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Monthly Archives from March 2006

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Fragrant Recipes & Taste Notes Archive

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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.....

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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.......

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April 4, 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....

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October 9, 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....

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May 2, 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:

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May 1, 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

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