One evening at The Four Seasons Restaurant on E 52nd Street, the New York Times perfume critic Chandler Burr, Executive Chef Fabio Trabocchi, and Givaudan perfumer Yann Vasnier created an eight-course scent dinner. The dinner was composed of two menus. One was olfactory, created by Burr working with Vasnier, and guests consumed it by smelling gourmand perfumes – among them “Lola” and “Fig Splash” by Marc Jacobs, “Verveine” by James Heeley, “Opium” by Yves Saint Laurent — and the scent raw materials (coffee and vanilla absolutes, lychee accords, lime expressions) used to create them. The other was gustatory, each of Trabocchi’s courses reflecting in flavors Burr’s invisible scent courses. Here is that evening…

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