Vanilla versus amber
It is a Parisian palace destined to house the fragrance of an orchid with regal pods. Its name is Bourbon, like the duchess Louise-Françoise de Bourbon for whom it was built in 1722. Bourbon, like the designation created in 1964 to name this vanilla cultivated specifically in the Indian Ocean. Palais Bourbon is a place made for unprecedented alliances. Behind its majestic pediment, the persuasive vanilla from Madagascar does not wield its power alone; it works with amber and oud as they develop their notes with warmth. From the podium, perfumer Gaël Montero tempers and guides. Three parties occupy the benches, represented by spices, woods and balsams, and each brings its own touch and character to this olfactory assembly. Black pepper from Madagascar, upheld by Indian cardamom and Laotian cinnamon, set the tone: lively and ardent. Akigalawood, vetiver and patchouli vote for voluptuous intensity. Laotian benzoin, Peruvian balsam and Brazilian tonka bean use their softness to win favour. A fragrance of contrast and cooperation, Palais Bourbon appeals with a unanimous show of hands: those that gladly hold the bottle and apply the fragrance.