As I write the final touches are being added at Venice's Lido where in the late afternoon Chanel's cruise collection catwalk will be presented.
The 150 metre long runway at the Excelsior Hotel is ready and rehearsals are now over.
While fans are hoping they will be able to see a few celebrities and actresses, paparazzi are strategically waiting, water taxi drivers are understandably smiling a lot thinking about today's earnings and interior design experts are waiting to see what art director, decorator and architect Matteo Corvino, has come up with, I wonder what the catwalk show will be like.
Rumours say there will be a lot of white and navy blue, ripple-brim hats, stripy tops and camellia flowers. Maybe people are hoping to see some references to the white and navy blue and white and red skirt suits by Karl Lagerfeld that will appear respectively in the two 2009 Chanel films, Anne Fontaine’s Coco avant Chanel with Audrey Tautou and Jean Kounen’s Chanel & Stravinsky with Anna Mouglalis. Hopefully there won’t be any designs in the same blinding colour combination used for these mooring poles I saw along Venice's Grand Canal.
After the catwalk there is going to be an exclusive cocktail party at the Excelsior, so I’d like to leave you with something special, a cocktail recipe by Venetian-born Victor Ferasin, the famous barman who worked in the 50s at the Sherry-Netherland bar. As many of you may know the Bellini, Venice’s most famous cocktail, is made with sparkling wine and white peach puree, so I’ve opted for a peach cocktail recipe by Ferasin as published in an old issue of Harper's Bazaar (July 1950). Enjoy!
Take a beautiful ripe peach, rub it well with a linen towel and put in the bottom of a tall, wide goblet. Prick it all over with a silver fork. Add 1/2 jigger of Grand Marnier, and fill the glass with a good, iced champagne. Add a slice of cucumber rind for looks and flavour.
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