In the morning I tend to wash my face before I get in the shower. I usually use the Dr. Barbara Sturm Enzyme Cleanser; it’s lightweight so is great for travel and comes in a powder form you mix with water. I’m a longtime user of Biologique Recherche and swear by Lotion P50. On my eyes I use the Tata Harper Elixir Vitae Eye Serum, which is firming and lifting. My moisturizer depends on the season: When it’s cold I’ll use Augustinus Bader the Cream. If it’s humid I’ll use the Light Cream. About a year ago, I discovered this desert island product, which is Natura Bissé Diamond Cocoon Sheer Eye cream — it’s a tinted eye cream that makes you look rested. After the shower, I use the Augustinus Bader Body Lotion. When I need it, I’ll use either Biologique Recherche Masque Vernix, which is a bit rich, or Auteur’s retinol serum. For flights, I always take the Omorovicza Queen of Hungary Evening Mist with me — the flight attendants will usually ask for a spray. Sisley has this Black Rose Cream Mask that’s always in my travel bag, too.
For makeup, I love Hourglass Veil Hydrating Skin Tint or Macrene Actives Tinted Moisturizer. If it’s humid, I use the Westman Atelier Vital Pressed Skincare setting powder. It leaves no chalky finish whatsoever. I’m an eye person — I love the Hourglass Voyeur Waterproof Liquid Liner for the top lid and, on the bottom, I’ll use Sisley Phyto-Kohl Perfect pencils. For mascara I use Tom Ford Extreme Mascara. NARS Laguna Bronzing Powder, to me, is just perfect. Sisley also has two products that I’m obsessed with, one is the Nutritive Lip Balm and the other is their Phyto-Lip Twist in nude. At night, I’ll go more pronounced on the eyeliner and apply much more mascara. I might use a Charlotte Tilbury Lip Cheat pencil.
Hair-wise, I use Olaplex No. 4P Blonde Enhancer Toning Shampoo. If you have dark hair with highlights, it’s the one thing that counters warmth supersuccessfully. For conditioner, I’ll either use Oribe Intense Conditioner for Moisture & Control or Davines Love Smoothing Conditioner, which is a brand I adore. I use a GHD dryer and a Mason Pearson hairbrush. I also have a Dyson Airwrap that I use just to make sure that I don’t have so much heat on my hair. Oribe has this great product called Imperial Blowout, and I use K18 to repair damage. My style tends to be very pared back, but I absolutely love Jennifer Behr hair accessories — I have her bows in a whole bunch of colors, and I’ll wear one in a low ponytail or a little tortoiseshell clip.
I’ve been a Diptyque customer for a long time. The one that I came upon a few years ago and haven’t left is Eucalyptus. You don’t smell it everywhere, and I adore it. I have a really strong sense of smell. My dad worked in the fragrance business and I remember reading about Carnal Flower from Frédéric Malle when it launched, and they described it as this tuberose with a hint of eucalyptus. I bought it without smelling it and I’ve worn it ever since.
This interview has been edited and condensed.
Stay Here
A Guesthouse in Bali With a Seven-Course Tasting Menu
The pastry chef Will Goldfarb studied with Ferran Adrià, the chef of El Bulli in Spain, before opening his own restaurant, Room4Dessert, in New York’s NoLIta in the mid-aughts. It was well- known for its eight-course dessert menus (the New Yorker writer Bill Buford described it as “dessert as performance art”). But two years into the project, Goldfarb closed his pioneering restaurant and eventually relocated to the island of Bali. In 2014, he reopened Room4Dessert just outside of Ubud. Its dining experience has always been immersive — during a meal, guests move between the property’s orchard, medicinal herb gardens and a multiroom restaurant with a terrace — but as of this month, visitors can spend the night at Goldfarb’s new eight-room guesthouse, Shelter Island, which he and his wife, Maria, transformed from an abandoned Balinese homestay, upcycling as many materials as they could. Rooms are decorated with locally made paintings, and an umbrella-lined pool is bordered by gardens with fragrant frangipani trees and a traditional shrine. The restaurant, which is next to the guesthouse, serves a seven-course meal preceded by seven snacks — which might include a creamy ricotta-stuffed squash blossom drizzled with a black shallot sauce — and followed by seven petits fours. Once you’ve had your fill of food, there are trails to follow through the nearby rice fields, and cooking, permaculture and ceramics workshops at Goldfarb’s academy. Rooms from $75 a night (including breakfast); room4dessert.com.
