He highlights several fragrances that I have tried and quite a few that I haven't. The way in which he describes them and their accompanying segments of a six-course meal literally brings each fragrance to life. I cannot think of a better pairing - perfume and food. In fact, using terms like "delectable" or "scrumptious" when I describe scents is a habit for me. Although I search for other adjectives, those to describe food seem so fitting for gourmand notes.
A few fragrances Mr. Burr's descriptions have me salivating over (he!):
- Eau de Gingembre by Roger & Gallet. "I've seen people gasp on smelling this perfume-a balance of sharp and smooth, tart and crisply sweet." Bring it on.
- Hermès Ambre Narguilé. "...Smells like caramel and subtle, nutty banana." Really? If I had known that I would have tried it a long time ago. The fancy name threw me.
- The Different Company Sel de Vétiver. "It is an unearthly perfume, deep and cool and liquidly dark as the water in a stone well at midnight." Wow!
- Estée Lauder Pleasures Delight. "The scent of a fruit salad ... with a sea-air freshness that lightens the fruit and makes it deliciously refreshing." Interesting and worth investigating.
I would have thoroughly enjoyed the pineapple tarte tatin paired with L'Artisan Perfumeur Ananas Fizz or Tom Ford Black Orchid with a vanilla-rum milkshake. Better yet, Missoni with a sweet, warm, dark brownie. Fabulous dah-ling! Oh, to be included in that gathering. A girl can dream, can't she?
Image of May issue of O magazine courtesy of ethnicexpressions.net