Thierry Mugler Taste of Fragrance Collection and 4 Recipes

Thierry Mugler is unveiling a new collection called a “Taste of Fragrance.” The existing fragrances, Angel, Alien, Womanity and A*Men, were reorchestrated to include a taste enhancer. Thierry Mugler Parfums also worked with Hélène Darroze, one of the leading Michelin-starred French Chefs, to create four recipes inspired by the new interpretations of these four fragrances. The olfactory description of a Taste of Fragrance collection and the corresponding recipes appear below.

Angel

“For the ‘Taste of Fragrance’ the red berries, jam and caramelized almonds in the praline are combined with pure cocoa powder preserving its natural bitterness, making Angel infinitely succulent.”

Inspiration of Hélène Darroze: 

My first idea would be a sweet-savory main dish for Angel. Why not pigeon or duck, a darker poultry that goes very well with chocolate…  To bring out this main ingredient, I think a Mexican “mole” would be perfect. The key ingredient of this dough-like specialty is bitter chocolate. I will stay with something very “gourmand” to reflect its formula, something that releases many different flavors in the mouth. 

The recipe 

Sautéed duck breast in a pink praline crust,
beets, turnips and raspberries, beet and citrus sauce 

Intense Mexican mole sauce 

Serves 4

Preparation time: 45 min.

Cooking time: 7 to 8 min. (cooling time: 5 min.)

Duck breast 

• 4 duck breasts
• 100g (1cup) of pink pralines
• 50g (1/5 cup) of duck fat
• Salt
• Espelette pepper

Cut the skin of the duck breasts very thin with a small knife, taking care not to cut the fat all the way through to the meat.

Crush the pralines by wrapping them in a towel. Use the bottom of a heavy pot to crush them so that the pralines “burst”.

Season the duck breasts with salt and Espelette pepper. Place them in a very hot pan, skin side down, in a small amount of duck fat.

Cook on high heat for 4 to 5 minutes to sear the fat, which will melt.

Remove pan from heat and remove the separated fat from the pan, turning the duck breasts over to the meat side. Finish cooking them for 3 minutes in an oven preheated to 350° F (180°C).

Remove from the oven and take the duck breasts out of the pan. Let sit for 5 to 10 minutes.

Finally, dip the skin side of the duck breasts in the crushed pralines and continue to sauté the “skin and pralines side” for 2 minutes in a very hot pan.

Garnish 

• 1 bunch of red beets
• 1 bunch of yellow beets
• 1 bunch of new turnips
• 50g (1/5 cup) of butter
• Salt
• Espelette pepper

Peel the beets and turnips. Boil them separately in salted water.

Just before serving the dish, melt some butter in a pan and roll the beets and turnips in it to glaze them.

Beet sauce 

• 250g (1/2lb) of beets
• Lemon zest cut with a peeler
• Grapefruit zest cut with a peeler
• Orange zest cut with a peeler

Use a juicer to extract beet juice. Pour it into a small saucepan with the citrus zest.

Reduce the sauce by ¾ over gentle heat until it becomes syrupy.

The little extra: mole sauce 

• 25cl (1 cup) of the cooking juice from poultry
• 25g (1.1/3 tbsp) of Mexican mole paste (otherwise, bitter cocoa paste)
• Raspberry vinegar
• Salt
• Espelette pepper

Melt the mole paste in a small pan, pour in the cooking juice and reduce by 1/3.

Season with salt and Espelette pepper and add a few drops of raspberry vinegar.

Presentation:

• 30g (1/3 cup) of beet sprouts
• 50g (1/2 cup) of raspberries

Cut each duck breast into 3 pieces and set them out on 4 plates.

Display the beets, turnips and a few raspberries on a serving plate, then pour a thin line of beet juice over the vegetables and top with beet sprouts.

Alien

Heightened by the solar, floral notes of jasmine sambac mixing with the cashmeran wood and the depth of white amber, this peaceful, serene fragrance is given a savory-sweet reflection in its ‘Taste of Fragrance’ version. To embellish the wealth of the amber tones, the perfumer imagined a salted butter caramel, like the juice that forms when a dish is caramelized with sugar or honey at the end of the cooking process.

Inspiration of Hélène Darroze: 

I want creaminess and delicacy, a perfect harmony between citrus, flowers and this dark note, which awaken the salted butter caramel. A bean could be at the heart of the recipe to translate the cashmeran wood. It will be a surprise!

The recipe

Tonka bean ice cream, “Clafoutis” cookie, half-candied pink grapefruit

Salted butter caramel

Serves 4

Preparation time: 2 hours (including the ice cream and the vanilla infusion)

Cooking time: 30 min.

Ice cream

• 2dl (6/7 cup) of milk
• 40g (1/3 cup) of liquid cream
• ½ vanilla bean
• 2 egg yolks
• 20g (1/10 cup) of sugar

In a saucepan, boil the milk, cream and vanilla bean sliced in half lengthwise. Set aside and cover. Let infuse for one hour.

Combine egg yolks and sugar and beat until the mixture turns white.

Add the infused milk and cream then cook over gentle heat, stirring regularly, until the mixture coats the spatula.

Let cool, process in a blender and leave in the freezer.

Almond crumble

• 125g (3/5 cup) of sugar
• 125g (1.1/4 cup) of flour
• 125g (1/2 cup) of butter

Mix the sugar and flour then fold in the softened butter.

Let sit before crumbling the dough into small irregular pieces.

Set them out on a non-stick oven tray and cook for 10 minutes in an oven preheated to 325°F (160°C).

 

“Clafoutis” cookie

• 70g (1/3 cup) of butter
• 100g (1 cup) of almond powder
• 100g (3/4 cup) of powdered sugar
• 1 egg
• 15g (1/6 cup) of flour
• 80g (2/3 cup) of liquid cream

Blend the softened butter and almond powder.

Add the powdered sugar, then egg, then flour and finally the liquid cream (an egg beater can be used) and let sit for one hour.

Pour the mixture into small non-stick tartlet molds and cook for 6 minutes in an oven preheated to 350°F (180°C).

Place a small amount of the crumble on each “Clafoutis” cookie and continue cooking in the oven for another 5 minutes.

The little extra: “salted butter” caramel with grapefruit

• 200g (1 cup) of sugar
• 10g (2/3 tbsp) of salted butter
• 80g (1/3 cup) grapefruit juice

Pour the sugar into a pan and melt until caramelized.

Deglaze with the butter.

Add the grapefruit juice.

Reduce until the mixture becomes syrupy.

Presentation

• 1 Tonka bean
• 2 pink grapefruits cut into supremes

Position the ‘Clafoutis’ cookie in the middle of the plate and place a dollop of ice cream on top of it.

Grate the Tonka bean (as if it was nutmeg).

Set two grapefruit supremes on the side.

Taste as is at first, then top with a thin line of caramel.

Womanity

In the ‘Taste of Fragrance’ version, the mystery of Womanity is untouched. The sweet-savory accord becomes even more exceptional and more disconcerting with the intermingling of chutney made of figs that are subtly spiced and candied in sweet vinegar.

Inspiration of Hélène Darroze: 

It immediately brings to mind an hors d’oeuvre. We will have to focus on a very sweet, very feminine dish: a “bite-sized” morsel which can subtly combine the fig and especially the chutney.   Obviously, at the end of the preparation, to reflect Womanity’s iodine facet, we will add a few grains of caviar with the tip of the knife, like a signature, an apotheosis.

The recipe

Sea bream tartare, hazelnuts and grapefruit zest,

cocoa bean mousseline, caviar de France 

Fig chutney juice 

Makes 4 hors d’oeuvre

Preparation time: 20 min.

Cooking time: 20 to 25 min. (not including the preparation of the mousseline and chutney to be done the day before)

Cocoa bean mousseline 

• 200g (1 cup) of fresh beans (or 150g (3/4 cup) of dried beans)
• 80g (1/5lb) of French country ham
• 1 carrot
• 1 onion
• 1 small branch of celery
• 1 garlic clove
• 1 bouquet garni
• 1 quart of poultry bouillon (otherwise, water)
• 20g (1/10 cup) of duck fat
• 20ml (1.1/3 tbsp) of liquid cream
• 2ml (1/2 tsp) of olive oil
• Salt
• Espelette pepper

If the beans are dried, soak them in a large bowl, covering well with water and let sit overnight in the refrigerator.

Dice the ham and chop the carrot, onion, garlic clove and celery into large pieces. In a cast iron crockpot, fry these ingredients in the duck fat.

When the mixture is slightly browned, add the beans, bouquet garni and pour in the poultry bouillon (Do not add salt or pepper as this toughens the skin of the bean).

Let cook: 20 minutes for fresh beans, 40 minutes for dried beans.

Once the beans are cooked, season with salt and Espelette pepper and let cool.

Separate the beans from the rest of the garnish and blend them in a mixer with two tablespoons of natural stock.

Sift the mixture into a fine puree.

Add the cream and olive oil, season with salt and Espelette pepper.

Sea bream tartare 

• 200g (7oz) of sea bream
• Grapefruit zest
• Juice from 1/4 of a grapefruit
• 20g (1/10 cup) of hazelnuts
• 5ml (1tsp) of olive oil
• Salt
• Espelette pepper

Coarsely chop the flesh of the sea bream with a knife, then season with salt and Espelette pepper in a small bowl.

Add the olive oil, crushed hazelnuts, zest and grapefruit juice according to taste and mix gently.

The little extra: fig chutney 

• 350g (2.1/4 cups) of fresh black figs
• 175g (1 cup) of dried figs
• 100g (1/2 cup) of white wine vinegar
• 150g (2/3 cup) of Montbazillac wine
• 100g (1/2 cup)  of granulated sugar
• 100g  (1/3 cup)  of mountain honey
• 1g (1/2 tsp) of crushed bell pepper
• 2g (4/5 tsp) of ground cinnamon
• Juice from 1/2 a lemon
• Orange zest

Cut the fresh figs into 8 sections and cut dried figs into large pieces.

Mix the fresh figs, sugar and lemon juice, then let macerate one hour.

In a separate bowl, combine the dried figs and wine.

Bring the vinegar and honey to a simmer in a pan and reduce by half.

Add in the spices, wine, zest, dried figs and macerated fresh figs.

Bring to a boil, cook for 5 minutes and let cool.

Tip from the Chef: It is always better to prepare a chutney about two weeks before serving to allow the spices and fragrances to develop. 

Presentation

•              12g (3 tsp) of French caviar

•              Borage leaves (optional)

Cut out four quenelles of sea bream tartare with a pastry cutter and display them on four small plates.

Place 3g (4/5 tsp) of caviar on each quenelle and add a piece of silver leaf and a few borage leaves as decoration.

Add a wisp of green bean mousseline.

Womanity chutney EXCLUSIVE recipe

Sauté over low heat:

• 330g (2.1/4 cups) of fresh figs
• 90g (1/2 cup) of light brown sugar
• 100ml (1/2 cup) of red vinegar
• 1 tbsp of balsamic vinegar
• 1 tsp of lemon juice
• 1 tbsp of diced red onion
• 1/4 of a medium-sized apple
• 3 pinches of lemon zest
• 1 cardamom seed
• 1/2 star anise
• 1 tsp of mustard seeds
• 1 tsp of coriander seeds
• 1/4 level teaspoon of ground ginger
• 1/4 tsp of 5 ground spices (Sichuan pepper, star anise, cinnamon, cloves and fennel)
• 1/4 tsp of pink peppercorn
• 1 large pinch of nutmeg
• 1 pinch of ground cinnamon
• 1 dash of Bird’s Eye chili powder
• 1 pinch of salt

A*Men

Intense and vibrant, the fragrance oscillates between two contrasting dimensions: the “Oriental – Woody” notes, with the patchouli and vanilla exuding strength and charisma, and the “Vigorous” facet, with pure coffee for all the originality and character. For the ‘Taste of Fragrance’ version, these masculinely warm scents are brought out in a concentrate of red pepper for amazing power.

Inspiration of Hélène Darroze:

Maybe a starter… It’s a complicated task. We need a dish that is strong in taste but with a certain roundness. I would really like to bring out the coffee and spices to represent the warm aspect of A*Men. The other facet to highlight is the presentation. I would like to reflect the contrasts of the bottle through the brown of the coffee and the red of the pepper.

The recipe

Sautéed John Dory filets,
celeriac puree/cinnamon/nutmeg, cranberries, oil infused with Tahitian vanilla
Strong coffee sauce 

Piquillo and Espelette pepper condiment 

Serves 4

Preparation time: 40min.

Cooking time: 25 min.

Celeriac puree 

• 1 head of celeriac of about 1.3-1.6lbs (600-700gr)
• 75ml (1/3 cup) of sour cream
• 20g (1/10 cup) of butter
• Cinnamon
• Nutmeg

Peel the celeriac and cut it into large pieces.

Boil the celeriac in 3 quarts of water for 15 to 20 minutes until soft.

Strain and pour it into a food processor with the sour cream and butter.

Blend until the puree is thick and creamy.

Season with nutmeg and cinnamon according to taste, then season with salt.

Cranberries 

• 50g (1/2 cup) of cranberries
• 50g (1/5 cup) of sugar
• 50ml (1/5 cup) of water

Bring the water and sugar to a boil in a small pot.

Let the cranberries gently candy in the syrup for about 15 minutes.

Vanilla oil 

• 50ml (1/5 cup) of grape seed oil
• 50ml (1/5 cup) of extra virgin olive oil
• 1 vanilla bean

Combine the oils.

Halve the vanilla bean lengthwise, remove the seeds with a knife and add (beans and seeds) to the oil.

Let infuse for a few days to allow the vanilla to release its fragrance.

John Dory 

• 4 John Dory filets (120g – without skin)
• 20g (1/10 cup) of coffee beans
• 50g (1/5 cup) of duck fat
• 50g (1/5 cup) of butter
• Salt

Season the John Dory filets with salt.

Sauté them in a pan, in the duck fat and coffee beans, for 3 to 4 minutes.

Remove from heat, add butter and cook until it melts. Pour generously over the fish filets.

The little extra: Piquillo and Espelette pepper condiment

• 4 Piquillo peppers
• 15ml (1 tbsp) of olive oil
• Espelette pepper
• Salt

Mix the Piquillo peppers with the olive oil in a food processor. Do not overblend.

Season with salt and Espelette pepper according to taste.

Presentation

Place a large spoonful of celeriac puree on to each plate.

Add the John Dory filet.

Garnish with a few cranberries, then pour a thin line of the cooking butter and a thin line of the vanilla oil over them.

Taste of Fragrance by Thierry Mugler retail for $90 and will be available exclusively at specialty stores and www.MuglerStoreUSA.com in October 2011.

Via press release