beauty epicerie
beauty market

CLARINS BEAUTY MARKET

Wake up your appetite and select your beauty ingredients to compose your made to measure skincare and make-up routine depending on the season.

recipe book by Olivier Courtin Clarins

Holistic Beauty

At Clarins, we believe well-being is above all, a state of mind that combines cosmetics, nutrition and lifestyle.
It is why through Dr. Olivier Courtin-Clarins’ voice, Clarins recommends getting back to the rhythm of the seasons, a move that is in line with our overall approach to protecting nature and biodiversity. We’re all looking for meaning and how to eat well, our plate should reflect our taste for good things, well-being and balance. Get ready to go food shopping following the season!

Beauty in my recipes

New book of Dr. Olivier Courtin Clarins

SPRING

Spring marks the renewal of nature and the skin.
model

In my bathroom

For a fresh, radiant-looking complexion

This transition period is ideal for detoxifying and boosting the skin before warmer days arive. It’s important to help make sure the skin is able to relaunch cellularfuction, regulate sebum production, and prepare it for the sun’s first rays. It’s an entire skin care regiment!

1

Gentle Foaming Purifying Cleanser

Gentle
complex

Cleanse and purify

Purifying Gentle
Foaming Cleanser

2

Radiance-Plus Golden Glow Booster for Face

Aloe
Vera

A natural-looking Tan

Self tan
radiance-plus

3

Extra-Firming Energy

Radiant, firm skin

Extra-Firming energy
day cream

4

Lip Milky Mousse

Prunus persica

Satiny lips

Lip milky
mousse

ingredient
Fresh almonds

My seasonal shopping

And on your plate? We follow the season and include carrots, vitamin-packed juice, artichokes and even beans which help promote a radiant complexion and fight against premature signs of skin aging.

April fruits
and vegetables

Vegetables

Asparagus, artichoke, pepper, avocado, new carrot, white mushroom, watercress, cauliflower, spinach, fennel, beans, fines herbes, lettuce, morel, turnip, sorrel, peas, leek, potato, radish, roquette

FRUITS

Banana, lemon, kiwi, mango, pineapple, orange

May fruits
and vegetables

Vegetables

Garlic, wild garlic, asparagus,artichoke, poivrade, carrot, white mushroom, cauliflower, spinach, fennel, beans, fines herbes, morel, St. George’s mushroom, turnip, onion, pea, lettuce

FRUITS

Strawberry, rhubarb

June fruits
and vegetables

Vegetables

Wild asparagus, artichoke poivrade, basil, batavia, sugarbeet, yellow and red sugarbeet, Swiss chard, broccoli, carot, cauliflower, spinach, zucchini flower, lentils, pease, potato, tomato

FRUITS

Fresh almonds, cherry, strawberry, wild strawberry, melon, nectarine, peach, rhubarb

My beautyfood menu

by Olivier Courtin-Clarins

With Clarins using around 208 plant-based ingredients (half of which are edible), Dr. Olivier Courtin-Clarins has, for the past 10 years, developped a collection of recipes that the entire family can enjoy with a specific approach to well-being and pleasure. Clarins has always been committed to protecting nature and biodiversity. We are pleased to share with you these balanced recipes that are easy to carry out. These seasonal recipes are in the line with nature.

recipe

VEGETARIAN AVOCADO TOAST

  • FOR 2 PEOPLE – PREPARATION: 10 MIUTES
  • 2 ripe avocados
  • 4 slices sourdough bread
  • 3 or 4 radishes, depending on their size
  • 1 oz. (30 g) seeds (pumpkin, sunflower, amaranth)
  • Salt, pepper
  • Olive oil
  • Lemon
  • Sprouts
1
Remove the flesh from one avocado and roughly mash it with a little lemon juice so that the flesh doesn’t darken.
2
Cut  the  other avocado in nice slices.
3
Lightly toast your bread. Spread the avocado purée on it. Then cover it with avocado slices.
4
Add the radishes cut into paper thin slices and the seeds. Salt and pepper, add a drizzle of olive oil and a little lemon juice. Sprinkle with the Sprouts.

SUMMER

Summer is the season for colourful meals! But not only…
model

In my bathroom

Hydrate and protect your skin

When the temperature rises, UVA rays can attack the skin and cause premature skin aging. Skin is also subject to the harmful effects of pollution that can alter hydration… This is a toxic cocktail for the skin.

1

hydra-essentiel

Kalanchoe

QUENCH THIRSTY SKIN

Hydra-Essentiel
Hydrating, multi-protection mist

2

UV Plus

Mangifera Indica

PROTECT SKIN

UV Plus
Multi-Protection Screen

3

Soothing After Sun Balm

Shea

NOURISH TANNED SKIN

Soothing After Sun Balm

4

bronzing powder

ILLUMINATE YOUR TAN

Bronzing
Compact Powder

ingredient
Apricot

My seasonal shopping

As far as recipes go, we are stocking up on seasonal (always!) summer vegetables for marinades, cold soups, smoothies, vegetal oils and dried fruit for maximum vitamin E whose antioxidant action is well known to help fight skin aging.

July fruits
and vegetables

Vegetables

Artichoke, artichoke poivrade, eggplant, basil, batavia, sugarbeet, yellow and red sugarbeet, swiss chard, broccoli, carrot, chanterelle mushrooms, cauliflower, cucumber, pickles, courgette, spinach, fennel, zucchini flower, frisée, green beans, turnip, peas, pepper, potato, tomato

FRUITS

Apricot, prune, blackcurrant, cherry, strawberry, wild strawberry, raspberry, red currant, yellow kiwi, melon, blueberry, nectarine, green nut, watermelon, peach

August fruits and vegetables

Vegetables

Artichoke, aubergine, sugarbeet, swiss chard, broccoli, celery, chanterelle mushroom, cauliflower, cucumber, zucchini, watercress, spinach, fennel, zucchini flower, green beans, lettuce, turnip, onion, sorrel, peas, pepper, arugula, tomato

FRUITS

Almond, nectarine, blackcurrant, fig, strawberry, raspberry, melon, blackberry, blueberry, peach, plum

September fruits and vegetables

Vegetables

Aubergine, broccoli, carrot, cauliflower, celery, cucumber, courgette, shallot, spinach, fennel, girofle mushrooms, frisée, lentils, corn, onion, potato, tomato

FRUITS

Fig, pomegranate, mirabelle plum, blackberry, blueberry, hazelnut, peach, plum, damson plum, greengage

My beautyfood menu

by Olivier Courtin-Clarins

With Clarins using around 208 plant-based ingredients (half of which are edible), Dr. Olivier Courtin-Clarins has, for the past 10 years, developped a collection of recipes that the entire family can enjoy with a specific approach to well-being and pleasure. Clarins has always been committed to protecting nature and  biodiversity. We are pleased to share with you these balanced recipes that are easy to carry out. These seasonal recipes are in the line with nature.

recipe

FRUIT ICE ON A STICK

  • FOR 4 PEOPLE
  • PREPARATION: 30 MINUTES (TO PREPARE THE DAY BEFORE)
  • FREEZING: 8 HOURS
  • 2 cups watermelon, seeded
  • 3 peaches, peeled and stoned
  • 3 yellow kiwis, peeled
1
Cut the watermelon into pieces
2
Put  the watermelon into the bowl of a mixer and blend until you obtain a homogeneous texture. Pour 1/3 into the moulds, insert a stick and place in the freezer for 2 hours.
3
Next cut up  the peaches. Prepare the same way, add this pulp to 1/3 of the mould. Leave in the freezer for 2 hours.
4
Finish with the kiwis, prepared the same way.
5
Add them last to the mould and freeze for about 4 hours.

AUTUMN

A special moment for the skin: back to school/work!
model

In my bathroom

Achieve “new” skin

A season of transition and a time to repair eventual alternations theskin undergoes caused by sun exposure, from chlorine in swimming pools, to saltwater… and, the skin should ‘un-tan’ beautifully! It’s important to gently remove dead skin cells with regular exfoliation followed by thorough hydration with a nourishing cream.

1

Comfort Scrub

Mango
butter

GENTLE EXFOLIATION

Comfort Scrub

2

Double Serum

Turmeric

COMPLETE ANTI-AGEING

Double Serum 30ml

3

Exfoliating Body Scrub

A REFINED SKIN TEXTURE

Exfoliating Body Scrub for Smooth Skin

4

Tonic Treatment Oil - Firming/Toning

Field
mint

TONED, SATIN SKIN

Tonic Body Treatment Oil "Firming/Toning"

ingredient
Hazelnuts

My seasonal shopping

Food plays a role too! Seasonal fruits and vegetables help hydrate and provide antioxidants. Beans, eggs and fish help provide protein the skin’s structure needs. Your mantra for going back to school/work fully energised? Enjoy a variety of colourful foods, full of vitamins.

October fruits and vegetables

Vegetables

Avocado, broccoli, carrot, white mushrooms, chanterlle mushrooms, squash, watercress, spinach, lentils, potato, pumpkin, salsify.

FRUITS

Chestnut, quice, fig, pomegranate, nuts, pear, apple, prune, grapes.

November fruits and vegetables

Vegetables

Avocado, broccoli, carrot, porcini, mushroom, white mushroom, cabbage, squash, crosne, shallot, endive, parsnip, dandelion, oyster mushroom, leeks, radish, salsify, Jerusalem artichoke, black trumpet mushroom

FRUITS

Banana, chestnut, quince, pomegranate, mandarins, nuts pear, apple, grapes

December fruits and vegetables

Vegetables

Avocado, celery, carrot, curly endive, cabbage, squash, crosne, parnsip, oyster mushroom, leek, pumpkin, radish, rutabaga, salsify

FRUITS

Lemon, clementine, kiwi, mandarins, nuts, orange, pear, apple, gooseberry, grape.

My beautyfood menu

by Olivier Courtin-Clarins

With Clarins using around 208 plant-based ingredients (half of which are edible), Dr. Olivier Courtin-Clarins has, for the past 10 years, developped a collection of recipes that the entire family can enjoy with a specific approach to well-being and pleasure.
Clarins has always been committed to protecting nature and biodiversity. We are pleased to share with you these balanced recipes that are easy to carry out. These seasonal recipes are in the line with nature.

recipe

MY SPINACH GNOCCHI

  • FOR 4 PEOPLE
  • PREPARATION: 40 MINUTES - COOKING: A FEW MINUTES
  • 2lbs (1 kg) fresh spinach, or if none available 1 lb (500 kg) frozen spinach
  • 10 oz. (300 g) ricotta
  • 1 Tbs. (15 g) butter
  • 2 eggs, slightly beaten
  • 5 Tbs.  40 g) grated parmesan cheese, plus extra for sprinkling
  • 2½ oz. (50 g) flour
  • Salt, pepper
1
Cook the spinach in boiling salted water for 10 to 15 minutes.
Drain well and return to the pan.
2
Add  the ricotta, butter and salt and pepper to taste.
3
Mix well and cook on low heat 3 to 4 minutes
until the water has evaporated.
4
Remove from the heat and add the eggs, parmesan and flour.
5
Mix  the preparation and let it cool
so that it becomes firm.
6
Using a tablespoon, remove a small quantity of the preparation and shape large gnocchi about ¾ in. (2 cm) in diameter. Flour your hands so that the mixture doesn’t stick.
Cook the gnocchi in a large volume of boiling salted water.
When they float to the surface and have nicely swelled,
remove and drain them.
When all the gnocchi are cooked, make some noisette butter, pour it on the gnocchi and sprinkle with the extra parmesan cheese. Arrange the gnocchi in a lightly buttered ovenproof dish. Heat your oven and place the gnocchi in the oven 5 minutes before serving.
10 
To make the noisette butter, put some butter in a rather large frying pan on regular heat. When the butter stops foaming and takes on a light brown colour and smells like hazelnuts (noisettes) It is ready. Pour it into a cold recipient to stop the cooking.

WINTER

The secret to beautiful skin in the winter? Moisture!
model

In my bathroom

Comforted skin, including the lips, and hands!

Skin can be affected by the cold, wind, changes in temperature (indoor and outdoor). Skin tends to become dry; It can feel tight and look hitred. It is thirsty for comfort. Skin needs rich creams for optimal hydration. But also remember to nourish the skin from the inside!

1

Plant Gold

Blue orchid

RADIANT SKIN

Plant Gold - L'Or des Plantes

2

Hand and Nail Treatment Cream

Shea

LIKE A BEAUTY GLOVE

Hand and Nail Treatment Cream

3

Hydra-Essentiel Moisture Replenishing Lip Balm

SOURCE OF COMFORTABLE LIPS

Hydra-Essentiel Moisture Replenishing Lip Balm

4

Moisture-Rich Body Lotion

Shea

A CARESSING BALM

Moisture Rich Body Lotion

ingredient
Grapefruit

My seasonal shopping

Drinking enough water through soups and herbal teas helps hydrate the dermal skin layers and choose seasonal foods like beans and fruit that are rich in antioxidants (be sure to keep the skin loaded with all the nutrients). Think about getting enough vitamin B, which is essential to skin renewal (beer yeast) and to fill up on fibers and minerals. Finally, seafood like scallops and oysters are rich in omega-3, zinc (essential for collagen synthesis) and selenium.

January fruits and vegetables

Vegetables

Avocado, sugarbeet, butternut squash, carrot, celery, cabbage, squash, crosne, endive, watercress, leeks, radish, salsify, Jerusalem artichoke, truffle.

FRUITS

Banana, clementine, kiwi, mandarin, orange, grapefruit, pear, apple.

February fruits and vegetables

Vegetables

Avocado, butternut squash, carrot, white mushrooms, cabbage, endive, leeks, radish, rutabaga, salsify, Jerusalem artichoke, truffle.

FRUITS

Banana, lemon, kiwi, mandarin, orange, grapefruit, apple.

March fruits and vegetables

vegetables

Avocado, squash, carrot, white mushroom, cabbage (Brussel sprouts, kale), crosne, endive, lettuce, watercress, onion, leeks, salsify, Jerusalem artichoke, truffle.

FRUITS

Pineapple, banana, kiwi, Exotic fruit, kumquat, orange, grapefruit.

My beautyfood menu

by Olivier Courtin-Clarins

With Clarins using around 208 plant-based ingredients (half of which are edible), Dr. Olivier Courtin-Clarins has, for the past 10 years, developed a collection of recipes that the entire family can enjoy with a specific approach to well-being and pleasure.
Clarins has always been committed to protecting nature and biodiversity. We are pleased to share with you these balanced recipes that are easy to carry out. These seasonal recipes are in line with nature.

recipe

ORANGE SALAD WITH
CINNAMON AND CHESTNUT FLOUR MADELEINES

  • ORANGE SALAD WITH CINNAMON
  • FOR 4 PEOPLE - PREPARATION: 10 MINUTES
  • 5 oranges including 1 for its juice
  • 1 tsp. powdered cinnamon
  • A few slivered almonds
1
Peel the orange down to the flesh, then cut it in thin slices
and arrange them in a dish. Squeeze 1 orange and pour
the juice over the orange slices.
2
Sprinkle with cinnamon.
3
Place in the refrigerator for 1 hour to let the flavours develop.
4
Roast a few slivered almonds in a frying pan without adding any oil and sprinkle them on the salad just before serving.
  • CHESTNUT FLOUR MADELEINES
  • FOR 4 PEOPLE - PREPARATION: 15 MINUTES - BAKING: 12 MINUTES
  • 4½ Tbs. (60 g) butter
  • 2 eggs
  • 2 oz. (60 g) unrefined sugar
  • 2 Tbs. plant milk (soya, almond or oat)
  • 3½ oz. (100 g) chestnut flour
  • ½ Tbs. (6 g) baking soda
  • 1 Tbs. honey
1
Preheat the oven to 350°F (180°C).
Heat the butter in a pan until it turns the colour of hazelnuts.
2
Remove from the heat.
3
Beat together the eggs, sugar, milk, flour, baking soda, melted butter and honey in a bowl.
4
Leave to rest for 1 hour.
Pour the preparation into the greased madeleine moulds.
recipe book by Olivier Courtin Clarins

Find more tasty recipes
in the book