Ingredients

GRAND CRU - Our signature, Explained

In partnership with L’Atelier Français des Matières, we work with rare Grand Cru natural ingredients, our in-house label for natural raw materials of exceptional quality.

It begins with terroir, not countries, but precise plots of land. It continues with the preparation of the plant, and ends with the choice of extraction. These factors, individually or combined, determine whether an ingredient qualifies as Grand Cru. As of 2026, our palette holds around 50 Grand Cru ingredients.

Example Vanilla:

We use Vanilla pods from a late harvest, picked in September and left to ripen on the vine for nearly two extra months.

Unlike conventional Vanilla, harvested green in June and then scalded to trigger aroma development, these pods mature naturally, deepening their character before any transformation begins.

This extended ripening concentrates the sugars and softens the profile, unveiling a full-spectrum, darker, rounder Vanilla with velvety warmth. To preserve this richness, we used a gentle pre-treatment that enhances the natural warmth of the pods without harsh scalding.

The result? A fuller, more textured vanilla, less sharp, more enveloping, blending seamlessly.

ALCOLAATS - Our Signature, Explained

It was during a visit to his lab in Grasse in 1927 that André Fraysse, accredited perfumer to Jeanne Lanvin, made a discovery that would enchant all his future creations.
As he opened the door, he was instantly enveloped in a stunning jasmine aroma. The workers had just finished heating the jasmine concrete in preparation for extracting the absolute, the form commonly used in perfumery.

Fraysse quickly realized that if the jasmine scent filled the air, then its aromatic molecules were no longer present in the extract. The heat, he deduced, was likely to blame. High temperatures can cause the most delicate volatile compounds to either evaporate or degrade entirely.

Determined to preserve the full olfactive richness of jasmine, Fraysse began experimenting. He developed a method of repeatedly washing the concrete with alcohol, carefully timing the maceration process, and then filtering the alcohol to capture its aromatic essence. The result was what came to be known as the jasmine alcoolat.

The true beauty of this method lay in its ability to retain the original scent of jasmine, especially the luminous top notes that are absent in the traditional absolute. Unfortunately, due to its time-consuming and labor-intensive nature, the process was abandoned in the 1980s for economic reasons.

Today, L’Atelier Français des Matières is reintroducing this artisanal technique, applying it to a broader palette of aromatic raw materials. We have in our palette, the Tonka, Orange Blossom, Jasmine, Tubereuse, Osmanthus and Rose alcolaat.