vanilla: 12 posts

Guerlain Shalimar L’Essence (українська версія)

When a house like Guerlain marks the centenary of its most famous perfume, expectations run high. Shalimar is more than a fragrance; it is a myth. Born in 1925, Jacques Guerlain’s creation was radical in its structure: a dazzling bergamot opening tumbling into smoke, balsams, and a warm, animalic vanilla base. It was perfume as sensation, unapologetically modern and deeply sensual.

Shalimar L’Essence, launched in 2025 by Delphine Jelk, does not attempt to recreate that audacity. Instead, it revives the formula of Shalimar Millésime Vanilla Planifolia (2021), a limited edition that quickly became a cult favorite. Fans of that release will be pleased to know that L’Essence brings the same opulent, liqueur-like vanilla into the permanent collection.

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Stepping inside the Princess of Wales Conservatory during Kew Gardens’ annual orchid festival—it usually runs from February to March—is a chance to discover how beautiful the fragrance of these opulent tropical flowers can be. While the most popular orchids sold by florists are unscented, there are also many perfumed varieties, with their aromas spanning the full olfactory spectrum from effervescent lemon to dark chocolate.

One such scented orchid is vanilla planifolia. Perhaps it’s not surprising, since this plant produces one of the world’s most fragrant spices. The flowers have a delicious aroma reminiscent of creamy jasmine and green grape. Although more subtle than the scent of vanilla pods, it has inspired perfumers to create fragrances around vanilla flowers relying on the recent studies of orchids and their aromas.

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Stepping inside the Princess of Wales Conservatory during Kew Gardens’ annual orchid festival is an opulent fragrant experience. While the most popular orchids sold by florists are unscented, there are also many perfumed varieties, with their aromas spanning the full olfactory spectrum from effervescent lemon to dark chocolate.

In my recent FT article, Vanilla Orchids, I describe one of the most famous perfumed orchids, Vanilla planifolia. Perhaps it’s not surprising, since this plant produces one of the world’s most fragrant spices. The flowers have a delicious aroma reminiscent of creamy jasmine and green grape. Although more subtle than the scent of vanilla pods, it has inspired perfumers to create fragrances around vanilla flowers, relying on recent studies of orchids and their aromas.

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The combination of salt and vanilla is not common in perfumery, despite the ubiquity of these ingredients in modern patisserie. For one thing, salt is a fantasy impression created by certain marine and dry woody notes in fragrances, and its effect is cancelled out by the sweetness of vanilla. Also, when a perfume promises vanilla, we expect warm, creamy and cuddly–a bowl of custard, if you will. L’Artisan Parfumeur Couleur Vanille, however, dares to be different.

While retaining the creaminess and dark sweetness of vanilla, perfumer Aliénor Massenet, who worked with L’Artisan Parfumeur on this launch, blended fresh floral and salty notes to balance out the richness. The sweet and salt facets give Couleur Vanille its personality, right from the top notes.

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Judging by the variety of gourmand fragrances, the kitchen is a terrific source of inspiration for perfumers, and the exchange happens the other way too. A perfumer turns to vanilla to round out a composition, and if you’re in doubt how to jazz up your dessert, try this familiar sweet note. Vanilla is versatile enough to play along side many different ingredients, but it pairs especially well with stone fruit. This was my thinking as I simmered plums with sugar and a generous dose of vanilla in an impromptu jam I had to devise with a surfeit of damsons. I splashed it over the bubbling jam so liberally that the kitchen was filled with vanilla scented steam within seconds.

The jam was very good, and my husband pronounced it the best plum jam he has tried, but I felt that something was missing. The sweetness of vanilla and plums was rich and deep, but I wished there was more bite and sparkle. When I returned to the kitchen for one more experiment, I added lemon zest and nutmeg towards the end, and the spicy-citrusy twist completed the picture. Now, this jam was not only perfumed as well as something from Serge Lutens, but it was also richly flavored.

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