THE FRAGRANCE -
The fragrance opens with rich, buttery notes, a hint of whiskey, and the bright zest of lemon and peach, evoking my mother’s baking. The heart reveals warm caramel, honeysuckle, and creamy milk, capturing our visits to Parisian patisseries. As it dries down, the scent unveils slightly sweet fruit cereal milk and true vanilla, with a touch of tuberose, elevating this eau de parfum to bring serenity to the mind and heart.
Maud Chabanis
PERFUMER:
the Notes -
Top:
Butter / Whiskey / lemon / peach
caramel / honeysuckle / WARM milk
vanilla / gourmand notes / tuberose
HEART:
base:
INGREDIENTS:
ALCOHOL DENAT • PARFUM (FRAGRANCE) • AQUA (WATER) • TETRAMETHYL ACETYLOCTAHYDRONAPHTHALENES (OTNE) • VANILLIN • HEXAMETHYLINDANOPYRAN (HHCB) • LIMONENE • CITRUS AURANTIUM BERGAMIA OIL • LINALYL ACETATE • CITRUS AURANTIUM PEEL OIL • CITRUS AURANTIUM FLOWER OIL • LINALOOL • HYDROXYCITRONELLAL • PINENES • CITRUS LIMON PEEL OIL • ALPHA-PINENE • CITRAL • BENZYL SALICYLATE • BETA-PINENE • TURPENTINE OIL • GERANYL ACETATE • BENZYL BENZOATE • GERANIOL • OXACYCLOHEPTADECAN- 2-ONE • CANANGA ODORATA OIL/EXTRACT • HEXYL CINNAMAL • ANISE ALCOHOL • CITRONELLOL • TERPINENOL • TERPINOLENE • METHYL SALICYLATE • FARNESOL • ISOEUGENOL • BETA-CARYOPHYLLENE NATURAL • ALPHA. TERPINENE • METHYL SALICYLATE NATURAL • BENZYL ALCOHOL • CAMPHOR • DI-LIMONENE (RACEMIC) (DIPENTENE) • EUGENOL • 2,2-DIMETHYL-3-(3-METHYLPHENYL) PROPANOL (MAJANTOL) • ALPHA-TERPINEOL • TRANS-ANETHOLE (E)-ANETHOLE] • BENZYL CINNAMATE • BENZALDEHYDE • CINNAMYL ALCOHOL • CARVONE • ROSE KETONES • CINNAMAL • AMYL CINNAMAL • METHYL 2-OCTYNOATE (METHYL HEPTINE CARBONATE) • COUMARIN • BETA CARYOPHYLLENE
THE INSPIRATION -
When I first envisioned this vanilla fragrance, I aimed to capture true vanilla—subtle, sophisticated, and long-lasting with an intoxicating sillage, yet not overly sweet or fruity. It was essential that this fragrance resonate with an adult audience, reflecting refined elegance.
This fragrance is deeply personal, intertwining aromas from my childhood and cherished moments with my daughter, connecting three generations. I remember the warmth of my mother’s kitchen during Easter, where the sweet scents of egg yolks, sugar, and fresh vanilla bean wafted through our home as she baked traditional European delicacies. Decades later, my trips to Paris with my daughter added a vibrant dimension. Each day, we indulged in flaky croissants, delicate madeleines, and luscious fruit tarts, their buttery and citrusy scents mingling—a true celebration of French culinary artistry.
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