At a time when the fragrance industry is looking for ways to increase authenticity and creativity, exploring the fine link between flavour and fragrance offers a new creative way to engage with both food and fragrance aficionados. An analysis by Emmanuelle Moeglin (Mintel) for CosmeticOBS-L'Observatoire des Cosmétiques.
Bullet points
1. ‘L’Atelier de Givenchy’ perfume collection has inspired the Hotel Café Royal’s mixologist to create seven cocktails linked to each fragrance and available from February through March 2015
2. Exploring the link between flavour and fragrance for a marketing event has been done several times
3. Fragrance Bar at the Ritz-Carlton in Berlin offers cocktails based on famous fragrances
‘L’Atelier de Givenchy’ perfumes inspire a range of cocktails
L’Atelier de Givenchy perfume collection was launched as a high-end fragrance line in April 2014. The collection includes seven fragrances - Ambre Tigré, Bois Martial, Cuir Blanc, Chypre Caresse, Néroli Originel, Oud Flamboyant and Ylang Austral - priced at £150 for 100ml.
The collection was inspired by the haute couture heritage and muses of the fashion house. Cuir Blanc combines the notes of white pepper, white musk and leather and reflects the historic connection between perfumery and glove-making and Néroli Originel is inspired by a dress worn by Hubert de Givenchy’s muse Audrey Hepburn. A sketch represents each fragrance.
Nearly a year after the launch, the fashion house is revisiting its creative activity by linking the range’s fragrance notes with flavours and partnering with cocktail mixologist Tiziano Tasso of Hotel …
