We briefly lost our grandmother on a Long Island beach. We found her atop a large pile of raked seaweed. She was eating it. Her explanation: "It's called kelp. They get good money for this."
I use kelp in Japanese cooking but I had no idea that an absolute prepared from it could be so useful in perfumery. Would this be the material prepared by Payan Bertrand? According to Tsuji, the most subtle of kelp stocks is prepared by soaking it in water overnight, not heating it. I remember poaching Perigord truffles in that a couple of years ago on the theory that it would enhance without distortion the taste of the truffles. I'm guessing most of the aromatic materials are lost when it is prepared for use in food? And that the absolute is prepared from fresh material?
I also treasure Dominique Dubrana's work and am forever grateful to Luca for introducing me to it. I'll definitely be ordering this new one. Thanks so much!
For a second, I thought you were going to describe his homage to Secretions Magnifiques (Oysters, Seaman Staines etc). Pleased it turned out to be Old Spice....
Lucky you Luca that he thinks so fondly of you to send you his new creations.
I have bought (twice) his vintage Mysore sandalwood EO diluted in perfumers alcohol. Just amazing stuff. That and Chillum are my go-to's with that line, but TBH I dont sample a lot of his stuff because I do not want to fall in love with more financially-un-obtainable perfumes. Many of them are that good.
I also am so happy to hear that the chamelon-effect of these scents intrigues you Luca. I call it the Jicky-effect, because jeez that fragrance smells different on me every damn time I wear it.
A touch of seaweed absolute to modify patchouli does absolute magic. I imagine here though he wanted an overt marine effect.
Brilliant
Do you mean Fucus macrocystis or something else?
Laminaria digitata but it's far too expensive to be used in any commercial juice. I doubt I've ever smelt anything that uses it.
We briefly lost our grandmother on a Long Island beach. We found her atop a large pile of raked seaweed. She was eating it. Her explanation: "It's called kelp. They get good money for this."
I use kelp in Japanese cooking but I had no idea that an absolute prepared from it could be so useful in perfumery. Would this be the material prepared by Payan Bertrand? According to Tsuji, the most subtle of kelp stocks is prepared by soaking it in water overnight, not heating it. I remember poaching Perigord truffles in that a couple of years ago on the theory that it would enhance without distortion the taste of the truffles. I'm guessing most of the aromatic materials are lost when it is prepared for use in food? And that the absolute is prepared from fresh material?
Love his work and made a pilgrimage to meet him- worth the journey
Love his work. A nice guy, too. He’s a gem in the naturals community.
I agree!
By the way, a belated question- what is the bottle of perfume you have in your photo?
That is in fact the bottle of Seaman's Spice DD sent.
I also treasure Dominique Dubrana's work and am forever grateful to Luca for introducing me to it. I'll definitely be ordering this new one. Thanks so much!
Sounds very intriguing.
The bottle at the head of the post is very pretty!
For a second, I thought you were going to describe his homage to Secretions Magnifiques (Oysters, Seaman Staines etc). Pleased it turned out to be Old Spice....
Lucky you Luca that he thinks so fondly of you to send you his new creations.
I have bought (twice) his vintage Mysore sandalwood EO diluted in perfumers alcohol. Just amazing stuff. That and Chillum are my go-to's with that line, but TBH I dont sample a lot of his stuff because I do not want to fall in love with more financially-un-obtainable perfumes. Many of them are that good.
I also am so happy to hear that the chamelon-effect of these scents intrigues you Luca. I call it the Jicky-effect, because jeez that fragrance smells different on me every damn time I wear it.
Beautiful description.