Perfume and pastry

When perfume rhymes with pastry… Taste and smell are two senses that inspire pastry chefs as well as perfumers, and collaborations between the two worlds continue to flourish.
Philippe Conticini declined the fragrance Flower Bomb from Viktor and Rolf in a rose jasmine vanilla chou (October 2013) ; whereas Pierre Hermé created a peaches and cumin  pie for Rochas (2012).
More recently, Nina Ricci and Ladurée’s pastry chef Vincent Lemains launched pink and gold macaroons (raspberry, almond, lemon), for the release of La Tentation de Nina, a fragrance created by the talented Olivier Cresp.

In 2011, I already told you about the collaboration between Thierry Mugler and chef Hélène Darroze, and this year, the famous perfume brand collaborates with Fauchon, creating a vanilla eclair with a blue dome made of white chocolate, inspired by their Angel icon. The dessert will be on sale from 19 May to 7 June in the Fauchon shop, Place de la Madeleine. The bottle was designed by Thierry Mugler himself in 1992 and took two years to be developed in view of its complex star shape. Its fragrane was also invented by Olivier Cresp!

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