Ruby Chéri, the journey from perfume to macaron : a sweet dream turned reality.
Written on 2 January 2025
The beginning of the year marks the end of the holiday season – after a delightful respite of time spent with family, good food, and good fun, we start the year full of hope, and with a list of resolutions for the new year.
For us at Galimard, January is time for inventory. Not just of our stock, it’s a time to review the adventures of the year past, and relive each special moment.
Among these special moments, the launch of our latest perfume « Ruby Chéri » stands out like a shining star. We hope that those who were able to experience our exclusive atelier in honor of the launch through November and December, treasure the memory of this moment as much as we do.
These special ateliers were not only an opportunity to create a unique perfume as in our usual studio experience, but guests were also treated to a spectacular gourmet tasting of a macaron, created using Ruby Chéri as inspiration, by one of the greatest pastry chefs of the Côte d’Azur. You may be wondering – how did this amazing collaboration come to fruition?
It’s a story that begins, like many of its kind, with a meeting of minds. It all started with the association SKÅL International Côte d’Azur, to which our director Delphine Roux belongs. The mission of this association, created in 1934, is to promote friendship among business leaders in the travel and tourism industry of our region.
The members of the association get together regularly for convivial events. It was during one of these occasions that Delphine met the celebrated pastry chef Nicolas Dolbeau, also a member of SKÅL. Nicolas Dolbeau came to the Côte d’Azur after having worked for many years in several prestigious establishments throughout France and abroad. He and Delphine quickly discovered that they and their companies share the same values : authenticity, respect for tradition, and the sharing of artisanal “savoir-faire”. Delphine invited Nicolas and his wife Sophie to experience the perfume creation atelier at the Studio des Fragrances, which they greatly enjoyed while discovering the parallels between culinary and olfactory expertise. Not surprisingly, the art of perfume and pastry go hand in hand. Whether it’s a fragrance or a mille-feuille, both are created following a formula or a recipe to find balance and harmony among the different ingredients. Greatness in perfume or in pastry requires passion, precision, endless curiosity, and a continuous quest for inspiration. The « nose » as well as the pastry chef can find inspiration through their travels, life expériences, and memories. And of course, the senses of taste and smell are intrinsically linked, and come together to provide complete sensory expériences. As many of us discovered, when we lose our sense of smell, taste just isn’t the same!
After this initial meeting, the ideas for collaboration began flowing. Galimard’s perfumer, Yusuke Masuda, had been working diligently on a new creation that could be warm, delicate, and a little sweet. A perfume with a heart in his home country of Japan, where the cherry blossoms flourish each spring, on a base of warm notes like almond, vanilla, and coffee. A touch of griotte cherry, for a ray of sunshine during the cold winter months. With so many references to tasty treats, the leap to pastry was not far.
The renowned pastry chef was immediately inspired when Delphine spoke of the germ of an idea, a project inspired by « Ruby Chéri » to create a delicious macaron using some of the notes so carefully selected by our perfumer.
The macaron « Ruby Chéri » is composed of a shell of almond and vanilla containing a whipped ganache of Madagascar vanilla, and a heart of cherry confit with little bits of griotte cherrie inside. The coat of arms of la Maison Galimard, made of chocolate, crowns the creation with a subtle hint of coffee.
The result is a joy for the eyes and the taste buds. During the ateliers “Ruby Chéri” the client feedback was unanimous : the collaboration between perfume and pastry was a great success, and an unforgettable a gustatory and olfactive experience.
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