These herbal scents tickle the nostrils of perfumers

These herbal scents tickle the nostrils of perfumers

With the introduction of new food raw materials on the market, unexpected gourmet notes appear in the nose, as green and tasty as vegetables from the garden.

Discover the best of European journalism with LéNA.


Article reserved for subscribers


Reading time: 4 minutes

IThere’s the raw greens of peas, the earthy minerality of beets, the fruity-tangy flavor of tomato leaves… Don’t get me wrong, this isn’t the latest lettuce trend. gourmets, but many of the ingredients that make up the five new fragrances from L’Artisan Parfumeur. “The idea was to capture the smell, but above all the texture and taste of each vegetable in an almost impressionistic way,” insists Quentin Bisch, who created Iris de Gris, Cédrat Céruse, Vétiver Ecarlate and Musc Amarante. “For fennel, for example, I wanted us to rediscover that tangy freshness, aniseed richness and crunch that we get in our mouths. But not to be too radical or figurative, the challenge was to dress the vegetable in a more classic perfume material.




This article is for subscribers only

Enjoy with this offer:
  • Unlimited access to all articles, files and editorial reports
  • Newspaper in digital version
  • Reading comfort with limited ads

Leave a Comment

Your email address will not be published.