Fragrant Recipes | The Scented Salamander: Perfume & Beauty Blog & Webzine

April 22, 2008

El Bulli is Best Restaurant in the World for 3rd Time in a Row {Taste Notes}

Flores de Horchata

fondant de frambuesas y vinagre de frambuesa from loremipsum

Restaurant Magazine has given the 2008 award for Best Restaurant in the World to El Bulli for the 3rd consecutive year. It is their 4th win since 2002. Each year the Costa Brava restaurant headed by chef Ferran Adrià garners several prizes.....

Continue reading "El Bulli is Best Restaurant in the World for 3rd Time in a Row {Taste Notes}" »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

April 18, 2008

Philippe Faur Caviar Sorbet (2008) {Food & Luxury Notes - New}

A new mountain in gastronomy has been climbed and conquered. Upscale French artisan ice-cream maker Philippe Faur has made his idea of creating a caviar sorbet come true thanks to a collaboration with Armen Petrossian. It is reported to be a world premiere.

After such original products as the Truffle Ice-Cream, the Roquefort ice-cream or the Foie Gras de Canard sorbet developed with Rougié, the latter product which earned them the Grand Prix International de l'Innovation 2007, here comes a sorbet made of 60 % of caviar Alverta Royal Petrossian, from a white sturgeon, which took both specialists 6 months to develop......

Continue reading "Philippe Faur Caviar Sorbet (2008) {Food & Luxury Notes - New} " »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

April 06, 2008

Tiny Trapeze Truly Chocolate & Clearly Coconut Marshmallows {Food Notes - Review}

Tiny Trapeze is a brand of sweet confections that specializes in creating all-natural and organic goodies for the sweet-toothed with a conscience and dietary preoccupations. They are distributed through Whole Foods. What truly caught our attention before even getting to read the fine print about the green credo, was the humongous sizes of the marshmallows, their hand-made, hand-cut feel, their good color, and their perceived fluffiness allied with satisfying substance, all evident to the naked eye.

To choose food, you can touch (sellers hate that), you can smell (still risky and seen as a bit primitive in certain quarters), taste of course occasionally, and no less importantly, you have to eye the food before deciding to give it a go. In their wrapping, the Tiny Trapeze Truly Chocolate Marshmallows which advertised themselves as "sweet madness without a net" seemed to have an honest look about themselves and not afraid to express a rustic style.....

Continue reading "Tiny Trapeze Truly Chocolate & Clearly Coconut Marshmallows {Food Notes - Review}" »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

January 20, 2008

Harney & Sons Valentine's Blend: Chocolate Tea With Rosebuds {Gourmet Review} {Smell-The-Roses-Till-Valentine's Day Challenge - Day 5}

For Valentine's Day, Harney & Sons have prepared a special blend of chocolate-scented tea mixed with rose petals called the Valentine's Blend. The ox-blood red of the tin packaging is appealing with little cherubs and a red heart decorating the paper label to commemorate the day of love, friendship, and affection....

Continue reading "Harney & Sons Valentine's Blend: Chocolate Tea With Rosebuds {Gourmet Review} {Smell-The-Roses-Till-Valentine's Day Challenge - Day 5}" »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

December 27, 2007

Mo's Bacon Bar by Vosges: The Latest Idea in Chocolate Decadence {Fragrant Recipe}

As far as we are concerned, we are still feeling the atmosphere of the holiday season and bent on prolonging it! Decadently rich food is one of the signs that this time of the year rings a time for indulgence.

Vosges is a chocolate brand that proposes a range of chocolate bars with quirky adventurous taste associations. They do not hesitate to mix savory and sweet for example or to add red chili (in the spirit of a molé), Wasabi, or black olives to their concoctions. Their latest creation is Mo's Bacon Bar, in their collection Exotic Chocolate Bars , and as one can see, it is based on the idea that dressed-down bacon has its place of honor in a fancy niche chocolate bar......

Continue reading "Mo's Bacon Bar by Vosges: The Latest Idea in Chocolate Decadence {Fragrant Recipe}" »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

November 23, 2007

Peach Ginger Twist by Harney & Sons {Fragrant Recipes}

Although the concept of drinking fruity tea is attractive in principle, oftentimes one feels disappointed by the experience as the "fruit" is simply an added flavor and a very conventional one at that. If the fruit in your tea seems simply to have migrated from a fruit juice or a sweet, you are losing the experience of authenticity that a good tea brings with it. Not so with Peach Ginger Twist by Harney & Sons......

Continue reading "Peach Ginger Twist by Harney & Sons {Fragrant Recipes}" »

Posted by Marie-Helene Wagner | Permalink | Comments (6)

Digg This Stumble Facebook Del.icio.us

October 01, 2007

Chaîne Rose - Les Recettes des Blogueuses: Free Pink Recipe eBook for Breast Cancer Awareness Month {Fragrant Recipes}

Sophie Kune, the author of Femmes Avant Tout, a blog dedicated to the on-going celebration of one's femininity even through sickness, together with her friend Requia, have organized a "pink chain" of solidarity that originally involved 160 women bloggers who were asked to create a pink recipe for the cause of breast cancer awareness month. 120 recipes were retained and are featured in a free down-loadable eBook.

For each person that clicks to get the *free* eBook until the end of January 2008, Roche, the partner of the blog, will donate 1 Euro each time to the association "Le Cancer du Sein, Parlons-en", up to 15 000 Euros total......

Continue reading "Chaîne Rose - Les Recettes des Blogueuses: Free Pink Recipe eBook for Breast Cancer Awareness Month {Fragrant Recipes}" »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

September 13, 2007

Immortelle L'Amour by Ayala Moriel Parfums {New Perfume} {Fragrant Recipe}

Perfumer Ayala Moriel of Ayala Moriel Parfums is preparing to launch her new creation called Immortelle L'Amour (Everlasting, Love) based on immortelle or Everlasting flower in November of 2007. Immortelle has a wonderful complex and original aroma in and of itself of caramel, roasted coffee, honey, maple syrup, and more and so this should be one to look forward to. It is also a warm scent that marries well with autumn as an antidote to the cold weather. Not content with issuing only a perfume for the skin, the perfumer will also propose an Immortelle L'Amour tea blend to perfume your palate.

In Ayala Moriel's own words:......

Continue reading "Immortelle L'Amour by Ayala Moriel Parfums {New Perfume} {Fragrant Recipe}" »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

September 08, 2007

10 Most Expensive Desserts in the World & New Ambregris Dessert by Pierre Hermé {Fragrant Recipes} {Fragrances News}

Forbes has featured a selection of the 10 most expensive desserts in the world. The winner is The Fortress Aquamarine which combines love of food and jewelry; its price at $14 500 is mostly justified by the aquamarine stone that decorates the dessert-sculpture. You also have to fly to Sri Lanka to have a taste of.....luxury? But the best desserts for a perfumista might be these two......

Continue reading "10 Most Expensive Desserts in the World & New Ambregris Dessert by Pierre Hermé {Fragrant Recipes} {Fragrances News}" »

Posted by Marie-Helene Wagner | Permalink | Comments (4)

Digg This Stumble Facebook Del.icio.us

June 14, 2007

Passion Victim by Claude Montana {Fragrant Recipe} {Fragrance News}

The highly civilized overlapping of perfume and gastronomy is now reflected in a new pastry designed by couturier Claude Montana for Café de la Paix called "Passion Victim". The delicacy was inspired by the shape of the flacon of Parfum D'Elle, if not by its notes.....

Continue reading "Passion Victim by Claude Montana {Fragrant Recipe} {Fragrance News}" »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

April 20, 2007

Parfums de Table by Michèle Gay {Fragrant Shopping} {Fragrant Recipes}

Michèle Gay is a self-described "culinary creator" who offers a range of products centering on the arts of the table that build a bridge between cuisine and perfumery. Her concept is called Parfums de Table (Perfumes for the Table). If her approach taps into a branch of gastronomy that is very trendy today yet remains original within the contemporary context, it is not entirely novel.......

Continue reading "Parfums de Table by Michèle Gay {Fragrant Shopping} {Fragrant Recipes}" »

Posted by Marie-Helene Wagner | Permalink | Comments (0)

Digg This Stumble Facebook Del.icio.us

April 04, 2007

Norma Kamali Opens A Wellness Café Centering On Olive Oil {Scented Paths & Fragrant Addresses} {Fragrant Recipes}

Norma Kamali was brought up enjoying olive oil on a daily basis thanks to her Lebanese mother and Spanish father, but two years ago, her passion blossomed and she started developing an expertise in olive oil. She has now opened a café in New York city which offers a series of specialties based on olive oil and floral Mediterranean flavors. Here is what is on the menu:

"...olive oil ice cream, and a light olive oil and lavender short bread — garnished with lavender leaves. The Bryant Park Grill is supplying an aromatic rose meringue parfait, olive oil cupcakes with a hint of spice and lavender marshmallows that are as light as air....

Continue reading "Norma Kamali Opens A Wellness Café Centering On Olive Oil {Scented Paths & Fragrant Addresses} {Fragrant Recipes}" »

Posted by Marie-Helene Wagner | Permalink | Comments (6)

Digg This Stumble Facebook Del.icio.us

October 09, 2006

Fragrant Shopping: Aromatic Cinnamon Bark Boxes From Vietnam

I was offered some time ago a wonderful fragrant present. Quê is the name for cinnamon in Vietnamese and in this case it designates boxes handcrafted out of cinnamon bark from the cassia tree. These scented boxes, I was told, are popularly used as tea boxes so that the sweet, spicy, and woody aroma of cinnamon will penetrate the tea leaves left there to macerate in protected obscurity....

Continue reading "Fragrant Shopping: Aromatic Cinnamon Bark Boxes From Vietnam" »

Posted by Marie-Helene Wagner | Permalink | Comments (4)

Digg This Stumble Facebook Del.icio.us

May 02, 2006

Fragrant Recipe: Violet Lavender Sorbet

As a follow-up to yesterday's post, I'm proposing the recipe of a Violet Lavender Sorbet made with real flowers. The source is Edible Flowers -- Desserts and Drinks by Cathy Wilkinson Barash. Book is available here from Amazon.com.

The recipe was tried at least by one person on recipezaar.com and she thinks highly of it; she also simplifies it.

Here it is:

Continue reading "Fragrant Recipe: Violet Lavender Sorbet" »

Posted by Marie-Helene Wagner | Permalink | Comments (7)

Digg This Stumble Facebook Del.icio.us

May 01, 2006

Fragrant Shopping: Flower-Scented Syrups by Monin

The house of Monin, world-famous for its high quality flavored syrups and extensive selection, of sometimes, unusual fragrances for the palate such as pistachio or roasted chestnut syrups, has developed a line of gourmet syrups composed of flower scents called Le Bouquet de Monin. Pushing the limits of our gustative habits and inviting us to taste what flowers smell like, Monin offers us a selection of four, apparently, delectable fragrances for us to pour in our drinks or use in our food; they are, violet syrup, jasmine syrup, rose syrup, and finally, lavender syrup. An elder flower syrup is also available in France but doesn't appear to be marketed in the US.

Monin is responding to a popular contemporary trend in cuisine which makes use of edible flowers. Their site proposes recipes to make use of the flowery scents, such as violet milk shake or mozarella marinated in violet syrup, a shrimp and salmon quiche with Monin rose, a lavender Martini, or simply a hot jasmine tea. I, personally, would be tempted to use them in sorbet recipes.

Recipes for Le Bouquet de Monin

The syrups can be purchased in the United States for $5.38 at Eurocafé Imports LLC

Photos are from the Monin website

Posted by Marie-Helene Wagner | Permalink | Comments (1)

Digg This Stumble Facebook Del.icio.us

April 22, 2008

El Bulli is Best Restaurant in the World for 3rd Time in a Row {Taste Notes}

April 18, 2008

Philippe Faur Caviar Sorbet (2008) {Food & Luxury Notes - New}

April 06, 2008

Tiny Trapeze Truly Chocolate & Clearly Coconut Marshmallows {Food Notes - Review}

January 20, 2008

Harney & Sons Valentine's Blend: Chocolate Tea With Rosebuds {Gourmet Review} {Smell-The-Roses-Till-Valentine's Day Challenge - Day 5}

December 27, 2007

Mo's Bacon Bar by Vosges: The Latest Idea in Chocolate Decadence {Fragrant Recipe}

November 23, 2007

Peach Ginger Twist by Harney & Sons {Fragrant Recipes}

October 01, 2007

Chaîne Rose - Les Recettes des Blogueuses: Free Pink Recipe eBook for Breast Cancer Awareness Month {Fragrant Recipes}

September 13, 2007

Immortelle L'Amour by Ayala Moriel Parfums {New Perfume} {Fragrant Recipe}

September 08, 2007

10 Most Expensive Desserts in the World & New Ambregris Dessert by Pierre Hermé {Fragrant Recipes} {Fragrances News}

June 14, 2007

Passion Victim by Claude Montana {Fragrant Recipe} {Fragrance News}

April 20, 2007

Parfums de Table by Michèle Gay {Fragrant Shopping} {Fragrant Recipes}

April 04, 2007

Norma Kamali Opens A Wellness Café Centering On Olive Oil {Scented Paths & Fragrant Addresses} {Fragrant Recipes}

October 09, 2006

Fragrant Shopping: Aromatic Cinnamon Bark Boxes From Vietnam

May 02, 2006

Fragrant Recipe: Violet Lavender Sorbet

May 01, 2006

Fragrant Shopping: Flower-Scented Syrups by Monin

Search

Categories

Latest Comments

Archives

Recent Posts