It was a warm summer evening in Northern Minnesota. Dinner was over at nine and the dessert was incredible. It was my mother's pear crisp à la mode garnished with fresh mint leaves. I chose Peppermint to open N° 8 because the garnishes are the first to be seen and the first to be removed. Spanish Pears were used in the dessert, but Pear extract cannot be made for perfumery, so my Pear accord (which took over 30 trials to get just right) was used instead. The Blue Accord is a proprietary combination of unusual materials I created that, when put together, smell of water, but when separate, are completely different. I used Mexican Vanilla, my favourite Vanilla, for the base, because the dessert was layered over a deliciously rich blanket of Vanilla ice cream.
Fresh brilliance from Peppermint and the Blue Accord blend with warm and sweet tones of Mexican Vanilla and Spanish Pear.
100mL flaçons are crafted in Normandy by legendary glass atelier Verreries-Brosse and topped with a silver-plated cap made in Milan.
N° 8 Extrait de Parfum