"On the one-hundred-fortieth trial, I was completely blocked by my overdosed vanilla-patchouli accord: powerful, unique, interesting, but not feminine at all. At the same time, all flowers seemed to make it dull and remove its purely ambery character, which we really wanted to keep.
It was only when we met in person with Monsieur Mugler that it all became clear. He spoke to us about his passion for chocolate and the decadent flavours of his childhood..."
That was the light bulb moment.
"As a perfumer, the ear is sometimes more important than the nose..."
This meeting helped get Olivier Cresp's work back on track. The perfumer revisited his initial training in food flavourings and began to explore the baking, dessert and sweet aisles in supermarkets...
After 494 mouth-watering trials later, a resolutely different fragrance was created which opened up a new olfactory path, Gourmand Ambery. Cresp describes the process as “an incredible olfactory adventure!"
