Arcimboldo

Limited edition 35 pieces

Arcimboldo

Thus ends
In peace
This career
Of the armed vegetable
Which is called an artichoke,
Then
Scale by scale,
We strip off
The delicacy
And eat
The peaceful mush
Of its green heart.


Ode to the Artichoke, Pablo Neruda

Size
€250,00

38% Extrait

Rose, Vegetables, Nepetella.

Rosa cymosa, May rose, Bell pepper, Artichoke, Tomato, Tomato leaves, Wild carrot, Nepetella, Sunchoke flowers, Porcini mushroom, Sandalwood, Celery, Lovage, Iris, Wild dill, Dianthus, Pineapple, Ambrette seeds, Oakmoss, Borneo Oud.

The basket gets there before anyone else: shiny aubergines, green and red peppers, tomatoes, mushrooms. The tougher ones go into silver foil, tiny meteorites to be dropped into the embers. The rest wait in line for the grill.

Soon the garden fills up. Friends drift in, beers sit in ice, laughter gets louder under the trees. A party, though nobody has called it one. As the vegetables hit the grill, something shifts four centuries backwards. Arcimboldo. The man who studied plants and flowers one leaf at a time, almost obsessively, then put them back together as faces. Now the grill is a canvas. Embers for a palette, vegetables as thick strokes of paint. His paintings were Wunderkammern anyway: fish, pearls, game, feathers, flowers, iron, fire. Inventories of the world pretending to be portraits, made for a court obsessed with collecting wonders. Roses from the garden hang heavy in the air, jammy and faintly spiced, their scent tangled up with the smoke. Roses, vegetables, charcoal. That’s exactly what today smells like. The foil parcels come out of the fire and open like little reliquaries. A wild, balsamic nepetella sauce cuts through the sweetness of the char.
In the end, we eat Arcimboldo’s portrait.
It’s a summer Sunday. That’s enough.

Roses The signature element of the fragrance. Rosa Cymosa, with its distinctive fruit-compote note, is invigorating, warm, spicy, and festive. May Rose absolute (Rosa centifolia) lends elegance and body, evoking the carefree ease of a Sunday barbecue in good company. The roses intertwine with a rich bouquet of botanical nuances, settling into a creamy, velvety base while remaining effervescent. Vegetables

The core element of the project. A basket of vegetables ready for a summer barbecue.
Tomato: featured here as an absolute of a heritage variety (Borsa di montone), bringing sweetness, a floral note, and subtle salinity; as a Pachino tomato absolute, adding further fruity sweetness and crispness; and as a tomato leaf tincture, for a green, faintly spicy touch.
Bell pepper: present as a green Horn pepper absolute, with its herbaceous, fresh-cut grass scent; and as a smoked enfleurage of roasted red pepper, imparting hints of smoked paprika, cooked fruit, and the grill.
Artichoke: an enfleurage of wild artichoke leaves and blossoms contributes earthy, bitter, almost chamomile-like notes that pair beautifully with the roses and celery in the composition. Its bitter, floral profile is enhanced by Jerusalem artichoke flowers extracted via enfleurage.
Celery: present as a celery stalk absolute, with its mineral, subtly aquatic and refreshing quality; and as a lovage tincture (Levisticum officinale), with its highly aromatic, persistent profile, pairing elegantly with the nepetella.

 Nepetella

Clinopodium nepeta. The aromatic heart of the project. Like a dressing for a summer barbecue. The herb that grows on the walls around our home, releasing an unusual mintiness: deep and earthy, yet balsamic, bright, and refreshing. A perfect summer tonic, bringing joy.
An ode to the antidepressant power of a summer barbecue shared with the people you love.
Roses
Vegetables
Nepetella