It’s not everyday one flies to Paris,
smells an enchanting fragrance
created by Blaise Mautin
permeating a palace, impulsively
sends off a complimentary email,
and winds up invited to tea with
the highly acclaimed parfumeur.
Although (regrettably!) I could not
join the artful parfumeur for tea,
he graciously indulged me
with an interview.
I’m so grateful.
Obvi another visit to Paris MUST happen
in order to see the lovely lab up close and personal!
in a secret Parisian lab sounds glamorous. Can you describe a typical work day?
B: Elaborating. Smelling. Discovering new products. Ordering at my lab in Grass.
Everyday working with different oils to be able to create more
Monsieur Mautin creates signature scents for
luxury hotels such as the Park Hyatt Paris Vendome
whose products above were my first introduction
to his magnificent nose and commitment
olfactory signature concept is lovely and makes perfect sense (and scents). I
would imagine in addition to science, you must possess a keen gift for
intuition since your art involves the assembly of something personal,
meaningful, timeless and transportive for your clients. Is intuition key to
your creative process?
B: Intuition and know how are the key
I also have to listen closely in order to understand
what the person in front of
hoping that my work will match.
Before perfume, Mautin was bringing
joy to customers at Au Nain Bleu,
the oldest (1836), fanciest, largest toy store
owned by his family in Paris.
It was here he was inspired
to create magical memories
B: Yes. I design all of the concepts myself and then seek various manufacturers to execute what I have in mind.
(Have a look at my website and video to see the process.)
With Hiroki Nakamura, he developed a fragrance for Visvim.
MR: Traveling to exotic locations must be critical
as a parfumeur. Do you enjoy this aspect?
B: Very much
because I meet with other people and other cultures,
and it is always an
MR: A few
years back, you co-authored
LE CUISINIER ET LA PARFUMEUR containing
and creative recipes.
Do you have a favorite from the book or one you have
B: The work I did with the Chef
for that book (Jean-Marc Notelet) was terrific,
and I learnt so much. The recipe I want to
work on now is the traditional
veal Blanquette…so yummy yummy.
Bordeaux’s Wine Cultural Centre (opening 2014)
“Neither a museum nor a theme park, but an original concept
which lies somewhere in between.”
on the honor of working as the perfume designer for
Bordeaux’s official museum of wine which will open in 2014…
can you offer a glimpse of what such an undertaking involves?
B: It is indeed such a great honour to work for this project,
and it is also super exciting to discover new crafts
such as architecture and oenologue.
Thank you, Blaise!
* * *
Can you smell the sweet scent of success
of this creative parfumeur’s dream career?
And would you care to be among the 400,000
visitors annually to the Bordeaux Museum of Wine
beginning in 2014?
Peace to you right where you are.