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Fragrant Recipes & Taste Notes Archive
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 The city of Hangzhou in the Zhejiang province in Eastern China holds a month-long festival each year in October which is dedicated to the iconic flower, Osmanthus Fragrans. It is one of the most delicate and costly floral scents to be had in perfumery. Here are several suggestions for viewing the flowers and tasting the specialties inspired by them.
"The Hangzhou Children's Park, more often known as the Hangzhou Meilong Guiyu Park has the largest number of sweet osmanthus trees in the city. More than 4000 sweet osmanthus trees make the Children's Park the most crowded place in Hangzhou to view the flowers in autumn. However, what makes the park special is not the large quantity of sweet osmanthus trees but the delicacies that are made from the sweet-scented flowers. There are an increasing number of family restaurants emerging in nearby areas that specialize in sweet osmanthus food such as sweet osmanthus porridge, sweet osmanthus cake and drinks distilled from sweet osmanthus."....
Continue reading "Sweet-Osmanthus Viewing & Delicacies in Hangzhou {Scented Paths & Fragrant Addresses} {Fragrant Recipes & Taste Notes}" »
Baby Gaga is the latest ice-cream flavor in town in London and might be or might not be inspired by Lady Gaga's voluntarily bizarre stage persona. That's at least what founder of The Icecreamists Matt O'Connor is trying to say at a time when Lady Gaga is threatening to sue him for unfair use of her name (and apparently also of her image)...
Continue reading "Baby Gaga is Latest Ice-Cream Flavor in Town {Fragrant Recipes & Taste Notes}" »
Renowned pastry chef, chocolate-maker and macaron specialist Pierre Hermé has launched a new quatuor of flavor creations for Christmas 2010 inspired by winter fruits, spices and flowers. They are called Envie, a combination of violet and blackcurrant berries, Pomme Verte et Angélique de Montagne, a harmony of green apple and mountain angelica with bites of sour apples...
Continue reading "New Macaron Flavor Creations by Pierre Hermé for Christmas 2010 {Fragrance News} {Fragrant Recipes}" »
 From left to right: pastry chef Camille Lesecq, head chef Yannick Alléno, perfumer Olivier PolgeDutch fashion designers Viktor & Rolf decided to take the opportunity of Paris Fashion Week to celebrate the 5th anniversary of their star fragrance Flowerbomb. They threw a party at Le Meurice on March 4, 2010 which featured Grace Jones singing La vie en rose like a showgirl as well as the presentation of a limited-edition pastry co-created by the hotel's head chef, Yannick Alléno, and its pastry chef, Camille Lesecq. The cake which is called My Sweet Flowerbomb was inspired by the perfume and its pink ribboned and sealed packaging. The jus itself is a work co-signed by perfumers Olivier Polge, Carlos Benaïm and Domitille Bertier. You can see 2009-best-perfumer-of-the-year recipient Olivier Polge pretending to pour some of the fragrance in a mixing bowl held by Yannick Alléno looking on toward Camille Lesecq in the advertising visual shot in the kitchens of the Parisian hotel... 
Continue reading "Viktor & Rolf Order Cake for Flowerbomb's 5th Anniversary at Hotel Le Meurice {Fragrance News}" »
 Perfume and cuisine, perfume and beverages, the possibilities are endless as taste and smell are so inter-dependent. Gourmand perfumes, fragrances with a wine or spirits note tentalize the senses. Perfumer Jean-Michel Duriez composed once a cocktail directly inspired by Joy by Patou. More recently mixologist T ony Conigliaro devised a cocktail based on Chanel No 5. In September, visitors to Paris will be able to taste an original concoction called Bombay Bahia created by perfumer Céline Ellena of Charabot together with the director of the bar of the Plaza Athénée in Paris, Thierry Hernandez...
Continue reading "Celine Ellena & Thierry Hernandez Mix & Blend Bombay Bahia for Bombay Sapphire {Fragrant Recipe} {Fragrance News}" »
 So you have partied, re-partied, re-re-partied during the Holidays, crossed over to the new year 2009 and tomorrow is Epiphany day, yet another opportunity to feast on a traditional dessert, the galette des rois, a buttery mille-feuilles delight filled with fragrant and tasty almond paste. What you need now and for the rest of the year is Kusmi Tea Detox, a new blend introduced in the summer of 2007 to celebrate the 140th anniversary of tea house Kusmi Tea Est. 1867 in St Petersburg, short for the name of the founding Kousmichoff family. As its name Detox makes explicit this tea blend helps drain and purify your organism while - as it turns out - being pleasurable to the nose and tastebuds all at the same time. What I personally appreciate with the Detox tea - a green blend - besides its depurative properties is how smooth a green tea concoction it is. This makes it a great candidate for day-long sipping without feeling dehydrated by a high level of theine/caffeine. In second and equal position as far as I am concerned comes its fragrance...
Continue reading "Kusmi Tea Detox (2007): Review {Fragrant Gourmet 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}" »
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} " »
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}" »
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}" »
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}" »
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}" »
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}" »
 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}" »
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}" »
Fragrant Recipes & Taste Notes Archive
Page 1 of 2 • 1 2
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