Angelica may seem like an esoteric perfume note to be obsessed with. If people associate it with anything, it’s with the candied green stems that make their way into cakes.  As I discovered when I was researching an article for my FT column, it’s an essential ingredient in many types of fragrances and a fascinating material. Angelica combines musky and green nuances with a bright, peppery touch, making it a perfect partner to florals, citrus, woods and musks. Atelier Cologne Jasmin Angélique is firmly in the floral camp, but its angelica layer gives the fragrance complexity and radiance.

The first impression of Jasmin Angélique is so green and peppery that it’s a surprise every single time I put on the perfume. It’s the hit of gin, the bite of black pepper and the pleasant bitterness of greens rolled into one accord. The illusion is created by the use of frankincense that can smell either dark or shimmering depending on what notes accompany it. Here it is paired with leafy notes, and the effect is dazzling.

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The great couturier Hubert de Givenchy passed away at the age of 91 on March 12th. It’s fitting that in remembering him every obituary mentions his collaboration with Audrey Hepburn. It was thanks to her that he found fame, recognition, and a chance to design the wardrobes of Jackie Kennedy Onassis and Princess Grace of Monaco. Today we take for granted celebrity endorsements, but in the 1950s it was novel. Yet, the collaboration between Givenchy and Hepburn was different from today’s business ventures between Hollywood stars and designers. The duo inspired each other, serving as each other’s muses. Givenchy’s clean, elegant lines and innovative techniques left a lasting imprint on fashion.

Hepburn contacted Givenchy to design her clothes for Sabrina (1954). Givenchy was in his 20s, running his first boutique on Plaine Monceau in Paris, having previously trained with Elsa Schiaparelli. Givenchy had an impressive career working for Christian Dior, Jacques Fath, Lucien Lelong, Pierre Balmain and Robert Piguet, but he was unknown. Hepburn felt that his designs would be perfect for a young woman who returns from a sojourn in Paris. The Hague exhibit told the story of Givenchy initially refusing the offer. As he told at the interview recorded for the museum, “I was busy preparing my next collection so I told her I wouldn’t be able to do it, but she was very persistent. She invited me to dinner, which was unusual for a woman to do back then, and it was at dinner that I realized she was an angel.”

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The other day I was reading through old issues of Vanity Fair and found an interview with Luca Dotti, the second son of Audrey Hepburn. He was reminiscing about his mother, her relationship with his father, her acting career, her dismissive attitude to her looks, her thoughts on aging and the things she enjoyed the most. Audrey Hepburn’s image is such a familiar one that it’s difficult to see the real woman behind the large glasses, little black dresses and Givenchy couture. Dotti’s interview, however, is refreshing, and those who find Hepburn fascinating should take a look at it.

Yet, one part above all others caught my attention. Dotti was describing the ways in which his mother remains in his life and the small things that remind him of her. He said that he and Audrey had a ritual of noticing scents–of flowers, food, any other aromas. Audrey had an acute sense of smell, and when Dotti is thinking of scents, he feels that his mother is near.

When asked in what way his mother remains most physically present in his life, Dotti says, “Through scent.” Not perfume, but “the light sensation of a smell,” Dotti says his mother preferred. “We joked a lot together about the fact that both she and I have a very good sense of smell. So there are certain scents, you know, a certain cake, or a flower, things like that. It’s not so physical, but it’s powerful. And every spring, especially here in Rome, you have this smell of orange blossom in the air. Spring is coming and it was her favorite season. It makes me think of her.”

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As preparation for the Art of Perfume and Wine class that I’m teaching in April in France (more details here), I thought I would write about 7 vintage perfumes that have been influential for the evolution of perfumery and that we will smell in their original versions. There will be over 50 different perfumes in this course, but these 7 are among the most essential to learn.

Guerlain L’Heure Bleue 1912

Many perfumers will name Guerlain as the most influential perfume house, especially in its period when Jacques Guerlain was the head creator. L’Heure Bleue is a textbook example of a classic as well as of a symphonic perfume.

We will, of course, smell other Guerlain classics, from Après L’Ondée and Mitsouko to Chamade and Chant d’Arômes.

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This week as Belgium and the rest of Europe was battered by Siberian winds, I’ve enjoyed thinking about peach blossoms and pink confections. March 3rd is celebrated in Japan as Hinamatsuri, also known as Girl’s Day or Doll’s Festival. Starting in February, families with daughters put up elaborate platforms representing the imperial wedding, complete with the emperor, empress, court ladies, famous poets and musicians of the Heian era (794-1192). These doll sets are usually given by grandparents to their granddaughters as they wish them health and happiness. Since most Japanese live in tiny, cramped apartments and doll sets cost around $2000, only a few still keep to the old customs. Nevertheless, girls are still feted on this special day.

The reason I enjoy Hinamatsuri is not for the dolls but the flowers and food. March 3rd is known also as Momo no Sekku, the festival of peach blossoms. Peach trees blossom even before spring makes its first claims, and the flowers are as beautiful as they are symbolic–delicacy need not come at the expense of resolve. The fragrance of peach blossoms has a hint of bitter almond and creamy jasmine, but it’s fresh and bright. The pale color of flowers inspires the meals served on Hinamatsuri, like chirashi zushi, a bed of vinegared sushi rice scattered with raw fish, salmon roe, egg threads and pickled lotus root slices, or hishi mochi, diamond shaped rice cakes in delicate pastel shades. My other favorite is sakura mochi, glutinous rice cakes filled with red beans and wrapped in a salted cherry leaf.

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