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ISSUE 1
Featuring Caroline Bailly, Charmaine Landicho Baechle, Rosemary Lepre Forman, Gabriela Hernandez, Dorenna Newton, Sandhya Saita, Sheryl Roberts, Christine Alcalay, Janet MacGillivray, Madeleine MacGillivray, Willow Parchment, Hilary Robertson
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THE BRIGHT SIDE
In a world of 'no-makeup' makeup, there’s nothing quite like color to introduce a note of vibrance. A swipe of neon offers instant energy and bold primary colors and shimmering metallics are visual bywords for silver screen glamour.
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THE DINNER CHALLENGE
Known for her legendary weekend gatherings, serial hostess Charmaine Landicho Baechle pulls out all the stops for Margot’s entertaining challenge.
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A LESSON IN TIMELESS BEAUTY
Historian and Bésame founder Gabriela Hernandez believes that when it comes to makeup - the past always informs the present.
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FLORA
Whether it's the wild blooms from her sylvan childhood in France or the magnificent arrangements she conjures for her company Buunch, a passion for flowers is a constant in Caroline Bailly’s life.
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BOUGHT, LOVED AND CHERISHED
Today, it’s essential that our clothes last more than a single season. For advice on conscious buying, we turned to costume designer Rosemary Lepre Forman, whose enviable wardrobe is a repository of perennially chic staples, occasional splurges and cherished talismans.
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CREATURES GREAT AND SMALL
Sandhya Satia reflects on how her passion for the animal world has led her to greater insight into humans, unexpected adventures, self-understanding and friendship.
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BEDTIME STORY
Author and interiors stylist Hilary Robertson believes our beds should be lavished with as much attention as our personal wardrobes.
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FIELDS OF GREEN
A Kiwi transplant to Manhattan, Dorenna Newton travels home to see how it feels to experience the luxury lodge life.
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PAST PERFECT
Curator and vintage aficionado Sheryl Roberts captures the present moment in fashion by embracing the past.
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RICOTTA DIP
I like to add a hint of good olive oil and serve with either toasted, sliced baguette, country bread, or for a healthier option, vegetables such as baby carrots, cucumber sticks, or endive leaves (my favorite).
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BRINGHE
"Bringhe is a Filipino- style paella. Its beauty is that it's a one-pot dish served straight from the skillet."
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ROMAINE SALAD
I like to make a batch of dressing for the week. Feel free to double the amount and store it in the fridge.
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TARTE TATIN
I prefer making the pate brisée dough the day before and storing it in the fridge. You can also use ready-made pie dough or puff pastry, but you will not regret making your own. It's fun, and you will have earnt bragging rights.
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FOUNDER, EDITOR IN CHIEF
Simone Silverman
ISSUE 1
PHOTOGRAPHY
Andrew Yee, Nina Choi, Shana Jade Traganoska, Gigi Stoll, Cassie Robinson,
CONTRIBUTORS
Aaron Peasley, Laura Neilson, Erika Veurink,
THE MARGOT WOMEN
Caroline Bailly, Charmaine Landicho Baechle, Rosemary Lepre Forman, Gabriela Hernandez,
Dorenna Newton, Sandhya Saita, Sheryl Roberts, Christine Alcalay,
Janet MacGillivray, Madeleine MacGillivray, Willow Parchment, Hilary Robertson
DESIGN AND ART DIRECTION
Leila Čičić
WEB DEVELOPMENT
Oliver Buckley, Tomás Carlson
SPECIAL THANKS
Robert and Charlie Rosen
MEDIA & ADVERTISING ENQUIRIES
press@margotmagazine.com