EATABLE PERFUMES

SPECIAL GOURMET

Eatable perfumes

An original Catalan restaurant includes in his desserts letter the eatable version of 18 perfumes.

The person in charge of this particular sweet offer is Jordi Roca, who is interested in especially the combination of two senses: taste and smell.

Article that Sandra Fernández wrote for The Newspaper The World in Madrid

 Does it know this expression?: «What good smells! Since better he will know».

 And is it different? «This smells that it feeds …».

Jordi Roca has realized an almost literal adaptation of these phrases on having had managed to transform the perfume into an eatable plate,

specifically, in a dessert. He cooks them for four years in The Celler of Dog Rock, the restaurant that they opened two decades ago

 jousts (they walk these days of celebration) his brothers Joan, manager of the kitchen, and Josep, of the room and the wines.

«Everything began one day that there came to us a box of bergamotas of Calabria, which is a citric one little known in gastronomy but of long tradition in perfumery.

While we were deciding what to do with that one, we realized that his smell was turning out to be very familiar to us; and we fell down in that he remembered us to a perfume, to Eternity de Calvin Klein. The association seemed very curious to us and smelling the perfume we detect, also, tangerine, basil, flower of orange blossom, vanilla …

In the components of a perfume there are fruits, species or flowers, finally, elements that we use every day in the kitchen.

And in a perfume there is a series of interesting aromatic associations; I thought that detecting and translating these chords it was possible to have, at least, a good affinity between products and a different dessert».

The first perfume that Jordi cooked was Eternity.

Did the good result that it obtained up cheer him to keep on working up to managing?    

8 adaptations: Trésor and Miracle de Lancôme, Gucci Envy, Angel de Thierry Mugler, L’eau d’Issey, Eau D’orange Verte and A garden in Mediterraneé de Hermès,

Carolina de Carolina Herrera, Coconut Mademoiselle de Chanel, Lolita Lempicka, Pole Sport de Ralph Lauren, DKNY Be delicious …

Since it works with them it has turned into a fanatic of the perfumes because it sees in his creation a parallelism with the kitchen.

With regard to the flavor that gives to the fragrances, the child of the Rock aims: "The perfumes adaptations know to what we interpret that there smells the perfume, which not always coincides with his real composition.

Basically they know to a dessert, over everything we look that it is good and that we detect in him the same aromatic notes that we perceive when we are going to smell the perfume that inspires it. For example, Tresor de Lancome, which smells to freesias, is a lukewarm peach cream, a few fresh medlars in syrup of vanilla, a sherbet of apricot, a jam of roses, a gelatine of honey and a few petals of rose caramelizados».

Tasty: no? To know more. The Celler of Dog Rock. Girona. Tel.: 972 22 21 57. JORDI ROCK For ‘El creator of the eatable perfumes ’, taste, smell and memory go of the hand. Jordi was a child when his brothers bought a house along with the restaurant of his parents to become emancipated professionally. After his studies, Jordi incorporates The Celler and in 2002 it creates the eatable fragrances. «They entertain the public: there is the one who asks for the perfume that it uses or the one who remembers someone when one eats the dessert...

The smell precedes to the taste and it is capable of transporting our memory».

Carolina, of Carolina Herrera

Ingredients:

cream of fruit of the passion,

gelatine

and neutral caramel.

Leave of fruits for the effervescent touch.

He accompanies himself of a “moullette ” impregnated on the fragrance.

Making:

“No all the perfumes are good desserts adaptations, it to be they must take as an important note the fruit, some species, caramel...

That's why, the perfumes most raised in floral notes are more difficult to turn into a good dessert and also that's why, the feminine fragrances,

that are usually more fruity than the masculine ones, they give us more game ”, tells Jordi, that it describes this way his eatable version of Carolina, of Carolina Herrera:

“La fragrance has acidic, fresh and effervescent notes and the plate is a silky cream with a sweet flavor to fruits of the forest.

We have developed it with the perfumista that created it, Rosendo Mateu, of Puig ”.

A VERY FEW DAYS AGO, 3 HAVE JUST GIVEN TO HIM Estrella Michelin!!! November 2009