Épice Marine is the 11th fragrance in the Hermessence collection from Hermès. Inspired by a meeting in Cancale, Brittany with chef and spice master Olivier Roellinger, it captures the scents of Brittany’s coast and spices. Roellinger is renowned for his intricate spice blends, which are as complex as perfumes, and the interaction between the two creators inspired them both. Ellena went on to compose Épice Marine, while Roellinger–La Poudre des Bulgares, a blend of cardamom, vanilla, saffron and sesame to perfume yogurt.
The chef gave Ellena a taste of toasted cumin seeds, which sparked the idea for Épice Marine. Unlike fresh grains, toasted cumin doesn’t have the sweaty, animalic brashness, but it smells woody, caramelized and sweet. Other notes of Épice Marine include bergamot, cardamon, cinnamon, watery and smoky accents. Available starting October 2013 at Hermès boutiques.
Roellinger’s La Poudre des Bulgares is currently available at his store in Paris and at epices-roellinger.com.
Adding on: if you read French, I recommend taking a look at the Vanity Fair article Le Mariage d’un Chef et d’un Nez. It describes how Ellena and Roellinger met and how Épice Marine was born.
Via press release