TechnicoFlor is exploring a new playground: gastronomy. The perfume house and the Mama Shelter Marseille Hotel have initiated a new experience around a surprising lunch combining perfume and culinary creations. The idea? To illustrate the raw materials of perfumery with two starters, two dishes and two desserts, and to offer the brands a multi-sensory experience as well as a collection of perfumes resulting from this encounter.
Three Technicoflor perfumers, Jérémy Sabater, Marion Garcia Camaret and Félix Deschamps, worked on the subject for several weeks with the Chef of the Mama Shelter Marseille, Loïc Sohnlen. A collaborative creation that was orchestrated in several stages: discovery of twenty raw materials used in perfumery by the Chef of the Mama Shelter Marseille, then selection of six of them to integrate into each of the lunch dishes, and finally creation of perfumes from the dishes developed.
The result is a menu of highly aromatic flavours and a collection of six new flavours inspired by the dishes created:
• Double jeu: Duo of Cromesquis - Effilochee of beef with carrots and whisky, Sweet potato and badian, served with an herbal sauce
• Si près de la mer: Beetroot smoked gravlax with black bread and radish pickles and a touch of citrus and pink berries
• Or bleu: Roasted cod, blue cheese crust, salsify purée, lavender emulsion, seasoned with shallots, white wine and thyme
• Cuir d’agneau: Roast lamb stuffed with smoked mushrooms & potato purée and meat juice, seasoned with aromatic herbs, saffron and nutmeg
• Été indien: Persimmon carpaccio with jasmine …
