Food & Fragrance: 176 posts

Classical oriental fragrances like Guerlain Shalimar (1925) used a large amount of citrus oil (30% bergamot oil in case of Shalimar) supported by a lush base of animalic and woody notes. The effect of this dramatic juxtaposition is unforgettable—the scintillating, icy chill of citrus melting into the languid warmth of the amber accord, rich civet and leathery castoreum. Such contrasting sensations not only serve to lend an intriguing and memorable quality, but also to lighten the intoxicating richness of the classical oriental notes—vanilla, benzoin, tolu, opoponax, civet, ambergris, castoreum, musk, sandalwood, and patchouli. The new generation of gourmand fragrances based on the chocolate accord has taken a similar approach—the heft of chocolate can be made more palatable when accented with bright and sparkling notes, be it the lemony jasmine of hedione and bergamot in Thierry Mugler Angel, the orange blossom in Missoni Eau de Parfum, or green ivy leaves in Lolita Lempicka Eau de Parfum. …

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Bittersweet and lusciously smooth, redolent of roasted nuts and foiled in delicate spicy notes, alluding to late August roses and ripe berries…. The contrasting and intriguing flavors present in a piece of fine chocolate are the reason for its irresistible allure. Those who love chocolate would not be surprised that more than 2000 years ago the Maya Indians not only created the first beverage from the crushed cocoa beans, but also built temples embellished with images of the cocoa pod. Michelle has vividly described the beautiful marriage of olfactory and gustatory pleasures inherent in chocolate. I would like to continue the discussion by offering an overview of perfumes that beautifully explore the idea of chocolate, whether they actually rely on chocolate aroma-materials or create the effect via other notes. I hope that my list will go beyond the usual feminine gourmand offerings and will inspire even those who do not have a particularly strong sweet tooth.…

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by Michelle Krell Kydd

Chocolate is proof that happiness can be bought and there has never been a better time to be a chocolate lover. As the gourmet chocolate market continues to grow, the emphasis on what makes a particular chocolatier’s creations haute vary. For some companies, the focus is on varietals and cacao content, and for others the addition of natural flavor materials is equally important to pedigree and strength. For those who love perfume, some of the most interesting creations available today come from Michel Richart, a chocolatier who incorporates floral fragrance materials in his chocolates…

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by Michelle Krell Kydd

As children we grow accustomed to the aromas and flavors of the kitchen as they are presented to us. They form a palette which we draw upon, coloring future experiences of taste. I recall the smell of my mother’s broiled chicken—the distinct mingling of garlic salt, sweet paprika, fatted chicken skin and fire. The scent would waft out from the kitchen, eventually sneaking out into hallway of our fourth floor apartment like a genie being slowly released from its bottle. Formative taste memories permit seduction by flavor repeatedly and sofrito teases and taunts like no other aromatic preparation I have ever encountered. …

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by Michelle Krell Kydd

When it comes to eating, nearly every perfumer I’ve ever had the pleasure of dining with qualifies as a sensualist. Perfumers don’t just taste their food—they live in its aura and bask in the afterglow. If the saying “you are what you eat” is worth its weight, then it would stand to reason that what someone chooses to eat first thing in the morning says a lot about that person’s character. …

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