The way food smells and the way it awakens our other senses is a huge part of the culinary experience. To explore the effect of fragrance and its ties to food, London-based perfumer Louise Bloor created the 'Fragrant Supper Club,' "which uses fragrance to enhance flavor in dishes."
Bloor describes that some of the dining experiences at the Fragrant Supper Club include serving baba ghanoush with utensils that have been infused with smoke or gazpachos misted with cucumber perfumes.
Although this may seem unusual, fragrance contributes a large part towards our enjoyment of flavors. Bloor's artful work with fragrances and food has led her to work with well-recognized brands like: Magnum, Soho House, Dunhill, Pernod and Haagen Dazs.
What's Driving This Trend
- Food-fragrance Pairing
- Exploring the use of fragrance to enhance the flavors of food presents opportunities for creating unique dining experiences.
- Multi-sensory Dining
- Incorporating fragrance into dining experiences adds a new dimension to the culinary journey, stimulating multiple senses simultaneously.
- Artisan Perfume Collaboration
- Collaborating with perfumers to create bespoke fragrances for food offers a disruptive innovation opportunity, merging the worlds of scent and gastronomy.
Who This Affects Most
- Fine Dining
- Fine dining establishments can leverage fragrance to create memorable and sensory-rich dining experiences, attracting discerning customers.
- Perfume Industry
- Collaborating with the food industry to create fragrance profiles that enhance flavors opens new avenues for the perfume industry's market expansion.
- Event Planning
- Event planners can incorporate fragrance-enhanced dining experiences to differentiate and elevate their offerings, appealing to clients seeking unique and immersive events.
