Perfumed fine dinning on Orient Express
17 April 2013 2:03 AM GMT
Vanilla bean-scented baby leeks soup, scallops in jasmine jus, artichokes with thyme and lavender honey glazed chicken. Brought to India by an unusual person, Nicolas De Barry, who studied sociology and politics and then entered the world of perfumery while in Brazil. That is not the only thing unusual about Nicolas, but the fact that he replenishes the senses with an assortment of scents while one is fine dinning at the Orient Express.
The legendry Orient Express at Taj Palace, New Delhi is hosting an exclusive perfume festival where the sensorial feast stylishly blends with gastronomy as master perfumer, Nicolas De Barry travels through exotic destinations of the traditional Orient Express train. The guests are taken on a perfume trail through Paris, Austria, Romania, Bulgaria, Italy and Istanbul while exploring exotic, legendry and luxurious fragrances inspired by their unique cultures.
Complimenting the perfumes, the April menu created by Executive Chef of Taj Palace, Rajesh Wadhwa at the award-winning Orient Express restaurant is infused with the delicate fragrance of roses. Some of the must tries are sandal wood smoked balic salmon with bergermot dust and oil and agar wood scented pan seared fresh duck foie gras with marigold and fig relish. For the vegetarians, the angel hair pasta with saffron and micro greens is recommended. The rose petal sorbet is an absolute treat of a palate changer while the chamomile tea parfait, morello cherries and peach compote serve as the perfect dessert!
Nicolas De Barry organizes work shops and master classes world wide and has created ‘very own fragrances’ for celebrities around the world. He has published 15 books and before starting in the perfume business in 1992, he was a diplomat. Nicolas sources his ingredients from all over the world including Agar and sandalwood from various parts of India. The perfumes used by the Mughals in India are one of his favourites.
Great care is taken to find the best natural ingredients for his scents from the best sources around the globe. Nicolas is developing hundred percent natural perfumes, which are rare and use precious oils from blue lotus in Thailand and rose from Grasse or Crimea. In 2003, Nicolas had the distinction of recreating with the utmost fidelity the genuine perfumes of King Louis XV, Empress Sissi, etc.
The Agar perfumes used by Nicolas can set you back by over Rs. 1 million for a kilogram!
(Suvendu Banerjee is President and CEO of Business Images, one of India’s leading PR and Communications agencies and can be reached at suvendu@businessimages.info)
The legendry Orient Express at Taj Palace, New Delhi is hosting an exclusive perfume festival where the sensorial feast stylishly blends with gastronomy as master perfumer, Nicolas De Barry travels through exotic destinations of the traditional Orient Express train. The guests are taken on a perfume trail through Paris, Austria, Romania, Bulgaria, Italy and Istanbul while exploring exotic, legendry and luxurious fragrances inspired by their unique cultures.
Complimenting the perfumes, the April menu created by Executive Chef of Taj Palace, Rajesh Wadhwa at the award-winning Orient Express restaurant is infused with the delicate fragrance of roses. Some of the must tries are sandal wood smoked balic salmon with bergermot dust and oil and agar wood scented pan seared fresh duck foie gras with marigold and fig relish. For the vegetarians, the angel hair pasta with saffron and micro greens is recommended. The rose petal sorbet is an absolute treat of a palate changer while the chamomile tea parfait, morello cherries and peach compote serve as the perfect dessert!
Nicolas De Barry organizes work shops and master classes world wide and has created ‘very own fragrances’ for celebrities around the world. He has published 15 books and before starting in the perfume business in 1992, he was a diplomat. Nicolas sources his ingredients from all over the world including Agar and sandalwood from various parts of India. The perfumes used by the Mughals in India are one of his favourites.
Great care is taken to find the best natural ingredients for his scents from the best sources around the globe. Nicolas is developing hundred percent natural perfumes, which are rare and use precious oils from blue lotus in Thailand and rose from Grasse or Crimea. In 2003, Nicolas had the distinction of recreating with the utmost fidelity the genuine perfumes of King Louis XV, Empress Sissi, etc.
The Agar perfumes used by Nicolas can set you back by over Rs. 1 million for a kilogram!
(Suvendu Banerjee is President and CEO of Business Images, one of India’s leading PR and Communications agencies and can be reached at suvendu@businessimages.info)
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