Givenchy L'Interdit Eau de Parfum Rouge: fragrance review

 Glamour fragrances go hand in hand with the celebrities who endorsed them. No myth is stronger than the tie of Marylin Monroe with Chanel No 5 Parfum or Audrey Hepburn with L'Interdit by her preferred couturier Givenchy from the 1950s. Whereas No.5 has retained its core formula to the best of the brothers Wertheimers' ability, rendering the contemporary versions recognizably No.5, the same cannot be said for L'Interdit Eau de Parfum by Givenchy from 2018 and its subsequent editions - especially L'Interdit Eau de Parfum Rouge Givenchy (2021).

That does not mean at all that it is not worthwhile or that it does not reflect some semblance of a vintage advantage. Although vintage fragrances belonging to specific genres suffer from a sort of incompatibility with the modern tastes of the market nowadays, such as the aldehydic floral, the mossy chypre, or the spicy oriental, there are elements that can salvage a core idea into a timeless quality. Despite an embarrassment of riches in having three top perfumers vying to make it worthy (usually a sign of despair in my personal books), L'Interdit Eau de Parfum Rouge by Givenchy is excellent because it retains that precarious balance between a contemporary fragrance, yet with vintage elements, making it a recurring theme from the past extended into four dimensions, like it's traveling interstellar mode.

 
The classic combination of the amber-floral chord, a sweet hesperide, a white floral, and a woody base of sandalwood with ambery tonalities, is lifted through two or three specific jarring points, which provide the interlocutor suspense.
First, a cherry note that is oh-so-modern. Cherry scent molecules have trickled down to floor cleaners by now because the trajectory of the industry from top to bottom of the ladder has increased so rapidly, but two years back, it was still kind of novel and ground-breaking.

Secondly, there is a spicy component, but not just any spice. Beyond the dated cloves references (which recall the best days of Ernest Daltroff for Caron), there is ginger which, via its Asian reference, is very contemporary and sort of multi-culti too. Thirdly, there is a pimento leaf note, which adds to the green-spicy garlands but tends to withhold the headache-y allusions to the oriental spicy fragrances from the 1980s.

The end result is a contemporary fragrance with a very satisfying tie to the past. There is no direct reference in glossy publications and influencer videos on social media that Audrey Hepburn actually wore this version of L'Interdit Eau de Parfum Rouge like they often -still!- do with the revamped version from 2018 (L'Interdit Eau de Parfum Givenchy), but it is a fragrance that reflects glamour, elegance, plush and a true sense of chic.

Sally sells sea "sel" at the sea shore

It's not unusual that my mind reels into well known quotes/parables/phrases that get twisted to serve my purposes. I'm weird like that I guess and words have always being a playground. However the assonance of "s" in the above paradigm is testament to the powers of suggestion as it combines two languages, english and french, both foreign to me. "Sel" means of course "salt" in english and it rhymes quite nice with the original "shell" of the english exercise phrase.
So what does salt have to do with a perfume article, you might ask. As promised, this is part of a new trend in perfumery that is making waves as we speak (it seems that I am very bent on wordplay and puns today).

For the past year there have been many new releases that capitalize on a new aspect, an aroma that would be better appreciated with our taste buds rather than our olfactory skills. I am talking about the salty aspect that several new perfumes have veered into. Taste really encompasses very few variations: there is sweet (primeval like breast milk and thus a little juvenile), sour (for those who prefer a little animation to their palate), salty (a memory of the ocean and minerals, a grounding experience and a health concern for most), bitter (a taste for the adventurous and oh, how appreciated it is in combination with other tastes!) and finally umami (rich, fatty, meaty, the effect of many foods that transpire as full).
And that's it! All tastes are basically a combination of those basic categories. The rest is flavour ~the mystical tryst of taste and olfaction that gives us real pleasure in savouring petit fours and enjoying tiramisu. And of course other factors such as the food's smell, detected by the olfactory epithelium of the nose, its texture, detected by mechanoreceptors, and its temperature, detected by thermoreceptors, come into play.
So it comes as no surprise that experiments conducted with willing volunteers eating potatoes and apples with their nose closed revealed a complete confusion as to what they were consuming, resulting in hysterical results.

So how can a taste experience such as salty be translated into the olfactory realm of perfume? This is where art and innovation come to the fore. And it is very appropriate that we discuss this now that summer is well upon us.

It all began by Eau des Merveilles (=water of wonders), an Hermès fragrance developed a few years past that took the last available batches of real ambergris (suppossedly; there is no way to confirm that) and made them into a limpid, salty, woody alloy fit for women who were not into florals or citrus for summer, yet who wanted a light and refreshing scent nonetheless. A unisex triumph had just erupted.

And then came The Different Company with its Sel de Vetiver in spring 2006: the olfactory rendition of dirty vetiver roots into a glass of marine water. Many proclaimed that it smells like an unwashed sailor, and for that reason it made an impression. Composed by Celine Ellena, Jean Claude's daughter following the illustrious dad's footsteps, it encompasses notes of grapefruit, cardamom, Bourbon geranium, lovage, Haitian vetiver, patchouli, iris and ylang ylang.
Apparently the inspiration was the "scent of salt drying on the skin after bathing in the sea", which is an image I can very well associate with.

Then came in summer 2006 (for Europe at least) the completely mesmerising and delectable L de Lolita Lempicka(for a full review click here). A fragrance that combined the salty aspect of a mermaid with the opulence of vanilla, tonka and musks for an effect that is like skin baked under the sun on a hot secluded beach on a mediterranean isle.
By then the ground was ripe for more launches that viewed the salty note as an intergral part of their formula.

This past winter saw the launch of one of the best salty-sweet compositions for those who appreciate a few M&Ms scattered into their pop-corn like Sarah Jessica Parker apparently does or for those who like to combine fresh watermelon with greek feta cheese for dessert, like it's customary here. I am talking about Elixir des Merveilles, a take on the original that takes the salty element and incorporates it into an orientalised composition that could be worn in any season. It includes notes of orange Peel, , caramel, biscuit accord (vanilla, tonka bean, milk), sandalwood, incense, resins: Peru balsam and balsam of Siam, oak, patchouli, cedar and ambergris, echoing the original Eau des Merveilles.
For a full review, click here.

Terre d'Hermès , the latest men's fragrance by the luxury house, could also be classified under the salty, although it's more mineral than sea-like and has an earthy quality to it that denotes the light touch of the masterful hand of Jean Claude Ellena, a self-proclaimed lover of the salty and bitter.

And soon everyone seemed to be doing salty fragrances: Jo Malone announced the launch of Blue agave and Cacao (news reported here) with notes of cardamom, agave cactus, sea salt and chocolate. Miller Harris came up this May with the new Fleurs de Sel, part of her New Edition collection, inspired by the childhood home of its creator Lyn Harris in Batz sur Mer, which is a village in Brittany located between beaches and salt marshes. Based on the salty facets of vetiver, with mossy and leathery chypre accords it features notes of red thyme oil, rosemary, clary sage, iris nobilis, narcissus, rose, ambrette seed, woods, vetiver, moss, and leather.
And of course Bond no.9 wouldn't be left out of the game, giving us on June 1st their newest and very refreshing scent Coney Island, the equivalent of a salt-rimmed glass of frozen margarita for when languorously lounging by the pool with notes of margarita mix (tequila included), melon, guava, cinnamon, chocolate, caramel, musk, vanilla, cedar and sandalwood. For a full review click here.

All in all, this is a promising market and a new trend that is set to get us out of the well-established sweet tooth of the fruity florals and into the more aspiring compositions of slightly weird yet savoury compositions that call upon our summery disposition and our memory of the ocean from which we came. I don't call this a bad sign. Do you?



Top pic is of Faneromeni Beach at Lesvos, Greece, courtesy of Lesvos.gr
Bottom pic is painting Waves by Katsushika Hokusai (1831) courtesy of allposters.com