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I find it natural to compare a perfumer to a chef because both are composing.
Here are a whole range of ingredients we play with, and we try to make the very best out of them,
adding essence to them, mixing fresh herbs, in order to create an alchemy,
an enthralling recipe people will really appreciate both for its bouquet and for its taste.
My signature dish is the foie gras en cocotte lutée (in a sealed cooking pot).
All the flavours stay inside the pot, when serving you open the pot and let the guests smell.
Flavours are intense, the ingredients having all cooked together the bouquet is extremely pleasant.
I must admit, I have always loved walking around in the Provence, through the fields of lavender.
When I create a recipe, many trials are necessary, not unlike a perfumer trying to find the right balance.
Cooking is the same, with very precise temperatures, tastes, everything has to be balanced.
Maybe I’ll find this balance quickly, after only two attempts, if I really have thought the recipe through,
but sometimes it can take 10, 15 attempts.
A good recipe will stay with you, just like a good fragrance.