Eurofragance and Michelin-starred Chef Joel Castanyé presents a full menu to accompany an exclusive selection of fragrances at in-cosmetics Global Barcelona 2023
The perfume house and the owner and founder of the restaurant La Boscana co-created a complete menu of dishes and fragrances inspired by the same ingredients. During the event, Eurofragance also presented ICON, its ingredient palette strategy and launched VerdenixTM, a new active ingredient that boosts the elimination of certain malodours.
Eurofragance, the Spanish multinational, presented the results of its collaboration with Michelin-starred chef Joel Castanyé at in-cosmetics Global, the leading cosmetic trade show for personal care ingredients, held from the 28th to the 30th of March in Barcelona. This alliance resulted in the creation of a complete menu of dishes and perfumes for personal care applications and fine fragrances, all loaded with creativity and exclusivity.
These creations were presented along with the company's latest innovations. For instance, during the fair, Eurofragance introduced its ICON Program, its strategy for an improved palette of perfumery raw material; launched VerdenixTM, a new in-house active ingredient that boosts odour elimination; and presented its latest Sensolab innovations, a collection of fragrances applied in innovative product formulations.
At its stand, on the first day of the fair, Eurofragance explained why they sought inspiration through the collaboration with a Michelin-starred Chef. It was also the occasion to formally introduce the creators, namely, Chef Joel Castanyé of La Boscana, Perfumers Angéline Leporini, Isabel Gil and Soizic Beaucourt, along with evaluators Rebeca Cernadas and Consuelo Perez. Working together, they illustrated the powerful synergies shared by the world of perfumery and gastronomy.
From this union between Perfumers and an award-winning Chef has emerged a complete menu composed of four appetisers, four main courses and three desserts. Each dish also inspired the design of perfumes in fine fragrance and personal care applications. Chef Joel Castanyé had this to say: "This collaboration has really been exciting. It was magical to see how two apparently different worlds can complement one another. And especially to see how, in the case of Eurofragance, we share the same values such as the search for kilometre zero and proximity products". Stéphanie Marze, Head of Global Corporate Communication, explained:
"This is a special project for us. Smelling the fragrances created by Eurofragance's perfumers automatically takes us back to the recipes developed by La Boscana. This collaboration once again demonstrates our commitment to innovation in order to continue positioning ourselves as experts in the industry."
The description of the menu, starting with the fragrance and followed by the dish:
"It has been a challenge to combine two ingredients such as almond and caviar that naturally do not interact in a positive way, but we have been able to create a link between these two accords," explains Senior Perfumer Isabel Gil of Eurofragance.
"When Joel first described his OCCO fig dish, I was immediately attracted to the way it was presented. It revealed aromas of tobacco, toasted notes... and this dish, served with sesame cream, instantly inspired me," says Senior Perfumer Angéline Leporini.
"There were many surprising combinations proposed by Joel such as curry and orange, olfactive notes that I never would have imagined using to develop a fragrance," says Perfumer Soizic Beaucourt.
This collaboration continues in Joel Castanyé's gastronomic space, as the dishes presented can be tasted in tapa format at the Michelin-starred restaurant La Boscana, located in Bellvis (Lleida).
