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2 perfumers join forces with pastry chef Pierre Hermé
Date: 06.10.2008
Haute-couture pastry chef Pierre Hermé has captured the scent of some sweet treats. This month, in partnership with two perfumers, he is launching a range of scented candles. “It’s a natural extension of my work on taste,” he comments. Jean-Michel Duriez, Jean Patou’s perfumer, came up with Herbes d’Amandes, (“Almond Herbs”) a sophisticated accord pairing Mexican tonka bean and the grassy scent of maté. Olivia Giacobetti (to whom we owe several scents for L’Artisan Parfumeur, among others) created Sucre de Bois “Wood Sugar”), with notes of melted sugar, muscovado (a type of strongly scented brown sugar), maple, passion fruit and French vanilla. Candles: 6.6 oz.: €38, 2.6 oz.: €26, 2 x 2.6 oz., €26. For more info: www.pierreherme.com
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