Top: Brown Sugar Syrup, Cinnamon Powder
Middle: Vanilla, Toasted Madeleine, Espresso
Base: Tonka Bean, Sandalwood, Modern Woods, Soft Musk
Marron glacé is a single chestnut, candied in syrup over several days.
The sugar is in no hurry. It soaks in one layer at a time, finishing with a glossy sheen.
Vanille Glacé sets vanilla in the chestnut's place.
The first impression is brown sugar syrup. A thick, dense sweetness, long in the making. Cinnamon powder lays in the grain of a warm spice, drawing that sweetness into sharper focus.
At its heart, the vanilla leans heavy rather than white and airy. A vanilla steeped long in syrup, slow to unwind on the palate. Freshly baked madeleine adds its soft warmth, and espresso casts a thin, bitter shadow at the edge of the sweetness. It sits exactly where the chestnut's skin once left its faint bitterness in a marron glacé.
In the drydown, tonka bean lends the vanilla's warmth more depth, and sandalwood settles beneath it like a creamy wood grain. Modern woods and soft musk wrap the final stretch gently, leaving a smooth sweetness on the skin.
Vanille Glacé is a marron glacé finished with vanilla in place of chestnut. It holds the single moment when sweetness runs deepest.
