Start from one precise dessert and find its smell again — not the idea one has of it. That is the method of this Paris house founded by three brothers: panna cotta, peach Melba, banana split, rebuilt note by note rather than summarised into a generic gourmand accord. Each bottle names a pastry and the country it comes from; the collection reads as an itinerary. The compositions are entrusted to Parisian noses the house does not name. Paris remains the starting point, where the fragrances are imagined and made.
