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SmellyBlog

Of Silage, Space and Earth

If Kelly Caleche is the more available counterpoint of Rose Ikebana, Terre d'Hermès mirrors Hermessence’s Vetiver Tonka – albeit far less nutty and sweet. This of course could be a good thing if you dislike the gourmand references of Vetiver Tonka (roasted hazelnuts, dried fruit and cereal notes) I have to say it’s interesting to see the increased usage of this note in perfumery, both niche and mass-marketed. Surely there are some economical factors involved: vetiver is a cheap and renewable resource, providing a precious wood aroma that is dirt-cheap in comparison to notes from the same category. Yet to me it seems like a trend that reflects in part the movement towards healing of the earth as well as its earth dwellers, vetiver being a scent that evokes tranquility and a sense of well-being. Vetiver also helps the environment – not only by protecting lands from erosion (especially in areas prone to floods); the plant has a way of sucking toxins from the earth and purifying or filtering them, resulting in a cleaner environment.

That being said, the name of the fragrance at hand is quite appropriate: it has enough vetiver in it to deep it earthy. Terre d'Hermès has the very Elena-esque way of excuding sophistication by way of having a lot of space within it. Almost as if fearing that adding too much décor to the space will result in a lesser impression of how expensive that mansion was. Better leave it empty and maintain the wow factor… It’s hard to “read” any of Jean-Claude Elena’s recent scents without noticing the element of status flying off their “pages”. Aside from the great breath of air that each provides, status is perhaps the most dominant “note” in the composition. It’s a quality that is hard to put the finger on its exact source but you just feel is there.

Terre d'Hermès opens both citrusy and peppery; peppery perhaps in a similar way to Poivre Samarkand. The enormous amount of space between the notes makes it difficult to discern and at certain point even notice. Although it does morph slightly, it does not change its mood from one phase to the others and doesn’t really hold big surprises in the end. Vetiver emerges pretty early, once the citrus and pepper calm down a bit. It starts cool and only would warm up very little by the end there is even a glimpse of moss. But more importantly than any particular note, it can be described as being at once dry, fresh, cool and salty, which is what gives it its edge and ultimate appeal.

It feels invisible or sheer when smelled close to the skin, barely detectable. Yet the fragrance certainly creates a noticeable silage that can be detected from afar (by others, not the wearers); which is something I find strange. Perhaps I’m prejudiced, but there is something about it that, just like other scents by Elena, leaves me cold. Perhaps I am too stuck on the classical perfume structures, where the intertwining notes lead us from one chapter to the next (intriguing opening and than gradual unraveling of the components, revealing the core and than the base). While this does happen in Elena’s scents, it happens at a different pace than that which I’m familiar or feel at home in. The changes are subtle and vastly spaced, a phenomenon that I have first observed and was able to appreciate in non other than Roudnistaks’ Le Parfum de Therese

As a perfumer I may not feel at ease with Elena’s cerebral approach; and from the personal-taste aspect I may feel foreign to his uber-elegant, minimalist, abstract style (Vetiver Tonka is perhaps the only fragrance he created that I wear). However, I have to say to his credit that he does make one think. Maybe perfumes don’t need to conjure any strong emotions. Maybe they don’t need to always be directly connected to exotic locales. Maybe a perfume can just be a perfume and be nearly entirely foreign and detached from the collective consciousness, thus creating something new and enter it from a different angle.

Top notes: Grapefruit, Orange, Pepper, Pink Pepper
Heart notes: Flint, Mineral notes, Cedarwood
Base notes: Vetiver, Patchouli, Benzoin, Oakmoss

You may be interested to read other reviews of Terre d’Hermès, which were of course written when the scent was new and fresh, when I was busy ignoring it and the hype around it. I found it interesting to read the reviews now in comparison to my impressions and see how each reviewer had at least one thing in common and one thing different to say about this fragrance:
Bois de Jasmin
Now Smell This
Scentzilla

Image credits: Both are screenshots that I took from Hermes' commercial video for Terre d'Hermes. It's one of those rare instances where the commercial actually does fit the feel of the fragrance.

Un Jardin Après la Mousson


A new kid arrived to the designer block in Vancouver (Burrard @ Alberni): Un Jardin Après la Mousson, turning the recurring Hermes garden theme into a trilogy. Three reasons lead me to try it out today:
Knowing that it’s not widely available makes me feel obligated to try it for all of those who can’t; The division in opinions as per the reviews on MUA (although there are only 4 for now) peaked my curiousity – making it look like a love-or-hate scent; And finally, the very hot weather in the last couple of days, which made it an ideal condition for a Jean-Claude Ellena scent that is said to include some “cool spices”.

I visited the Hermes boutique this afternoon, right after getting out of the swimming pool into the very hot and humid Vancouver air (a rare phenomenon, if I may add). Perfect time to try one of Ellena’s scents, which are known for their subtle silage.

Un Jardin Après la Mousson stroke me at first as yet another peppery-dry Elena scent (similar to recent creations, such as Osmanthe Yunnan, Paprika Brazil and Kelly Caleche). It seemed indistinct in that context for the first 2 seconds. And than came a surprise (well, not quite surprising because earlier reviews of the scent suggested note in that direction; yet still the effect was quite strange): this is neither watermelon nor melon, but rather – a ripe, juicy cantaloupe. Think of what it would smell like if you were just popping a fresh slice of Trident’s Watermelon Twist sugarfree gum into your mouth while spraying Omsanthe Yunnan all over yourself and you’ll understand just exactly what I’m talking about (Alternatively, try Bvlgari’s Eau Parfumee Au The Vert, if you can’t get a hold of Osmanthe Yunnan for this curious experiment).

I have to admit I'm a bit puzzled by the commitment to fruity notes throughout the "Jardin Trio" (green fig in Un Jardin de Mediterrane; green mango in un Jardin Sur le Nil; and now the ripe cantaloupe in Un Jardin Après la Mousson). Oddly enough, I found myself enjoying this cantaloupe note today, in this context. It was out of place but somehow, but it worked. Perhaps it is just the sun stroke talking, and tomorrow I will sober up (I don’t remember myself ever going gaga over any other melony scent besides Le Parfum de Therese, and the cantaloupe here is an olfactory caricature of the fruit).

The cantaloupe note does not linger for very much longer, and we move back into a vague floral and spicy territory. I’ve never smelled ginger flower before so the fact I didn’t recognize it at the heart means nothing. I can’t even say I smell any floral note at the heart. The abstract veil of cool spices is what predominates, fresh ginger and dusty pepper in particular; and whatever it is in the base that maintains it on the skin shares a something with vetiver as it is indeed cooling.

Like so many of Elena’s creations, Un Jardin Après la Mousson can be described as sparse, sheer, thin, gauze or veil-like and abstract. If you are not a fan of this style or approach you probably will not enjoy it very much. As much as I try to appreciate scents like that (and grew to be able to enjoy them for my personal use on several occasions), I find it very foreign to me and my flamboyant and dramatic Mediterranean upbringing. Something in me always searches for something deeper at the root of the scent; and in Elena’s perfumes I can’t find that, which results in me feeling like I’m hanging in mid-air like a big question mark awaiting and answer that will never come.

Top notes: Pepper, Ginger, Coriander, Cantaloupe
Heart notes: Ginger Flower
Base notes: Vetiver


The scent is available in a variety of forms (including a limited edition dry oil), in Hermes boutiques around the world.

Want to read what others think of this fragrance? Visit:
Now Smell This
Perfume Shrine
Bois de Jasmin
Scent Signals

The Scented Salamander

Brin de Réglisse


Purple's sea, originally uploaded by dolphin_dolphin.

Do we really need another lavender scent? Apparently, according to Jean-Claude Ellena, the house-perfumer of Hermes, the answer is yes. His latest addition to the Hermèssences line is centered around the note of lavender. "To create it, he felt he needed a little help and turned to his colleagues at an independent perfume lab in Grasse. He asked them to slice natural lavender into 50 distinct groups of molecules, sniffed them all, discarded five and reassembled it." (LA Times)

In his interview for the above mentnioned publication, Ellena said: "My lavender had a much purer, cleaner smell," he says, comparing it with the natural scent. "Then I had to find something to dress it up that would be a little unusual. I chose a touch of licorice”.

Brin de Réglisse is not necessarily a dry lavender as seems to be the consensus in most media mentioning the scent. Rather, it plays up the richness of lavender, which can be more easily found with the absolute or concrete distillation: herbaceous yet sweet, green yet smooth – Brin de Réglisse renders a velvety gourmand lavender, likened to a lavender-flavoured chocolate. The licorice note, apparent right from the start is reminiscent of tarragon, with it’s off-beat, awkwardly green sweetness, which seamlessly complements the lavender paste. It is further deepened by deep cocoa and dark coumarin sweetness with a gourmand intensity that is more vanillic than hay-like. And than, after less than two hours of wear, it practically disappears… So unfortunately, while I find the concept of Brin de Réglisse just as surprising and original as Vetiver Tonka (a vetiver that stands out among the over-populated crowd of scents of that theme), Vetiver Tonka remains my favourite Hermèssence for both its originality and lasting power.

There are Signs that Green is Back

After a long, long, long period of brain-numbing fruity florals and suffocating gourmands, there are signs that indeed, green is getting back into fashion, fragrance wise.

And while this change in trends is most welcome amongst those of us who either despise fruity florals or simply are tired of cookie cutter fragrances that seem to be the imitation of an imitation of an imitation of something that seemed to be cutting edge or just fun 10 or 15 years ago; there is something a bit worrying about the way greens might be coming back.

The reason for my less than cheerful attitude to this much-anticipated change of course is two-fold:
1) the gradual extinction of certain natural essences that were utilized in classic green perfumes of yesteryear. Namely oakmoss. But naturals in general are becoming a rarity in mainstream perfumes (which makes perfect sense when thinking of the vast quantities of jus produced every year; we simly don’t have enough land on this planet to produce enough natural oils to be a substantial part of all the mass –marketed perfume launched every other day.
2) Judging by the recent green releases (mostly coming out of niche lines first, and it seems that gradually, mainstream perfumes will pick up on the hint and adapt the trend), they offer nothing new. Nothing that we haven’t smelled before (except that its coming from a different or a new brand). Two of the Chanel Les Exclusifs (28 La Pausa and Bel Respiro). The names as well as the compositions are winking quite suggestively at past successes and achievements (either olfactory or fashion), which may indicate lack of finding inspiration in the present time.

Nowadays, it is a challenge to smell a scent without prejudices: the perfume’s name, brand, packaging, colour, advertising campaign, not to mention the anticipation of a fragrance all over fragrance boards and blogs create expectations not only as to the quality of the scent but also how it actually smells. Thes factors all have an impact on what you actually smell in a new fragrance, as those expectations are difficult to block out.

With Kelly Calèche, the expectations went all the way from complete dismissal (pink jus, named after a bag), to a peaked interest once seeing the ad (now, that looks intriguing!) but I wasn’t holding my breath for it. When I passed by the Hermes boutique on Wednesday, I checked in and found it there. It was neither pink nor leathery. It was a green, dry iris with very little to remind one of leather if at all. It starts with an off-putting note that immediately reminded me of Rose Ikebana (which I’m not capable of wearing at all – the combination of berries, greens and rose is nauseating to me, and even more so ever since I overdosed on curried mango pickle in my avocado sandwich one day while wearing l’Ombre Dans l’Eau…). Thankfully, the sharp berry and green phase is short-lived, and is replaced by a fresh, citrus green accord, which quickly develops into a powdery rose and orris body notes. With a dry undercurrent (the leather?) it is not unlike No. 19. After all, pairing greens with leather is not a new idea (No. 19, Ivoire). Neither is the green perfume with orris and rose at the centre. For a moment I get a peppery dry whiff reminiscent of the tea-tinged Osmanthe Yunnan. Overall, Kelly Calèche wears like a sheer veil rather than a leather whip. It’s very well mannered, cool even, elegant in a selective and luxurious style, very much like the public image of Grace Kelly who inspired the bag which inspired the perfume’s name. Would I have been more impressed if the perfume would have been called “making soles in angel leather"? I won’t be able to say now, because it is named after a leather bag. A well made bag, but nothing that inspired emotion in me. I suppose I would have been more likely to appreciate its etheral greenness if it had a name and an image more fitting to what it actually smells like. Just like Bel Respiro and 28 La Pausa, the uninspiring name takes away from the value of the fragrance on its own.
Top notes: Grapefruit, Cassis, Pepper
Heart notes: Rose, Iris

Base notes: Leather
, Cedar, Labdanum

Note that although mimosa and tuberose are listed, I can barely smell them if at all. The base is dry, cedary almost, though not quite leathery. I smell the faintest hint of labdanum there too, without the base becoming sweet by any means.

To read other reviews of Kelly Calèche, visit:
Now Smell This
The Perfume Shrine
Aromascope

* Image of green Kelly bag borrowed from: http://www.chrisabraham.com/

Hiris and Harissa

HIRIS may seem aloof at first, cool and with a paper-like texture. It pairs two of the most dangerously anosmiac notes – orris and musk – and therefore it may not be as satisfying as it could be to some individuals. The first thing I noticed about Hiris is that it’s a really bad idea to try it on paper – even more than other perfumes. It smells like paper, and the scent becomes completely camouflaged on the scent stripe. The second thing I noticed was that when applied to my skin, it smelled surprisingly of cedar (and slightly green at that), and at the same time also very gourmand – like flour, or more accurately, certain Morrocan semolina cookie that my step-grandmother used to make (she called them “sweet patties” but I don’t know the real name and can’t find anything about it at the moment; I will need to find a good Moroccan recipe book next time I am in Israel). These cookies are only slightly sweetened with honey, and flavoured with coriander and a tinge of fennel. The spices strangely complement the interesting, sand-like gritty texture of the cookie, as the semolina crumbs don’t-quite-dissolve in your mouth while the butter and honey melt on your tongue… I love perfumes that smell gourmand but are not really sweet. I only wish this gourmand phase could have lasted longer in Hiris…


The initial introduction of flour and rice paper moves to the background faster than I would have liked it to be, and reveals a delicate scent of tiny blossoms – a delicate, almost fragile lily of the valley, in which the scent of the flower’s stems and leaves provide an underlining cool greenness such as of dew-laden flowers in early morning, when the scent is not at its peak yet. The result is so remote from lily of the valley that it is easily interpreted as the scent of white iris petals unfolding after the rain and releasing their scent surrounded by damp branches and dried stems which are found near a pond, where the iris rhizome develop their strange, watery-coolness and aloof powdery-earthiness.

The dry down (which arrives faster than expected), is musky with a hint of opoponax and slightly vanillic, which makes it warm and a lot more approachable than it may be expected. The only downside of this perfume for me is it’s unsatisfactory lasting power. I need to reapply almost every hour to be able to notice it’s there. But also let’s not forget that I want to remember biting into those cookies again, and again, and again…

Top notes: bergamot, mandarin, coriander, rosewood
Heart notes: orris, lily of the valley, jasmine, ylang-ylang, rose
Base notes: cedar, musk, vanilla

The pastries in the photo above are nothing like the "sweet patties" (which I could find no image of recipe of yet) in their barely-there sweetness and the interesting spices, but nevertheless are another favourite Middle Eastern semolina pastry which I love its flavour as well as texture - and happen to know how to make. It is called Harissa, of all things. Like many other Middle Easter pastires (i.e.: baklava), this pastry is baked without sugar, and is sweetened only after baking (and while still hot), by soaking it in Honey Syrup.
So here comes the recipe:


HARISSA
Sweet Semulina and Honey cake from the Middle East


For the Honey Syrup:


1 ½ cups Sugar
½ cup Water
1 Tbs. Lemon Juice
1 ½ Tbs. Rosewater (or Orange Flower Water)
75gr. Butter

- Boil the wataer, sugar and lemon juice until it thickens and covers a spoon. Remove from heat and melt in the butter. Add the rosewater. Set aside and cool down to room temprature.s

For the Dough:
2 ½ cups Semulina (aka Cream of Wheat – yes, the same one used as a breakfast cereal in the West, but be sure to not get the “healthy” variety, with the bran… It should be as white as sand in Hawaii)
1 cup finally shredded coconut (unsweetened)
½ cup all-purpose unbleached white flour
1 Tbs. pure vanilla extract
1 Tbs. baking powder
75 gr. Butter
1 ½ cup Buttermilk
Blanched almonds for decoration

- Preheat oven to 180 Celsius
- In a large bowl, mix together the dry ingredients (flour, semolina, coconut, and baking powder)
- Cut the (cold) butter into small pieces and add to the dry mixture
- Rub with your fingers until the little crumbs form
- Pour in the buttermilk and vanilla extract, and mix well until a dough forms
- Line a 9” round spring-pan with parchment paper, and press the dough evenly in the pan
- Cut the unbaked cake (before baking) into diagonal lines, to create diamond shapes
- Press one blanched almond onto each diamond
- Bake in the oven for 40 minutes (or until the edges of the cake turns gold)
- When the cake is still HOT, pour the cool syrup onto the cake, gradually – to allow all the syrup to soak in evenly and thoroughly






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