The most anticipated home fragrance launch of the year: The Chef’s Candle – a collaboration between Jo Malone London and Michelin-starred chef Jean-François Piège.
To balance out its bitter green bite, the duo added a tea extract – but not just any tea. “Jean-François told me he loved the smell of the Earl Grey tea that they serve at Claridge’s hotel in London,” recalls Celine. “Earl Grey is made from bergamot, a citrus fruit that we regularly use in our fragrances because it brings freshness, clarity and luminosity without too much zestiness.”
It wouldn’t be a Jo Malone London creation without a peculiar flavour twist: enter stage left a unique note inspired by a turning point in Jean-François’s career. “Many years ago, my kitchen was preparing some rice for the staff lunch,” says the chef. “My office, just above the kitchen window, was filled with the most sensational aroma – enveloping, warm and comforting – it was completely magical. In that moment I knew it was this exact welcoming atmosphere and familiarity that I wanted to recreate through my dishes. It was a very profound experience.
Who better to capture this olfactive moment than perfumer Mathilde Bijaoui, a long-time collaborator with Jo Malone London , trusted friend of Celine and a self-professed foodie whose father took her to food markets as a child where she tasted and smelt everything on display. “I loved the challenge of recreating Jean-François’s memory of rice steam,” says Mathilde. “We used a technology called Jungle Essence normally used to capture the scent of blooming flowers. It’s an amazing system where the steam accumulates in glass tubes and you can harvest a very small amount of the essence of the scent that’s expelled by the steam. The extract is then analysed inside a machine back at our labs, so that we can replicate the formula with fragrance molecules.
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