The Malaysian Insider :: Breaking Views
The Malaysian Insider :: Breaking Views |
| Diane Kruger announced as new face of Chanel beauty Posted: 08 Apr 2013 10:42 AM PDT PARIS, April 8 — German actress Diane Kruger, who first represented Chanel's Allure perfume in 1996, has been unveiled as the new face of a Chanel beauty campaign due some time this year.
Famed for her appearances in Hollywood blockbusters "Troy," "National Treasure" and Quentin Tarantino's "Inglourious Basterds," Kruger trained as a ballet dancer in London as a teenager before moving to Paris to pursue a career in fashion modelling. The 36-year-old actress speaks fluent English and French alongside her mother tongue. Kruger is currently one of Chanel's brand ambassadors and is regularly spotted in the brand's clothing on the red carpet. — AFP/Relaxnews |
| One chef, one ingredient: caramel by Christophe Michalak Posted: 08 Apr 2013 10:38 AM PDT PARIS, April 8 — If you are what you eat, then it could be said that chefs are what they cook. In an exclusive series from Relaxnews, some of the top chefs from around the world share their favorite food ingredient to prepare and eat, every week. Whether it be lemons, apricots, or sea urchin, the answers are as varied as the chefs themselves. This week, Christophe Michalak, the head pastry chef at the Plaza Athénée in Paris, has chosen caramel.
Christophe Michalak: Because it represents the quintessence of my love of good food! R: What's your favourite memory or anecdote associated with the product? CM: A salted butter caramel cream puff with a rich and fragrant delicate cream that melts in your mouth. R: When is the ingredient in season? CM: Because caramel is a flavour with a warming effect, it is better in fall or winter. That being said, I can eat it anytime! R: What's the best way to prepare or cook it? Can you share a recipe? CM: Cook 100 grams of caster sugar dry, without water. When the sugar melts and changes color, froth forms on the sides of the pan and the caramel is about 170°C. At this point, add 200 grams of hot cream with half a vanilla pod and a pinch of fleur de sel. Boil the mixture for a few minutes and then let it cool... Then you'll have a delicious caramel spread. R: What other foods and ingredients does it pair best with? CM: When it is paired with tonka beans, it tastes a bit like a "Carambar" (French caramel-based candy). It works very well with mango, chocolate, gingerbread, orange blossom... R: What are the most common mistakes people make when cooking/preparing this ingredient? CM: If it is overcooked, it is bitter and if it is undercooked, it is too sweet... cooking caramel is a very delicate process. R: Do you serve it in your restaurant and in what dish? CM: I like offering many takes on it: soft caramel, creamy caramel, light caramel mousse, crunchy caramel biscuits... I have also had an idea for a Banoffee-style caramel and banana Saint Honoré! R: What wine or alcohol goes best with this ingredient? CM: It goes very well with pastis, in moderation... — AFP/Relaxnews |
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