Chanel Ombre Premiere Eyeshadow

I am so conflicted about how to review these eyeshadows. They are nothing groundbreaking and for the price point, there are certainly cheaper options that perform the same or better. The first conflict comes in because I still really like them and have continually enjoyed using them for about 2 months now. I purchased one of the Cream Eyeshadows in 810 Pourpre Profond and two of the Powder Eyeshadows in 30 Vibrant Violet (satin) and 34 Desert Rouge (metallic).

Chanel ombre premiere eyeshadows

From top to bottom: Chanel Powder Eyeshadow 34 Desert Rouge (metallic), Chanel Powder Eyeshadow 30 Vibrant Violet (satin), and Chanel Cream Eyeshadow 810 Pourpre Profond

I especially like the cream eyeshadow, however working with it can be slightly difficult.  The dry down time is fairly quick and I find that it works best with either the included brush or a finger.  In case it helps, I’ve tried this product with several different brushes.  I’ve used the e.l.f. contour brush, the Sonia Kashuk #116, the Real Techniques deluxe crease brush, the Sonia Kashuk #106, the MAC 239, and the MAC 217.  I know that is a long list and possibly obnoxious that I have them all to try.  The point is, with the quick dry down, none of those brushes really worked out and the provided applicator or my finger were the best methods.  I have seen a makeup artist apply these with the Tom Ford #11 (which is supposed to be similar to the MAC 239) and the MAC 217.  That does make me wonder if the problem is more about skill or possibly the color I have dries down faster than the colors she was using.  Here is the video (Chanel Ombre Premiere Video – Puffin’s Wife) in case you want to see her work her magic.  Where Pourpre Profond does stand out to me is that this is the first cream eyeshadow that doesn’t make my eyes look dry and crepey when worn by itself.  I have worn all of these products with my normal Too Faced Shadow Insurance without any issues.  I have also used the cream shadow on its own without a primer and I did not experience any creasing.

MAC 239 MAC 217 eyeshadow brushes

The brushes I tested with the Chanel Ombre premiere cream eyeshadow

The powder shadows are just basic eyeshadows to me and desert rouge performs better than vibrant violet. When layered over the cream eyeshadow the powder shadows go from being mediocre to being beautiful. The problem with that of course is the fact that it turns a $30 eyeshadow into a $66 eyeshadow look. Desert Rouge leans more orange than red in application versus what you see in the pan. It works nicely all over the lid on its own or layered over the cream shadow. It also works very nicely as a crease color and doesn’t look too shimmery for a crease application in my experience.

Chanel Desert Rouge and pourpre profond


Vibrant Violet is not very good on its own, but it looks stunning layered over the cream shadow. Vibrant Violet also works just fine in the crease, but it was disappointing for me because my plan was to use it as a lid shade.

Chanel Vibrant Violet and Pourpre profond

My second conflict comes from the marketing for these products.  Chanel specifically designed these products to be layered and used together.  So that $66 eyeshadow look I mentioned, was the entire goal of this launch for the brand.  So if you consider what the brand intended, I guess that means they hit the mark.  It just happens to be a very expensive mark, but I also don’t think anyone is at the Chanel counter looking for a bargain.


If you have an interest in these products, I suggest that you go to a Chanel counter and have them apply it to your eyes and give it a try for the day.

NOTE:  This review was originally posted on a previous blog of mine, Sensitive Beauty Blog. I decided to share it again here because I find it hard to find reviews on Chanel makeup.

Recipes that Work: Beef & Broccoli

About four months ago I changed the way I’ve been eating.  I’m happy with the inches I’ve been losing, but I occasionally get into a rut, and I find that making a new recipe or an old favorite gets me excited about food again.  I used to use cookbooks and recipes all the time, but now that I’m more comfortable in the kitchen I often just throw things together.

Every now and then I will latch on to a recipe that I find myself making over and over again.  This is one of those recipes and I’ve made it about 5 or 6 times.  I’ve been following the blog Damn Delicious for a couple of years now.  Her name is Chungah Rhee, and she makes great recipes that I find incredibly easy to follow.  I got what I believe is her first cookbook for Christmas, and this recipe is from the cookbook.

My mom always taught me that the first time you make a recipe you follow it exactly, and then after that you can alter it to better suit your tastes.  So that is always how I’ve approached recipes.  The first time I made it, my biggest problem was finding rice wine vinegar.  I ended up learning you can use rice vinegar in its place if you can’t find rice wine vinegar.  The last few times I made this I didn’t have scallions, so I didn’t use them and I don’t find that I miss them.  Rhee uses fresh garlic and ginger in her recipe, which I hardly every have, so I use the powdered versions.  Lastly, I did buy sesame seeds to garnish.  I have no idea if they alter the taste very much, but I use them every time because they are sold in large quantity and I’m determined to use them.

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Adapted from Beef and Broccoli Bowls, by Chungah Rhee, Damn Delicious ©2016

  • 2 cups white rice
  • 1/2 cup reduced sodium soy sauce
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon garlic powder
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 3 cups broccoli florets (I use frozen)
  • 2 teaspoons vegetable oil
  • 1 pound ground beef
  • 1 teaspoon sesame seeds for garnish

Cook rice.

Mix soy sauce, brown sugar, garlic powder, rice vinegar, sesame oil, and ground ginger in a bowl.  Set aside.

Cook broccoli in the microwave until it is just about done.  For me that means, it is no longer frozen or cold, but not hot enough for me to want to eat it.

Brown ground beef in vegetable oil, drain.

Add broccoli and sauce mixture, cover, cook for about 5 minutes or until your broccoli is to your liking.

Serve beef and broccoli mixture over rice and top with sesame seeds for garnish.