She is all grown up, rar­ing to have a great night out—in­tro­duc­ing Miss Dior in her lat­est rein­car­na­tion. Li Ying Lim takes a jour­ney through Grasse’s bloom­ing May Rose fields to ex­plore the very heart of Dior’s new fra­grance.

Harper’s Bazaar (Malaysia) - - The Beauty -

hen I ar­rived at Dior about 10 years ago, there was a very strong de­sire to es­tab­lish cri­te­rias of ex­cel­lence,” re­calls Par­fums Chris­tian Dior per­fumer­cre­ator François Demachy. “Dior owed it to them­selves to use the most em­blem­atic prod­ucts, which meant ex­cep­tional Grasse flow­ers. You ab­so­lutely have to go through Grasse if you want to be a ma­jor per­fume house.”

Demachy is speak­ing amid the May Rose fields in Clos de Cal­lian, Grasse, where the air is tinged with the cool, sweet aroma of these roses, blos­som­ing in full splen­dour in the mid­dle of May. Also known as Rose de Mai or Cen­tifo­lia rose (for each bloom holds 100 petals), “the May Rose has been com­pared to Dam­a­s­cena, but I find the May Rose more com­plex, more op­u­lent, richer, and has that spicy and honey and wooden note, and a touch of mi­mosa, which I don’t find in the Dam­a­s­cena rose,” di­vulges Demachy.

Demachy is not alone in his in­fat­u­a­tion. The late Chris­tian Dior cul­ti­vated bushes of Cen­tifo­lia roses at his Château de La Colle Noire in Pays de Fayence, not at all far from where we are now. Newly reac­quired by Dior Par­fums, the château will be a cul­ti­va­tion ground for beau­ti­ful raw in­gre­di­ents. Demachy

At the un­veil­ing of Dior Miss Dior Ab­so­lutely Bloom­ing at Hô­tel du Cap-Eden-Roc, An­tibes

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