Floral themes expand from luxury perfumes to creative gastronomy

The sensory influence of flowers is being highlighted through both luxury perfumery and creative gastronomy. In the fragrance industry, high-end imported scents offer diverse olfactory experiences, ranging from the citrus and woody notes of Chanel’s Coco Mademoiselle to the traditional floral bouquet of Dior’s J’adore, which features ylang-ylang, rose, and jasmine. Additionally, Maison Francis Kurkdjian’s Baccarat Rouge 540 provides an intense profile combining saffron, jasmine, and woody amber.

In Ivoti, the 19th Flower Fair (Feira das Flores) is showcasing the culinary application of floral elements. Local exhibitors are introducing innovative products such as gourmet popcorn blended with lavender and orange blossom, as well as various tea capsules. Gastronomy is also embracing edible flowers through items like lavender cakes with Sicilian lemon and rose syrups, demonstrating how floral notes can transition from traditional scents to surprising culinary ingredients.