"Parfum de Venise by Jean Patou: launched in 1999. Created by Jean Kerleo.
Sold at the Parisian shop of Jean Patou, this perfume illustrates a book "Flavors and scents of the Serenissima". The book and perfume can be obtained from Clairsud editions of Toulouse (released in January 2000)
So what does it smell like? It is classified as a a spicy floral chypre fragrance for women.
"After the gastronomy of ancient Rome, discover - in 80 recipes from the fourteenth century to the present day - the culinary heritage of a timeless city by dint of history. Located at the confluence of the Mediterranean and the Austrian Alps, a true melting pot of cultures as diverse as distant (Roman and Byzantine, Greek, Turkish, Arabic, Jewish but also Slavic and Germanic), Venice knew how to elaborate a specific cuisine halfway between Orient and Occident: Ambroyno (Chicken with almonds and ginger) (XIV), Oyster pie (xvr), Turkish rice cake ... without forgetting the wines and their history: Cyprus and malvoisie, prosecco, wines of Frioul etc .
Echoing these refined flavors, Jean Kerléo (perfumer-designer at Jean Patou and founder of the Osmothèque de Versailles) evokes the scents of which was intoxicated the one that was at the very heart of the spice trade.
As for the image of Venice that the author (the painter Michèle Teysseyre) proposes to us, it is that of a secret, intimate city, born of solitary wanderings in a place where she stays frequently."
Sold at the Parisian shop of Jean Patou, this perfume illustrates a book "Flavors and scents of the Serenissima". The book and perfume can be obtained from Clairsud editions of Toulouse (released in January 2000)
Fragrance Composition:
So what does it smell like? It is classified as a a spicy floral chypre fragrance for women.
- Top notes: marine notes, bergamot
- Middle notes: resins, spices, flowers
- Base notes: oakmoss, sandalwood, vanilla, amber, musk
Bottle:
Sold only as 7.5ml (0.25 oz) size as a very rare limited edition as it was a companion to a book."After the gastronomy of ancient Rome, discover - in 80 recipes from the fourteenth century to the present day - the culinary heritage of a timeless city by dint of history. Located at the confluence of the Mediterranean and the Austrian Alps, a true melting pot of cultures as diverse as distant (Roman and Byzantine, Greek, Turkish, Arabic, Jewish but also Slavic and Germanic), Venice knew how to elaborate a specific cuisine halfway between Orient and Occident: Ambroyno (Chicken with almonds and ginger) (XIV), Oyster pie (xvr), Turkish rice cake ... without forgetting the wines and their history: Cyprus and malvoisie, prosecco, wines of Frioul etc .
Echoing these refined flavors, Jean Kerléo (perfumer-designer at Jean Patou and founder of the Osmothèque de Versailles) evokes the scents of which was intoxicated the one that was at the very heart of the spice trade.
As for the image of Venice that the author (the painter Michèle Teysseyre) proposes to us, it is that of a secret, intimate city, born of solitary wanderings in a place where she stays frequently."
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