The day to day of the queen Elizabeth II of the United Kingdom causes fascination among those who closely follow the life of British royalty. The monarch is not only used to luxuries, to wearing a colorful outfit for her public appearances, enjoying animals or eating only certain foods in her daily diet, but at 95 she is also aware of personal care, especially from your hands. That is why a product cannot be missing from your toiletry bag.
Using a moisturizing cream that keeps the skin of the hands healthy is a priority in times of the COVID-19 pandemic, this as a result of the constant washing or use of alcohol and disinfectant gel and this is well known by Enrique de Sussex’s grandmother.
Isabel II she moisturizes her hands daily and, although Buckingham Palace has not provided great details about her beauty routine, which is a mystery, various international media have the answer to this question.
‘Vanity fair’ details that few firms have the authorization of the royal warrant to enter the House of Windsor, and one of them is Clarins, who has a special place for the monarch since her coronation in 1953. For her part, ‘Glamour’ need that for years the queen chose the Crème Jeunesse Des Mains which “Acts on the hands, helping not only to hydrate them but also to regain their youth after continued use”.
The product that is not missing in the toiletry bag Isabel II it also helps reduce the appearance of stains and takes care of nails. To this is added that the queen takes advantage of the protocol of wearing gloves and a hat to protect herself from the sun and thus avoid further damage to the face and hands.
Within the personal care of the monarch, attention is also paid to her diet and it was known that the menu proposals for her are prepared three or more days in advance and she is “religiously” attached to them.
“The queen loves scrambled eggs with smoked salmon and a truffle zest. But he is too frugal to order fresh truffles and only enjoys them at Christmas when they are sent as gifts. “revealed her former private chef, Darren McGrady.
For lunch opt for “Something simple, like fish with vegetables” and on Sundays a roast and prefer the final piece, well cooked, instead of a piece of meat half done. Afternoon tea is never lacking at Buckingham Palace accompanied by aperitifs and for dinner they used to include food from the estate, “Game birds, pheasants, grouse, partridge; she loved that they were on the menu “.
