First BOULESSE commercial on Austrian Airlines
May16

First BOULESSE commercial on Austrian Airlines

I proudly present our first BOULESSE commercial that has been screening on all Austrian Airlines long haul flights since May 1rst! Well, our videos are one of the reasons I blog so little lately… we are planning a lot that you will discover soon. And I need to get a blog post done about Boulesse real soon… Stay curious!...

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Chanel Mirabella – high quality images
Apr20

Chanel Mirabella – high quality images

Happy Easter everyone! As promised here are the better pics of Chanel Mirabella, which a friend gave me to take pics. I finally had time to take care of my blog again… The first one is next to an Hermes box so the H fans among you will see the difference. Mirabella is a bit more coral than a real orange. And here are more images, all taken in cloudy daylight, some nearer, some farther away from the window. The color is quite bright, but not a neon yet. I think it would suit tanned skin very well. My hands are a pale MAC NC20 I would guess lol. I did use color correction etc with Lightroom, but the color really is a chameleon. In case you were wondering about the camera: the pics were taken with my Canon EOS 5D MarkIII. And no, my skin isn’t really that smooth, but reducing the noise of the original RAW files did that… Do you plan to get it? I think the color is supposed to come out in the next weeks. Stay curious for my next, long-planned post on Boulesse.com, a start-up like no...

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Chanel Le Vernis Mirabella
Apr01

Chanel Le Vernis Mirabella

I usually don’t post beauty items on here, and nowadays it seems I don’t post at all… sorry for that, but I have to show you an upcoming Chanel nail polish from the summer edition. A friend was at Paris fashionweek and borrowed me this very bright nail polish. Chanel Mirabella is orange with a slight coral touch. I’ll post better DSLR images soon, for now iPhone pics have to suffice. Together with some Hermes loot. You can clearly see that Mirabella is more coral than the classic H orange, even from an iPhone pic. Wearing Mirabella with my new Behapi in Bamboo green and white and a Michael Kors Lexington watch. And finally a close up. Please excuse the application, was in a hurry to do swatches… This were two coats. The opacity was okay, but not as good as my faves from Chanel, Malice and Taboo. I’m not a fan of orange make up in general, so I’m not gonna get it for myself, but I’m sure this summery color will be popular. You will soon be able to buy it in your local stores. Next up are Chanel goodies of a different kind… stay...

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Flying Frühstück at Labstelle
Feb18

Flying Frühstück at Labstelle

When I saw a couple of pics of Labstelle on various blogs I got interested in trying something there. That way I also got to know their “Flying Frühstück”, where they serve you various breakfast dishes as well as lunch. It is recommended to reserve 2 and a half hours for it, but at the end we were there for 3.5 hours… The first thing you get is three sorts of bread, butter, apricot jam and a red beet spread. The butter is a wee bit hard for the soft brioche, so you shouldn’t start with that… but once you managed to get it on the bread with jam it is pretty good. The red beet spread is quite interesting as it reminds me a bit of berry yogurt, but with red beet. 5min later a small selection of cheese and meats arrived. The meat variation is solid, tasting good, but not too special. I think there could have been a bit more cheese than one sort, but there were a lot more courses to follow. So here comes some kind of ham on goat cheese topped with Sauerkraut. I actually liked it for its freshness. The size of a few bites was just right for this one. Then came a piece of meat in aspic with a few pickled veggies. I liked that one as well, but still nothing to blow me off my feet. Then followed a goose liver mousse with elderberry jam. Not bad, especially with some bread. But from the looks of it you could have thought this is dessert… so one of the servers actually messed up the sequence of the dishes from us and the neighbouring table. My lucky bf got a second serving of this as a result. Next up was a dried ham with potato mash mousse and spinach. I think I have a thing for potato mash. This airy mousse version of a mash was heavenly! Could have gobbled up a lot more of this and was sad once I reached the ham and spinach… anyway, classic scrambled eggs followed. Cooked just right, no frills. Then a wild garlic risotto with cream cheese followed. Not bad either, but by that time I was so full I wished the portion was smaller. But that was just the beginning of the lunch courses. A small portion of Sauerkraut and sausages followed. Again, good classic, but not spectacular. Another meaty dish followed: Some pork with classic potato mash and mushrooms. Liked the mushrooms the most! And finally came the dessert. Chocolate cake with pears and a small granola yogurt. All in all the...

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Patara Business Lunch
Feb09

Patara Business Lunch

After showing you the Patara cooking class and a regular dinner, it’s time to write about one of the best lunch menus you can get in Vienna. I’ve had the business lunch at Patara a couple of times and was always pretty happy with my choice. You always get two small appetizers, a main with a veggie side and either dessert or fruit. Here we had the Phad Thai noodles with chicken and tofu, a relatively inexpensive version of their classic Phad Thai with wild prawns. It was just as good if you don’t mind the lack of prawns ;-) The second one was green curry rice with shrimp and fried zucchini. It came with a seared tuna salad and coconut pudding for dessert. A great mix of flavors in total and absolutely worth the €16. I only wished Patara was a little bit closer to my office, so I wouldn’t have to go to Billa every day… where do you like to have lunch during the...

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Thai Cooking Class at Patara
Feb02

Thai Cooking Class at Patara

I know I’m a bad blogger as I’ve been neglecting this blog a little too much recently… but (work)life is rather busy these days, so I’m mainly posting on Instagram. However, I participated in my first cooking class ever yesterday and would like to write about it as a few iPhone pictures wouldn’t do it justice. So how did it all start? If you’ve been reading my blog for some time you will know that Patara is my favorite Thai restaurant in Vienna and also one of my favorite restaurants in total. I also read some time ago that they offer cooking classes and one day I just got the impulse to ask about them… long story short I reserved 3 months before the actual cooking class since only Saturday works out for me and the number of participants is limited. We were 8 people and everyone else had participated in a Patara cooking class at least once before, some even twice or thrice… talk about hooked. At the beginning we were warmly greeted by Patara’s team incl. the managing director Stefan Ho and their global head chef Khun Ann Chandnibha Suriyong, who flew in from Bangkok. Everyone was super nice and the atmosphere relaxed with a bit of curiosity in the room. First we got a quick tour in the kitchen, where one of the chefs showed us how to do their sauteed lettuce with the help of a bit of fire… mind you, the ingredients list for their delish sauteed lettuce is pretty simple, but you won’t get it right without using some fire (which is not recommended for trying at home unless you wanted to burn down the house anyway). Then we washed our hands professionally at a special sink that you need to press with your knee to activate. Would come in handy at home as well… Afterwards we started with the appetizer: fried marinated duck wrapped in pandan leaves. I love duck as well as pandan flavor, so I was more than happy to try this out. Khun Ann first showed us how to do it right, then we followed with the readily prepared and cut ingredients. She wasn’t only an absolute pro, but also very sweet and you could feel her passion for cooking as well as teaching us how to cook. So after a couple of attempts I managed to wrap the duck pieces correctly into the pandan leaves and put the “duck parcels” on a skewer. Then they were ready to go into their hot oil bath. Once they were ready they were left to cool off a bit on paper...

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