How I made my first own fragrance @Grasse/Fragonard, my insights!

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Bonjour Grasse, France! 

My experience of an attendance at Fragonards workshop - perfumers apprentice - my insights! 

Hey guys,

never thought I would going back to be an apprentice, but as I was planning on our trip to beautiful Cote d'Azur, France, I was reading about the beautiful town of Grasse. 

Grasse is located in the region called "Alpes-Maritimes", about 30 min drive from Cannes. It is formally known to be the worlds capital when we speak about perfume. Mr. Patrick Süskind wrote also a novel about the town called "the perfume". 

I don't know how you think about it, but Im really obsessed with perfume. A day without putting on my favorite fragrance is a day lost for me. Over the years I found my "signature" fragrances, which I put on - depending on my mood which one I choose - in the morning. For me it is more to a fragrance then smelling good, it is a way of showing your personality and a perfect tool for again recognition. 

So it was no surprise as I found out a parfumeur called "Fragonard" is offering workshop called "perfumers apprentice". This one was made for me! You can book it easylie on the website of Fragonard, which I linked you here. Reservation through internet only and according the dates open. 

About Fragonard - it is once again all about dedication and passion. The parfumerie was opened in 1926. The name is choosen as the entrepreneur - Eugene Fuchs - was dedicating it to the famous Grasse-born painter, Jean-Honore Fragonard (1732-1806), as a tribute to both the town of Grasse and to the refinement of 18th-century arts. The choice of name expressed the desire to run the business in accordance with traditions. This spirit has been loyally perpetuated by the three succeeding generations who have run and are still running the company. Today , Jean-Francois Costas daughters, run the company continuing to build the company while adapting it to current market needs and desires. 

If you are not visiting the Cote d'Azur - no problem, you can also attend the workshop in Paris. 

One thing to mention for families, children are not accepted under 12 years old. 

As we arrive at Fragonard it was really historical. As you check in you see the Fragonard history and can check the different states of the companies history. We got warm welcomed by our teacher.

She took us to our "apprentice" room, which provided for every attendance an own desk with different tools, which we would need to use for the perfume process. 

After a short introduction from her she gave us a history and information tour of Fragonard and history of perfumery, origins of the raw materials.

The workshop started with smelling on the different glasses, provided for us. She was giving us an introduction about the "fragrance pyramid": head, heart and base notes. We got into detail about the sensory and olfactory memory development. She trained us about the essences used by a "nose". 

It was just great to experience where the raw materials come from and how many essences are needed to build a fragrance. 

After we knew about our "raw materials" which we had in glasses for us, we were ready to build up or own customized "Eau de Cologne" with 9 essences.  Which was just great and surprising how you mix up the essences to build a great perfume. 

After 1, 30 minutes which gone by so quickly we had to say goodbye leaving the great teacher with our own diploma as a "perfumers apprentice" by Fragonard, a lovely pouch to carry our perfume bottle and a Fragonard designed apron. 

The workshop costs: 65 Euro / person. 

If you are into fragrances and great activities for your mind and nose, don't miss this place when travel to beautiful French Rivera, France. 

Cheers,

Melaines-Insights

www.melaines-insights.com

Bruschetta, recipe - my insights for you!

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Bruschetta, the very best Antipasti recipe!

If you guys are into Italian food, check this out - easy to make and ready in only 15 minutes! Say ciao Italia!

Hey guys,

just came back from a wonderful trip to Italy and Im fully inspired by all the great ingredients they use for making such great dishes.

Most of the dishes the Italians serve are really fresh, healthy and with simple but high quality ingredients.

This one is for me the perfect starter or goes perfectly along with a glass of wine on hot summer days. Its really easy to make and you only need 15 minutes of your time to get it done. 

The food is called in Italy "Bruschetta" (pronounced bru-sketta) and is vegetarian, pure veggie recipe. Think of it as the Italian version of the perfect summer toast :-) 

Things you should have around in your kitchen before starting - a contact grill, I use the CaterPro available on Amazon. Of course you can also use your grill to prepare the bread, or your oven. 

Ingredients for Bruschetta (2 Persons):

2-4 fresh tomatoes (suggestions is to use tomatoes with more flesh as they are not that juicy - depends on the size if you have 2 really big ones thats enough, if you have just only middle ones better be on the safe side and buy 4)

Basil (a full hand of Basil leaves)

2 shallots 

2 ciabatta rolls (French or Italian bread)

5-6 spoons of olive oil 

Salt & Pepper

How to make Bruschetta? 

For me its all about the tomatoes you use. As written before I suggest you to use tomatoes with less juice and less seeds and thick flesh. 

1. Preheat the contact grill or grill for the bread.

2. Peel the tomatoes and quarter them, put away the seeds and chop the tomatoes into thinly slices. There are many ways to prepare Bruschetta, but I only use the thick flesh of the tomatoes without the seeds and the skin. 

3. Peel and chop the shallots into small slices. 

4. Thinly slice the basil leaves as well.

5. Put it all together and add the olive oil, pepper and salt. Be aware that tomatoes do need more salt then you would expect normally. 

6. Mix it all together and let it rest for some minutes, as the  flavor will need to develop some minutes.

7. Use a bread knife to slice the bread into two pieces. Then place the bread on your contact oven or grill, depending on the heat the bread needs about 5 minutes (if the contact grill was pre-heated) to get a fine toasted tan. 

8. You can now take the warm bread and place it on a large plate, put the topping on top and if you would like you can add some basil leaves for decoration. Make sure you serve it right away when finished. 

If you would like to bring the topping to a party or event, no problem - you can bring it along and the people just can use it as a dip.

BOUN APPETITO (BOUN APPETIT!) !

Cheers,

Melaines-Insights

www.melaines-insights.com