Today’s further examination of Les Indémodables centers on Fougère Emeraude (hereinafter spelled without the accent) and Cuir de Chine. One is far more of an aromatic floral and a floral gourmand than an actual fougère, in my opinion, while the other is a lovely fruity osmanthus leather.
Astounding, beautiful, and an utter delight to wear— what a superb fragrance modern 2020 Jicky parfum is! And I say this as a decades-long lavenderphobe who only recently started to like some lavender fragrances but who still sometimes shudders at the thought of lavender.
But Jicky Parfum is more than a simple creamy lavender fragrance or even a fougère. In fact, to my great surprise, it was also quite a different kettle of fish than the modern EDP that I tried and reviewed around 7 years ago; this is a much more appealing and opulent scent.
Jicky is a Guerlain legend which celebrated its 131st birthday this year and is reportedly the oldest fragrance in continuous production. Even though I liked modern Jicky Eau de Parfum , once called a Parfum de Toilette, it’s the modern Jicky extract (parfum) that I’ve been intrigued by, particularly given the rave reviews I keep hearing from people whose nose and tastes I respect. So it seemed like an ideal choice to focus on in my return to writing.
It’s taken me three tests to wrap my head around Musk Lave from Areej Le Doré’s new S6 collection and I’m still not entirely certain what I think. The only things that I’m certain of is that Musk Lave has a number of paradoxical aspects and that I’m completely the wrong audience for this type of fragrance.
Gardener’s Glove, Frost, and First Cut encapsulate the philosophy and world of their creator, Diane St. Clair, who was profiled at length in Part I. On an olfactory level, they are nature-based bouquets (with roughly 80% natural raw materials or essences) that embody the smells of the world around her — the gardens, flowers, meadows, grass, hay, woods, and earth — but they are also extensions of her artisanal philosophy, a philosophy which has made her gastronomy and the Michelin world’s Queen of Butter: