Angel originated the indulgence in perfume-making that turned into an obsession. For this holiday season, MUGLER combed the world for 10 epicurean temptations as irresistible as they are unexpected. Like the star perfume.
Come dine with ANGEL.
In Spain at Roca Moo restaurant, where the famous Roca brothers serve pioneering Iberian cuisine and invented a pleasure-loving concept to translate olfactory sensations of the greatest fragrances into flavors. They started with ANGEL, in other words how to "taste" MUGLER's explosive confection. Not on the skin.
A confectionary journey
To London for that famous caramelized crust and soft vanilla-flavored center. Babelle turned the delicacy from Arcachon, France into a jewel and a dreamy medium for telling wonderful travel stories through unexpected flavors like dulce de leche, mango, passion fruit and rose.
Long live Skin Food!
At the Hua Hin Six Senses Hotel in Thailand for the health benefits of totally edible skin treatments. Everything is made from ingredients freshly picked from the organic kitchen garden. The menu includes papaya body scrub, coconut and carrot body wrap, and a facial made from honey, lime and cucumber.
Confections on the catwalk
For a rare treat in Paris, Los Angeles and Tokyo: a cake that's creating as much buzz as a new MUGLER dress! ANGEL Cake is a blend of sponge cake and meringue that is as plush as a couch and fluffy as a cloud. At Prince de Galles Hotel you can pile on as much chocolate, cream or fruit, like lemon, to this "foundation" as you want. Absolutely irresistible!
As a perfume, and a dessert
After Angel became an international sensation, Firmenich truly understood how flavors inspire the perfume industry. Smell The Taste® is pleased to combine the two worlds by translating flavors (whipped cream, cappuccino, speculaas cookies, caramel, etc.) into a base ingredient for a fragrance. This lineage takes us from the celebrated hazelnut cream in Angel Muse perfume down other more graceful pathways to indulgence.
The heart of Grand Cru chocolatesTo Paris in the Chocolate Cellar created by Jean-Paul Hévin. A new Paris spot for delighting the taste buds decorated with gilded ceramics where, like priceless jewels, chocolate masterpieces offer up powerful ganaches and 30 kinds of chocolate bars from fruity or acidic to milky or spicy.
231, rue Saint-Honoré, 75001 Paris. Tel: +33 1 55 35 35 96
Do you know Candy Art?
A cross between cuisine and art. While the two trades have always rubbed elbows, now some artists are taking things a step further. Instead of just imitating a taste for the gourmet, they are insatiably using the ingredient. Mexican sculptor Cristiam Ramos uses 5,000 - 7,000 candies to depict the faces of stars like Lady Gaga, Justin Bieber and Beyoncé.
Out of cocoa powder
To Bruges or Antwerp at Dominique Persoone boutiques. To celebrate the birthday of the Rolling Stones guitarist, Belgium's most rock 'n' roll chocolate shop created a device for "sniffing" cocoa. The powder is mixed with ginger and mint then inhaled with a "chocolate shooter." Sensation guaranteed for 15 minutes.
The Taste of Lisbon
From Tokyo to Paris and Rio to New York, pastel de nata is dethroning the macaron. The Lisbon flan has a golden crust filled with light custard and was named one of the "50 best things to eat in the world" by British daily The Guardian. Sprinkle with cinnamon, take a warm bite and feel it melt in your mouth.
Pastéis de Belém, Lisbon. Tel.: +351 213 637 423.
Dinner with rose water
At the table by matching flavors with smells. That was the unique concept cooked up by Chandler Burr, American author and journalist who specializes in fragrances. Enlisting the help of famous chefs, he offers guests a truly original experience: an upscale meal designed around the edible raw ingredients in perfume.