wth his insider status: view his adventures shopping for produce with the chef from Il Buco, Ignacio Mattos; whipping up panna cotta with the pastry chef, Ela Schmidt; or visiting behind the scenes at Il Buco.

Il Buco kitchen photograph © 2009 Todd Selby. All Rights Reserved.