This weekend I was lucky enough to get to go on a little mini-holiday with my husband to Nice, in the South of France. This was a much needed respite, I can tell you, after a long winter of near constant sickness. I didn’t even dare to tell people about it in advance because I was certain that something would come up so we wouldn’t be able to go. But, fortunately, everything did work out fine!
So, what did we do? Not much really, except eating lots of food and enjoying each others company. The obvious question, when a perfume-head is going to Nice is: did you go to Grasse? We did not. It would have been fun, of course, but it will have to wait until another time. Perfume-wise I went to the stores of both Fragonard, Molinard, Chanel and Hérmes, hoping to bring home a scented souvenir, but I didn’t find anything that vowed me enough to bring out the good old plastic.
Always when going on holiday it’s a gamble bringing perfume samples for the scents you actually want to wear. This time I was lucky, every single thing I put on (from my own collection) felt just right. During the days I wore Patricia de Nicolais ginger-citrus cologne Eau de Folie and Les Néréides Musc de Java alternately. It’s such a shame that Musc de Java seems to be discontinued, it’s such a wearable and summery little thing. During the nights, I turned to Nasomattos pink shaded tuberose Narcotic Venus and La Reine Margot by Maitre Parfumeur et Gantier. La Reine Margot starts out as a big thick orange flower but the best part of it is the honeyed drydown.
Even though I didn’t get any perfume, I did get a few scented souvenirs, namely a gift pack of floral essences, meant to use in cooking. On each of Mimosa, Rose, Violet and Poppy. The mimosa is very ”yellow floral”-scented. More dandelion-like than the pale liquorice-almond note found in mimosa perfumes. The poppy syrup smells more of fruits and berries than of anything floral. Not strange since poppies don’t have a scent as far as I’m concerned, so this has to be a French fantasy-flavor. The rose and violet syrups are more what I’d expected, on the soapy side. At one of the restaurants we visited we had an exquisite dessert where a fatty milk chocolate mousse was paired with rose sorbet. A beautiful combination that made me very eager to get into using floral essences in cooking myself. Any suggestions on what to use these essences for are very welcome!