The pistachio is an exciting nut that Sacha uses in various forms in the kitchen. It is particularly popular in the production of pistachio pralines, which consist of a mixture of pistachios, water and sugar. The rich, creamy pistachio aroma that fills the kitchen inspired Sacha and David to bring pistachio into the world of fragrances.
The design
The design by Sensatio Paris offers the opportunity to immerse yourself harmoniously in the refined worlds of gastronomy and perfumery. The logo perfectly embodies this symbiosis, where you can subtly recognise a fork delicately reaching for a rose, symbolising the subtle connection between culinary delights and olfactory delicacies. This artistic representation invites you to explore the intimate connections between the two worlds and offers a unique sensory experience that awakens the senses and intertwines them in an intoxicating dance of taste and aroma.
The fragrances
David and Sacha Perrin developed the fragrances together with the perfumers at Robertet. Robertet's values and the natural raw materials predominantly used there were the driving force behind this decision.
The Robertet company, based in Grasse in the south of France, is renowned for its expertise and range of high-quality raw materials. Sacha and David worked with perfumers Serge De Oliveira and Manon Coen.
The selection of raw materials was important to them in order to convey the connection between the fragrances and the culinary creations as naturally as possible.
