New Artistic Director for Chanel

When previous artistic director for Chanel Jacques Helleu died a little more than a year ago due to a prolonged illness that was kept private there was speculation as to who would succeed him and what would that entail for Chanel. Some of the rumours turned out to be just that and others materialized in what seemed to be a long thought-out process coming into fruition. Yet who would fill those elegant shoes remained a mystery, up till now. Chanel has tapped Ezra Petronio, editor in chief of Self Service Magazine, to oversee art direction for its makeup and watch businesses. The appointment reflects the categories’ strong growth trajectories, according to a company spokeswoman.

And who is Ezra Petronio, you ask! Born in New York city in 1968, he founded along with his partner Suzanne Koller the creative company Work in Progress in 1994. Simultaneously Self Service Paris-based magazine launched, a bi-annual, fashion and lifestyle magazine, to whome Petronio is Editor-in-Chief. He has phorographed hundreds of people posing in front of the flash of his 1970s Polaroid camera. He published a book, named Bold & Beautiful, sharing those intimate moments not just of the magazine's extended family tree but of the culture: designers, musicians, artists, photographers, writers, and thinkers of all stripes (establishment and avant-garde, the creative community and fashionable society). More than 270 portraits later (including those of Hedi Slimane, Karl Lagerfeld, Marc Jacobs, Tom Ford, Hussein Chalayan, Alexander McQueen, Donna Karan, Miuccia Prada, Marianne Faithfull, Jarvis Cocker, Tracey Emin, Terry Richardson, Philip-Lorca di Corcia, David Armstrong, Isabelle Adjani, Chloe Sevigny), Petronio was ready for a challenge: His new tenure at Chanel.
“We need to keep a cutting edge to our visual communications,” Chanel's spokeperson affirmed. While the spokeswoman was mum on details of Petronio’s contract, she said he will continue to work on Self Service and in his role as a director of Petronio Associates, a strategic and creative agency of which he is also one of the founders. In the past, Petronio has worked on beauty campaigns for Prada and Chloé, among others. Petronio Associates will continue to work with brands including Miu Miu, Yves Saint Laurent and Chloé. The Chanel spokeswoman said Petronio is currently settling into the role and becoming more familiar with the house’s heritage. “I’m sure 2009 will be a year when we’ll see interesting creativity in makeup and watches,” she added. Petronio will report to Maureen Chiquet, Chanel’s global chief executive officer.
Whether this status will later encompass the fragrance sector remains undisclosed as yet.

news via WWD as reported by by Brid Costello

H&M by Comme des Garcons – an EXCLUSIVE PRE-RELEASE review

~by guest writer Mike Perez

This week (Thursday, the 13th) Comme des Garcons release an exclusive collection of clothes, accessories and fragrance in H&M stores around the world. Comme des Garcons fragrances are one of my favorite subjects. Those on Basenotes know I own a large portion of the fragrance line and I admire the aesthetic, marketing and edgy style. I do have my share of fragrances that I cannot wear (Odeur 53 gives me a splitting headache) or simply don’t like (Sequoia [Series 2: Red] smells so much better on other people) but I always look forward to a new CdG fragrance release. So it goes without saying that I succumbed to the hype about H&M and purchased a bottle (prior to the release to the general public) un-sniffed, which I almost never do.

A healthy dose of fizzy cedar is the first note you'll detect when applying H&M.LOTS of cedar! Not as brutal as the ‘axed wood plank’ (or pencil shavings) of Gucci Pour Homme, but softened and diffusive (as if electrically charged by those crazy odd numbered aldehydes Turin speaks about - that smell like a snuffed out candle, mixed with cedar). It’s quite an unmistakable accord and without sounding too vague, it smells very Comme des Garcons-ish. Whatever that means! No living tree actually smells like this - in the ground or chopped up. It’s a synthetic replication of wood. Virtual wood, if you will.
It’s after a short while, that I noticed the incense – sharp, spicy, and oddly metallic. Have you ever sniffed real stainless steel cutlery, perhaps locked away in a cedar chest – right before you polish it with stainless steel cleaner? That smell. The non-smoky metallic incense gives the cedar notes a slight ‘gothic’ lift, but maybe this is just my olfactory association run free (a large portion of the H&M Comme des Garcons clothes are black?)
Comme des Garcons does incense accords extremely well (Scent One: Hinoki by CdG x Monocle is one of my favorite scents of 2008 and Avignon and Kyoto (Series 3: Incense) are just classics). The incense in H&M is the best part of the fragrance. I tend to avoid metallic incense scents (Nu by YSL actually hurts my nose when I smell it) – but this incense is not sharp and has a slight tanginess that blossoms into a sweet/spicy combination atop a weird synthetic accord (thinning agent?) that CdG have utilized before in Soda and Skai (Series 6: Synthetic) . As the fragrance fades away (4-5 hours later) I smelled a tiny bit of dirt covered vetiver.

I can’t help comparing H&M to a scent that features cedar / incense and synthetics (a little more effectively): the discontinued Rush for Men by Gucci. The similarity is unmistakable.
No new ground was broken with H&M. The scent is simple and I’m very surprised it’s not more edgy. The H&M department store customers (and CdG fans) will most likely attribute just enough ‘irony’ and ‘weirdness’ to H&M to give it an instant cool factor – but me personally I find it’s off-the-cuff strangeness rather accessible. The plain, clear glass bottle (the same exact bottle used in the Energy Series [Lime, Grapefruit and Lemon] by CdG) is much less stylish than the adorable, white die-cut ‘swiss cheese’ box it comes in. For the $35 price tag, it’s also remarkably affordable.
Notes: not yet available, to be updated.
$34.90 (US) for a 1 oz bottle.

Check out a video of Tokyo H&M / CdG launch.

Pics provided by Mike Perez.

Musk and Civet in Food: Challenging our Perceptions

 The seductive power of animalic essences in fragrances has been well known among people tuned into perfumes, especially of a vintage nature when true animalics were used in the formula. However how surprised would you be if you found out that not only your eau de toilette or extrait de parfum contained them, but also the delicacies that pass your lips? Yes, actual food and drink containing animalic essences such as musk or civet.

Musk was tentatively touched in one of the discussions I followed with some interest on a popular fragrance board the other day, as I had already experiences with the subject at hand: musk-flavoured candy, (called "musk candy" in Australia or "musk sticks" in other permutations) which seemed to create repulsion rather than attraction. Since everything in our medicine cabinet contains some form of synthesized musk (from soaps to cosmetics through bath oils and even the stuff we brush our teeth with!) and it's perenially a favourite of the functional fragrance industry to put in household cleansers, laundry detergents, and insect repellents, does it come as any surprise that artifically-flavoured food is also being aromatized with certain synthetic musk variants? Musk is an added component in fruit flavors, in chocolates, licorice, candies, chewing gum and even vanilla flavourings or puddings. 
The cozy, inviting smell of musk which we associate with warm, living and heaving human skin has an illustrious ancenstry that can be traced back to the Silk Route. Legends touch upon the tales of Chinese concubines being fed natural* musk-flavoured food so that during lovemaking their skin would sweat pure essence acting as a powerful aphrodisiac.

Is it any wonder then it has appeared even in a Lifesavers single flavour? That particular "musk candy" is an Australian idiosyncratic delicacy, much like Vegemite (the yeasty spread that rivals the British equivalent Marmite in the terrain of acquired taste). There also appears to be some form of edible Musk Sticks, by [supermarket private brand, as I learn from my Aussie readers] Coles, which appear to replicate the odour of incense sticks aromatized with musk. There is also the Beechies "musk gum" variety and Baba "musk melon candy". It's a whole industry!

Having been on the receiving end of a gift package that also entailed those "Musk Lifesavers", albeit of a different packaging (solid red with white lettering) and maker (not Nestle) than those linked above, sent by an Australian friend I can attest that soli-musk candies are not repulsive or nauseating. They're tinged with a "clean" soapy lace of almost aldehydic aftertaste that is certainly strange to encounter in a hard candy but which once you try you can appreciate for what it is.

Perhaps coming from a culture that traditionally and continuously has indulged in odours and flavours such as turpentine (the undertone of some ouzo varieties), of anise and mastic (used in several local liquors but also neat in bread and dough products), of cumin (an essential component of meatballs and pasturma) and of garlic (too numerous recipes to mention) along with an experimental spirit in cuisine that embraces squids, kalamari, octupus and snails cooked in red wine in all their squishy glory, as well as ripe cheeses that have mould, these come as no big surprise to me. And my musk affinities firmly in place, accounting for collecting musk fragrances of every possible nuance from the opalescent to the fetid, you might be warned that your own experience might be different. Still, it is an interesting proposition and worth keeping in mind should you find yourself faced with the option of tasting for yourself.

And what about civet in recipes, that fecal-smelling aroma that derives from the anal glands of the civet cat, farmed in Ethiopia and small erratic groups in other exotic locales at the moment? Civet highly diluted in fragrance formulae can have a marvellous effect of opening the bouquet, especially of floral blends, and thus adding texture, depth and radiance. An animalic touch that cannot be pinpointed as fecal as it truly is in concentration, yet is unmistakeably there: if you need proof open a vintage flacon of Jicky extrait de parfum and wait for it to make its pronounced magic appearence.

Although civet essence is not as wondrously diversified in synthesized forms as that of musk because the extraction of civet aromatic essence does not entail killing the animal ~and therefore has not had the chance to enter our plates in comparable droves~ civet does make an infamous appearence in drink: in coffee. This very special and most expensive coffee (£100 - £300 per lb. at time of writing), named Kopi Luwak, is produced by feeding the civet cats coffee berries which cannot be digested along with their food (much like we'd naturally dispose the bran of whole-grain cereals) and waiting for them to come out the natural way. The passing through the anal region stimulates the production of the anal glands secreting the valuable civet essence that is so prized in perfumery, so the beans gain a whole new dimension of animalic aroma. Further treating by roasting produces a coffee brew that is said to be among the very best, good to the last dropping so to speak. I admit although I have been intrigued by the idea for years and searching high and low for it locally among batches of Jamaican Blue Mountain and other assorted exclusive imports, it was only by the powers of the Internet and the intervention of a penpal that I came upon this link. I think I will take the plunge, bypassing the raw product we're invited to clean and roast ourselves, rather opting for a generous pouch. If on the other hand civet cats are too exotic for you, there is also weasel coffee - made from berries which have been regurgitated by, you guessed it, weasels.

And for those wondering, castoreum is also featured as a flavouring, in chewing gum and cigarettes no less, but its restricted use of the natural essence has probably put a stop to the practice. As to ambergris/grey amber, the divine marine/brine-like essence coming from the expulged cuttlefish residue in the digestive track of sperm whales, found floating in the ocean, I would be standing in line to taste something aromatized with its refined aroma. Brillat-Savarin recommended an infusion called "chocolate ambre" which was essentially chocolate drink heavily aromatized with ambregris. Heaven...

*The natural musk essence comes from Moschus moschiferus moschiferus or musk deer from the Himalayas but the cruelty necessitated for extracting the musk pouch from its genital region resulting in killing the animal has effected a prohibition on its hunting. Today musk essences at almost 100% are produced synthetically.

Pic Against the Grain by thatotherguy/flickr. Cartoon of civet coffee production spoof provided by Concord on MUA. 

Related reading on Perfume Shrine: The Musk Series (everything about the musk note, natural or synthetic, its cultural aspirations, its various musky fragrance types on the market)

Kenzo Discounts for our Readers

Kenzo Parfums is celebrating 20 years by re-launching their website, Kenzousa.com! On Monday, November 17th, the newly re-designed Kenzousa.com will be unveiled to the public. To mark the occasion, the first ever "Friends and Family Anniversary Event" will be held between Monday, November 17th and November 24th, where customers will receive 20% off their entire purchase! Code is 08FAMILY. You know what to do...



The offer is valid only for US residents and on the kenzousa.com site only (no other online boutiques or stores) and subject to change or cancellation at any time without notice.

Via press release.

The winners of the Guerlain drawings

The participation in the recent Guerlain drawings has been touchingly incessant. Thank you for your comments and numerous emails with questions as well as submissions to the drawings. It was my pleasure to see that a historic house such as Guerlain which has been so close to my heart has such an ardent fan base who appreciate the research and scavenging that was required of me to come up with some form of useful impressions on those rare gems.

So without further ado, the winner of the wonderful green Sous Le Vent is Alyssa and the winner of the subtly powdery warmth of Pour Troubler is Rose.
Please mail me, using the address in my profile at the right, with a mailing address so I can get those sent out to you soon! Thank you all for participating and stay tuned for the next one!