Nicole Fuller, founder and principal of Nicole Fuller Interiors, is an award-winning luxury designer specializing in sophisticated, highly customized residential and commercial projects in the US and abroad. Based in New York with offices in Los Angeles, Nicole has cultivated a reputation for excellence with her domestic design projects. An established art consultant with exclusive access to the world’s leading galleries and sought-after artists, Fuller’s talents extend to curating pieces meant to transform or elevate any space. Her work has earned four International Property awards, two nominations for London’s prestigious Andrew Martin Designer of the Year award, and was listed by Vogue Magazine as an Interior Design Talent to Watch. www.nicolefullerinteriors.com
Nicole Fuller on COVID-19: It is a very challenging time I feel for everyone, especially those who have suffered from this virus in captivity and the heroes on the front line of our healthcare system who continue to impress, inspire and amaze me everyday.
I am so very grateful that my family, friends and I are safe and sound. We are doing our best to create some sort of regimen and normalcy during these very trying times. Creatively for me it is a dance between staying safe and being open to conceive beauty for my clients and my family.
Home has always been the most important and treasured place for me, now more than ever. It is a sanctuary in every sense of the word. I am based between NY and LA – although we are now currently at our home in Dutchess County, NY.
BREAKFAST IN BED WITH NICOLE FULLER
Nicole Fuller shares some of her bedroom essential as well as a curated selection of her favorite in stock Minotti Los Angeles pieces, available for download here.
What is your favorite piece in your bedroom? Most essential?
NF: I live for my Savoir Mattress and my Ginger Lilly Linens.
The quintessential bedroom must include…
NF: Crisp and luxurious linens, an amazing mattress, black out drapes or shades, a good book, and topped with an Astier Villatte Candle and some a glass of water with lemon on the bedside table!
What are some tips to refresh your home?
NF: Adding some fresh florals and wonderful candles. It may also be exciting to try a new layout. You may find that sometimes you fancy the new layout much more than the previous one and that it gives the space a complete refresh! Also, most important in my opinion, use your stuff! Especially the good, fancy stuff!
MORNING ROUTINES AND RECIPES
Mornings are the jumpstart to each day and we’ve been told how you begin your day influences how the rest of the day will go. How does your perfect morning begin?
NF: A great stretch, a tall glass of water followed by a hot cup of PG Tips Tea while listening to Cesarai Avoria and looking out onto our pond where the most beautiful egrets live.
What are some tips for the “safer at home” morning creative inspiration?
NF: Go through your old books, magazines and photo albums and create a collage wall to inspire you. You will find something new in each image everyday!
Any favorite breakfast recipes?
NF: My favorite breakfast in bed is Bill Granger’s Ricotta Cheese Pancakes. I fell madly in love with them from the first time I went to one of his restaurants in Sydney, Australia and has been my favorite ever since. I do not fancy myself a chef or even that great in the kitchen, although these pancakes are quick and easy for just about anyone to make!
11/3 cups (320g) fresh ricotta, drained, crumbled
3/4 cup (180ml) milk
4 eggs, separated
1 cup (150g) plain flour
1 tsp baking powder
Unsalted butter, to cook
2 bananas, sliced lengthways, to serve
Whipped cream & honey, to serve
250g unsalted butter, softened
60g honeycomb, finely crushed
2 tbs honey
1. For the honeycomb butter, place all ingredients in a food processor and whiz until smooth. Shape into a log, wrap in plastic wrap and chill for 2 hours. (Store leftover honeycomb butter in the freezer, it’s great on toast.)
2. Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined. Place egg whites in a clean dry bowl and whisk to stiff peaks. In 2 batches, fold egg whites through ricotta mixture using a large metal spoon.
3. Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 3 hotcakes per batch) add 1/4 cup batter to the pan. Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm.
4. Place 1 banana slice onto a plate and stack desired amount of hotcakes on top of each other with a slice of honeycomb butter. Top with whipped cream and drizzle with honey to serve.