“Some people think that this has nothing to do with the history of fashion. Those who choose to open a magazine and look at this collection by Dolce & Gabbana, for example. But what people don’t know is that this collection is not simply inspired by a journey, and it is not created just to enjoy Africa in a luxurious way. It’s actually inspired by the safari style, but what people don’t know is that in 1960 Yves Saint Laurent designed the legendary safari jacket worn by Veruschka. In 1969 at the inauguration of the London boutique of the Rive Gauche line, Yves Saint Laurent himself and his two muses (Loulou de la Falaisse and Betty Catroux) wore it. It was then Ungaro, in 1970 I think, to present a collection with safari jackets and Indian-style pants. In 1974 it was Karl Lagerfeld who designed a colonial-style cape for Chloé. Then Hermès, in 1971, created the “Dakar” collection, photographed by Helmut Newton, who portrayed other outfits which appeared in the collections of 4 different designers. After that, the safari style was brought to the runway by Burberry in 1990: coats were worn with white shirts, khaki pants and jackets. And, finally, this style was also used by Dolce & Gabbana, Blumarine, Roberto Cavalli and Dsquared. However, this style represents the history of fashion, and it makes me laugh to think that there are people who are convinced to be simply looking at a collection inspired by the African continent, whereas in fact they are watching a fashion show that represents much more than that.”

PS: who would ever dream in life to do a monologue in Miranda Priestly style?


These crepes have a slight hint of coconut and are very light and great to serve with hot chocolate or fresh fruit.

For 6-8 crepes. 2 eggs, 250 ml (8.4 fl oz) coconut milk + 100 ml (3.3 fl oz) milk + 20 g (0.7 oz) melted butter (plus another 20g/0.7 oz for cooking) + 125 g (4.4oz) flour + 1 pinch of salt + grated zest of 1 lemon

For the sauce. 150 ml (5 fl oz) milk + 200 g (7 oz) dark chocolate.

For the crepes In a bowl, beat the eggs with a whisk, and add the coconut milk, milk and melted butter. In another bowl, stir the sifted flour, add the salt and make a hole in the center by pouring the mixture of eggs, milk and butter a little at a time. Beat vigorously with a whisk (preferably electric), and then add the lemon zest to flavor the batter. Stir again and let it sit for half an hour. Heat a lightly greased nonstick pan (preferably for crepes),  and pour a small ladleful of batter, rotating the pan to distribute it well. Cook for a minute until the crepe is golden, then turn it with a spatula and cook for another minute. Continue like this for the other crepes. Put the crepe on a plate one on top of the other and keep them warm.

For the chocolate sauce. Put the milk in a saucepan and bring to a boil. Add the chopped chocolate and stir until you have a smooth consistency. Remove from heat and pour on the crepes, adding sliced almonds to get a perfect animal print. Happy brunch!

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