Spring: 96 posts

Despite a persistent belief that perfumers aim to imitate nature, fragrance is about a fantasy. So looking for the exact smell of a rose in a bottle is like reading Dostoyevsky’s Crime and Punishment to relive a vacation in Saint-Petersburg, even if said sojourn involved all things dark and sordid. Like literature, music, and sculpture, perfumery is a meditation on reality, rather than its photographic reflection. The best of compositions give us a glimpse into someone else’s world and their olfactory idea of a rose—or a cup of black tea, their lover’s skin, or a melancholy evening in Paris.

Each one of us might interpret the aromatic message in different ways. For instance, when I smell Balmain’s Vent Vert, I feel the same exhilaration as I do on the first days of March when the air smells intensely green and fresh. My friend, on the other hand, finds it disconcerting and aggressive, a storm of sharp, raspy notes that leaves her lightheaded. Considering that Vent Vert’s creator, Germaine Cellier, minced neither words nor accords, perhaps my friend’s impression is closer to the original intention of the perfumer. Vent Vert has long been discontinued and difficult to find, but for a similarly effervescent experience I suggest The Different Company Tokyo Bloom.

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As I was updating my ISIPCA course and preparing my new spring seminars, I tried a selection of new launches, some of which seemed interesting enough to share with you in a separate article. While new launches are almost always skewed towards Christmas sales, I like the spring offer because it tends to show a greater variety of compositions. There will still be a wave of summer flankers and sports colognes, but for now, we have many radiant florals, soft chypres and salty vetivers.

Dries Van Noten Mystic Moss (perfumer Nicolas Bonneville)

An elegant composition centered on vetiver, with a strong salty, seaweed facet. Imagine driftwood on the beach. An effervescent combination of cardamom and mandarin lends it brightness that lasts even when the darker woods take over.

Guerlan Rose Amira (perfumer Delphine Jelk)

A Persian-style rose perfume where roses are liberally layered with incense and dark woods. If you like your roses smoky and mysterious, this is the right fragrance for you. It features a natural rose note, which is splendidly warm and honeyed. While Rose Amira is currently a duty-free exclusive, it will be distributed more widely later this spring.

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Spring is not spring for me unless it has hyacinths. I buy the forced bulbs and leave them around the apartment to wait for the moment when the flowers open up and fill the air with their perfume. The scent of hyacinth is not as delicate as that of many other spring blossoms; it’s rather heady and sweet, with an earthy note. It can be overwhelming, but the contrast is the reason why the fragrance of hyacinths appeals to me—and to other perfumers. Its complexity is an endless source of inspiration.

Hyacinth, like lily of the valley, lilac and gardenia, can’t be processed for essence, so perfumers have to create their own interpretation. Some emphasize the green, succulent facets of hyacinth, like Jean-Paul Guerlain in the legendary Chamade. Guerlain’s hyacinths are framed by the freshness of coriander and violet and the plushness of patchouli. The delicate sweetness of vanilla, an important note in all classics by the house, offsets the earthy darkness of hyacinth without obscuring it completely.  The effect of Chamade is airy, vibrant, and yet enveloping and warm.

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It’s almost the sakura season here in Brussels. While sakura blossoms don’t have much fragrance, their petals and leaves contain coumarin, which smells wonderfully of toasted almonds. When the leaves or petals are lightly crushed, you can smell this delicate scent, but it becomes much more pronounced once the flowers and leaves are salted. Drying concentrates the coumarin content and makes its aroma more prominent.

In Japan, salted sakura blossoms are used for various desserts, but I especially like them in tea. The leaves can be used when steaming or roasting fish to lend it an almond scent and I also use them in marinated cucumber salads. You can find great ideas on using salted sakura via Just One Cookbook, a great source for Japanese recipes.

Most Japanese stores, in brick and mortar and online, carry salted sakura flowers and leaves all year round, but if you have a sakura or a sour cherry tree, you can make them yourself. In Japan, Oshimazakura is preferred for its leaves, while Yaezakura for flowers, which are full and have many petals. However, you can experiment with any cherry variety you have in your garden.

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I was recently having dinner with a friend at Le Soufflé, a restaurant in Paris specializing in the iconic French dish comprising little more than eggs and air, when she asked me if there were any fragrances that suggested the same lightness and sensuality as a well-made soufflé. The question took me by surprise, but I liked the idea of a floral that felt weightless without being fleeting.

My quest wasn’t simple, because the floral family in perfumery is vast, ranging from fresh blends based on orange blossom and lily of the valley to smoldering potions of tuberose and jasmine. Since it’s one of the most popular choices for women the world over, perfumers constantly develop this family, adding new accords that suggest novel types of florals as well evoke different effects.

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