Earlier this year I wrote about my experience with Serge Luten's Five O'Clock au Gingembre and how I wanted to wear it while eating pain d'epice, dark chocolate, stem ginger preserves, and a cup of Russian Caraven. Well I did it today without the chocolate and ginger preserves, the effect was intensely spicy and wonderfull soothing, the pain d'epice went perfectly with smoky Russian Caravan, the Five O'Clock au Gingembre adding beautiful tangy piquant fresh ginger note. I suspect part of this experiment owes credit to Chandler Burr who over the years has hosted dinners centered around the concept of pairing fragrances with dishes (one of my wishes is to go to one of these) and his statement a little while ago while doing a review of Ambre Narguile that he enjoys it most by wearing it during meals finding that it enhances the gustatory experience. I think he is on to something with this last part considering I find wearing Ambre Narguile puts me in the mood to cook; last nights pain d'epice and the caramelized apples a little while ago.Which brings me to an experiment I have had in mind for quite awhile but have yet to get around to doing, a dish inspired by Dolce and Gabbana's Light Blue. My idea starts with a buttermilk panna cotta that is infused with the flavors of green apple and lemon and tiniest drop of rosewater going in the back.
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image: Tea by Mary Cassatt 1890
6 comments:
Wow- how fantastic and ambitious! Can I come? lol. I love the idea- it is incredibly creative and very exotic sounding- the perfect coming together of perfume and cuisine...
Oh, do try the experiment! (And let us know your results...)
I am NOT informing the family about your scent/indspiration to cook connection. (Later, during winter break, yes...) ;)
Oh, Daily if I ever get around to doing the experiment i will most definately post about it. I really do the fun of combining perfume and cuisine.
Scentscelf you will have to tell their reactions and of course I will tell the results :-)
I agree this sounds like a great idea. Maybe one day I will be reading your cook book based on perfume recipes!
Rose you are way to generous with that compliment :-).
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