Bring the Garden In

Image courtesy of Saipua

As Spring quickly moved on to Summer, the flowers in the yard have been in full bloom. Apartment Therapy recently posted a very timely piece with some lovely ideas for bringing the garden in,  and they were also kind enough to include us in the piece. With so many floral scents in our line, you’ve got some wonderful ways to freshen up the home for summer!

Try some of our favorites:

New! Wild Fern

New! Peony

Magnolia

Tuberose

The Diary of A Nose

Since I’ve built a career in the world of scents, I am always interested to hear what has inspired some of the world’s most renown olfactory experts. Jean-Claude Ellena, the official perfumer of Hermès, shares his thoughts on perfume in his new memoir and I think this will be the perfect summer read for me.

A scent is such a personal thing, capable of transporting you to your past, of kindling fantasies… out of thin air. It is quite a task (one that I love) to create each candle, capturing the essence of the candle’s namesake (Peony, Vetiver, Wild Fern…). And so, in the name of research, I am looking forward to sticking my nose into this memoir by Jean-Claude Ellena, the official perfumer of Hermès: “The Diary of a Nose: A Year in the Life of a Parfumeur“. Available now from Rizzoli.

Per the Rizzoli website:

An intimate exploration of inspiration and creativity, from the “parfumeur exclusif” of the house of Hermès. Where does inspiration for this visceral art come from? How does one capture the essence of emotions, of desire? Jean-Claude Ellena has a sublime gift. As “parfumeur exclusif” (or “the nose”) for Hermès, he elevates fragrance to an art form. A “writer of perfume,” his concoctions are as finely composed and evocative as a haiku. He is also a conjurer of sorts: “I create an illusion that is actually stronger than reality . . . you enter the scent and follow the path.” The Diary of a Nose is a collection of Ellena’s meditations on the world of scents, and what stirs his creation of some of the world’s most desired fragrances. Inspiration can come from anywhere—a market stall, a landscape, or even the movement of calligraphy. Though each smell has its own distinct character, a gifted perfumer creates olfactory experiences that are intensely personal and unique, that blossom on the body and leave a trace of us lingering after we have left a room. Seductive, delicate, and elegant as any of Ellena’s creations, The Diary of a Nose seeks to capture the most elusive facets of this rarefied and mysterious art.

About the Author

Jean-Claude Ellena has been the exclusive perfumer to the house of house of Hermès since 2004. Over the course of his career he has created some of the world’s bestselling fragrances, including “First” from Van Cleef & Arpels, “Eau Parfumée au Thé Vert” from Bulgari, and “Déclaration” from Cartier.

Easter Centerpieces & Deviled Eggs

Photography by Kessara Dhana, taken at the Linnea's Lights Studio

With Easter prep in full swing, we’ve been dyeing our eggs and decorating the house for our Sunday guests. For the centerpieces, I’ll use a sprinkling of our new Spring candles: Wild Fern and Peony. Gently scented for the season, I love the way the cream-colored candles in our glass votives look against the classic pastel dyed eggs.

We’ll inevitably have eggs leftover and it’s got me craving Deviled Eggs. After some research, the Deviled Egg has a much richer history than I imagined. Long before they were set out at dinner parties by 1950’s hostesses, they enjoyed popularity all over the world. The Deviled Egg has its origins in Ancient Rome, with the first recipes coming from 13th century Andalusia. Originally they were stuffed with things like raisins and sweet herbs. The term “deviled” comes from the 18th century term that referred to foods that used spices or condiments with a lot of heat. There are different versions of Deviled Eggs all over Europe, Romania, Sweden and Russia. Here is a recipe for one of my favorite versions, Russian Stuffed Eggs:

Ingredients

  • 1 Dozen large eggs
  • 2 to 6 oz smoked salmon
  • 4 to 6 oz of mascarpone cheese or other cream cheese
  • 3 tablespoons chopped parsley
  • salt, nutmeg and pepper to taste
  • *1 tablespoon mayonnaise (optional)
  • A sprinkling of paprika

How to make it

  • Boil a dozen eggs for 10 minutes and cool completely
  • Slice eggs in half (long way) and remove yolks
  • Smash yolks and mix in salt, nutmeg, and pepper
  • Process the smoked salmon and mix with the eggs yolk
  • Mix with the Mascarpone cheese and * Mayonnaise and parsley chopped
  • Re fill eggs with yolk mixture and garnish with parsley or olives
  • Sprinkle with Paprika.

Enjoy & happy Easter!

Introducing the Wild Fern Candle

Spring is a time of magic, as the natural world miraculously comes alive after the barren winter. Because this is such a wondrous season, I wanted to create a new scent to pay homage to the enchantment of nature.

Our new Wild Fern candle is a verdant escape, with crisp & fresh leafy greens, stems and herbs blended with sheers woods. I tried to capture the essence of the warming earth, of soft sunlight and intense green. The fern is ancient, older than the dinosaurs and predating flowering plants by two hundred million years. It derives its name from its aesthetic likeness to a feather, and has long been associated with fairy lore for its powers of invisibility and supernatural protection.  It is suggested that the person who breaks the first fern frond of Spring will have good luck all year round. Step inside the fairy ring and become enchanted with redolent primeval forests of vivid green.

And good news! Our friends at Uber Boutique and Design just got some of the new Wild Fern and Peony candles in, so I hope you’ll enjoy!