“If you like Huile Divine, you should try Parfum Divin,” said the red lipsticked Caudalie sales associate at the local pharmacy, looking bored as she enumerated its features, carefully folding her manicured fingers one by one–trendy scent, big sillage and the fact that it smells exactly like the dry oil.

Since Caudalie’s Huile Divine is easily as fragrant and tenacious as any perfume, I didn’t understand why the last point was a draw. Wouldn’t it make sense just to buy the dry oil and have not only the perfume but also a terrific skincare product? But what the beautiful Caudalie rep didn’t mention was that Parfum Divin follows the same idea of Nuxe’s Prodigieux, Le Parfum–take the aroma of the cult favorite dry oil and turn it into perfume.

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Andy explores how freezing changes our perception of flavor and tempts us with mango paletas.

When hot weather strikes, some dream of heading to cooler climes, but my strategy for beating the heat takes a note from the fiery summers of Mexico—where the cuisine opposes the weather with an array of frozen treats. In Mexico, ice pops, called paletas, are made using whole fresh fruit and interesting spices, with flavors including tamarind, jamaica (hibiscus), and fresh strawberry, melon, passionfruit, or other fresh fruits. Many towns are lucky enough to have their own family-owned paleterias that sell a variety each day. Taking a note from these shops, I stock a selection in the freezer, since making your own paletas at home is incredibly easy and allows you to experiment with whatever seasonal fruits and flavors you enjoy.

Paletas are among the easiest of frozen sweets to make, but they are both incredibly addictive and gratifying. The inclusion of large amounts of fresh fruit certainly help make them tempting, but I’m convinced that part of the appeal lies in the exciting way we experience flavors when our food is frozen. Often when we eat, we receive cues about the flavor we are about to experience through the smell of the food, before we even put the first morsel in our mouths.

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Jean Patou is relaunching three fragrances from its archives: Adieu Sagesse, Amour Amour (now called Deux Amours), Que Sais-Je? The perfumes were originally created in 1925 and were to represent three phases of love, seduction, doubt and abandon. In-house perfumer Thomas Fontaine brought them back, along with the earlier reissues of Chaldée, Eau de Patou and Patou Pour Homme.

Adieu Sagesse created by legendary perfumer Henri Alméras is a floral blend dominated by gardenia. It includes notes of jonquil, lily of the valley, neroli, carnation, tuberose, opopanax, civet, and musk.

Deux Amours (formerly Amour Amour), a classical floral bouquet, was created by Georges Reboul and Henri Alméras. It features notes of bergamot, black currant, narcissus, neroli, carnation, jasmine, rose, and vetiver.

Que Sais-Je?, another Alméras perfume, is a classical chypre. It includes orange blossom, apricot, peach, carnation, iris, jasmine, rose, amber, cistus labdanum, and civet.

The Heritage Collection is available at Jean Patou boutiques and counters. Via press release

Bois de Jasmin will return on Tuesday, June 24th. Today we have our “Recommend Me a Perfume” thread. You can use this space to ask any questions about perfume, including fragrance recommendations. If you’ve asked for a recommendation before, please let us know how your search went and what you’ve discovered.

How does it work:

1. Please post your requests or questions as comments here. You can also use this space to ask any fragrance related questions. To receive recommendations that are better tailored to your tastes, you can include details on what you like and don’t like, your signature perfumes, and your budget. And please let us know what you end up sampling.

2. Then please check the thread to see if there are other requests you can answer. Your responses are really valuable for navigating the big and sometimes confusing world of perfume, so let’s help each other!

To make this thread easier to read, when you reply to someone, please click on the blue “reply” link under their comment.

Photography by Bois de Jasmin

Among the many things that perfumery and cuisine have in common is their ability to take you back into the past. A whiff, a taste, and you’re in another time and place. My Proustian madeleine was a  green salad my grandmother put together when we suddenly discovered that our lettuce patch was about to be overgrown. Since wasting food is a cardinal sin in our household, I was sent to pick the lettuce and herbs, while my grandmother boiled eggs and whipped a simple sour cream dressing. The combination of dill’s spicy licorice, tart cream and slightly bitter greens was refreshing, but it also reminded me of my childhood so poignantly that for a while I sat with my fork mid-motion.

Among my grandmother’s large repertoire, salads never played a big role. Depending on the season, we always had a large plate of fresh vegetables on the table–cucumbers sprinkled with salt, sliced tomatoes, radishes or spring onions, but the salad was hardly more than slivered cabbage tossed with parsley, dill and toasted sunflower seed oil. Green salad wasn’t even considered food fit for humans, and I vividly recall my great-grandmother pointing to a pile of lettuce and saying that only during the famine of the 1930s would she eat that “green nonsense.”

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