Claudia Scattolini, fragrance designer, made the guests feel the citrus and sage olfactory notes separately on the mouillettes (papers), then her creation of eau de parfum containing citrus and sage, AGRUMS eau de parfum.
Subsequently the guests tasted a dish with the same olfactory notes, in this case for example shrimp with orange and fried sage with anchovies from the Cantabrian sea.
Subsequently the guests tasted a dish with the same olfactory notes, in this case for example shrimp with orange and fried sage with anchovies from the Cantabrian sea.
