Chicken Arabie : Apricot and Spice Marinade
Gourmand sensations provide plenty of inspiration for perfumers. Witness the savory darkness of truffles in Tom Ford’s Black Orchid, the caramelized popcorn note in Miss Dior Chérie and the milk chocolate notes in Elixir des Merveilles, the recent Hermès release. Likewise, chefs are taking an inspiration from perfumery. The restaurant El Celler de Can Roca in Girona, Spain makes desserts that imitate the fragrance of famous perfumes. To be honest, the first time I read about the Gucci Envy scented dessert, the idea sounded outlandish. Yet I recently found myself staring at a package of chicken when a whiff of Serge Lutens’s Arabie which I wore that day inspired me to experiment a bit. Why not take the spicy-fruity idea of Arabie and twist it around a roasted chicken dish? …
