French pastry chef Pierre Herme in Paris in December 2011. For three years, Herme has been exploring the kinship between perfume and cuisine with his friend Jean-Michel Duriez, a “nose” at Rochas and formerly at Patou with whom he co-wrote a book on the subject due to hit shelves in October 2012.
In their book, Pierre Herme (pictured) and Jean-Michel Duriez explore the bridges between patisserie and perfumery
