Last night CBS’s Under the Dome premiered and it’s star – Rachelle Lefevre – burst back onto the scene. The gorgeous redhead is – in our opinion – one of the big reasons the show was a hit last summer. What better way to celebrate July 4th than with one of TV’s summer stars? Lefevre shares her ideal food day, musings on indian food and – of course – hair products (because who doesn’t want her hair?)…
From start to finish, what would be your ideal food day?
I’d spend the whole day in my hometown of Montreal. I’d have breakfast at Beautys – coffee, a toasted Montreal bagel with cream cheese and strawberry jam, and their chocolate chip pancakes with real maple syrup. Then lunch at Kazu – the pork neck, shrimp burger and the sashimi bowl. Dinner would be at Joe Beef; I’ll eat anything these guys make, but it’s hard to beat something they call the Hot Chicken Sandwich. I’d have maple syrup ice cream at Bilboquet for dessert, and late night, an orange julep from the aptly named Orange Julep.
How do you start your day? What’s a typical morning like?
I absolutely need coffee! I can’t live without it. If I have time, I make myself a honey cardamom latte, a recipe I stole from Brooklyn Label in Greenpoint.
Hair products you can’t live without…
How do you practice beauty from the inside out?
I know it sounds boring and people have heard it a million times, but water, water, water! And I stay away from dairy as much as possible, which I find bloats me and dulls my skin. Also, the more cooking I do, the better I feel about what’s going into my body.
What are your morning and nightly beauty routines?
In the morning, Amore Pacific Eye Cream, and Cle De Peau SPF 50 are the things I never skip. I use Caudalie Foaming Face Wash to refresh my skin and Neutrogena Acne Face Wash at night to take off the day. Every night I slather my face in Keihl’s Midnight Recovery Concentrate and my body in Caudalie’s Divine Oil.
Makeup mainstays you always bring around with you…
Your go-to recipe when eating in…
It really upsets me to throw away food, so I like making soups or stews from whatever I have around. My boyfriend, Chris Crary, is a chef and he taught me tricks for combining random ingredients to make something yummy. We call it “Nothing in the Fridge” because it’s what we make after I go, “Ugh, there’s nothing in the fridge…”
Your go-to recipe when hosting a dinner party…
Hugh Fearnley-Whittingstall’s Soda Bread, Jamie Oliver’s Roast Chicken with Crispy Potatoes and Gravy and Hummingbird Bakery’s Vanilla Blueberry Cake with Cream Cheese Frosting. If I’m having guests, I usually let the professionals lead!
What would your last meal be? Who would it be with?
Indian cuisine: Lamb Vindaloo, Chicken Korma, Peshwari Naan, Bhindi Bhaji, Pilau Rice, and Saag Paneer, with a Sweet Lassi, Chai Masala Tea and a Gulab Jamun with my sisters and as many of my close friends as possible.
Your go-to on set snack…
Roasted and marcona almonds, apples and peanut butter, green juices and any kind of chocolate.
What’s always in your trailer fridge?
Homemade nutmilk, coconut creamer for my coffee addiction, and if I cooked the night before, leftovers that I can eat for lunch.
What’s always in your bag on set?
Caramels and chocolates (I’m like a grandma), my script, a fashion magazine, a New York Times crossword puzzle, and my refillable water bottle because all of the plastic water bottles on set break my heart.
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