With fall approaching people want to nest in their homes and make them feel cozy. Staying in and hosting events adds to the warmth of the season. You may have selected the perfect wine to pair with your meal -but how about the perfect candle scent?
On October 11, 2017, Autograph Brasserie (503 W. Lancaster Ave, Wayne, PA) will collaborate with diptyque for a home fragrance and food-pairing event.
For diptyque, creating fragrances is an art and art is a journey. The dinner will explore diptyque perfumery through a mingling of the senses. Autograph’s Executive Chef Ralph Fernandez will translate three iconic eau de perfumes into three courses, though before indulging in the cuisine guests will discover the fragrances, their raw materials, and smell the magic of translating the natural world into a bottle of perfume.
Autograph Brasserie’s partnership with diptyque extends beyond this event as Autograph Brasserie, along with all of the restaurants in the Fearless Restaurant group; they have adopted the diptyque collection as the signature scent of the restaurant portfolio. The fragrance of Baies (pronounced bay), or berries in English, greets all guests who enter each of the restaurants – a rich mingling of Bulgarian Rose and blackcurrant leaves, inspired by the garden of a friend of the three founders of diptyque.
Executive Chef Ralph Fernandez worked closely with diptyque to create the pairings, which includes:
- Appetizer: dyptique’s Philoskyos scent of Fig Leaves, Fig Wood, Fig Sap, Black Pepper to be paired with Humboldt Fog Goat Cheese Toast with Black Mission Fig Jam, Barrel Aged Black Pepper Balsamic and Fall Herbs;
- Main Course: diptyque’s L’Ombre dans L’Eau a scent of Bulgarian Rose, Blackcurrant Buds, Petit Grain and Blackcurrant Leaves will be paired with Black Currant Honey Glazed Duck Breast and Autumn Spiced Root Vegetables, Red Jewel Sweet Potatoes, Cassis Huckleberry Duck Jus.diptyque’s Eau Duelle which has note of Bourbon Vanilla, Pink Peppercorn;
- Dessert: diptyque’s Eau Duelle which has note of Bourbon Vanilla, Pink Peppercorn, Cypriol and Calamus will be paired with Vanilla Creme Brulee with Barrel Aged Bourbon Maple Berries, Pink Peppercorn Shortbread.