The Magic of Fragrance & Food
Who knew that the art of creating a fragrance resembles cooking a special dish? I learned this the other day when I got together with my sister to create my own perfume as a birthday gift, followed by an elegant lunch.
The perfumer was Neil Morris, who has been developing fragrances for over 30 years for stores like Henri Bendel in New York and individuals like me. His Boston studio contains over 700 oils derived from flowers, roots, tree moss, spices, musk, fruit, and herbs. The scents lie waiting in dark brown bottles and, frankly, contain the memories of life—the smell of favorite flowers, attics, the ocean, baking cookies, and even Christmas. After two hours of sniffing and choosing favorite aromas, Neil began to create the scent, first starting with the anchoring base notes, then the middle notes—the heart of the perfume (which for me was white flowers, like jasmine)—and finally the top notes to add sparkle. It’s a warm, floral perfume with a mysterious, elegant allure.
An hour later, Frank McClelland, chef-owner of L’Espalier was doing a similar thing, only using foods, not oils, to create his masterpieces. His “A Walk through autumn with Apple Street Farm vegetables, almond-honey vinaigrette, toasted seeds and mustard greens” was a symphony of tastes with base notes of bitter greens, pickled fennel and radish, middle notes of shaved carrot and micro-greens in the honey vinaigrette, and finally top notes of toasted pumpkin seeds and almond. A salmon entrée followed the same concept. Bitter braised endive served as the base note, succulent, oily salmon was the middle note, and a swoosh of lemon-pignoli sauce added the bright top note.
An artist, whether a writer, painter, perfumer, or musician, touches people in profound ways. To savor the work of two artists in one day? What a gift.
Do you have a favorite dish or perfume that evokes certain memories?
Earle
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Victoria
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Victoria
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