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Chef Thierry Rautureau set out to create one of the most luxurious, intoxicating, romantic scents of the century, using the art and experience he has as a world class French Chef. Together, with French trained perfumer Molly Ray they have hand crafted a recipe that will transcend time.
The connection between our experiences with feasting and scent are both equally connected to memory. Both food and fragrance help us remember who we are.
Molly Ray is a highly skilled Seattle based fragrance designer. Molly trained and studied perfumery in presitigious Grasse, France the perfume capital of the world. She truly understands the science of scent.
She creates small batch, hand blended fragrance products in her studio using natural and raw materials for careful composition.
Her fragrance design will move your senses, evoke nostalgia and always take you on a journey.
As Molly says so beautifully, “Perfume was the first love of my life and remains my constant adventure. How thrilling it is to know that there will always be a new fragrance to discover and experience, both for myself and in designing for others.”
A respected national figure in corporate sustainability it is only natural that Molly’s blends source raw, gourmand, and sustainable materials. Always synthetic free and in tune with your natural body temperature. This truly is a scent blend with the most concern for the customer.
Rautureau truly defines French excellence. He moved to Seattle in 1989 and quickly gained prestige in the industry as the owner of Rover's Restaurant. He won the James Beard Award for Best Chef in the Pacific Northwest in 1998, and has been awarded the Chevalier de l’Ordre Du Mérite Agricole by the French government. In 2010, Rautureau opened Luc, a French-American café. Being primarily local, seasonal and sustainable, Luc’s food is heavily influenced by the French comfort food Rautureau grew up eating on his parents’ farm. In 2013 Loulay, Seattle's glamorous French restaurant opened. Named for the town in which Rautureau debuted, Loulay sources local and has broad appeal.
As a chef he has now truly reinvented what defines forward movement in the culinary community. Crafting a scent that will heighten your experience of joy while dining and living.
Chef Rautureau has been featured in Time Magazine, Gourmet, Food & Wine, Bon Appetit, The Wine Spectator, Food Arts, New York Times, Fortune, and Business Week.