When I first started getting in to perfume I, like many others, spent a decent amount of time lurking the Basenotes forums and learning that there is just so much more perfume out there than one would think. During my months of discovery I came across the word ‘niche’ for the very first time and back then my understanding was that ‘niche’ described ‘special’ and ‘artisanal’ perfume – descriptions that may not be applicable today.
My first experience with niche perfume was with CREED, a brand that has many fans and many detractors, and it was a decant of Silver Mountain Water that opened my eyes to the startling fact that perfume could smell unusual. Whatever your opinion is of the CREED dynasty it is hard to deny that they have made a number of rather decent perfumes – Silver Mountain Water being one and Green Irish Tweed, Millesime Imperial and Virgin Island Water being others – and whilst I may have not paid the brand much mind over the last few years I cannot deny that they have a knack for creating classic and elegant perfumes.
CREED’s latest offering is Millesime 1849, a perfume that has been launched to commemorate the birth date of London’s premiere shopping destination Harrods – a place that is as much as tourist attraction as it is a department store. Millesime 1849 aims to capture the spirit of one of London’s most famous addresses and the “imperial epoch which inspires its name, as well as the glorious reign of Victoria”.
Our table is booked, all you have to do is show up…
Food and I have a very strong and loving relationship. Perhaps too loving in fact, and I’ll be the first to admit that our relationship can be a little unhealthy at times. But at those times when I don’t feel that I should exercise a good degree of self control to keep my weight down I thoroughly enjoy going out for dinner and experimenting with new food.
Our senses of taste and smell are inextricably linked and when going out for dinner it makes sense, and it’s also good fun, to match our fragrance to the style of cuisine we will be devouring. Only the other night I was heading out for dinner with friends and was having a SOTE (Scent of the Evening) dilemma, I asked my Twitter followers for help and they came back with some interesting suggestions based on the type of food (Mexican F.Y.I.) I would be eating, which got me thinking – which fragrances would be best suited for other cuisines?
To explore the relationship between fragrance and food I cordially invite you to dinner, during which I, along with the help of my partner-in-crime and budding-foodie Nigel, will pair some of the most popular cuisines with fragrant counterparts that will leave you complimenting your food and smelling wonderful simultaneously. Get your passports out because we’re going to be touring the restaurants of the world…