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Hermès is launching a new interpretation of Eau des Merveilles, a blend of amber and woods developed in 2004 by perfumers Ralf Schwieger and Nathalie Feisthauer. L’Ambre des Merveilles is created by Hermès in-house perfumer Jean-Claude Ellena. Ellena already reinterpreted Eau des Merveilles as the gourmand L’Elixir des Merveilles and mossy Eau Claire des Merveilles. 

L’Ambre des Merveilles includes notes of amber, vanilla, labdanum, and patchouli. It is described as sensual, mysterious and “almost aphrodisiac.”  Available starting August at Hermès boutiques and department store counters. Via abc-luxe (thank you to Nicolette for alerting me to it!)

Students here are expected to master 500 of these substances “like the letters of the alphabet.” Then come the “chords,” as the combinations of materials are known, and last the “phrases,” families of scents as defined by the school founder Jean Carles — citrus, floral, woody, fern, oriental and “chypre” — a mix of citrus and moss. “But real skill is not about memorising ingredients,” [Jean] Guichard says. “It’s about invention, and that always involves a degree of chance.”

Givaudan’s school: ‘Noses’ hone senses at Paris perfume school

L’Artisan Parfumeur is reviving the 17th-century tradition of scented gloves with a limited edition collection. “An updated version of the house’s signature eau de parfum, created in 1993, Mûre et Musc Extrême is a “gourmand” fusion of blackcurrant and blackberry, infused in silk-lined, black kid-leather gloves by house of Causse, handmade in the south of France.” The gloves will be available in October 2012 at L’Artisan boutiques (€320). Via hintmag.com (discovered thanks to Rina!)

French pastry chef Pierre Hermé and Rochas in-house perfumer Jean-Michel Duriez are collaborating on a book that explores the relationship between perfume and food. Hermé is often called “The Picasso of Pastry” for his unconventional flavor combinations. He has been using fragrances such as Guerlain Shalimar and Rochas Eau Sensuelle as inspirations for his desserts. More recently, he created a “Rose and Jasmine” cake inspired by Jean Patou Joy and a “Peach, Rose and Cumin” tart suggested by Rochas Femme.

“For the edible version, Hermé began with a sweet biscuit pastry, garnished with an almond cream infused with rose petals, and fresh yellow peaches dusted with cumin-flavoured sugar for the right balance of fruit, flower and spice.” The book will be released in October 2012. Read more about the collaborations between a chef and a perfumer in Edible perfume, when chefs follow their nose.

Now I would love to taste the Femme inspired tart!

If you’re in New York on July 19th, don’t miss a book event at Book Court in Brooklyn. Author and blogger Alyssa Harad will be reading from her perfume memoir, Coming to My Senses: A Story of Perfume, Pleasure, and an Unlikely Bride. You will also get a chance to smell niche and vintage fragrances and enjoy cocktails created by Julianne Zaleta of Herbal Academy. The cocktails are inspired by Maria McElroy’s Aroma M perfumes, Geisha Blanche and Geisha Green (the samples will be free with the first 20 books sold).

7:00 p.m. July 19
Book Court
163 Court St.
Brooklyn, NY 11201
Free admission (Via press release)