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A First Look At the Sets of Wes Anderson's 'The Phoenician Scheme'

A First Look At the Sets of Wes Anderson's 'The Phoenician Scheme'

Yahoo18-05-2025

The precision of the Wes Anderson aesthetic is legend. The costumes, the pans, the delivery of unsmiling characters, and, of course, the sets. Anderson's newest film, The Phoenician Scheme is no exception.
In Anderson and Roman Coppola's movie, out May 30, Benicio del Toro plays Anatole 'Zsa-zsa' Korda, a 'ruthless, charismatic business tycoon,' according to the production notes, whose magnetism is matched only by his inscrutability. Picture a 20th-century robber baron-slash-visionary. The year is 1950; he is one of Europe's richest men.
The film opens with Korda on a plane, which promptly crashes. It's the sixth attempt on his life. It's also the one that seems to finally give him pause. To recover, he returns to his lavish Italian-style palazzo somewhere in Phoenicia. Inside, a brooding gray and black palette plays off trompe l'oeil wall murals, and masterworks stacked like old magazines in corners. From here, the audience is ushered into his orbit, full of heavy stone bathtubs, Renoirs, and a slew of eccentric characters (Bjorn the tutor, played by Michael Cera, half-brother Nubar, played by Benedict Cumberbatch, and Cousin Hilda, played by Scarlett Johansson, to name just a few). There's an Egyptian revival set, a Casablanca-like moment (aka 'Marseille Bob's'), and a few scenes on a train (typical of Anderson) as well as aboard a ship. The characters visit the desert and end up in a jungle, with brief but grounding returns to the palazzo.
ELLE Decor caught up with production designer Adam Stockhausen, who has worked on several other Anderson films including Asteroid City, and set decorator Anna Pinnock, who worked with Stockhausen and Anderson on The Grand Budapest Hotel, for an exclusive look inside the making of Zsa-zsa Korda's fanciful world.
Viewers first get to know Korda while he's in his bathroom. There, he recovers from the plane crash, cigar in one hand, wine glass not far from the other. As nurses spin through the room, Korda leans back in a remarkably giant tub made entirely out of stone. It was 'incredibly heavy,' says Pinnock, who helped source the tub from Lapicida in Yorkshire, UK. There the staff kindly sat in it to check that the size was right for the very tall del Toro ('quite hilarious, actually,' says Pinnock).
In the background are tiles from European Heritage in London. Also: three sinks. The toilet, a bidet-turned-ice-bucket (the sanitaryware and hardware come from Mongers Architectural Salvage, in Hingham, as well as Stiffkey Bathrooms and Piet Jonker in the Netherlands, says Pinnock), and the stone tub, are all arranged to the symmetry typical of Anderson's tableaus. These pieces are used, in this case, to describe this new, strange, but actually very likable character. Immediately one thing is clear: Korda has very good taste.
The team drew inspiration from a few key sources, one being the real-life figure who seems to most closely resembles Korda, Calouste Gulbenkian, a renowned (or infamous) British-Armenian businessman. 'We started with the Gulbenkian house and museum,' Stockhausen tells us. 'A bit for architectural style and also a bit just as the home of a great collector of art.' From there, 'Italian houses became key,' he continued. 'We looked at several from Mantua, Venice, and the Villa Farnesina in Rome.'
Besides the bathroom, viewers see Korda's house through its hallway, his daughter's room, and the grand entrance gallery. But it's the gallery that plays the biggest role: a wide rectangular space, it has a grid of stone flooring, high ceilings, and walls painted to look like marble columns.
For the gallery, the crew took inspiration from several locations, including the Marmorpalais in Potsdam. 'This palace went hand in hand with the forced perspective wall paintings of the Villa Farnesina we were looking at,' says Stockhausen. The designers brought in a team led by Domenico Reordino 'who specializes in trompe l'oeil marble work' to paint the room. 'It's a fascinating process—part faux paint techniques and part collage,' says Stockhausen.
But grandiosity isn't the palazzo's only attribute. In one early scene, Korda summons his estranged daughter Leisl and the two sit on a raised platform in the center of the austere gallery, around a large Italian oak table, accompanied by a filing cabinet and office chairs. On the floor is a series of shoeboxes filled with the details of Korda's scheme (which also comprise the movie's plot). 'Wes wanted that comic juxtaposition between the big, splendid refectory table and these very utilitarian 1930s, '40s office chairs,' says Pinnock. 'And he wanted the filing cabinet there. A comic device in amongst all this richesse, as it were.'As a man of taste, Korda naturally collects art. Throughout the film, real masterworks show up on set. 'We were very lucky, we had a Renoir that came in for a couple days,' says Pinnock. 'The painting had to be kept at a certain temperature, there were guards, the whole shebang.' (There's also a Magritte, from the Pietzsch Collection.)
Though some of these paintings are prominently hung in Korda's palazzo, others are stacked several deep, as if they've just been deposited there by movers. 'Wes had the thought that his collection isn't a finished thing on display, but rather in flux,' says Stockhausen. 'Zsa-Zsa has a great assortment of paintings, sculpture, and decorative objects but they are always coming and going.'
Pinnock adds, 'The house would be put to bed when he traveled on to the next residence, so we did a lot with dust sheets and furniture covers and crates and stacks of paintings, which was an unusual way to dress a set, really.'
But not all of the paintings are real—some are copies made just for the film. 'There were certain paintings that Wes had a certain penchant for,' says Pinnock, 'and felt this character would definitely possess.' One of which was a work by Peter Paul Rubens. Making it turned out to be a very involved task. 'Rubens is quite a difficult artist to copy, even if you're a brilliant forger.'
Most scenes were shot on sets at Studio Babelsberg in Potsdam, just outside of Berlin, Germany. Called the world's oldest large-scale film studio, it's been open since 1912, and is most famous for being where the 1927 movie Metropolis was filmed. 'We had it jammed full,' says Stockhausen. 'At one point all the component parts of Zsa-Zsa's house were there side by side.'
It was a surprisingly quick build, according to Stockhausen; construction began in mid January and by March they were shooting. Because the schedule was tight, there were multiple sets standing at the same time. 'It really was possible to walk from Zsa-Zsa's house, past Marseille Bob's nightclub, and into the Egyptian hotel, and feel a lot of the film at once,' says Stockhausen.
Slight spoiler alert: While the journey is very much the plot, there is also a destination. Even while attempts are made on Korda's life, and he's trying to secure funding for his grand scheme, Leisl is probing for information about her mother. At its heart, the movie is about the father-daughter relationship, and how the quality of relationships is more important than the acquisition of great wealth.
One of the final locations in the film was shot on location in Potsdam, in a small 'hovel'—part residence, part restaurant (think Orphan Annie meets Amélie). Tonally, it's a fitting finale: chockfull of bottles, dishes, rags, and furniture. It's warm, messy, lived-in, and entirely charming. 'Usually in sets we do with Wes everything is quite sparse and paired down and every single item is deliberate and selected,' says Pinnock. 'But the hovel was a very different kind of set. [Wes] kept saying to me, Put more in, put more in.' She continued: 'That clutter gave it a real warmth and intimacy.'
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National awards, praise bestowed on Asheville restaurants, bars, breweries
National awards, praise bestowed on Asheville restaurants, bars, breweries

Yahoo

timean hour ago

  • Yahoo

National awards, praise bestowed on Asheville restaurants, bars, breweries

ASHEVILLE - Asheville diners and imbibers know what the city has to offer, and the nation and world are taking notice. Beverage industry and Southern lifestyle publications have applauded local restaurants and bars for their menus and overall excellence. Several breweries and distilleries have been awarded medals in international craft beer and spirits competitions. Taste the best of the best ― here are some of Asheville's latest award-winning and accolade-earning destinations.: Southern Living editors scoured the country for the best new bites, finding three Asheville establishments worthy of making its list of the 20 Best New Restaurants in the South.: Good Hot Fish, a modern fish camp owned and operated by Chef Ashleigh Shanti, a former "Top Chef" and recurring Food Network contestant, offers a menu of creatively crafted seafood and Appalachian dishes ranging from catfish to trout bologna sandwiches. The eatery opened in January 2024 inside Eulogy, a music venue at Burial Beer Co., 10 Buxton Ave., in South Slope. Luminosa, a modern Appalachian-meets-Italian cuisine restaurant, opened in May 2024 in the historic Flatiron Building, which has been renovated as The Flat Iron Hotel at 20 Battery Park Ave. Led by Executive Chef Graham House and Chef de Cuisine Sean McMullen, Luminosa's seasonal menu regularly rotates with pasta, pizza and other vegetable-forward plates. Potential New Boyfriend, a wine bar and music listening lounge at 21 Haywood Road, opened in West Asheville in December. The menu of snacks and desserts, curated by pastry chef Dana Amromin, complements its modern, chic aesthetic and beverage selections. Save room for the artisan ice cream made by the owner, Disco. Good Hot Fish, Luminosa and Potential New Boyfriend were the only North Carolina businesses on the list, which can be viewed at Craft Spirits Magazine released its annual list of the best bars in the nation, with nods to two downtown watering holes, The Crow & Quill and Top of the Monk, which represent the Southeast on the list of favorites. The honorees were nominated by readers and selected for their approach to not just serving but also celebrating craft spirits. The Crow & Quill is a Prohibition-era speakeasy-style bar located at 106 N. Lexington Ave. featuring a catalog of nearly 1,100 spirits, including about 800 whiskeys. The Crow & Quill was one of 27 on the 2024 USA TODAY Bars of the Year list. Top of the Monk is the third-level cocktail bar at 92 Patton Ave. It's the top-floor concept with a rooftop deck in the same building as the craft beer taprooms, Thirsty Monk on the main floor and Delirium Bar in the basement, which are temporarily closed. View Craft Spirits Magazine's May/June issue with the complete list at The 2025 World Beer Cup awarded four medals to local breweries Diatribe Brewing Co., at 1042 Haywood Road, took home the gold medal in the Chocolate Beer category for its Chocolate Porter. Highland Brewing Co.'s Daycation Gold won the gold medal in the German-style Kölsch category. Visit Highland Brewing's taproom at 12 Old Charlotte Hwy. Hi-Wire Brewing Co. won the silver medal for its Hi-Wire Lager in the International-Style Pilsner category. Hi-Wire has three Asheville taprooms, including the recently reopened RAD Beer Garden at 284 Lyman St. Sierra Nevada Brewing Co.'s Weizenbock won the gold medal in the South German-Style Weizenbock category. Its Mills River taproom is at 100 Sierra Nevada Way. Two local distilleries were awarded honors in the 2025 San Francisco World Spirits Competition. Oak & Grist Distilling Co., at 1556 Grovestone Road in Black Mountain, won a gold medal for its American single-malt whiskey, Descendent. Chemist Spirits also won a gold medal for its American single-malt whiskey. The distillery and its cocktail bar, Antidote, are at 151 Coxe Ave. The winners are listed at The Mule, the bar at Devil's Foot Beverage, will host Winner's Circle, celebrating the awardees from 1-4 p.m. June 28 at 131 Sweeten Creek Road. The event will feature live music, hot dogs ("weiners for the winners") and samples and fights from the winning beverage companies. For more, visit The Mule on Facebook. The James Beard Foundation Restaurant and Chef Awards have two WNC finalists in the running for medals. Silver Iocovozzi, chef and co-owner of the Filipinx restaurant Neng Jr.'s, is a nominee for the Best Chef: Southeast category. The West Asheville restaurant is at 701 Haywood Road. April Franqueza, of The Dining Room at High Hampton Resort, 1525 Highway 107 South in Cashiers, is a finalist for Outstanding Pastry Chef or Baker. The winners will be announced live at the James Beard Foundation Restaurant and Chef Awards ceremony on June 16 in Chicago. Chef Ashleigh Shanti is up for a James Beard Foundation Media Award for her debut cookbook, 'Our South: Black Food Through My Lens,' in the U.S. Foodways category, designated for "books with recipes focused on the cooking or foodways of regions or communities located within the United States." The Media Awards ceremony will be on June 14 in Chicago. For more, visit Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Tips, comments, questions? Email tkennell@ or follow @PrincessOfPage on Instagram/Bluesky. This article originally appeared on Asheville Citizen Times: Winner, winner: Asheville restaurants, bars, breweries rack up awards

Casey Elsass shares recipes perfect for any gathering from new cookbook 'What Can I Bring?'

timean hour ago

Casey Elsass shares recipes perfect for any gathering from new cookbook 'What Can I Bring?'

Casey Elsass is here to take the stress out of every partygoer's favorite question with recipes from his new cookbook, "What Can I Bring?: Recipes to Help You Live Your Guest Life." The veteran food and cookbook writer joined " Good Morning America" and "GMA3" on Friday to share a few standout dishes from the book, which includes 75 crowd-pleasing recipes designed with portability and ease in mind. Elsass showed us how to make pasta salad, "scrunchy bread" and party Krispie treats, complete with tips for packing and serving with minimal stress on-site. Check out the recipes below. Pasta Salad Servings: 6 "I could write an entire book about pasta salad, I just think it's so perfect. Pasta is the blankest canvas for whatever you want -- for evidence, please see 1 million pasta dishes everywhere -- so I really don't think there is a wrong answer here. But I do need to take a moment of your time to speak my truth about pasta salad. It often has cherry tomatoes and they're rarely good ones. It usually has raw red onion, which is immediately too pungent 3 seconds after dicing." "It usually has a chopped herb of some kind that just withers into brownness as it sits. And most people fumble the best window of flavor by not letting the hot pasta soak in the flavors of the sauce! To all these ends, I've made three sauces that hit the mark for my dream salad: a spicy red sauce made with broiled cherry tomatoes, an Italian sub – inspired dressing made with lightly pickled red onions, and a quick little pesto for a vibrantly green chopped herb. And you better believe all three versions get tossed with the pasta hot out of the pot so the noodles can slightly soften and extremely saturate." Ingredients Pasta sauce (see below) Kosher salt 12 to 16 ounces dried pasta in a fun shape, such as fusilli, gemelli, orecchiette, radiatori or rigatoni 8 ounces mozzarella pearls, drained 4 ounces sliced salami, cut into 1/4-inch strips (optional) 1 cup lightly packed fresh basil leaves 1 cup lightly packed fresh parsley leaves 1/2 cup sliced kalamata olives 1/2 cup sliced banana peppers, hot or mild 2 ounces Parmesan cheese Directions 1. Make your pasta sauce and keep it close by. In a large Dutch oven, combine 12 cups water and 1 tablespoon salt. Set over high heat and bring to a boil. Stir in the pasta and cook until just al dente, according to the directions on the box. Drain in a colander and give it a few good shakes to get the water out. 2. In a large bowl, toss the pasta with about a third of the sauce. (Just eyeball it, it's all going in there eventually anyway.) Let the pasta sit for about 15 minutes to cool down. Then add any combo of the mozzarella, salami, basil, parsley, olives and peppers, and toss to combine. I need all of them to function, but this is your salad. 3. Finally, toss in the last of the sauce. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours -- the flavor really improves the longer the ingredients mingle. Let it sit at room temperature, covered, for 30 minutes before serving. My only request is to save the Parm until just before serving and use a vegetable peeler to shave it directly into the bowl. Toss lightly, but mostly leave it on top. Pasta sauce Red Sauce Preheat the oven to 500 F. In an 8-by-8-inch baking pan or oven-safe skillet, stir together 10 ounces whole cherry or grape tomatoes, 8 sun-dried tomatoes that have been finely chopped, 1/4 cup extra-virgin olive oil, 2 grated garlic cloves, 1 tablespoon red wine vinegar, 1 tablespoon tomato paste, an optional 1 tablespoon Calabrian chile paste if you like it spicy, 1 teaspoon sugar, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Broil until the tomatoes are bursting, about 6 minutes. Oil + Vin In a medium bowl, combine 1/2 of a medium red onion that's been very thinly sliced, 2 grated garlic cloves, and 1/4 cup red wine vinegar. Let the onions soak for 5 minutes to soften. Whisk in 1/4 cup extra-virgin olive oil, 1/4 cup mayonnaise, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Pesto In a food processor, combine 2 cups baby spinach, 1 cup fresh basil leaves, 1/3 cup pine nuts or walnuts, 2 ice cubes, the juice of 1 lemon, 2 grated garlic cloves, either 2 teaspoons white miso or 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Process until the ice cubes stop rattling around and everything is nicely chopped. Add 1/2 cup extra-virgin olive oil and pulse 2 times just to combine. Tips from Elsass: If you're going to use cherry tomatoes, roast them or at least toss them with salt so their flavors concentrate. Skip the raw onion. There's always time to let it mellow out in a little vinegar. Instead of chopping the herbs, which will wither and brown, use whole leaves for a visual punch. Save the Parmesan until just before serving, and use a vegetable peeler to create nice big strips. Scrunchy Bread Makes an 8-inch round "Welcome to Part Two of freezer dough reinvented. Phyllo is our focus this time for a round loaf that's all crispy, shattering layers on the outside, all warm and savory on the inside. Blending up sun-dried tomatoes with feta will get you a perfectly salty, rich center and then it's just dabbing a little olive oil as you layer up the phyllo and filling. This is the 'Wow, what is in this?' moment we all fantasize about." Ingredients 16-ounce box frozen phyllo dough, thawed 8-ounce jar sun-dried tomatoes in oil 6 ounces feta 2 tablespoons fresh oregano leaves 1 1/2 cups extra-virgin olive oil Sesame seeds and freshly ground black pepper Directions 1. ​​Remember to set the phyllo dough in the refrigerator overnight to thaw. 2. Preheat the oven to 375 F and set a rack in the center. Dip a pastry brush into the sun-dried tomato oil and lightly brush the bottom and sides of an 8-inch (or 9-inch) cake pan. Fold a piece of parchment in half lengthwise and press to adhere across the cake pan (for an easy lift later) and brush that too. 3. In a blender or food processor, combine the sun-dried tomatoes with the rest of their oil, the feta broken into rough crumbles, and oregano. Process until a smooth mixture forms. 4. Reserve 2 tablespoons in a small bowl and keep the rest in the blender. 5. Unroll the phyllo on a clean counter. Pour 1 cup of the olive oil into a small bowl. Lay a sheet of phyllo in the pan, letting the edges hang over. Dip a pastry brush in the olive oil and lightly brush the dough. Repeat this until you have 10 layers of dough on the bottom. Don't worry if any of the sheets tear, it's all baking together anyway. 6. Pour about half of the tomato mixture over the phyllo and use a spatula to spread in an even layer. 7. Continue layering and brushing the rest of the sheets, then pour the rest of the tomato mixture and spread again. 8. Whisk the reserved tomato mixture with the remaining 1/2 cup olive oil. 9. Start folding the overhang into the center a couple pieces at a time and lightly brushing the top with the tomato oil. I like to spread the first few pieces flat so the filling is covered, then start making pretty scrunches around the surface with the rest. (You can even trim off some of the overhang to twist and scrunch and place around the top.) 10. Brush any remaining tomato oil over the top, then generously sprinkle sesame seeds and some good cracks of pepper across the surface. 11. Slide the pan into the oven and set a timer for 45 minutes. 12. The phyllo should be golden brown and crispy, but give it another 5 minutes if you think it needs it. 13. Cool for 15 minutes (or completely) in the pan, then use the parchment to airlift it to a cutting board or serving plate. 14. Slide the parchment out from underneath before slicing and serving. Party tricks: This is perfect at room temperature, but if you really want to serve it hot, assemble everything at home and cover the top of the pan before transporting. Plan your oven space ahead of time with your host, bake it, cool for 15 minutes in the pan, then use the parchment to lift out and serve right away. Any leftover bread can be stored in a zip-top bag at room temperature for up to 2 days. Tips from Elsass: This is bread that repurposes freezer dough for anyone a little nervous to bake. With impressive layers and savory filling, this is the "Wow, what is in this?" moment we all fantasize about. Remember to set the phyllo dough in the refrigerator overnight to thaw. Because we're making layers that all bake together, you don't have to worry if the sheets tear. And any scraps can be used on the top layer. This is perfect at room temperature, but you can also assemble everything at home and bake when you get there. Party Krispie Treats Makes 12 squares "A quick toss with some lightly browned butter and toasted coconut shreds gives these krispies an unusually great depth of flavor. We could stop right there, but where's the fun in that? What makes these party krispies is the no rules, no limits toppings as you pile on everything sweet and gorgeous and fun. There's a long list of my favorites in the ingredient list, and the only advice I have for you is to think strategically when you're planning out what to buy, keeping in mind that you ideally want a mix of colors, sizes, textures, flavors, and shapes for maximum impact." Ingredients Nonstick cooking spray 1/2 cup (1 stick) unsalted butter 1 cup unsweetened shredded coconut 10-ounce bag mini marshmallows 1/4 teaspoon kosher salt 6 cups Rice Krispies (from a 12-ounce box; see party tricks) Any combination of crushed mini pretzels, crushed potato chips, crushed Oreos, crushed frosted animal crackers, white chocolate chips, peanut butter chips, butterscotch chips, rainbow sprinkles, confetti sprinkles, decorative sprinkles, sparkling sugar, sanding sugar, edible glitter, Fruity Pebbles, Lucky Charms marshmallows, or flaky sea salt, for garnish Directions 1. Coat a 9-by-13-inch baking pan with nonstick spray. Measure a 16-inch piece of parchment. Fold it in half lengthwise and press it lengthwise into the baking pan so there's a little overhang on each side. (Metal binder clips are super helpful for keeping the parchment in place.) Coat the parchment with a little more spray, too. 2. In a large Dutch oven (see party tricks), melt the butter over medium heat. Once the butter is melted, add the coconut and use a rubber spatula to coat in the butter. We're going to lightly toast the coconut and lightly brown the butter at the same time, so stay sharp. 3. Let the mixture simmer and bubble, stirring occasionally. At about 4 minutes, it'll be pretty foamy. Start stirring continuously so you can see what's going on in there. Around 5 or 6 minutes in, the coconut will have a light golden toast and the butter will be tan. 4. Remove from the stove and immediately stir in the marshmallows and salt. Keep stirring until they're about 75 percent melted, then add the Rice Krispies. Very slowly and gently fold in the cereal as the marshmallows finish melting. (You'll hear some snap, crackle, and popping -- totally normal.) 5. Scrape into the prepared baking pan. Lightly coat a smaller piece of parchment with nonstick spray and use it to press the mixture into an evenly distributed rectangle (see Party Tricks). While it's still sticky, blanket the top with a mix of treats. 6. Slide the pan into the refrigerator for about 30 minutes to set. When the krispies feel firm, use the sling to lift them out of the pan and onto a large cutting board. 7. Slide the parchment out from underneath, then slice into 12 equal squares. Arrange them on a serving platter or store somewhere cool until it's go time. Party tricks: Rice Krispies are not gluten-free! A few brands are, like Nature's Path and One Degree Organic Foods. Just pay attention to your toppings if you're going GF. A light-colored enamel or stainless-steel pot will help you monitor the butter browning. Anything with a black surface will literally leave you in the dark. Leftover treats can be stored in a zip-top bag at room temperature for up to 3 days. Tips from Elsass: These are the easier treat if you don't have the energy for a box of donuts, but still fun and exciting to bring. A quick toss with some lightly browned butter and toasted coconut shreds gives these krispies an unusually great depth of flavor. When you're planning your toppings, keep in mind that you ideally want a mix of colors, sizes, textures, flavors and shapes for maximum impact. Use a light-colored enamel or stainless-steel pot to brown the butter. Anything with a black surface will literally leave you in the dark. I keep a box of metal binder clips in my kitchen. They're super helpful for keeping parchment in place and oven-safe. Use a small piece of parchment coated with nonstick spray to press the krispies into the pan. Maximum control and clean hands! 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Caraway Baking Sheet Duo $115 Caraway Shop Now Amazon Overmont Enameled Cast Iron Dutch Oven $59.99 Amazon Shop Now

Monochrome moves from K Naomi and more
Monochrome moves from K Naomi and more

News24

time2 hours ago

  • News24

Monochrome moves from K Naomi and more

Monochrome has remained a dominant fashion trend. Vogue details how the rise of head-to-toe single-tone dressing can be traced back as far as 2016. Monochrome outfits are easy-going, especially when you play with shapes, textures and a mix of styles to create a minimalist look that still turns heads. We spotlight a few stunning celebs who've nailed the monochrome look. Adding a daring twist to the classic palette, Thando Thabethe and LootLove turn up the heat in shades of red and black. See more looks here: 1. When white meets volume Lebogang Tlokana, popularly known as The Funny Chef, is draped in a stunning all-white dress with dramatic bell sleeves and a flowing fabric. View this post on Instagram A post shared by @the_funnychef 2. Structural elegance With a tailored white mini dress with exaggerated ruffled cuffs, K Noami paires it with gold heels. View this post on Instagram A post shared by K Naomi Phakathi (@knaomin) 3. Sky-toned luxe Mihlali Ndamase embraced a soft blue two-piece blazer and mini skirt styled with matching high heels. View this post on Instagram A post shared by Mihlali Ndamase (@mihlalii_n) 4. Red alert Thando Thabethe stunns in an all-red lingerie set, complete with mesh detailing. View this post on Instagram A post shared by Thando Thabethe (@thando_thabethe) 5. Layered in sheer power LootLove stunned in a turtleneck paired with drop-waist skirt, accessorised with a crossbody and sunglasses. View this post on Instagram A post shared by LOOTLOVE™ (@lootlove2)

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