Last night in the City of Light, Clarins revealed the French house’s Precious skincare innovation with a dinner party designed to celebrate the new line—and its exceptionally rare ingredients. Guests including Emily in Paris stars Ashley Park and Paul Forman, Elsa Hosk, Ivy Getty, and the Young Emporers gathered at Restaurant Akrame, the hidden gem just steps away from Caviar Caspia that Clarins CEO Johnathan Zrihen called “Paris’s best kept secret.”
Indeed, chef Akrame Benallal’s illustrated menu of Precious-inspired dishes, including beetroot tartare and caviar to start, or a gold-leafed soft-boiled egg (inspired by the gilded, sustainable Precious packaging) on beds of smoked corn were completely off-menu and unique to the one-night experience. “I’ve never had a menu that was hand-sketched before. Are you kidding? And we love fusion,” Park, fresh off a flight from Los Angeles, said with a laugh. “This is truly the best culinary experience I’ve had in Paris in terms of the intention, the thought, and the ingredients,” she added before applying a bit of La Crème directly to her costar and seatmate Forman’s face.
And, of course, the skincare was the star of the show. “We have this incredible ingredient,” said Clarins general manager Katalin Berenyi, motioning to a bloom that grows on the coast of France, frozen in a block of ice nearby to represent the science harnessed by the Precious formula. “We have extracted the quintessence of this Moonlight Flower blooming only one night a year by cryotechnology, and what cryotechnology does, it basically flash-freezes the actives, obtaining everything in a very efficient and very responsible way,” she explained, noting that clinical studies found that after three months of using La Crème, skin had the potential to appear five years younger. “I really love learning about the story, the curation of the guests tonight and getting to meet new people,” said Hosk as she swept outside after a dessert that included a golden nugget infused with bee pollen. “And I can’t wait to try the cream, I’m, like, dying to try it now.”