French pastry chef Pierre Hermé and Rochas in-house perfumer Jean-Michel Duriez are collaborating on a book that explores the relationship between perfume and food. Hermé is often called “The Picasso of Pastry” for his unconventional flavor combinations. He has been using fragrances such as Guerlain Shalimar and Rochas Eau Sensuelle as inspirations for his desserts. More recently, he created a “Rose and Jasmine” cake inspired by Jean Patou Joy and a “Peach, Rose and Cumin” tart suggested by Rochas Femme.
“For the edible version, Hermé began with a sweet biscuit pastry, garnished with an almond cream infused with rose petals, and fresh yellow peaches dusted with cumin-flavoured sugar for the right balance of fruit, flower and spice.” The book will be released in October 2012. Read more about the collaborations between a chef and a perfumer in Edible perfume, when chefs follow their nose.
Now I would love to taste the Femme inspired tart!