Main Courses: 17 posts

In fragrance as in fashion, there are waves of trends not only in terms of the style of a composition but also for certain ingredients. Pink pepper (often referred to as baies rose) is one such example. Its bright, resinous fragrance with an effervescent fruity sweetness lends itself to various arrangements, from the citrusy-woody elegance of Ormonde Jayne Isfahan (Isfarkand) to the animalic roses of The Different Company Rose Poivrée, among others. While I was familiar with pink pepper oil, I have never cooked with the peppercorns themselves. Unable to resist the temptation of something shiny and pink, I purchased a small packet and started to experiment. …

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Gourmand sensations provide plenty of inspiration for perfumers. Witness the savory darkness of truffles in Tom Ford’s Black Orchid, the caramelized popcorn note in Miss Dior Chérie and the milk chocolate notes in Elixir des Merveilles, the recent Hermès release. Likewise, chefs are taking an inspiration from perfumery. The restaurant El Celler de Can Roca in Girona, Spain makes desserts that imitate the fragrance of famous perfumes. To be honest, the first time I read about the Gucci Envy scented dessert, the idea sounded outlandish. Yet I recently found myself staring at a package of chicken when a whiff of Serge Lutens’s Arabie which I wore that day inspired me to experiment a bit. Why not take the spicy-fruity idea of Arabie and twist it around a roasted chicken dish? …

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