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Show advertiaement w Don't . 1st This Summer Destroy Your Complexion by Connecticut Walker The summer months may be a recreation season for you, but for your coma plexion. You enjoy a change of pace that ought to bring your face a relaxed, younger-lookin- g expression. But instead you may summer end tlu season looking decidedly older. A single summer day can be a little like a whirlwind tour through all the climates of the world. You swim, then bake yourself on a sandy beach under sun. You take winda desert-lik- e swept car rides. You step from pavements, squinting against the glare, into chill Oil of Olay, available at drugstores, penetrates the important surface layer of the skin quickly, stores. A sudden summer storm leaves the air steaming and humid. Your complexion is exposed to a wide variety of environments, each with shocking suddenness. Is it any wonder that your skin becomes dryer as the days pass? The dryer your skin, the more that dryness emphasizes little lines and wrinkles. And the older you look. But theres no need to despair. It is possible to enjoy the pleasures of summer and still maintain your youthful look. changes. You will know when your skin would welcome Oil of Olay. Whenever it feels dry or slightly tight or rough to the touch, your complexion is asking for, and near-disast- er three-mon- th PARIS. skin-lovin- r't" w soft-spok- restaurants or Many needs, all the help it can get from the beauty blend. No matter how often you soothe on cherishing Oil of Olay during the day, apply at bedtime, so it can work its wonders during nocturnal hours. And in the morning, as a moisty, makeup base that lets cosmetics stay fresh for hours. non-grea- self-taug- ht sy younger-lookin- g Summer Beauty Hints Gently bathe away your lotion after sunning. Pat your body almost dry, then p skin soothe your with Oil of Olay wherever the suns rays have reached you. still-dam- world-renown- ed 18 I flentlon an American chef to a French-1- 1 I man, and immediately he thinks of hamburgers, milkshakes and apple pie hardly gourmet fare. But St. Louis-bor- n George Mutrux, 54, is one of the few Americans ever to make a reputation for himself as a top cook and a restaurateur in this culinary capital of the world. Mutrux and his French wife, Giselle, run a small, popular antique shop and restaurant called La Tassee du Chapitre" on the lie Saint Louis, a fashionable section of the city. "I don't advertise the fact that I'm AmeriMutrux. can," says the lanky, "But many of my customers know, and they come back anyway." Mutrux, who was a civil engineer stationed in France during the Second World War, is a culinary expert who places a high priority on improvisation. "I read a lot," he says, "but I look et a recipe and use my own judgment. They always leave something out or don't giv; you the right proportions. Nevertheless, French cuisine is the best in the world, next to Chinese. French cooking, as I know it, consists of taking inexpensive ingredients and turning them into an expensive meal. Anyone can make a good dinner out of a fine piece of steak, but try doing the same with tripe or even chicken livers." ul working with nature to ease away the dryness that can make you look older. The beauty blend helps maintain the balance, an essential element necessary for your complexion to look as young as posg sible. The liquid also sets up an effective bar rier to keep na- - 4 i 4 sun-bak- ed women, from Acapulco to Sydney, discovered that they can barely get through the summer happily without their beautiful secret, the unique fluid known in the United States as Oil of Olay beauty lotion. This summer, share the secret, the lovely benefits of this blend. Oil of Olay was created by beauty researchers to soften -- and silken a womans complexion. The complexion-cherishin- g lotion contains a wealth of natural moisture, tropical moisturizing oils and other emollients. Louis-bor- n George Mutrux outside his restaurant in a fashionable part of Paris. St. During these months when the need for Oil of Olay is great, always carry a bottle with you ...to the beach, on weekend trips, when going shopping. 'You're the chef' Mutrux opened La Tassee du Chapitre eight years ago. "It was just an antique shop then," he explains, "but we discovered that there was a la.ge cave downstairs and decided to open a restaurant. The first thing we needed was a chef, so asked my wife where we should look for one. She said, 'You don't have to look. You're the chef.' So that's how I got started. "We invited 16 friends the first evening for a free, introductory meal. The next eve 1 ning we had zero customers. Soon we had to our capacity of about 50 every night. There are only four restaurants on the lie St. Louis, so maybe that's got something to do with our success," he says with a modest shrug. 20, and now we are filled The antique business The first room of La Tassee holds a hodgepodge of antiques, a few tables and'chairs, a bar and a couch. "Occasionally, people will bring in some old lamps or candlesticks for us to buy and sell, but we're not pursuing the antique trade actively anymore," says Mutrux. "Good antiques are difficult to find and expensive now, so we're dropping out of the business. Managing the restaurant is enough work for us." The winding stairway at the back of the sparse antique shop leads to the restaurant below. The vaulted ceiling is high. Dark, wooden tables set with natural straw mats and simple, brass candlesticks are spaced Vcomfortably apart and ivaldi concertos provide the background music. The Mutrux menu is basically French, plus a few exotic, international dishes. His specialty is lamb curry, which is served with both brown and white rice and six bowls of different condiments. His "Salade California" is a delicious concoction of fresh vegetables lightly doused with a piquant dressing. Mutrux's most popular dessert is a cold, light lemon cake. "My mother was a magnificent cook, and she gave me the recipe," he says. "1 don't know where she got it, but she was a close friend of Irma S. Rombauer, who wrote the first Joy of Cooking." The service is fast and friendly. Mutrux's wife, father-in-laand three hired waiters see to that. The restaurant, at 36 Rue Saint is open at 8 p.m. every day except Sunday. Dinner comes to about $8 per person. tape-record- w Louis-En-I'l- le PARADE AUGUST 2b. IV3 |