Apricots. Before getting in this trade, I wanted to be a chef. I started cooking very early on at home. When you bake apricots, you just put the fruits on top of the dough, and stick that in the oven. After a couple of minutes, the scent of those fruits become really strong. Today, if I do the same thing, bam! I lose 50 years and I’m back in front of my mom’s oven.
— Perfumer Thierry Wasser on his first scent memory. Read more at Guerlain’s Master Perfumer Loves the Smell of Apricots and Jasmine at The Cut.
Perfumer Thierry Wasser, in a lavender field, with a voiceover about lavender, sourcing materials, and Mon Guerlain.