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The meal begins with vetiver-scented sweet potato cake

The meal begins with vetiver-scented sweet potato cake, which makes us gasp with surprise at the power of its perfume. It’s followed by Pan seared scallops, wrapped in the familiar scent of sandalwood. Then comes a cheery pink rose and strawberry sorbet. All three demonstrate that Barry’s premise that essential oils — the building blocks of perfume — behave very differently from spices, pastes and powders.

— Perfumer Nicolas de Barry hosts a scent dinner at the Taj Coromandel in Chennai. Read more at Vetiver-scented cake, anyone? at The Hindu.

Notes of toffee and apple

Taking a cue from the designer perfume line’s Déliria fragrance, which features notes of toffee and apple, the first course of Nova Scotia Salmon incorporates citrus-cured apple and grain mustard. The second course includes guests’ choice of Atlantic Black Cod, served with carrots and roasted garlic fumet, or the Omaha Beef Tenderloin with smoked potato mousseline and Bordelaise syrup, both of which are inspired by the saffron, whiskey, lavender, and rose bouquet found in L’Artisan’s Skin on Skin.

— Los Angeles restaurant Patina is offering a Valentine's Day dinner inspired by L'Artisan Parfumeur's Explosion d'Emotion trio. Read more at Patina Partners with L’Artisan Parfumeur for Valentine’s Day Dinner at Haute Living.