There you are, minding your own business as you shop for fragrance. You gaze over the familiar, elegant Chanel Coco Mademoiselle, Dior J’Adore, Portrait of a Lady, and Carolina Herrera Good Girl, moving on to Bistro Waters and Oyster. Oyster?
After decades of sugary-sweet perfumes getting all the love, fragrances are moving to the dark side, where food is still the focus but the flavors are far from conventional. “The world of gourmand now includes scents that are taste-related, but not necessarily always sweet,” says Rodrigo Flores-Roux, the vice president of perfumery at Givaudan. “These perfumes appeal particularly to the taste buds.”
