From Perfume to Pastry


 

The French pastry chef  Pierre Herme partners with Jean-Michel Duriez, well known for the famous ‘French fashion perfumes’ such as Un Amour de Patou for women. Still selling along side best selling perfumes by Doir and Gucci. The two luxury designers paired together to make incorporate the famous delicious taste of Pierre’s macarons and that evoke famous perfumes.

Also  the two got together to write a book about the create the perfect concussion of perfume and pastry, the book goes into detail about the similarities between baking and creating scents. Each perfume has notes of food-related fragrances such as cherry or cinnamon, there wasn’t much difficulty for Herme to induce those very ideas into his tarts. Thus an example of this is the famous Rochas perfume “Femme” mixes scents like rose, peach, patchouli, moss and sandalwood. Herme then took the three dominant notes — peach, rose and spice — and created a Peach, Rose and Cumin tart.

The idea of taking inspiration from perfumes is not new for chefs; several of Herme’s past desserts were influenced by perfumes, and Paul Gagnaireonce created a tasting menu based on the Hermes perfume “Terre d’Hermes”.

We’re interested to see if any other chefs decide to make perfume-inspired foods a trend, although we’re not sure anyone actually wants to find out what patchouli tastes like.

 

 

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